Oh, have I got a treat for you today. The first time I had chocolate chip peanut butter cup cookies was at a baby shower our church had for me when I had Phoebe – yep, 14 years ago and I still remember how amazed I was by them. {don’t laugh, this was before pinterest and blogs when you had to get new recipes in cookbook, magazines or from friends.} 

Since then, chocolate chip peanut butter cup cookies have had a permanent place on our Christmas cookie list. People love getting these in the treat boxes we make up and think we’ve spent all kinds of time on them. In reality they are super simple to make. If you want to know who all we give these treat boxes to you can read about it in our post about blessing others. 

Sometimes we think gifts have to be fancy or expensive, but sometimes it really is the simple things that make the best gifts. These cookies can be on the more expensive side with the addition of the peanut butter cups. I usually buy the peanut butter cups after Halloween when they are on clearance and just keep them {hide them from my family} until it’s time to make these. 

The very first step is to put your peanut butter cups in the freezer. You can also go ahead and unwrap them. This is a great job for children if you can keep them from eating them all. 

First, start with your favorite chocolate chip cookie recipe. I substitute mini chips for regular chips but it’s not necessary. 

Next, fill a mini muffin tin with cookie dough. I find that using a cookie scoop works really well for this. 

Bake for 8-10 minutes. I bake closer to 8 minutes rather than 10 minutes but you want the edges to be golden brown. 

Take your peanut butter cups out of the freezer and unwrap them {if you haven’t already} and gently push them into the warm cookie muffins. 

When they are all done, I always pop them into the freezer for jus a minute or two. You need to make sure you have a spot open. 

I usually use a butter knife to help get the chocolate chip peanut butter cup cookies out of the muffin tins. While my excited children beg and plead to have some. 

And this is why we call the spatula “the last lick”. I can usually get one more cookie with the bowl scrapings. 

Sometimes I make the cookie dough ahead of time and freeze it. Then we can bake on another day. 

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Yield: 4 dozen

Chocolate Chip Peanut Butter Cup Cookies

Print

These cookies are super easy to make but make a great impression on those you gift them to.

Ingredients

• 1 cup (2 sticks) butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups (12-oz. pkg.)semi sweet mini chocolate chips
• 48 mini peanut butter cups

Instructions

Preheat oven to 350 degrees.

Cream butter, sugar, brown sugar and vanilla together. Add eggs and mix well.

Put flour on top of butter mixture and add in baking soda and salt.

Mix dry ingredients into butter mixture.

Fold in mini chocolate chips.

Using a cookie scoop, put a scoop of cookie dough into each compartment of a mini muffin tin.

Bake for 8-10 minutes.

When edges are brown, remove from oven and put a peanut butter cup into each cookie muffin.

Pop into the freezer for just a minute or two.

Remove from freezer and remove cookie muffins from tin.

Enjoy!

Notes

I like to unwrap and freeze the peanut butter cups before beginning but it’s not totally necessary.

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