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Recipe courtesy of Brooklyn Decker

Double Peanut Butter Cup Cookies

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 3 dozen
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2 1/3 cups all-purpose flour

1/2 cup unsweetened natural cocoa

1 teaspoon baking soda

Pinch fine salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

3/4 cup smooth peanut butter

1 1/4 teaspoon vanilla extract

2 eggs

1 1/4 cup bittersweet chocolate chips

3/4 cup peanut butter chips

20 miniature peanut butter cups, halved


  1. Preheat the oven to 350 degrees F.
  2. Combine the flour, cocoa, baking soda and salt in a medium bowl. Set aside. 
  3. Cream the butter and sugars together in a large bowl with an electric mixer until fluffy. Add the peanut butter, vanilla and eggs and mix on low. Stir in the flour-cocoa mixture until just mixed. Fold in the chocolate chips, peanut butter chips and peanut butter cups and stir with a wooden spoon. 
  4. Drop a heaping tablespoonful of dough onto baking sheets, leaving 2 inches between each cookie to allow them to spread. Bake until set, but still a touch soft inside, 8 to 10 minutes. Cool for 2 minutes on baking sheet, then transfer cookies to wire rack to cool completely.