Chocolate Peanut Butter Cookies

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Recipe photo
Hands-on time:
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Yield: 3 dozen

Recipe photo

Pools of melty, chocolate-y, peanut butter-y goodness in a scrumptious chocolate cookie.

Chocolate Peanut Butter Cookies

star rating (59) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 3 dozen
Published: 06/27/2011



1) Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium-sized bowl, whisk together the flour, cocoa, baking soda, and salt.

3) In another bowl, beat together the sugars, butter, and peanut butter until light and fluffy.

4) Beat in the vanilla, egg, and water, then stir in the dry ingredients, blending well.

5) Stir in the mini peanut butter cups.

6) Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2" thick.

7) Bake the cookies for 7 to 9 minutes, or until they're set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Yield: about 3 dozen cookies.


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  • star rating 04/23/2015
  • Smart cookie from Chicago
  • This is a great cookie dough but the fact that the peanut butter cups have hydrogenated fats in them is unconscionable. Charge more but use ingredients known not to be harmful!! I substituted dried cherries as I simply could not bring myself to use the pb cups.
  • star rating 04/06/2015
  • SnowflakeLady from KAF Community
  • These cookies are a huge hit every time I make them! I use a small cookie scoop, a bit overfilled, and then bake them no more than 9 minutes, in my convection oven. I highly recommend watching carefully so they are barely past being shiny wet in the cracks that might appear- just "set", so they are still soft after letting them cool on parchment lined sheets. They are best the first day or two. Using Reese's brand mini cups is good, but I like the really mini cups I get in bulk at local "natural" type supermarket, as there are more cups per cookie. Thanks for another great recipe, KAF!
  • 09/27/2014
  • JT from Washington State
  • Other than mini peanut butter cups, what else would you recommend adding in (and how much of it)?
    I think Reese's pieces or peanut butter M&M's might be a nice substitute in this recipe, although they will not be quite so melty and messy. Regular chocolate chips would also work. I would add the same amount. Barb@KAF
  • star rating 07/20/2014
  • Joni from MD
  • I have made this recipe several times now and it is always requested anytime I make them (and have any left over to actually share :) I always make the recipe as written and it turns out moist and delicious. This is one of my family's favorites and is always on our Christmas cookie tray.
  • star rating 06/19/2014
  • Linda from Somerset, NJ
  • These cookies are dry and cake-like. They are not crisp and chewy at all. I followed the directions using your KAF double-dutch dark cocoa and peanut butter cups. I was disappointed in the taste and texture of these cookies. I decided to make these cookies based on the ratings posted. I see my review has not been posted to date: June 19, 2014. I sent in my review of this recipe in April 2014 and again in May 2014 giving this cookie recipe a one-star review. If you do not wish to post all reviews both good and bad, why bother asking for feedback?
    We are sorry to hear that your past reviews did not make it to the website Linda. It is our policy to post all reviews whether positive and negative. We post reviews verbatim, and will only edit for profanity or similar content.
    For the recipe, we are sorry too to hear that you didn't care for the results. We encourage you to contact our Baker's hotline by phone, email or chat to help troubleshoot what may have gone amiss with the recipe. ~ MJ

  • star rating 04/14/2014
  • Kara from Silver Spring, MD
  • SO delicious! Always a hit. If you like chocolate and peanut'll loves these! They've always been moist and just the right amount of chewy when I've made them.
  • star rating 04/04/2014
  • Breelynd from Central NY
  • Solid 4.5 stars from me. I have used this batter as a base for other cookies but it really is best w the KAF mini pb cups. They melt perfectly and give the cookies great texture.
  • star rating 12/12/2013
  • threeltlbirds from KAF Community
  • I can't say I was crazy about this recipe. I used pb chips instead of cups but overall I thought it was too dense and dry. It crumbled too easily and didn't make very many. I guess I could add a little more liquid and double the batch but there are so many cookies out there that are so much better I don't think I'll waste my time doctoring this one.
    Perhaps you would enjoy the flourless peanut butter chocolate chip cookie recipe more? The cookie is soft, tender and slightly chewy. ~Amy
  • star rating 11/20/2013
  • Mathew from Alexandria, VA
  • So perfect. I added some chocolate chips to it as well to knock it over the top.
  • star rating 11/18/2013
  • Michelle from WI
  • Wow, these turned out delicious. I usually eat 1 or 2 when I bake a batch of cookies... I ended up eating 6 over the course of the day! So if that says anything... ;)
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