Expires Reese's Peanut Butter Cup

Ultimate peanut butter chocolate cookies

Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter.Give me a glass of milk

Hello. My name is Sally Anne and I'm totally in love with pumpkin candles, chocolate icing, (look at him! passed out!) , Pajama pants, den, pumpernickel bagels, Essie nail polish and the combination of peanut butter + chocolate.

I'm not alone with these obsessions, am I?

I know you all love peanut butter and chocolate as much as I do. My love for this combination of flavors is deep. In fact, I'm pretty sure I single-handedly keep Reese going. Well, maybe not exactly, but one day I'll have a peanut butter cup. Do not be surprised.

I have a

To make peanut butter chocolate cookies special, I filled them with chopped Reese peanut butter cups and drizzled each with melted peanut butter. peanut butter chocolate treat. This made them the ultimate peanut butter chocolate. And ran into the kitchen for a tall glass of vanilla and almond milk.

(Am I the only one who doesn't like the taste of regular milk?)

Making the cookies isn't that difficult. The ingredients are simple and practical, like most of my cookie recipes. They're a great excuse to take advantage of all of the Reese peanut butter cups on sale for Halloween!

The cookie dough doesn't contain * too much * peanut butter. Just enough to add a slight peanut butter flavor. Chocolate is overwhelming in virtually anything you add it to. That's why I sprinkle peanut butter on every cookie. 🙂

You'll need to refrigerate the cookie dough for about an hour. So plan accordingly. The cookie dough is way too sticky to bake unless it's been refrigerated. for a lot of my cookie recipes. Cooling down is mandatory for many of my cookie recipes. The cooling not only makes the cookie dough easier to process, it also combines the flavors. A bit like chilli boiling on the stove, the cookie dough needs time in the refrigerator so that the flavors can "calm down" and become friends.

Once the cookie dough has cooled, simply roll it into balls. I took this picture in the morning with gorgeous orange sunlight shining in:

The biscuits take about 10-12 minutes in the oven. Do not try to bake them. It's hard to tell when the cookies are scalloped because they are so dark. . When it comes to my cookie recipes, you're always wrong on the under-baked side of things. The cookies will continue to bake on the baking sheet when you take it out of the oven.

I find the biscuits only spread slightly in the oven. That's no problem at all! Once you take them out of the oven, gently press down on each biscuit with the back of a spoon or fork to let it spread out. This creates small, cracked tips. And the melted peanut butter on top with the melt directly in. For the drizzle, just melt a little peanut butter and drizzle everything over it. The more the better. You will never see me pass up the opportunity to add more peanut butter to anything ... ♥

They're messy, sticky, dripping wet, and perfect.

Kevin compared these cookies to brownies. Fudgy Brownie Cookies. It's absolutely accurate - the inside of the biscuits is reminiscent of damp, fluffy brownies! We couldn't stop eating them. Soon they were completely gone before I could share them with my hungry dog ​​park friends (the owners, of course).

With one bite, you'll forget about everything that's going on in your busy life. Forget about deadlines, errands, and the unmade bed. After you've tried these cookies, all that's left to think of is peanut butter and chocolate.

to the recipe that I would make? The only change to the recipe that I would make? Double it. Seriously, 16 cookies are disappearing quickly.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all of the SBA recipes you have created. ♥



  • 1 and 1/2 (190 g) cups all-purpose flour ()
  • 1/2 cup (42 g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115 g) unsalted butter, softened to room temperature
  • 1 cup (100 g) packaged light brown sugar, packaged
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (60 g) creamy or chunky peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30 ml) milk
  • 1 and 1/4 cups Reese’s Peanut Butter Cups, chopped (approx. 16 Reese’s miniatures)
  • 1/3 cup (85g) creamy or chunky peanut butter Drizzle: 1/3 cup (85g) creamy or chunky peanut butter


  1. Put the flour, cocoa powder, baking powder, and salt together in a large bowl. Put aside.
  2. Using a hand mixer or stand mixer with a paddle attachment, stir the butter at high speed for about 1 minute until creamy. Scrape the sides and bottom of the bowl as needed. Set the mixer to medium speed and stir in the brown sugar, granulated sugar, and peanut butter until they blend. Stir in egg vanilla extract and scrape the bottom and sides of the bowl as needed.
  3. Turn off the blender and pour the dry ingredients into the wet ingredients. Turn the blender on low and beat slowly until a soft batter is formed. Stir in the milk at medium speed. After mixing, stir in the peanut butter cups until evenly distributed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and refrigerate for at least 1 hour.
  4. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Put aside.
  5. Place 8 round dough balls with about 1.5 tbsp dough each on prepared baking sheets. Bake each batch for 10-12 minutes. Take out of the oven. The cookies didn't spread much. So gently press it down with the back of a fork or spoon. Let the baking sheet cool for 5 minutes before placing it on a rack to cool completely.
  6. While the cookies cool, melt the peanut butter. Drizzle over warm or cool cookies. Let the peanut butter work for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.

Did you make a prescription

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Are you ready for a big peanut butter and chocolate love affair?












Enjoy today's recipe!

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See all of my