The Peanut Butter Cup Cookies Recipe You’ll Make Again and Again
Calling all peanut butter cup fans, this treat is for you. These Salted Peanut Butter Cup Cookies are ultra sweet and loaded with all the good stuff. But surprise, they are not made with traditional cookie ingredients at all. They actually have a peanut butter base and bake up like a dream. Post may contain affiliate links.
These cookies are super dense and heavy and will please any of your PB and chocolate loving friends and fam. These cookies are not for lightweights, bro.
While I'm tempted to say that it would be hard to eat only one, the truth is... they are so sweet and filling that one might be all it takes to cure your maximum cravings.
I've been making my favorite 4 ingredient chocolate chip cookies for years now and thought it would be fun to revisit some flavor twists.
So far, these ultra peanut butter loaded cookies are an instant favorite.
You couldn't possibly cram any more peanut butter into one cookie, that I promise.
Peanut Butter and chocolate lovers will surely rejoice with each bite. I love that the recipe is just so easy to make and extremely forgiving.
PEANUT BUTTER CUP COOKIES RECIPE
Learn how to make epic chocolate loaded peanut butter cup cookies. This easy recipe is made with a peanut butter base and not your traditional flour and other ingredients.
It's loaded with a whole cup of chopped mini peanut butter cups and semi-sweet chocolate chips. Get ready for an ultra sweet treat.
PEANUT BUTTER CUP COOKIES INGREDIENTS
With just a handful of ingredients, you will be that much closer to peanut butter cup cookie heaven.
Here is a list of the ingredients used but be sure to scroll down and print the recipe for the official measurements.
- Creamy Peanut Butter
- Granulated Sugar
- Eggs
- Salt
- Chocolate Chips
- Mini Peanut Butter Cups such as these Reese's.
HOW TO MAKE PEANUT BUTTER CUP COOKIES
These cookies are so simple to make and I think they will be one of your fav cookies recipes of all time.
To make these cookies, begin combining peanut butter, sugar, salt and eggs until fully blended. Then, it's time to fold the chocolate chips and halved mini peanut butter chocolate chips.
Once the dough is ready, line a baking sheet with parchment.
Use a ¼ measuring cup to create scoops of dough. Roll each scoop into a ball shape and then place onto a parchment lined baking sheet. Be sure to leave room in between each to give the cookies a little room to expand.
Repeat the same process with the rest of the cookie dough.
Bake the cookies for 11-13 minutes. Cool and enjoy.
Using the ¼ cup cookie dough balls will makes about 12 cookies.
CAN I USE CHUNKY PEANUT BUTTER?
You can, but the consistency will not be as good. I would avoid it if you can.
CAN I USE NUT BUTTER INSTEAD OF PEANUT BUTTER?
No, I don't recommend it. The consistency and baking time just isn't the same. I've tried a couple of times and the result is not great.
PEANUT BUTTER BASED COOKIE RECIPES
Love a good peanut butter based cookie? Try these variations next.
Peanut Butter Cup Cookies
Ultimate Peanut Butter Cup Cookies made with 5 Ingredients. Peanut butter cookies loaded with mini peanut butter cups and chocolate chips.
Ingredients
- 1 Cup of Creamy Peanut Butter
- 1 Cup of Granulated Sugar
- 2 Large Eggs
- ⅛ TSP Sea Salt
- 1 Cup of Semi-Sweet Chocolate Chips
- 1 Cup of Mini Peanut Butter Cups, halved
Instructions
- Preheat oven to 350°
- Combine peanut butter, sugar and eggs until fully blended. Gently fold-in the chocolate chips and halved mini peanut butter cups.
- Scoop ¼ Cup of dough and roll into a ball, place onto a parchment lined baking sheet. (do not press down) Repeat with the rest of the cookie dough.
- Bake for 11-13 minutes.
- Makes about 12 cookies.
Notes
Parchment paper is recommended because the bottoms tend to crisp more quickly than traditional cookies.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 370Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 12gCholesterol 32mgSodium 207mgCarbohydrates 42gFiber 3gSugar 35gProtein 8g
This nutritional information is for reference only. We are not responsible for these calculations.
These cookies are best enjoyed when they’re fresh out of the oven.
If you have any leftovers, store them in an airtight container at room temperature.
And be sure to share a picture on social media and tag @cutefetti so I can see how they turned out!
No flour??
I made these today. The dough seemed extremely wet. Took longer to bake them...I pulled them out at 16 minutes. Perhaps my eggs were a bit larger..not sure.
I’ve tried baking these twice. The first time even tho the peanut butter wasn’t old or expired, oil dripped out of the dough. They baked up somewhat puffy
but not could not roll into balls. I’m using Jiff peanut butter, not natural, just regular creamy. Bought a new bottle of peanut butter and tried again. No oil is dripping out but they came out fairly flat. Was not able to roll them into balls at all. I measured everything carefully. Any idea what could be wrong, wrong brand peanut butter? They taste good tho, everyone loves them 🙂
Do you have any suggestions or idea what I did wrong?
This looks really good Please send me the website thank you
Hi! Does it need chilling overnight?
Please send me the website thank you
This could be obvious, but it doesn't state when to put in the peanut butter cups. When you add the chocolate chips?
@Joy, I'm so sorry for missing that in my instructions. Yes, they go on with the chocolate chips! Thank you for calling this out, I've updated the insructions.
@Joy, it says in the recipe!