Dark Chocolate Peanut Butter Cup Cookies



Every once in a while Zach asks me to make cookies, and when he does, it’s ALWAYS chocolate chip. Peanut butter, chocolate chip…dark chocolate, chocolate chip…regular old chocolate chip…it usually doesn’t matter…as long as it’s chocolate chip. This time, I thought that throwing mini dark chocolate peanut butter cups into the mix would be the perfect twist. There was only one thing wrong with the outcome…we wanted more. Don’t you just hate it when that happens! I sure do, and Zach definitely does. Cilantro would too, if he were allowed to eat chocolate. I know this because he told me so. Poor little guy, he always misses out on the fun stuff. So anyway, these cookies are made with a traditional chocolate chip cookie dough; and instead of chocolate chips, we threw chopped dark chocolate peanut butter cups into the mix. What’s better than peanut butter cups? Dark chocolate peanut butter cups, that’s what. They really bring a whole new level of flavor to a chocolate chip cookie. You’ll love them, I promise.





Beer Love:

Beer: Speakeasy’s Black Hand Chocolate Milk Stout
Brewed By: Speakeasy Ales and Lagers
Style: Milk / Sweet Stout
ABV: 6.90%
Description: I think it’s pretty obvious why I chose to pair these cookies with a chocolate milk stout. Stouts alone go hand-in-hand with sweets. Add chocolate and milk into the mix, and it’s like a match made in heaven. This beer is a super solid, chocolate milk stout, and is actually quite impressive. We picked up a bottle of this beer just the other day, and it was like love at first sip. I knew that I had to pair it with a batch of cookies. It is heavy on the cocoa, but not out-of-control. It also has an incredible chocolatey, malty aftertaste…which I just love. I highly recommend a chocolate milk stout for this pairing, and Speakeasy’s Black Hand is just perfect for the job.




Dark Chocolate Peanut Butter Cup Cookies
Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Dark Chocolate Peanut Butter Cup Cookies

Dark chocolate peanut butter cup cookies are the a different, yet perfect, twist on your traditional chocolate chip cookie.


  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, melted
  • 4 tablespoons vegetable shortening, melted
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tablespoons whole milk
  • 1 tablespoons vanilla extract
  • 12 mini dark chocolate peanut butter cups, chopped
  • 1/2 cup dark chocolate chips
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon vegetable shortening


  • In the bowl of your stand mixer (or large bowl if you are using a hand mixer), with paddle attachment fixed, whisk together the flour, corn starch, baking soda and salt. In a separate bowl, combine the butter, shortening, brown sugar and granulated sugar. Whisk vigorously, until no lumps remain. Add the egg, and whisk again until incorporated. Then add the whole milk and vanilla extract and whisk again until smooth.
  • Add the wet ingredients into the bowl with the dry ingredients. Mix, with paddle attachment, on medium speed until a soft dough forms. Do not over-mix. Remove the bowl from the mixer and fold in the chopped peanut butter cups, carefully, until evenly dispersed. Roll the dough out onto a piece of plastic wrap. Roll into a ball and seal with the wrap. Refrigerate the dough for at least 2 hours or up to 12 hours.
  • Once your dough has chilled, preheat your oven to 325 degrees F and line two large cookie sheets with silicone mats or parchment paper. Remove the dough from the fridge and let stand for 20 minutes.
  • Roll the dough into 2 tablespoon-sized balls and place the dough balls onto the prepared cookie sheets (6-8 per sheet).
  • Bake at 325 degrees F for 12-15 minutes, or until the edges just begin to brown.
  • Let cool for 5 minutes on the cookie sheets, then transfer to a wire rack to cool the rest of the way.
  • While the cookies are cooling, prepare the chocolate drizzle. In a small saucepan, combine the chocolate chips, peanut butter and shortening. Heat over low heat until the mixture has melted, stirring frequently. Remove from heat and transfer to a squeeze bottle or drizzle each cookie with a spoon.
  • Store at room temperature, in an airtight container, for a week. Enjoy!


Hardware: * Measuring Cups * Measuring Spoons * Sharp Knife * Cutting Board * Bowls * Whisk * Stand Mixer or Hand Mixer * Rubber Spatulas * Silicone Mats or Parchment Paper * Cookie Sheets * Spatula * Wire Rack * Airtight Container * Inactive Time: 2 hours or up to 12 hours



Other Cookie Recipes!
Chocolate Chip Breakfast Cookies


Red Velvet Soft Sugar Cookies


Italian Anisette Cookies


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