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Chocolate Peanut Butter Cup Cookies

Chocolate Peanut Butter Cup Cookies	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Chocolate dough with a peanut butter cup set in the middle.

Makes about 36

For the cookies:
1 cup semi-sweet chocolate chips
2 squares (2 oz.) unsweetened chocolate
1 cup sugar
1/2 cup butter or shortening
2 eggs
1 teaspoon salt
1 teaspoon vanilla
1 1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda

For the garnish:
3/4 cup finely chopped peanuts
36 miniature Peanut Butter Cups, frozen and unwrapped
1 cup peanut butter baking chips
1/2 cup semi-sweet chocolate chips

Preheat oven to 350 F. Combine chocolate in bowl and microwave at 50% for about 2 minutes, stir and repeat until smooth and melted. Cool slightly. Combine sugar and butter or shortening in large bowl. Beat at medium speed with electric mixer until blended and crumbly. Beat in eggs, one at a time, then salt and vanilla. Reduce speed to low. Add chocolate slowly. Mix until well blended. Stir in flour and soda with spoon until well blended. Shape dough into 1-1/4 inch balls. Roll in chopped peanuts. Place 2 inches apart on ungreased baking sheets. Bake for 8-10 minutes or until set. Press a frozen peanut butter cup into the center of each cookie immediately upon removing them from the oven. Press cookies up against peanut butter cup if desired for appearance, but do not touch the peanut butter cup again since it is now melted, it must remain intact. Cool completely. Melt the peanut butter chips and drizzle back and forth over the cookies using a parchment pouch or plastic bag with a little snip off the corner. Repeat with the chocolate, only drizzling at another angle from the peanut drizzle.

Note: Adapted from a Blue Ribbon Winner from the Arizona State Fair. Recipe by Maria Baldwin of Mesa, AZ and adapted by "Richard in Cincy".

Photo courtesy of miVi3k.

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Reviews of Chocolate Peanut Butter Cup Cookies:

1-5 of 54 reviews   Next >>

  A cookie baker  Dec 22, 2013
Would make this again.
Soooo good! I took these to a cookie exchange and they were the most popular by far. I baked them 9 minutes and they were slightly under cooked. Gooey and delicious! 5 stars

   Dec 8, 2013
Would make this again.
Heaven in my mouth and easy to make. Love it! 5 stars

  Layla in Chicago  Dec 6, 2013
Would make this again.
A++++++++Recipe 5 stars

  rose in scranton  Sep 14, 2013
Would make this again.
i freeze my pb cups, then i make a sm ball of dough and put in minature cupcake pan, take paper off pb cup and push in dough, the dough will wrap around the pb cup.bake and leave in pan for about 20 min to cool off 4 stars

  A cookie baker  Sep 1, 2013
Would make this again.
I have been making these cookies every year for the past 12 years for Christmas and my children's football dinners!! Everyone loves them once you dothem enough they are soooo easy tomake!!! 5 stars

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