Home · Recipes · Cookies Chocolate Peanut Butter Cookies Author: Maryanne CabreraPublished: Dec 10, 2014Updated: Oct 13, 2023 View Recipe14 ReviewsThis post may contain affiliate links. Read our disclosure policy. Chocolate and peanut butter are a winning combination. These chocolate peanut butter cookies are easy to make and such a crowd pleaser! If the way to a man’s heart is through his stomach, you need to a bring a dozen of these cookies when you meet your potential boyfriend. That’s how I got my boyfriend (now husband) to fall in love with me. I bought a dozen of these cookies on our flight from Northern California to Los Angeles during Thanksgiving break. The fine print: he must like cookies, peanut butter, chocolate, and baked goods. Although I can’t make any guarantees, if said potential boyfriend doesn’t like your homemade, freshly baked cookies- he’s not worth your time. Chocolate Peanut Butter Cup Cookies One word to describe these cookies: decadent! It’s a soft chocolate peanut butter sugar cookie with a mini chocolate covered peanut butter cup. 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. Think about it: warm cookie with almost melted peanut butter encased in silky milk chocolate with a little sprinkle of Maldon sea salt. Yup. I’d definitely fall in love because of these cookies! Ingredients and Substitutions Peanut butter cup cookies are traditionally made with standard smooth peanut butter. This version amps up the chocolate flavor using Peanut Butter & Co.’s chocolate peanut butter (named Dark Chocolatey Dreams). If you cannot find chocolate peanut butter, standard creamy peanut butter will also work. Be sure to use a homogenized peanut butter. Meaning one that contains stabilizer oils to prevent the peanut butter from separating. Recommended peanut butters include: Skippy Creamy, Creamy Reese’s, or Simply Jif Creamy. Natural peanut butters (the ones simply made with peanuts and salt) require stirring before use. Unfortunately, natural peanut butters do not work well for this recipe. Add one tablespoon of unsweetened cocoa powder to the flour mixture when mixing ingredients. This will amp up the chocolate flavors. Cookie Storage Cool cookies before storing. Keep peanut butter cup cookies in an airtight container at room temperature for up to five days. For best results, store in a cool, dry place away from heat or direct sunlight. Cookies are best enjoyed within three days of baking. Overtime, the cookies will stale and harden. More Chocolate Peanut Butter Recipes Satisfy your sweet tooth with these delicious treats: Chocolate Peanut Butter Chip Cookies Peanut Butter Cake Doughnuts with Chocolate Glaze Chocolate Dipped Peanut Butter Crinkle Cookies Peanut Chocolate Chip Cookies Chocolate Peanut Butter Cookies You can't go wrong with chocolate and peanut butter. These cookies are easy to make and sure to please a crowd. Recipe can be easily doubled and tripled and is a great way to use up leftover candies! Prep Time: 15 minutes minutesCook Time: 12 minutes minutesTotal Time: 27 minutes minutes Servings: 12 cookies Print Recipe Pin Recipe Rate Recipe Ingredients¼ cup chocolate peanut butter*, such as Peanut Butter & Co's Dark Chocolatey Dreams2 Tablespoon unsalted butter, room temp⅓ cup light brown sugar1 large egg¾ cup all-purpose flour½ teaspoon baking powder¼ teaspoon kosher salt¼ cup granulated sugar, for rolling12 mini chocolate peanut butter cupsMaldon 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. Author: Maryanne Cabrera Course: DessertCuisine: AmericanKeyword: chocolate peanut butter cookies, peanut butter candy cookies, chocolate sugar cookies Did you make this recipe?Show us on Instagram! Tag @littleepicurean and hashtag #littleepicurean.