Chocolate and peanut butter are a winning combination. These chocolate peanut butter cookies are easy to make and such a crowd pleaser!
Some flavor combinations are just timeless. To me, chocolate and peanut butter pairing is the gold standard.
These chocolate peanut butter cup cookies take that classic pairing and make it even better. Each cookie is soft and chewy in the center, slightly crisp around the edges, and finished with a flaky sprinkle of Maldon sea salt that ties everything together. A mini peanut butter cup is pressed into the center while the cookie is still warm, creating that irresistible melty middle moment. They come together in under 30 minutes and disappear just as fast.
Personal story: These are the exact cookies I packed on a Thanksgiving flight back home with my then-boyfriend, now husband. I’m pretty sure these cookies jump started his falling in love process.
What makes these so special?
Most peanut butter cup cookies stop at pressing a mini Reese’s into a basic peanut butter dough. My version takes it a step further.
The cookie dough is made with chocolate peanut butter– specifically Peanut Butter and Co’s Dark Chocolatey Dreams. This swap builds a deeper, more complex chocolate flavor. The result is a cookie that tastes like a chocolate truffle and a peanut butter cup had a very delicious baby.
A finish of flaky sea salt is non-negotiable. It cuts through the richness and makes every bite feel intentional .
These cookies are soft on the inside and just a tad bit crackly and crunchy on the outside. When you eat them straight from the oven (which is the BEST way to eat cookies), they are heavenly.
Ingredient Notes
Chocolate Peanut Butter: The star of this recipe. Look for Peanut Butter & Co.’s Dark Chocolatey Dreams at specialty grocery stores or online. If you can’t find it, use standard creamy peanut butter and add 1 tablespoon of unsweetened cocoa powder to the dry ingredients to compensate.
Peanut Butter Type Matters: Use a homogenized, no-stir peanut butter such as Skippy Creamy, Jif Creamy, or Reese’s Creamy. Natural peanut butters (the kind with just peanuts and salt) are too oily and will throw off the texture of the dough.
Frozen Peanut Butter Cups: Pressing a room-temperature candy into a hot cookie causes it to melt too quickly and lose its shape. Chilling them in the freezer for at least 15 minutes keeps them intact and slightly melty in the best way.
Maldon Sea Salt: This isn’t just garnish — it’s flavor. The large, flaky crystals add a gentle crunch and contrast that elevates the entire cookie. Fine table salt won’t have the same effect.
Baking Tips
- Don’t overbake. Pull the cookies when the edges look just set and the centers still look slightly underdone. They’ll continue to set as they cool on the pan.
- Use a cookie scoop for even baking. Uniform dough balls bake evenly and look more polished. A 1-tablespoon scoop is ideal for this recipe.
- Rolling in sugar is key. The granulated sugar coating gives these cookies their signature crackly exterior. Don’t skip it.
Cookie Storage
Let cookies cool completely before storing. Keep in an airtight container at room temperature for up to 5 days, away from heat or direct sunlight.
For best texture and flavor, enjoy within 3 days (after that, they’ll slowly begin to firm up).
More Chocolate Peanut Butter Recipes
Satisfy your sweet tooth with these delicious treats:
- Chocolate Peanut Butter Chip Cookies
- Levain Style Peanut Butter Chocolate Chunk Cookies
- Chocolate Dipped Peanut Butter Crinkle Cookies
- Peanut Chocolate Chip Cookies
Chocolate Peanut Butter Cookies
Ingredients
- ¼ cup chocolate peanut butter*, such as Peanut Butter & Co's Dark Chocolatey Dreams
- 2 Tablespoon unsalted butter, room temp
- ⅓ cup light brown sugar
- 1 large egg
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar, for rolling
- 12 mini chocolate peanut butter cups
- Maldon sea salt, to garnish
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper. Place unwrapped mini peanut butter cups in the freezer.
- In a medium bowl, cream together chocolate peanut butter and unsalted butter. Add sugar and beat until combined. Add egg and stir until incorporated. Scrape down bowl as needed to ensure thorough mixing.
- In a separate bowl, whisk together flour, baking powder, and salt. Add flour mixture to creamed mixture. Fold until incorporated and there are no longer and dry streaks of flour.
- Portion dough into tablespoons and roll into balls. Coat dough balls in granulated sugar and place on prepared baking sheet, placing balls about 2 inches apart.
- Bake for 6 minutes. Remove from oven and press one chilled mini peanut butter cup in the center of each cookie. Return to oven and bake for another 6 minutes. Remove from oven and sprinkle each cookie with Maldon sea salt. Let cool on sheet tray for 5-8 minutes before transferring to wire rack to cool completely.
Notes
- If you can’t find chocolate peanut butter: add one tablespoon of unsweetened cocoa powder to the flour mixture in Step 3.
- Use a homogenized, no-stir peanut butter. Natural peanut butters that require stirring before use do not work well for this recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Lovely. Love these cookies, love your story, and love your site! ~Liz (Project Pastry Love)
Thanks so much Liz!
I love this – you’re right, if he doesn’t like your cookies, it’s never going to work. (PS. I started reading this post and thought you were about to tell us you were engaged…I AM ON THE EDGE OF MY SEAT, ALEX. No pressure). I’m so jealous of your LA food blogger cookie swap – eat a dozen just for me, please?
Not liking my cooking/baking is a giant red flag. HAHA, I’m still waiting to hear the question and also still pondering my response.
If only LA and SF were closer :(
oh May: your recipes are incredible and delicious!!!!!
Thanks Carmen!
Ooh, I think you nailed it… eating cookies straight from the oven. Girl after my own heart. ;-)
That should be the only way to eat cookies! ;)
That’s such a sweet story! My husband isn’t that into cookies but I won him over with making pasta with pesto and salmon (which reminds me, it’s been too long since i’ve cooked that!) and he won me over by bringing me some sushi ;-)
And I’m só looking forward to the cookie swap this Saturday! Can’t wait to share my cookies will all of you :)
YAY! I’m excited for the cookie swap! I hope it doesn’t rain!
These look absolutely delicious, and perfect for Christmas time snacking plus gifting. What a cute story too :)
Thanks Sarah! Whenever Alex is angry with me, this is my go-to recipe ;)
Ooooh that bite shot! Pinned before I even commented. Also, the absolutely CUTEST story! My boyfriend and I met in college at our mutual friends’ house after a night of going out. I ended up making everyone macaroni, and he proceeded to ask if I would marry him. Our friends get a kick out of that story and always say that they’re going to tell everyone at our wedding!
That bite shot was torture. I had to try really hard not to eat the entire cookie!
Aw, your story is SO cute! Although that’s a bit forward after meeting someone, I sure hope you said YES ;)