Peanut Butter Cup Cookies

As a general rule I’d say, peanut butter makes everything better. Reese’s Peanut Butter Cups though take me to a whole new level of happiness. These chewy choc chip cookies have BOTH which makes them probably the best of all the cookies out there? I guess you’ll have to find out for yourself.


  • 120g Soft Unsalted Butter
  • 50g Smooth Peanut Butter
  • 1 tsp Vanilla Extract
  • 100g Caster Sugar
  • 100g Light Soft Brown Sugar
  • 1 medium Egg
  • 300g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • Pinch of Salt
  • 1 Tbsp Cornflour
  • 100g Peanut Butter Cups
  • 100g Milk Chocolate Chips
  • 100g Peanut Butter Chips


In a large mixing bowl cream butter, peanut butter and the two types of sugar for about 3-4 minutes until the mixture is light and fluffy. You can add the vanilla extract now as well. Then add the egg and mix in well until it is fully incorporated. Scrape down the sides of the bowl and give it another quick mix.

Roughly chop the milk chocolate (if you’re not using chips) and the peanut butter cups.

Combine flour, cornflour, salt and bicarb of soda. Add it to the bowl and mix the dry ingredients slowly into the wet ingredients. When the cookie dough has nearly come together all the way add the peanut butter cups and half of the chocolate and peanut butter chips. Combine everything until the cookie dough has come together. Cover the bowl and place the cookie dough in the fridge for at least 30 minutes to rest.

Preheat the oven to 170 degree C and line a cookie sheet or baking tray with baking paper or a reusable baking mat.

Use a 5cm cookie scoop to scoop out the cookies. The dough will make about 20 cookies. Roll them into a ball and dip them in the remaining peanut butter and chocolate chips. Place 5-6 on a lined cookie sheet (the added peanut butter and chocolate chips facing up) and bake them for 14-15 minutes. They will be quite light on top but if the outside corner of the cookie feels slightly set they’ll be done. Make sure you take them out of the oven on time otherwise they’ll be rock hard.

If you don’t want to have them all at once you can either put the scooped cookie dough balls in the fridge for a few days or freeze them for a couple of months (make sure to defrost them in the fridge before baking them or adjust baking time if you bake them from frozen).


Leo xx

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