Homemade Chocolate Chip Peanut Butter Cup Cookies 

These Homemade Chocolate Chip Peanut Butter Cup Cookies are a delightful twist on a classic chocolate chip cookie, enhanced with Reese’s Peanut Butter Cups for an extra burst of peanut-buttery sweetness. The combination of three kinds of sugar—granulated, muscovado (or dark brown), and turbinado—adds depth and texture, while chopped milk and dark chocolate create rich, melty pockets of flavor. Best of all, they’re easy to prepare and even freezer-friendly! 

Ingredients

• 225 g unsalted butter, at room temperature
  
  

• 170 g dark brown or muscovado sugar
  
  

• 100 g granulated (white) sugar
  
  

• 50 g raw or turbinado sugar
  
  

• 1 egg
  
  

• 1 tsp vanilla bean paste or vanilla extract
  
  

• 300 g all-purpose flour
  
  

• ½ tsp baking soda
  
  

• ½ tsp baking powder
  
  

• 1 tsp salt
  
  

• 250 g chopped peanut butter cups, plus a few extra for topping
  
  

• 100 g milk chocolate, coarsely chopped, plus more for finishing
  
  

• 100 g dark chocolate, coarsely chopped, plus more for finishing
  
  

• Flaky sea salt (e.g., Maldon) for finishing
  
  

Directions

1. Preheat the oven to 350 °F (180 °C). Line baking sheets with parchment paper.
   
   

2. In a stand mixer (with paddle attachment) or with an electric mixer, cream together the butter and all three sugars on high speed for about 5 minutes, until pale and fluffy. Add the egg and vanilla; mix until just combined. 

3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add these dry ingredients to the mixer on low and mix until just incorporated—some streaks of flour are okay.
   
   

4. Fold in the chopped peanut butter cups, milk chocolate, and dark chocolate until evenly distributed. Give the dough a few gentle mixes by hand to ensure consistency.
   
   

5. Using a 2-Tbsp cookie scoop, portion dough onto the prepared baking sheets. For extra chocolate “puddles,” flatten each dough ball slightly, press additional chocolate or peanut butter cup pieces on top, then reshape into a ball.
   
   

6. Cover the dough balls with plastic wrap and chill in the fridge for at least 1 hour (or freeze for future baking).
   
   

7. Bake 6 cookies per sheet for 13–14 minutes: 13 minutes for soft centers, 14 minutes for slightly crisp edges. Remove from oven and, if desired, use a round cookie cutter to reshape warm cookies into perfect circles. Press extra chocolate on top while cookies are still warm.
   
   

8. Sprinkle flaky sea salt over the cookies. Allow them to cool on the pan; they’ll slightly deflate as they settle.
   
   

9. Repeat until all dough is baked. Store in an airtight container if not freezing.

Nutrients (per cookie)

• Calories: ~245 kcal
  
  

• Carbohydrates: ~31 g
  
  

• Sugar: ~21 g
  
  

• Fat: ~12 g
  
  

• Saturated Fat: ~7 g
  
  

• Protein: ~3 g
  
  

• Sodium: ~145 mg
  
  

• Fiber: ~1 g