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!
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 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?
Ok, now that we got that out of the way. Let’s talk about these Chocolate Chunk 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.
There’s no actual peanut butter in these 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.
And 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.
Some tips to remember:
- 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 Chunk Peanut Butter Cup Cookies today!
Looking for more cookie recipes? I’ve got you covered!
- Vanilla Sugar Cookie Bars
- Spiced Oatmeal Cookies
- Chocolate Cherry Banana Breakfast Cookies
- Peanut Butter Oatmeal Cookies
- Lemon Poppy Seed Cookies
Chocolate Chunk Peanut Butter Cup Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup packed light brown sugar
- ⅓ cup white 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
- 1 cup chocolate chunks
- 1 cup Reese's Peanut Butter Cups Mini's Unwrapped chopped
Instructions
- Preheat oven to 375F. Line two 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.
- Add the pudding mix, eggs, and vanilla, beating well. Add the flour, 1/2 cup at a time, followed by baking soda. 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.
- Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans.
- Bake for 12-15 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.
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