Colossal Peanut Butter Cup Chocolate Cookies

Enormous Peanut Butter Cup Chocolate Cookies by @browneyedbaker ::

When you make insanely long lists of cookies, candies and treats that you want to make for the holidays, you will inevitably fall short of your grandiose ambitions. In case you were wondering, “you” means me. I always plan on doing way too much baking in December and never find time to finish it all. The result? A pantry full of ingredients that were slated for holiday cookies, but just didn’t make it. Case in point – a bag of miniature peanut butter cups that were supposed to be transformed into these peanut butter cup cookies, but never quite made it. That bag has been staring at me for weeks. Sure, I could have opened it up, dumped the little foil-wrapped beauties into the now nearly-empty candy bowl and went about my business.

I made ginormous cookies with them instead. I’m not sorry.

Enormous Peanut Butter Cup Chocolate Cookies by @browneyedbaker ::

It has been a long time since I made cookies with a chocolate base (almost a year!), so while I had initially thought about doing something similar to the Peanut Butter Snickers Cookies, I decided to go the chocolate route since I was way overdue. These are a bit of a riff off of the Levain Bakery chocolate chip cookies that I made earlier this year, only slightly bigger and way more chocolatey.

Because these cookies are so huge, their thickness is rather deceptive. At first glance, they look to be large, yet relatively thin cookies. This could not be further from the truth. Break these babies in half and, as you can see from the photos, they are incredibly thick. They are also packed with chocolate flavor, dense, and loaded with peanut butter cups.

Perhaps I should intentionally make too-large baking lists so that I end up with more things like peanut butter cups taunting me from the depths of the pantry. This is my new baking plan 🙂

Enormous Peanut Butter Cup Chocolate Cookies by @browneyedbaker ::

One year ago: Warm Spinach Salad with Bacon, Mushrooms & Hard-Boiled Eggs and All-American Beef Chili
Two years ago: Goody Goody Bars and Greek Custard Pie
Three years ago: Nut Rolls
Four years ago: Cannoli
Six years ago: Banana Muffins and Homemade Bread

Colossal Peanut Butter Cup Chocolate Cookies

Yield: About 12 cookies

Prep Time: 20 minutes

Cook Time: 15 to 20 minutes

Total Time: 40 minutes

Giant chocolate cookies loaded with chopped peanut butter cups.


2¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon kosher salt
1 cup unsalted butter, cut into cubes, chilled
1¼ cups granulated sugar
2 eggs
½ cup Dutch-process cocoa powder
1 teaspoon vanilla extract
2 cups chopped peanut butter cups (about 40 miniature cups)


1. Line a baking sheet with parchment paper or silicone baking mats; set aside.

2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.

3. Using an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the eggs one at a time, scraping the sides of the bowl as needed. Add the cocoa powder and vanilla extract, then beat on medium speed until fully incorporated, about 1 minute, stopping to scrape the sides of the bowl once. Reduce the mixer speed to low and gradually add the flour mixture, beating only until incorporated. Fold in the chopped peanut butter cups with a rubber spatula.

4. Divide the dough into 12 equal portions (using a scale helps to ensure that all of the cookies will be the same size). Roll each into a ball and place on the prepared baking sheet. Pat the tops of the cookies ever so slightly (don't press down too hard), then refrigerate the baking sheet for 30 minutes.

5. Meanwhile, preheat oven to 375 degrees F. Bake for 18 to 24 minutes, or until the tops of the cookies feel set when touched lightly. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling. Leftovers can be stored in an airtight container at room temperature for up to 4 days.


33 Responses to “Colossal Peanut Butter Cup Chocolate Cookies”

  1. Belinda@themoonblushbaker on January 9, 2014 at 4:05 am

    You had me at colossal. I love big cookies but find they do not always cook too evenly. Your ones however are glorious and thin. I can almost taste how chewy they are!


  2. Ala on January 9, 2014 at 4:41 am

    I totally feel you–just finished photoshooting and making recipes that have been on my list since, erm, *way* too early next year (which is why I still have Christmas stockings in my latest post-new-year’s post–oops?). Glad you could put the leftovers to good use here–thanks for sharing this awesome colossal cookie!


  3. Taylor @ Food Faith Fitness on January 9, 2014 at 6:42 am

    Chocolate peanut butter cups inside a chocolate cookie? I think I <3 you. Pinning these!


  4. Alice // Hip Foodie Mom on January 9, 2014 at 7:19 am

    I felt the same way over the holidays and still have bags and bags of chocolate chip morsels over here. . ginormous cookies are ok by me. These look fabulous, yum! and you used chopped peanut butter cups?! oh my! Colossal indeed!


  5. Char on January 9, 2014 at 7:41 am

    Oh, LMBO!! I try to comment only after I’ve made the recipe, but I’m making an exception in this case. The same thing happens to me EVERY December! I always wind up with all kinds of leftover ingredients (like the year I had 8 cans of sweetened condensed milk…ugh) because I don’t have time to make everything on the list. Thanks for making me laugh Michelle! Cheers!


  6. Graham @ Glazed & Confused on January 9, 2014 at 10:55 am

    My GOD! These look mouth watering. Right when I saw the thumbnail, my mind immediately jumped to Levain. The best!

    Have to try these out soon!


  7. Liz @ Tip Top Shape on January 9, 2014 at 11:01 am

    Ooohhh, these look good!!! Thanks for sharing 😀


  8. Jessica @ A Kitchen Addiction on January 9, 2014 at 11:03 am

    You can’t go wrong with gigantic chocolate cookies stuffed with peanut butter cups!


  9. Annie @ Annie's City Kitchen on January 9, 2014 at 11:57 am

    Holy heck these look amazing! Giant cookies are obviously the best cookies.


  10. hddonna on January 9, 2014 at 12:04 pm

    These look super delicious–the perfect recipe to try now that the Christmas cookies are gone–even though there are no peanut butter cups among my Christmas baking ingredient leftovers. But I’m wondering about the spacing. It sounds like all the cookies go on one baking sheet, but that can hardly be possible, as the ingredient list looks similar in volume to a standard Toll House Cookie recipe, which makes about 50 regular cookies. How many did you do per sheet?


    • Michelle on January 9th, 2014 at 3:43 pm

      I will revise the recipe to reflect this… you should bake 6 to a cookie sheet to give them enough room. Enjoy!


  11. Katrina @ WVS on January 9, 2014 at 1:55 pm

    There is so much goodness in these! They look perfect!


  12. Cate @ Chez CateyLou on January 9, 2014 at 3:00 pm

    You are calling my name with the over ambitious holiday baking plans. I think I have at least 20 recipes that I didn’t get to, and ingredients for about 5 of them sitting in the pantry! Good thing I like to make cookies year round 🙂 Chocolate and PB is my husband’s favorite flavor combo – I can’t wait to make these for him, they look SO good!


  13. Tanya on January 9, 2014 at 9:11 pm

    I went to make these this afternoon and I am out of cocoa powder. Darn it!!


  14. Teresa on January 9, 2014 at 9:55 pm

    I was afraid that there would be no more sinful recipes, only healthy ones. Thank goodness I was wrong!


    • Michelle on January 9th, 2014 at 10:26 pm

      Oh don’t worry, there will be plenty of sinful recipes 🙂


  15. Tieghan on January 10, 2014 at 12:06 am

    Gotta love this combo! These giant cookies look so good! Great recipe!


  16. Becca @ Crumbs on January 10, 2014 at 8:22 am

    Oh my gosh I need one of these in my belly ASAP!


  17. Dina on January 10, 2014 at 10:20 am

    everyone loves pb and chocolate. yum!


  18. Lisa on January 10, 2014 at 11:24 am

    Wow, those look SO good! Maybe I’ll try them out!


  19. Joshua Hampton on January 10, 2014 at 12:13 pm

    Oh my. These cookies are huge. A huge piece of PB and chocolate goodness.


  20. Natalie on January 10, 2014 at 7:17 pm

    well, these look INCREDIBLE i would surely try them out. But i have a few questions, is it okay to chill the dough when its prepared instead of chilling the rolled cookies on the baking sheet? And also, would it be okay to use natural cocoa powder rather than dutch-process cocoa powder?
    Thanks Michelle, for always reminding us of how joyous and fun baking can be, and for giving us amazing recipes.!!


  21. Kira - HealthAble old Soul on January 10, 2014 at 7:45 pm

    These remind me of a Reese’s Pieces cookies except way more gourmet! I can already taste the rich chocolate melted with the Peanut Butter cups – what a great recipe!


  22. Jennifer Combs on January 10, 2014 at 8:29 pm

    Cookies very well received. Took them to my daughter’s school as soon as they came out of the oven. A couple of observations – not sure of benefit of cold butter. Baked both with refrigerated dough and non refrigerated dough. Preferred non-refrigerated for more spread. Also, cooking time varied enormously. My first batch baked for 18 minutes came out like hockey pucks. Baked second batch for 12 minutes and turned out perfectly – still a little soft in the center. My over does run a little hot, but that is a huge time difference.


  23. Laura (Tutti Dolci) on January 10, 2014 at 11:11 pm

    These look incredible, a perfect excuse to stock up on PB cups!


  24. Joe Guzzardi on January 11, 2014 at 6:32 am

    I don’t like nuts in my cookies. Could I a) omit, b) add an equal amount of more chips, maybe peanut butter, or c) substitute coconut?


    • Michelle on January 11th, 2014 at 9:25 pm

      Hi Joe, There are not any nuts in these cookies. However, if you’re asking in general, you could either simply omit, or replace with more chips.


  25. Gina on January 11, 2014 at 7:59 am

    Silly question but can I refrigerate the bowl of dough before making them into cookies? My fridge sadly only has so much room in it.


    • Michelle on January 11th, 2014 at 9:26 pm

      Hi Gina, It’s ideal that these are chilled once they are shaped, but if you can’t pull that off, you can chill the dough, but handle it as little as possible when shaping the cookies. The warmth from your hands could negate chilling the dough in the first place.


  26. The Chocolate Priestess on January 11, 2014 at 10:51 am

    I love using leftover candies in other recipes though I tend to make them into bars or cupcakes personally.


    • Nannette Strain on January 12th, 2014 at 6:17 pm

      About having extra candies leftover from other baking projects: I had a wonderful result with a pumpkin muffin recipe where I added semisweet chocolate chips, white chocolate chips, peanut butter chips, and butterscotch chips. Muffins tasted so nice at breakfast this morning.”


  27. Emily @ Life on Food on January 12, 2014 at 1:31 pm

    You cannot go wrong with big cookies. These look great. I have been living on the chocolate and peanut butter combo since Christmas. It is NOT helping me transition to a healthier new year.


  28. Renee @ Awesome on $20 on January 12, 2014 at 6:25 pm

    These look like a dream come true.


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