Peanut Butter Cup Cookies Recipe
Peanut Butter Cup Cookies Recipe photo by Taste of Home

Peanut Butter Cup Cookies Recipe

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With the classic combination of chocolate and peanut butter, it's no surprise these are my family's favorite cookies. Because of their ease of preparation, I'm able to make them at a moment's notice. —Faith Jensen, Meridian, Idaho
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:90 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 90 servings


  • 1 cup butter, softened
  • 2/3 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 cups chopped peanut butter cups (about six 1.6-ounce packages)

Nutritional Facts

1 cookie equals 94 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 66 mg sodium, 11 g carbohydrate, 1 g fiber, 1 g protein.


  1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7-1/2 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Originally published as Peanut Butter Cup Cookies in Best of Country Cookies 1999, p36

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Reviewed Jan. 20, 2016

"These are so good! I didn't add the chocolate chips because I knew that would be too much chocolate for my family."

Reviewed Oct. 29, 2015

"These are awesome. I've made them several ways. Sometimes I add peanut butter chips, sometimes Reece's pieces, sometimes both. They're awesome either way."

Reviewed Jun. 30, 2015

"Yum! I made these without the chocolate chips, and instead of chopping the Reeses I put the whole candy on top 10 minutes after baking, sending the cookies to the oven again for 2 minutes afterwards. They turned out beautifully!"

Reviewed May. 13, 2015

"These cookies are so exceptionally yummy, they're addictive. Just a perfect blend of peanut butter and chocolate in a soft cookie. One bite and you're a kid again, smiling ear to ear. "If you don't make these, I'll come to your house and make them for you." - DV"

Reviewed Mar. 20, 2015

"Five Stars Hands Down. This is a wonderful recipe just tried it today; I would like to add a few tips if anyone is interested. Before you start making the cookies refrigerate your reese cups so they are easier to chop up. Use about 1-1/2 cup of semi sweet chocolate chips that is about 12 ounces and all you need. As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

Another tip I highly recommend is refrigerate your cookie dough for a little over 3 hours this will let you handle the cookie dough better and makes the dough constricted and easier to bake well worth the wait.
This batch made me little over 3 dozen cookies if anyone is wondering, I do like a big cookie :)
Thanks For the awesome and delicious cookie recipe."

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