Soft Chocolate Peanut Butter Cup Cookies

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. ALL of my pudding cookie recipes are the best!

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.

Did you make this recipe?

Soft Chocolate Peanut Butter Cup Cookies

The PERFECT double chocolate cookie filled with Reese’s peanut butter cups! Perfectly soft every time!


  • 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.
All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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

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

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

  5. These look amazing! Pinned!

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

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

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

  11. 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…

  12. 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!

  13. 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. Love love love everything about these!

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

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

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

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

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

  27. YUMMY! Pinned. 🙂

  28. 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. 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 🙂

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  31. 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!)

    • 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!

      • 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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  33. Oh my goodness these are the best cookies I’ve ever tasted! Thank you so much for posting the recipe

  34. Can you use vanilla pudding mix instead of chocolate?

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