Peanut Butter Cup Sandwich Cookies. Double chocolate chip cookies filled with rich peanut butter frosting. This cookie makes the kid in everyone very happy!
Peanut Butter Cup Cookies
Originally published in November 2011. Updated May 2024.
These Peanut Butter Cup Cookies are my 13 year old daughter’s invention using a Chocolate Decadence Cookie. It’s chock full of chocolate chips paired with some peanut butter frosting to make a cookie version of a peanut butter cup candy bar.
Peanut butter cups are a weakness that Olivia and I both share and this recipe was one of our personal favourites this year.
Don’t like peanut butter?
If you aren’t a peanut butter person, these are a great stand alone cookie too. You can also fill them with some chocolate ganache, made by melting together 1/4 cup whipping cream and 1 cup chocolate chips. Let it cool to almost room temperature before filling the cookies.
2024 Update:
Well, it’s been 13 years since this recipe was originally published… and that 13-year-old who made these cookies is now 26!! Time really does fly. But one thing that hasn’t changed is our love for chocolate and peanut butter. It might be time to whip up another batch of these scrumptious cookies!
Like this Peanut Butter Cup Cookies recipe?
You might also like our recipe for Aunt Aggie’s Peanut Butter Cookies:
Aunt Aggie’s Peanut Butter Cookies
For more inspiration, check out our collection of Favourite After School Cookies!
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Peanut Butter Cup Cookies
Ingredients
For the Chocolate Cookies:
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 extra large eggs
- 2 tsp vanilla
- 2/3 cup cocoa powder
- 2¼ cup flour
- 1 tsp baking powder
- 2½ cups semisweet chocolate chips
For the Peanut Butter Frosting
- 2 1/2 cups icing sugar (powdered sugar)
- 1/3 cup peanut butter
- 1/3 cup butter
- 1 tsp vanilla extract
- 1 to 2 tbsp milk
Instructions
For the Cookies:
- Sift together the flour, cocoa and baking powder. Set aside.
- Cream the butter, vanilla extract and sugars well, before adding the eggs one at a time and beating until light and fluffy.
- Fold in the dry ingredients and when they are almost mixed in fold in the chocolate chips. Try not to over mix the dough which will be quite stiff.
- Roll the dough in 1 inch balls and place them 2 inches apart on a parchment paper lined cookie sheet. Press the dough balls down slightly with the bottom of a drinking glass. Bake at 350 degrees F for 10-12 minutes, being careful not to over bake them.
- Cool on the sheet for a few minutes before transferring the cookies to a wire rack and letting them cool completely. Sandwich two cookies together with some peanut butter frosting.
For the Peanut Butter Frosting:
Beat together all the frosting ingredients until smooth. Use only enough milk to bring the frosting to a spreadable texture. It is best for these cookies to have the frosting as stiff as possible.
Notes
Recipe instructions updated May 2024.
Nutrition Information
Yield
20Serving Size
1Amount Per Serving Calories 411Total Fat 22gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 8gCholesterol 56mgSodium 156mgCarbohydrates 53gFiber 2gSugar 37gProtein 5g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.