Double Chocolate Peanut Butter Cup Cookies – Best Easy Recipe for Gooey Cookies

If there’s anything that can outdo the smell of classic chocolate chip cookies wafting from the oven, it’s the rich, cocoa-laced aroma of double chocolate peanut butter cup cookies. Imagine biting into a gooey, fudgy cookie studded with melty chocolate chips and chunks of peanut butter cup—honestly, it’s the kind of treat that stops you right in your tracks. The first time I made these, I was up late craving something chocolatey but wanted that salty-sweet kick, too. That’s when I grabbed some leftover peanut butter cups from Halloween (don’t judge) and tossed them into my favorite double chocolate chip cookie dough. Game-changer! The marriage of creamy peanut butter and deep, dark chocolate just works—it’s nostalgic and a little bit decadent.

I’ve baked these double chocolate peanut butter cup cookies for bake sales, birthday parties, and sometimes just because it’s a Wednesday. They always disappear way too fast. If you’re a chocoholic or peanut butter lover (or both, like me), you’re in for a real treat. The best part? This recipe is surprisingly simple—no fancy ingredients, no chilling overnight, and definitely no mixer needed if you don’t feel like hauling it out. Just pure, gooey, chocolate-peanut butter bliss in under 30 minutes. Whether you’re baking with kids, whipping up a last-minute dessert for friends, or treating yourself after a long day, these cookies are the ultimate comfort food fix. Trust me, after testing this recipe dozens of times, I can say you’ll want to make a double batch.

Why You’ll Love This Double Chocolate Peanut Butter Cup Cookies Recipe

• Quick & Easy: You won’t spend ages in the kitchen—these cookies come together in about 10 minutes of prep. Perfect for those cookie cravings that just can’t wait.
• Simple Ingredients: No hunting for hard-to-find stuff. Most of what you need is already in your pantry or fridge.
• Perfect for Every Occasion: These are a hit for bake sales, holiday cookie swaps, movie nights, or just cozy evenings at home. I’ve even packed them in lunchboxes—they hold up great.
• Crowd-Pleaser: Kids and adults both go wild for that gooey, melty chocolate and those peanut butter cup surprises. Seriously, people ask for this recipe every single time.
• Unbelievably Delicious: The texture is the sweet spot—crisp edges, super soft centers, and pockets of chocolatey, peanut-buttery goodness in every bite.

What makes these double chocolate peanut butter cup cookies stand out? For starters, the dough has both cocoa powder and chocolate chips, so you get maximum chocolate flavor. Chopping the peanut butter cups instead of just plopping them on top means you’ll find those creamy, salty bits in almost every mouthful. I usually chop mine a bit unevenly—big chunks, little bits—so some cookies have a gooey surprise and others a subtle swirl. It’s a technique I picked up after a few trial-and-error batches (don’t worry, even the “mistakes” tasted amazing). This recipe isn’t just another chocolate cookie—it’s the one that friends beg me for. And when you close your eyes after that first warm, fudgy bite, you’ll know why.

What Ingredients You Will Need

This recipe uses classic, easy-to-find ingredients to create double chocolate peanut butter cup cookies that taste like pure bakery magic. Here’s what you’ll need:

• For the Cookie Dough:
  • Unsalted butter, softened (1/2 cup / 113g) – The base for rich, chewy cookies. If you only have salted, just reduce the added salt a bit.
  • Granulated sugar (1/2 cup / 100g) – Helps with spread and adds sweetness.
  • Brown sugar, packed (1/2 cup / 110g) – Adds moisture and a caramel note. I use light brown sugar, but dark is fine too for extra depth.
  • Large egg (1) – Binds everything together. Room temp is best for even mixing.
  • Vanilla extract (2 tsp / 10ml) – Rounds out all the flavors. Use real vanilla if possible.
• For the Double Chocolate Base:
  • All-purpose flour (1 cup / 125g) – Basic structure. You can sub a 1:1 gluten-free blend if needed.
  • Unsweetened cocoa powder (1/3 cup / 35g) – Dutch-process or natural both work. Dutch gives a slightly deeper color and flavor.
  • Baking soda (1/2 tsp / 2g) – For a little lift.
  • Salt (1/4 tsp / 1g) – Balances the sweetness and brings out the chocolate.
  • Semi-sweet chocolate chips (3/4 cup / 130g) – You can use dark chocolate chips or chunks, too. I’ve even tossed in mini chips for extra melty pockets.
• Star Ingredient:
  • Peanut butter cups, chopped (about 8 regular-sized, or 1 cup / 150g) – I love using classic Reese’s, but store brands or homemade work great. Rough chop for big pools of peanut butter and chocolate. Mini peanut butter cups work as well (use about 1 cup).

Optional Mix-Ins and Substitutions:

• Swap half the chocolate chips for white chocolate or milk chocolate chips if you want an extra layer of sweetness.
• For a gluten-free version, use a cup-for-cup gluten-free flour blend.
• For dairy-free, swap butter for plant-based margarine and use dairy-free chocolate chips and peanut butter cups (some brands make amazing versions now).
• If you’re out of peanut butter cups, try swirling in a few tablespoons of peanut butter before baking, or use chopped peanut butter-filled chocolate bars.

These double chocolate peanut butter cup cookies are super forgiving—you can adjust mix-ins to suit your taste or whatever’s lurking in your pantry. I’ve even made a batch with almond butter cups for a nutty twist.

Equipment Needed

• Mixing bowls (2): One for wet ingredients, one for dry. Honestly, any medium and large bowl combo works.
• Hand mixer or stand mixer: Totally optional! You can also use a sturdy wooden spoon or spatula if you want a mini arm workout.
• Baking sheet(s): I use a heavy-duty rimmed sheet lined with parchment paper for easy cleanup and even browning.
• Parchment paper or silicone baking mat: For nonstick cookies and fewer burnt bottoms.
• Cookie scoop (optional): Keeps your cookies the same size, but two spoons or your hands get the job done too.
• Measuring cups and spoons: Accurate measurements = perfect cookies every time.
• Wire cooling rack: Helps prevent soggy bottoms and keeps cookies from overbaking on the hot pan.
• Knife and cutting board: For chopping those peanut butter cups. Pro tip: Chill the peanut butter cups for a few minutes before chopping so they don’t smush everywhere.

If you’re just starting out, don’t stress over having fancy gear. I’ve baked these cookies on old cookie sheets and with a fork for mixing when I was visiting my mom’s house, and they still turned out great. Just make sure your pans are clean and your measuring tools are accurate. If you use silicone mats, give them a good wash between batches—chocolate can stick around.

How to Make Double Chocolate Peanut Butter Cup Cookies

1. Prep your oven and pans (5 minutes):
   
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy release. Trust me, these cookies are gooey and you don’t want them sticking.
2. Cream the butter and sugars (2-3 minutes):
   
   In a large mixing bowl, beat together 1/2 cup (113g) softened unsalted butter, 1/2 cup (100g) granulated sugar, and 1/2 cup (110g) packed brown sugar until light and fluffy. If you’re using a mixer, go on medium speed. If by hand, use a wooden spoon and some elbow grease.
3. Add egg and vanilla (1 minute):
   
   Crack in 1 large egg and pour in 2 teaspoons (10ml) vanilla extract. Beat or stir until fully combined. Don’t rush—make sure it’s smooth and creamy.
4. Mix the dry ingredients (2 minutes):
   
   In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/3 cup (35g) unsweetened cocoa powder, 1/2 teaspoon (2g) baking soda, and 1/4 teaspoon (1g) salt. I like to sift the cocoa powder if it’s clumpy—those lumps never disappear in the dough.
5. Combine wet and dry (1-2 minutes):
   
   Gradually add the dry ingredients to the wet mixture, stirring just until you don’t see streaks of flour. Stop when it’s mostly mixed—overmixing leads to tough cookies!
6. Add the mix-ins (2 minutes):
   
   Gently fold in 3/4 cup (130g) semi-sweet chocolate chips and about 1 cup (150g, or 8 regular) chopped peanut butter cups. Don’t overmix—just enough so the goodies are evenly distributed.
7. Scoop the dough (5 minutes):
   
   Use a medium cookie scoop or two spoons to drop 2-tablespoon-sized mounds onto your prepared baking sheet, leaving about 2 inches (5cm) between each. If you want bakery-style cookies, press a few extra chocolate chips or peanut butter cup pieces onto the tops.
8. Bake (9-11 minutes):
   
   Bake in your preheated oven for 9-11 minutes. The cookies should look set around the edges but still soft and a bit underbaked in the center—that’s the gooey magic. If you like them extra fudgy, stick to the lower end of the time range.
9. Cool (10 minutes):
   
   Let the cookies cool on the pan for 5 minutes (they’ll firm up), then transfer to a wire rack to cool completely. If you try to move them too soon, they might break apart (but hey, warm cookie pieces aren’t the worst thing ever).

Troubleshooting tips: If your cookies spread too much, double-check your flour measurement and make sure your butter isn’t too melted. If they don’t spread enough, your flour might be packed too tightly—fluff it up before scooping. And if your peanut butter cups are melting too fast, try chilling the dough for 10 minutes before baking.

Cooking Tips & Techniques

• Don’t overbake! These cookies are meant to be gooey in the center. The edges should be set, but the middle will firm up as they cool. If you wait for them to look “done” in the oven, they’ll be dry after cooling.
• Chill your mix-ins. If your peanut butter cups are melting too quickly, pop them in the fridge before chopping. This keeps nice chunks of peanut butter throughout the cookie (learned this one the hard way—melted peanut butter everywhere!).
• Use room temperature ingredients. Your butter and egg should be at room temp for even blending. Cold butter leads to lumpy dough and uneven baking.
• Watch your flour measurement. Too much flour = cakey, dry cookies. Spoon and level your flour, don’t scoop directly from the bag.
• Customize with extra toppings. For bakery-style looks, add a few chocolate chips or peanut butter cup pieces right on top of the dough balls before baking. Makes them extra Instagram (and Pinterest) worthy.

Honestly, I’ve had batches where I mixed too long or forgot to chill the peanut butter cups—still delicious, just a little messier. Don’t be afraid to tweak the baking time by a minute or two until it’s perfect for your oven. And if you’re making a big batch, bake one test cookie first so you can adjust as needed (a trick I picked up from a bakery I used to work at—saves a lot of heartache!).

Variations & Adaptations

• Gluten-Free: Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. I’ve used King Arthur’s with great results—no one could even tell.
• Dairy-Free: Use plant-based butter and dairy-free chocolate chips and peanut butter cups. There are some fantastic vegan PB cups out there now.
• Seasonal Swaps: Around the holidays, I like to add a sprinkle of flaky sea salt on top or toss in a pinch of cinnamon for a cozy twist.
• Crunch Lovers: Add a handful of roasted peanuts or chopped pretzels for extra texture and salty crunch.
• Super Chocolatey: Use dark chocolate chips or chunks instead of semi-sweet for a deeper flavor. I’ve even swirled in a little Nutella once—no regrets.
• Nut-Free: Substitute sunflower butter cups or omit the peanut butter cups and use chocolate chips only for a double chocolate version that’s safe for allergies.

One of my favorites? Swapping in almond butter cups for my cousin who can’t have peanuts. I’ve also tried folding in mini marshmallows for a s’mores vibe—messy but so good! Feel free to experiment based on your pantry and preferences.

Serving & Storage Suggestions

These double chocolate peanut butter cup cookies are best enjoyed slightly warm—just out of the oven is pure bliss. For a party platter, stack them high on a cake stand or serve with a cold glass of milk (a classic for a reason). They’re also amazing with coffee or hot cocoa, especially when it’s chilly outside.

To store, let cookies cool completely. Place in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. When ready to eat, warm in the microwave for 10-15 seconds to get that gooey center back.

Pro tip: If you make the dough ahead, scoop it onto a baking sheet and freeze until solid, then transfer to a bag—bake straight from the freezer, adding an extra minute or two to the bake time. The flavors actually get richer after a day or two, and the texture stays soft and chewy.

Nutritional Information & Benefits

Each double chocolate peanut butter cup cookie (based on a batch of 18) is roughly:

• Calories: 180
• Fat: 9g
• Carbohydrates: 23g
• Protein: 3g
• Sugar: 14g

Thanks to the peanut butter cups, you get a little hit of protein and healthy fats in every bite. Cocoa powder is rich in antioxidants, and if you use dark chocolate chips, you’ll get even more of those benefits. For those with gluten or dairy sensitivities, swapping ingredients is easy (see above). Just note: these cookies do contain peanuts, dairy, and gluten unless adapted.

Personally, I love knowing exactly what’s going into my cookies—no weird preservatives, just simple ingredients and that unbeatable homemade flavor.

Conclusion

If you’re looking for a cookie that checks all the boxes—soft, gooey, bursting with chocolate, and loaded with peanut butter cup goodness—this double chocolate peanut butter cup cookies recipe is your answer. It’s a favorite in my kitchen for good reason: quick to make, crazy delicious, and endlessly adaptable. I hope you’ll make these your new go-to for every cookie craving or special occasion.

Don’t be afraid to make them your own—try a fun mix-in, use what you have, and share with someone you love. These cookies always bring smiles (and empty plates). Let me know in the comments how yours turn out, what creative twists you try, or if you have any questions. And hey, if you’re on Pinterest, save this recipe for your next baking day. Happy baking!

Frequently Asked Questions

Can I make the dough ahead of time?

Absolutely! You can chill the dough for up to 48 hours in the fridge or freeze pre-scooped dough balls for up to 2 months. Bake straight from the freezer—just add an extra minute or two.

What’s the best way to chop peanut butter cups?

Chill them in the fridge for 10 minutes before chopping with a sharp knife. This keeps the layers from smearing and makes for neat chunks in your cookies.

Can I use natural peanut butter cups?

Yes, but keep in mind natural cups can be softer and oilier. They’ll still taste great, but you might get a slightly different texture in your cookies.

How do I make the cookies extra gooey?

Bake them on the lower end of the time range and pull them out when the centers look just barely set. Let them cool on the pan for a few minutes—they’ll finish baking as they rest.

Are there nut-free alternatives?

Sure thing! Use sunflower butter cups instead of peanut butter cups, or skip them and add extra chocolate chips for a double chocolate treat that’s safe for nut allergies.

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