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These Chocolate Chip Peanut Butter Cup Cookies are soft, chewy, and loaded with chocolate chunks and mini peanut butter cups. The dough comes together quickly and is an easy dessert that is sure to impress every chocolate and peanut butter lover!

A stack of chocolate chip peanut butter cup cookies on a white plate.

It’s been far too long since I’ve shared a cookie recipe with you (ok, I did share these gingersnap ones in December), but besides that, I think I’m due for another one.

And this recipe just so happens to involve two of my favorites: chocolate and peanut butter. Because, you know, that’s pretty much the best combination ever.

But, not just any peanut butter. Nope, I’m talking about Reese’s Peanut Butter Mini Cups…the unwrapped kind, which also happens to be my favorite.

I’m addicted to those little cuties, and I’m not even kidding. That’s why I hardly ever buy them, because the bag ends of “disappearing” in about 2 minutes. Oooops!

But, I had a good reason to buy those mini peanut butter cups, right? I mean, I did want to experiment with a cookie recipe, so I just had to get those. Please tell me I’m not the only one addicted to Reese’s?

Okay, now that we got that out of the way. Let’s talk about these Chocolate Chunk Peanut Butter Cup Cookies…

Overhead view of a pile of mini peanut butter cup cookies.

Ingredients in Peanut Butter Cup Cookies

There’s no actual peanut butter in these chocolate chip peanut butter cup cookies, just mini peanut butter cups. So you still get that sweet cookie dough that’s studded with chunks of chocolate and peanut butter.

The base of these cookies are the same as these Chewy Twix Cookies, which is pretty much my base for most cookies. Here’s what you’ll need to make this recipe: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Instant vanilla pudding mix
  • Eggs
  • Vanilla bean paste (or extract)
  • All-purpose flour
  • Baking soda
  • Salt
  • Chocolate chunks
  • Mini Reese’s Peanut Butter Cups

Can the Pudding Mix Be Omitted? 

No, you must use the instant vanilla pudding mix. It’s the secret to getting soft, fluffy, and chewy cookies!

Instant vanilla pudding mix! I can’t take credit for that tip, as I heard this years ago, but ever since, I’ve been adding it to my cookies. It acts like cornstarch, with just a subtle hint of flavor that makes these babies little pillows of perfection.

Can I Use Cook and Serve Pudding? 

No, you must use instant vanilla pudding mix. Cook and serve won’t deliver the same results! 

Can Regular Reese’s Cups Be Used?

Yes, you’ll just need to chop them into bite-sized pieces before mixing them into the cookie dough. 

A stack of chocolate chip cookies with Reese's peanut butter cups on a white plate.

How to Make Peanut Butter Cup Cookies

These cookies are soft, chewy, and loaded with chocolate chunks and mini peanut butter cups. The dough comes together quickly and is an easy dessert that is sure to impress every chocolate and peanut butter lover!

Let me say that one more time…chocolate chunks and peanut butter cups. Swooooon. It’s so good, friends.

Here’s what you’ll need to make the chocolate chip cookies with Reese’s peanut butter cups:

  1. In a large bowl, beat the butter and sugars with an electric hand mixer until light and fluffy.
  2. Add the pudding mix, eggs, and vanilla, beating well.
  3. Add the flour, ½ cup at a time, followed by baking soda and salt.
  4. Gently fold in chocolate chunks and mini peanut butter cups.
  5. Chill dough in refrigerator for 30 minutes to 1 hour, if desired. This will help the cookies to bake up soft and round, rather than spread out.
  6. Preheat oven to 375°F. Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto parchment paper-lined baking pans.
  7. Bake until golden brown around edges of cookie.
A stack of Reese's peanut butter cup cookies on a white plate. The top cookie has been halved.

Tips for Making Mini Peanut Butter Cup Cookies

  • Chilling the dough is encouraged, but not required! If you’re short on time or just don’t feel like popping the bowl into the fridge, no problem. But, if you have 30 minutes to spare, chilling the dough will help these cookies bake up round.
  • Be careful not to overbake! If you like soft and chew cookies like I do, be sure to watch the cookies carefully around the 12 minute mark. Of course, if you like them more crisp, leave them in longer.
  • Don’t skip the vanilla pudding mix…please! Though it doesn’t give these cookies too much flavor, it does make them extra soft and extra chewy.

So what are you waiting for? Whip up a batch of these chocolate chip peanut butter cup cookies today!

Looking for more peanut butter cookie recipes? 

 

These Chocolate Chunk Peanut Butter Cup Cookies are soft, chewy, and loaded with chocolate chunks and mini peanut butter cups. The dough comes together quickly and is an easy dessert that is sure to impress every chocolate and peanut butter lover!

Chocolate Chunk Peanut Butter Cup Cookies

Yield: 36
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Chocolate Chip Peanut Butter Cup Cookies are soft, chewy, and loaded with chocolate chunks and mini peanut butter cups. The dough comes together quickly and is an easy dessert that is sure to impress every chocolate and peanut butter lover!
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Ingredients
 

  • 1 cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 2 eggs
  • 1 teaspoon vanilla bean paste, (or vanilla extract)
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chocolate chunks
  • 1 cup Reese's Peanut Butter Cups Mini's Unwrapped, chopped

Instructions
 

  • Line three large baking pans with parchment paper or grease with non-stick cooking spray. Set aside.
  • In a large bowl, beat the butter, brown sugar, and white sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 2-3 minutes.
  • Add the pudding mix, eggs, and vanilla, beating well. Add the flour, ½ cup at a time, followed by baking soda and salt. Mix until combined. Gently fold in chocolate chunks and mini peanut butter cups.
  • Chill dough in refrigerator for 30 minutes to 1 hour, if desired. This will help the cookies to bake up soft and round, rather than spread out.
  • Preheat oven to 375°F. Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans.
  • Bake for 11-15 minutes, or until golden brown around edges of cookie. Remove from oven and allow cookies to cool on baking pan for 10 minutes. Then, remove to a wire rack to cool completely.

Notes

Adapted from my Chewy Twix Cookies
Serving: 1cookie, Calories: 170kcal, Carbohydrates: 19g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 23mg, Sodium: 65mg, Potassium: 73mg, Fiber: 1g, Sugar: 12g, Vitamin A: 178IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.