Chocolate Peanut Butter Cookies

As I stared at the bag of mini peanut butter cups on my counter, my brain was churning with different ideas for what I could bake with them. Having previously used them in cheesecakes, brownies, and blondies, I ruled those out in favor of something different. After a good bit of consideration, I decided to go with this cookie recipe from the source of those peanut butter cups, King Arthur Flour.

Let me tell you, that was a great decision. These aren’t just chocolate cookies with peanut butter cups. No, they’re chocolate-peanut butter cookies with peanut butter cups. For my fellow fans of that combination, this is the time to get excited. And, to start gathering ingredients. You’re gonna want to make these.

Chocolate Peanut Butter Cookies combine rich chocolate cookies with peanut butter cups for an irresistible treat. - Bake or Break

Besides the always-winning flavor duo, my favorite thing about these cookies is their texture. They’re so soft and light and chewy and just about perfect.

This is not my first nor will it be my last time baking with the famous chocolate/peanut butter combination. But, I feel confident that it’s one of my favorites.

Chocolate Peanut Butter Cookies

Prep Time: 20 minutes

Cook Time: 9 minutes

Yield: 3 dozen cookies

Chocolate Peanut Butter Cookies


  • 1 & 1/2 cups all-purpose flour
  • 1/2 cup unsweetened baking cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup light dark brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/4 cup smooth peanut butter
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons water
  • 1 & 1/2 cups mini peanut butter cups


Preheat oven to 375°. Grease or line baking sheets.

Whisk together flour, cocoa, baking soda, and salt. Set aside.

Beat sugar, brown sugar, butter, and peanut butter until light and fluffy. Add vanilla, egg, and water, and mix well.

Gradually add dry ingredients, mixing well. Stir in peanut butter cups.

Drop dough by tablespoonfuls onto prepared pans. Flatten each cookie to about 1/2-inch thick.

Bake 7-9 minutes, or until cookies are set. Cool cookies on pan on wire rack.


Recipe adapted from King Arthur Flour.

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  1. JsOUSA April 23, 2012 Reply

    Looks so tasty and yummy, i have to do those :)

  2. Safia m April 23, 2012 Reply

    I just made these they were delicious, a great study break snack. There so soft and chewy.

  3. vanillasugarblog April 23, 2012 Reply

    pb cups are MADE for adding to cookies.
    they have their own home and everything…..

  4. Zsofi April 24, 2012 Reply

    These look like the perfect cookie for “after-school.” Preferably with a big glass of cold milk. Looks so delicious.

  5. tanya schroeder April 25, 2012 Reply

    I wish had these right now. I’m in the mood for this combination! Delicious!

  6. Jenny @ BAKE April 26, 2012 Reply

    wow these sound incredible! I’m having a go at peanut butter cup layer cake tomorrow, and your photos are definitely inspiring me to the project!

  7. rick April 27, 2012 Reply

    I have found my favorite sweet tooth blog. Thanks for sharing

  8. Victor May 14, 2012 Reply

    I think I might try to make these sometime

  9. Jeanette May 24, 2012 Reply

    You are bad, bad, bad for posting such a decadent cookie.

    I had bought some mini peanut butter cups to use as garnish on a birthday cake that I made…..and had some left over…..and was being very good about not eating them…..and decided to look for a recipe to incorporate those left over peanut butter cups…..and came across these cookies that you made.

    The verdict?

    They are every bit as good as you said they were and then some. I guess I might just be eating those left over peanut butter cups anyhow!!!!!

  10. peggy January 24, 2014 Reply

    so is the batter alittle thick & sticky?/ Thats how i found it hope it bakes well.:)

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