These loaded peanut butter cup chocolate cookies are deliciously soft and chewy. Chocolate and peanut butter in three different forms – you can’t go wrong!

Talk about an over-the-top cookie! Complete with Reese’s Pieces, peanut butter chips, chocolate chips and a mini Reese’s Peanut Butter Cup smashed on top, these cookies are not for the faint of heart.

Personally, I loved them, but what’s not to love?

Chocolate peanut butter cup cookie on a white plate.

Peanut butter and chocolate are one of my favorite combos so I was sold when I first saw them on Cookie Madness.

The cookie itself is deliciously soft and chewy and the fun of biting into all the other chocolate and peanut butter goodness is worth the calories, I promise.

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Loaded Peanut Butter Cup Chocolate Cookies

5 stars (2 ratings)


  • 1 cup (227 g) butter, softened
  • ¾ cup (191 g) peanut butter
  • ¾ cup (159 g) white sugar
  • ¾ cup (159 g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ⅓ cups (331 g) all-purpose flour
  • cup (28 g) cocoa powder
  • 1 teaspoon baking soda
  • 1 cup (170 g) semisweet chocolate chips
  • 1 cup (170 g) peanut butter chips
  • 1 cup Reese’s Pieces
  • 1 package mini Reese’s peanut butter cups (see note)


  • Preheat oven to 350 degrees.
  • In a large bowl or stand mixer, cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
  • Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces (this is best done by hand so the shells of the Reese’s Pieces don’t get broken).
  • Drop by tablespoonfuls onto cookie sheets lined with parchment paper or silpat liner. Push one peanut butter cup half into the center of each ball of dough.
  • Bake for 8 to 10 minutes (I baked mine about 11 minutes). Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.


For the Reese’s Peanut Butter Cups: cut into halves and frozen (the original recipe says to freeze the cups and then cut them into halves but I had major issues with this – when I froze them whole and then tried to cut them, it was a disaster – the mini cups broke into a million pieces, so my suggestion would be to gently cut them into halves and THEN freeze them).
Serving: 1 Cookie, Calories: 307kcal, Carbohydrates: 33g, Protein: 6g, Fat: 18g, Saturated Fat: 9g, Cholesterol: 26mg, Sodium: 182mg, Fiber: 2g, Sugar: 23g

Recipe Source: from Cookie Madness and