Crazy for Crust

Apr 13

Soft Chocolate Peanut Butter Cup Cookies

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These are the best cookies I’ve ever made.

I know I say that a lot. I make a lot of cookies.

But these? Really are the best. Want proof?

My husband ate one.

These Chocolate Peanut Butter Cup Cookies are the BEST cookies I've ever eaten!

You know about my husband, right? How he’s Mr. I don’t want a cookie thank you.

He’s Mr. That’s Too Sweet.

Mr. No Thanks I’ll Eat This WW Brownie.

Mr. I Don’t Need Dessert.

And he ate one of these cookies. He couldn’t resist.

Now, if I was mean, or secretly evil, I’d be saying Bwahahahahahaha and clapping my hands gleefully.

I’m secretly evil.

The cookie he couldn’t resist? A chocolate peanut butter cup cookie.

You won’t be able to resist either.

These Chocolate Peanut Butter Cup Cookies are the BEST cookies I've ever eaten!

These cookies are chocolate pudding cookies based off of my Triple Chocolate Pudding Cookies. I needed to make those again (because I neeeeeeded them) and I had Reese’s Peanut Butter Cups in the pantry. Match made in heaven.

You can use any instant chocolate pudding in these cookies: chocolate, chocolate fudge, or Hershey’s Special Dark. I don’t recommend sugar-free (I’ve never used that in these cookies, so I can’t guarantee success).

For an extra chocolate flavor, I add two tablespoons of cocoa to the batter. I prefer to use the Hershey’s Special Dark cocoa for an extra punch of chocolate flavor, but you can use regular unsweetened if you prefer.

You add the Mini Reese’s Peanut Butter Cups whole and the stand mixer breaks them up into the cookies. Doing it that way almost adds ribbons of amazing peanut butter throughout the cookie. (If you’re using a hand mixer, you might want to chop them in quarters first.) I also like to chop a few peanut butter cups and press them on the top of the cookies before baking. It makes them prettier.

As usual, this dough needs chilling, but it’s worth it. It makes them puffy and soft, and the pudding keeps them soft for days. They were on my counter for 5 days and they were still just as soft as day 1.

Best. Cookies. Ever.

These Chocolate Peanut Butter Cup Cookies are the BEST cookies I've ever eaten!

And since I know my husband can’t resist…I might have to make them again. And again.

Soft Chocolate Peanut Butter Cup Cookies

Yield: 24 cookies

Soft Chocolate Peanut Butter Cup Cookies

These are the BEST cookie ever! Soft and chewy, full of chocolate and peanut butter cup flavor. Pudding keeps them soft for days!


  • 1/2 cup unsalted butter, softened
  • 2/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons special dark (or regular) cocoa powder
  • 1 box (3.4-3.9 ounces) instant chocolate, chocolate fudge, or special dark pudding mix (not sugar-free)
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon brewed coffee or water
  • 25 mini Reese’s Peanut Butter Cups, unwrapped


  1. Line 2 cookie sheets with a silpat baking mat or parchment paper.
  2. Cream butter and both sugars in a stand mixer fitted with the paddle attachment. Mix in vanilla and egg. Add cocoa powder and pudding mix (the powder) and mix until smooth.
  3. Whisk together the flour, baking soda, and salt. Add dry ingredients and coffee or water to the wet ingredients and mix until just combined.
  4. If you are using a stand mixer, add 20 of the mini peanut butter cups and mix until they are broken chunks are throughout the batter. (No need to chop them, the mixer does the work for you.) If you’re using a hand mixer, I suggest quartering the peanut butter cups then adding to the batter and mixing until the chunks are more broken up and spread throughout.
  5. Coarsely chop remaining peanut butter cups.
  6. Scoop 2 tablespoon sized balls of dough onto prepared cookie sheets, 2 inches apart. Press a few pieces of the chopped peanut butter cups on the top of each cookie ball. (This is not mandatory, it just makes them look prettier.) Cover with plastic wrap and chill the cookies sheets for at least 1 hour.
  7. Preheat oven to 350°F. Press each cookie dough ball down slightly with the palm of your hand. Bake for 10-14 minutes, until they just start to lose their glossy sheen. I like mine slightly underdone, so I cooked them for about 11-12 minutes. You might want them to cook a little more. I also like to rotate my cookie sheets in my oven halfway through for even baking.
  8. Cool cookies on cookie sheet for 5 minutes, then transfer to a rack to cool completely. Store in an airtight container for up to 5 days or freeze for up to 3 months.

Triple Dark Chocolate Pudding Cookies

Triple Dark Chocolate Pudding Cookies (2 of 11)w

Easy Peanut Butter Cookies

Dark Chocolate Peanut Butter Cookies (4 of 7)

Chocolate Peanut Butter Marshmallow Pudding Cookies

chocolate pb pudding cookies6-2 words

Sweets from friends:
Caramel Stuffed Quadruple Chocolate Cookies by Averie Cooks
Homemade Cookie Dough Oreos by Something Swanky
Pumpkin Snickerdoodle Pudding Cookies by Chef in Training


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47 Responses to “Soft Chocolate Peanut Butter Cup Cookies”

  1. Nancy P.@thebittersideofsweet posted on April 13, 2014 at 4:57 am (#)

    These look incredible! I couldn’t resist them either!


  2. Tieghan posted on April 13, 2014 at 5:54 am (#)

    These look amazing! All those peanut butter cups are killing me! Perfect cookie!


  3. CakePants posted on April 13, 2014 at 6:41 am (#)

    Oh wow, those really DO look delectable – I can see why these cookies could potentially make a non-believer into a cookie-convert. Thanks for sharing the recipe! :)


  4. Erin @ Making Memories posted on April 13, 2014 at 8:03 am (#)

    Too sweet? Not even possible! Your cookies look amazing! Pinned, of course.


    • Dorothy Kern replied on April 13th, 2014 at 6:22 pm

      Thank you so much for the pin!


  5. Chloe @ foodlikecake posted on April 13, 2014 at 9:19 am (#)

    These look amazing! Pinned!


    • Dorothy Kern replied on April 13th, 2014 at 6:18 pm

      Thanks for the pin Chloe!


  6. Averie @ Averie Cooks posted on April 13, 2014 at 9:47 am (#)

    The fact that your hubs ate one AND that you’re saying they’re the best cookies you’ve ever made AND they have choc/pb cups/pudding mix, I know these are some very special cookies!


  7. Emily @ Life on Food posted on April 13, 2014 at 10:17 am (#)

    I made chocolate pudding cookies the other week. I swear pudding is like magic in cookies. This recipe looks great with all of the peanut butter cups. Chocolate and peanut butter never get old.


  8. Kayla posted on April 13, 2014 at 11:23 am (#)

    This look delicious! I love the peanut butter and chocolate combinations, and I keep seeing new, innovated ways to make it. I love it!


    • Dorothy Kern replied on April 13th, 2014 at 6:18 pm

      I can never get enough!! Thanks Kayla!


  9. sally @ sallys baking addiction posted on April 13, 2014 at 11:25 am (#)

    I have no doubt these are the best, Dorothy – especially with all those PB cups. They look out of this world!


  10. Stephanie @ Back For Seconds posted on April 13, 2014 at 1:15 pm (#)

    mmmm chocolate and peanut butter is always a winner! wish i had a few right now!


  11. Lindsey @ American Heritage Cooking posted on April 13, 2014 at 2:24 pm (#)

    Who can resist cookies?!?! That is just beyond my realm of comprehension! I mean good for him because there are times when I wish I could resist them! Now these cookies look sensational! I want 5…which is probably why it’s best that I live far, far away from you or you would find me begging at your door. Just kidding…not really…okay, maybe once in a while…


    • Dorothy Kern replied on April 13th, 2014 at 6:17 pm

      I ate your share, I promise… :)


  12. Laurie F. posted on April 13, 2014 at 4:44 pm (#)

    Wow! My husband will not be able to resist these, either! And I also have to try your awesome-looking Chocolate Peanut Butter Marshmallow cookies. So many irresistible recipes, so little time!


    • Dorothy Kern replied on April 13th, 2014 at 6:16 pm

      Thanks Laurie, as always. xoxo


  13. Amy @ Amy's Healthy Baking posted on April 13, 2014 at 6:32 pm (#)

    AHHHHH!!! YAY YAY YAY YAY YAY!!! If Mel ate one, that means they’re out-of-this-world-absolutely-positively-200% the BEST cookies ever. How anybody can resist chocolate and PB, I’ll never know. (Although my guy hates PB and only tolerates milk chocolate once a month, so maybe I should take that back…) You and Jordan must have some serious willpower if they lasted 5 days! And it’s too funny you posted another chocolate pudding cookie recipe — I already started plotting doing one after your last recipe! :)


  14. Meriem @ Culinary Couture posted on April 13, 2014 at 7:57 pm (#)

    Love love love everything about these!


  15. Mom posted on April 14, 2014 at 7:01 am (#)

    I’ll take 10 please. How did you control yourself to make them last so long?? :)


  16. Erin @ The Spiffy Cookie posted on April 14, 2014 at 8:30 am (#)

    I can never get enough variations of choc+pb cookies. It never gets old!


  17. Joy @ Baking-Joy posted on April 14, 2014 at 10:42 am (#)

    You know these are right up my street Dorothy :-) I need to move to the US in order to have more access to mini peanut butter cups, peanut butter chips etc!


  18. Mary Frances posted on April 14, 2014 at 10:52 am (#)

    If he couldn’t say no, that might be a problem for me – ain’t no way I could resist eating the entire batch! Peanut butter and chocolate was a match made in heaven … exept it is dieters downfall … don’t know how that works, but I’ll go with it!


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  20. marcie posted on April 14, 2014 at 4:02 pm (#)

    These look like some of the best chocolate peanut butter cookies ever! I have yet to try pudding cookies, so these might just have to be the first!


  21. Jennie @themessybakerblog posted on April 14, 2014 at 5:57 pm (#)

    I just bruised my hand trying to grab one through the screen. Pinned.


  22. Kayle (The Cooking Actress) posted on April 14, 2014 at 6:42 pm (#)

    I 100% could NOT would NOT and will NOT resist these! Soooo rich and chocolatey and peanut buttery om NOM!


  23. Lindsay @ Life, Love and Sugar posted on April 15, 2014 at 7:02 am (#)

    Delicious! Too funny – my husband can totally go without sweet too. What is wrong with them? The difference though – my husband can’t resist a good cookie. His one weakness. :)


  24. Jessica @ A Kitchen Addiction posted on April 15, 2014 at 12:11 pm (#)

    There’s no way these cookies would last on my counter 5 days! Pretty sure we would be lucky to make them last two days!


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  26. Jocelyn (Grandbaby Cakes) posted on April 16, 2014 at 2:17 pm (#)

    These cookies look so unbelievable Dorothy. I love how chewy they look!


  27. Kristyn posted on April 17, 2014 at 9:03 am (#)

    YUMMY! Pinned. :)


  28. Mir posted on April 17, 2014 at 9:05 am (#)

    Aw man, I’m on Passover food right now and I can tell you that these will be the first cookies I make when the holiday is over! They look so good. And I have no idea why the husbands never crave the chocolate and peanut butter, but it’s a huge compliment that yours liked these!


  29. Kelly - Life made Sweeter posted on April 22, 2014 at 12:04 pm (#)

    These cookies look incredible Dorothy! Chocolate and peanut butter is the best combination and I would not be able to resist these soft and chewy cookies either! My hubs is not a big fan of sweets or cookies but if Mel loved them than I have seriously got to make them for my hubs too – pinned :)


    • Dorothy Kern replied on April 23rd, 2014 at 10:33 am

      Thanks for the pin Kelly!!


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  31. Clare posted on November 28, 2014 at 10:41 am (#)

    I just finished making the dough and the sheets are in the fridge. My question is, can they be made with a small scoop and if so, how long should I cook them? I’m making them for my son’s volunteer fire dept and unless I double or even triple the recipe, this recipe just isn’t enough. (BTW, the dough is tasty too!)


    • Dorothy Kern replied on November 29th, 2014 at 12:28 pm

      Yes, you can definitely make them with a smaller scoop. I’d check after about half the bake time, then every few minutes after that!


      • Clare replied on November 30th, 2014 at 7:17 am

        Thanks and they were AMAZING! With the little bit of peanut butter from the Reese’s that was mixed into the dough, it was even more soft than I expected.

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