Salted Peanut Butter Cup Chocolate Chip Cookies
You have to make these cookies. No iffs, ands or buts about it. These might be my all-time, numero uno favorite cookie. That’s an incredibly serious distinction around these parts. Let me try to explain how much I love these cookies… if you told me that for the rest of my life I could have these cookies, and these cookies only, no other dessert ever again, I would be an incredibly happy woman.
There really is nothing more I could ask for in a cookie. They are enormous cookies, first of all. They are also wonderfully thick and chewy, as they are an adaptation of my favorite chocolate chip cookie recipe, The New York Times Chocolate Chip Cookies. Peanut butter is added to the batter, and a trio of add-ins are included in the batter – peanut butter chips, milk chocolate chips and chopped peanut butter cups. Seriously, I don’t think these could get any better.
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I made these a few days before we left for the beach; I kept a few cookies out for nibbling, and wrapped and froze the rest. I took the bags straight out of the freezer and into the car when we left, and those cookies were gone by the second day at the beach. They were a huge hit and I was half-tempted to track down some baking supplies so I could make them again while we were away. The relaxing effect of the ocean swayed me and I didn’t bake anything, but I am seriously craving those cookies now! I foresee a Monday project in my future…
If you are even the most fair-weather peanut butter fan, you owe it to yourself to make these cookies. You’re going to fall in cookie love; just make sure to stash a few in the freezer for emergencies! :)
One year ago: Katharine Hepburn Brownies
Two years ago: Hummingbird Cupcakes
Three years ago: White Sangria
Four years ago: Parmesan & Thyme Crackers
Salted Peanut Cup Chocolate Chip Cookies
Ingredients
- 8½ ounces (240.97 g) bread flour, (2 cups )
- 8½ ounces (240.97 g) cake flour, (2 cups + 2 tablespoons )
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) salt
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1¼ cups (283.75 g) unsalted butter, at room temperature
- ½ cup (129 g) creamy peanut butter
- 10 ounces (283.5 g) light brown sugar, (1⅓ cups )
- 8 ounces (226.8 g) granulated sugar, (1 cup + 2 tablespoons )
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups (67.5 g) mini peanut butter cups, halved, (8-ounce)
- ¾ cup (135 g) milk chocolate chips
- ¾ cup (127.5 g) peanut butter chips
- Fleur de sel, for sprinkling
Instructions
- Whisk both flours, the baking powder, salt, and baking soda together in a medium bowl; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and peanut butter together on medium speed until light and fluffy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. Add both sugars and continue beating on medium speed until very light, about 3 to 4 minutes.
- Mix in the eggs, one at a time, until well combined, then beat in the vanilla. Reduce the mixer speed to low and gradually add the dry ingredients, mixing just until combined. Using a rubber spatula, stir in the chocolate chips, peanut butter chips and peanut butter cups by hand until evenly distributed.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper or a silicon baking mat.
- Divide the dough into 2½-ounce balls and place on the prepared baking sheet, leaving at least 2 inches of space between the cookies. Sprinkle lightly with sea salt then bake for about 15-17 minutes, or until the edges are set and golden brown.
- Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes before removing the cookies to the rack to cool completely. Repeat with remaining dough (be sure to allow the baking sheet to cool between batches or use additional baking sheets). The cookies can be stored at room temperature in an airtight container for up to 4 days.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
made these cookies…loved them! another ‘keeper’ recipe from BEB!
Are these suppose to be 2 1/2 ounce balls, or 2 1/2 inch balls???
2 1/2 ounces is a large cookie and yours do not look that big…
Thank you
Hi Sharon, It should be 2.5 ounces… they are supposed to be very large cookies. Mine are definitely huge, even if they don’t appear so from the photos.
Thank you Michelle!!!
I can see why these cookies were such a hit. I mean all great cookies have to be giant and have peanut butter, right?
Wow! I decided to make these as a “Thank You” for a favor. You’re right, best cookies ever. I think I’m going to be owed another favor. I love your site, thank you for sharing your most delicious creations.
We just ordered some Cravory cookies, but after they are gone (which won’t take long), I’m making these! Sounds delish!
I’ve noticed that Tracey hasn’t posted since January – have you heard from her?
Hi Robyn, I haven’t, although I’ve tried reaching her multiple times :(
Oh, me too, but I am just a reader. :( Hope is doing okay.
Maaaaan these look so yummy! Love this recipe!
I’m surprised that you would not give equivalents to your weight measurements. I checked out the King Arthur chart and you have to be a mathematician to do the conversions! Very disappointed. I’m 71 years old and have always been an avid baker, but never found the necessity to have a scale…until this recipe! So sad as this recipe sounds yummy.
Hi Anita, I have since added the cup equivalents in the recipe above to make it easier for those who would prefer not to weigh. Please do note, though, that this particular recipe was formulated using weights exclusively by Jaques Torres, so using cup measurements may cause slightly different results.
Thank you, Michelle…you’ve made my day! I sincerely appreciate you taking the time to update the recipe with the conversions. I’m so anxious to try these cookies for my family.
I definitely need to make a batch of these, asap!!
These cookies look amazing, and the fact that it’s sweet, salty, with chocolate and peanut butter means I would love them! Pinning. :)
You definitely caught my eye with the “salted” in the title. My first thought was “where on earth do you find salted peanut butter cups? I WANT some!” Because YUM. And then I read the recipe. My response is still YUM. And I just happen to have some mini peanut butter cups leftover from a previous recipe (don’t ask me how they’ve survived so long).
I have never seen bread flour used in cookies before but I am obsessed with the idea now! These look heavenly and like they would melt in your mouth.
These cookies look so moist and chewy! Perfection!
My husband has been asking me for peanut butter chocolate chip cookies lately, I now have a recipe and no more excuses, these look sooooo good!!!!
I’m all about the salty sweet combo, and I’ve been craving it big time this week! These certainly look like they would satisfy me! Pinning!!
These look so delicous! I definitely suck at making cookies, but yours look so pretty ^^ my bf is a huge peanut butter lover; should make these for him ^^ thank you for sharing ♥
What is the reason behind the two flours? How would these cookies change if I use all AP flour? I would love to make these but only have AP flour at the moment. Thank you!
Hi Morgan, The bread flour makes them extra chewy and sturdy, given the add-ins. The cake flour gives them a tender consistency. I have not tried these just using all-purpose flour, so I can’t say for sure what type of results you may get.
I will definitely be making these soon! That NYT choco chip cookies is one of my absolute favorite cookies. And I’m obsessed with PB. Therefore I’m pretty sure these are going to be my new favorite cookie!!
All the best things in one cookie–yay!! Can’t wait to bake these :)
I have made these cookies a bunch. The past two tes the dough was really dry and hard to mold after 24 hours. I think I got confused by your flower measurements with cup equivalents? Are you supposed to do 8 1/2 oz for both flours. It seems like the cake flour is supposed to be more? Thank you!
Well, I guess if you INSIST that I make these cookies…
May I ask if you used “natural” creamy peanut butter? I ask because I happen to have a lot of the “natural” kind in my cupboard, the kind that is made from peanuts and a little salt (no sugar)
Natural PB is often way too oily to use in baking, so I always use regular PB (though I’m having the same issue as you currently).
Hi Janice, No, I never use natural peanut butter for baking, it tends to be too oily.
I get the whole peanut butter chocolate combo.
But you out-did yourself with the salted aspect. Bring it!!
And Father’s Day is coming =)
They look gorgeous! Love the combo of flavors!
Pinning!
I was practically drooling as I read this recipe. I can’t wait to make these cookies but I have one problem…I don’t own a kitchen scale! Would it be possible to translate the ounce quantities to cups? Anybody?? Help ,please…my sweet tooth is desperate.BTW…you have to check out the Mel’s Kitchen Cafe site…she posted the most adorable picture of her new Golden puppy…too cute.
Hi Nancy, The weights really are important and I urge everyone to get a kitchen scale (they’re super cheap). If you can’t get one, though, you could use this chart to reverse calculate the cups: http://www.kingarthurflour.com/recipe/master-weight-chart.html
Hi Michelle – I am a loyal follower and also don’t use a kitchen scale…would it be possible to list your recipes in both traditional method and the weights so we don’t have to remember where the conversion chart is located to follow your recipes? Just a thought….LOVE everything you post!
Hi Suzanne, I have updated the recipe above with the cup equivalents for ease of use.
Thanks Michelle, I appreciate your response. I will check out the chart at the King Arthur site ASAP.
Heaven in a cookie! Love the combination of salty and sweet – especially in a cookie or blondie. Now I’m craving cookies and milk!
Your description of these cookies has me convinced to try them ASAP!!
Favorite. Combination. Ever.
By the way, Trader Joe’s has mini peanut butter cups that are perfect cookie mix-ins. They are smaller than the Reese’s version, but still have a perfect peanut butter to chocolate ratio, and the chocolate itself is good quality. It’s deadly to have them in the house without a recipe planned for them. :) Hope you can find them in your area.
I love that you shared how much these cookies stand out among all others. That is motivation enough for me to bake them this week! That and the PB cups…mmm.
Drooooooolllll! You are such a talented photographer! I honestly want to eat my macbook right now!
Thanks for sharing!
Anisa – The Macadames. xx
http://www.themacadames.com
These look amazingly scrumptious!! Your pictures make my mouth water! :D
The Conscience Fund
Peanut butter and chocolate, in my opinion, is THE BEST COMBINATION ever!!!!!!!!!!!!! These cookies look sooo soooo good!!! I doubt these will even make it to an airtight container {read: I’m going to devour them the minute they are out of the oven} !!!!! D-E-L-I-C-I-O-U-S!