The best peanut butter chocolate cookie recipe is coming at you. And there’s no chilling time required for these cookies. So it’s just minutes before you go from dough to whoa!
Chewy, crinkled, and deep chocolate cookies are filled with melty pools of chopped peanut butter cups. Then the mounds of delicious cookie dough are pressed with even more peanut butter cups before baking for the ultimate candy cookie. These peanut butter cup brownie cookies are a peanut butter and chocolate combo that is so gooey good!
Oh these cookies! Let me tell you, these chocolate cookies are something special. These cookies bake up thick and chewy with a gooey yet sturdy bite. Each bite gives way to bits of melty peanut butter cups throughout. They also have so much chocolate gusto that it checks all the boxes for the best chocolate peanut butter cookie recipe!
Cookie Tips
Here are some cookie tips to yield the best chocolate peanut butter cookies.
1. Use aluminum baking sheets. Aluminum baking sheets conduct heat the best and most evenly. These cookies will have those crisp outer edges and chewy centers. If you use non stick and dark of pans your cookies will cook too quickly. Also, aluminum cookie sheets have a completely flat surface with one easy to grip edge. Use parchment paper and only hand wash your baking sheets.
2. Use room temperature ingredients. This will get you the maximum fluffiness in cookie texture and crisp edges.
3. Do not over-bake the cookies. These cookies need only 9 minutes in the oven. They will have slightly puffed and gotten crisp around the edges. Once out of the oven, allow them to cool for a minute on the cookie sheets.
4. Use a cookie scoop or hand roll cookie balls. Use 2 tablespoons of cookie dough that you either roll in your hands or use a pre measured scoop out for even cookies. This will ensure even baking for all the cookies.
5. If you can’t bake one sheet at a time, then Bake cookie sheets on 1st and 3rd racks. Then rotate halfway through baking.
6. Use a hand or stand mixer to cream the wet ingredients for the best texture.
7. Weighing ingredients is the best way to yield the same results every time and have perfect bakes. Have a food scale handy, and See my recipe for metric conversions.
8. Use fresh ingredients. Expired baking soda will effect the result of the cookies and could lead to flat, thin cookies.
Halloween Candy Cookies
Halloween, aka the biggest candy day of the year, is already creeping up on us in a few short weeks. These cookies are a great way to use up all those extra peanut butter cups. Bonus, besides the candy theme, the colors of the cookies are naturally there for Halloween.
I don’t each much candy except for when Halloween hits. Since Bea and Tilly are so little but love Trick or Treating, we have so much extra Halloween Candy leftover each year. First, I shamelessly root through their buckets for the candy I like. Then I ruthlessly binge eat that candy after the kids go to bed. Ahhh, Mom life really is the best life! But In my defense, kids shouldn’t eat that much candy!
But then I put the rest of that candy to good use, like making these amazing Halloween candy cookies!
Dark Chocolate Cocoa
Anyone who knows me is aware of my dark chocolate obsession. So when I bake brownies and cookies I’m usually using dark chocolate.
So for these peanut butter cup brownie cookies I used unsweetened Dark Chocolate Cocoa powder. However, you can swap that out for any Dutch processed cocoa powder you prefer.
Dark cocoa powder shouldn’t be confused with the black cocoa powder that is used in my Snickers Poke Cake, Black Velvet Cake, and Black Cocoa cutout cookies.
Secret Ingredient Cookies
Since this cookie recipe is going up around Halloween, a mystery ingredient seemed fitting. These incredibly chewy cookies use the addition of corn starch.
Corn starch in cookies yields an especially tender cookie. It will make cookies extra soft and even chewier than ever. Cornstarch is great for any soft baked cookies using cocoa powder, like these chewy chocolate cookies. Try them in my Double Chocolate Cookies too!
Peanut Butter Cup Brownie Cookies
We are finally getting that cloudy Fall vibe going, so I’m pumped up for the Holidays. Once October hits I start recipe testing like crazy. That means eating my weight in butter and sugar, but hey, anything for better recipe development!
The base of these Chocolate Peanut Butter Cookies is similar to a fudgy cocoa brownie. They have that Crispness around the edges with an ultra moist center that gets your mouth sticky with ooey chocolate delight.
Then peanut butter cups are roughly chopped and spread throughout each cookie. They are also melted all over the tops for peanut butter cup enjoyment two ways.
The only thing spooky about these cookies is how many you’re going to end up eating!
Best Peanut Butter Chocolate Cookie Recipe
So here’s how to make the best peanut butter cup brownie cookies.
Preheat your oven to 360 F/ 180 C. Line two baking sheets with parchment paper.
Use a stand mixer with the paddle attachment to cream butter with sugars for 5 minutes. Then add the eggs one at a time, beating a minute after each addition. Add vanilla extract and beat an additional minute.
Meanwhile, roughly chop up the peanut butter cups and set them aside. Reserve 1/4 cup for pressing into the tops of each cookie.
Sift flour with cocoa powder, baking soda, and salt. Turn the mixer to the lowest level. Gradually add the dry ingredients. It will take a minute to fully incorporate.
Then finish with the peanut butter cups.
Make 2 tablespoon balls with a scoop or hand rolled. Place 6 per cookie sheet and give them space to spread. Then press some peanut butter pieces onto each chocolate cookie dough ball.
Bake peanut butter cup brownie cookies for 9 minutes. Then cool for a minute on the sheet before removing to cooking racks.
Have a safe and happy Halloween! Join me on Instagram for more free recipes. And tag me when you make my recipes for a chance to be featured on my stories.
Peanut Butter Cup Brownie Cookies
Chewy, crinkled, and deep chocolate cookies are filled with melty pools of chopped peanut butter cups. No chill time required!
Ingredients
- 1 cup butter unsalted, room temperature
- 1.5 cups brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 ¼ cups All purpose Flour
- 2/3 cup Unsweetened Cocoa Powder
- 1 teaspoon baking soda
- 4 teaspoons corn starch
- 2 ¼ cups peanut butter cups roughly chopped
Instructions
-
Preheat your oven to 360 F/ 180 C. Line two baking sheets with parchment paper.
Use a stand mixer with the paddle attachment to cream butter with sugars for 5 minutes. Then add the eggs one at a time, beating a minute after each addition. Add vanilla extract and beat an additional minute.
Meanwhile, roughly chop up the peanut butter cups and set them aside. Reserve 1/4 cup for pressing into the tops of each cookie.
Sift flour with cocoa powder, baking soda, corn starch, and salt. Turn the mixer to the lowest level. Gradually add the dry ingredients. It will take a minute to fully incorporate.
Then finish with the peanut butter cups.
Make 2 tablespoon balls with a scoop or hand rolled. Place 6 per cookie sheet and give them space to spread. Then press some peanut butter pieces onto each chocolate cookie dough ball.
Bake peanut butter cup brownie cookies for 9 minutes. Then cool for a minute on the sheet before removing to cooking racks.
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