Chewy Chocolate Peanut Butter Cup Cookies

Last updated on February 23, 2019 by Liza Hawkins

Few treats are more enjoyable than a warm, homemade cookie and a cold glass of milk.

There’s something about dunking chewy sweet cookie goodness that creates a magical tasting experience, even as a grown-up. Though a lot of us discover that technique as children first.

Many evenings if given the choice between a glass of wine or a chocolate chip cookie-meets-milk combo, I’ll go for the latter. Or, let’s be honest, I’ll have the wine with dinner, and then the milk and cookies after the kids go to bed.

Over the years I’ve become increasingly picky about my cookie consumption, choosing to have no cookie over a mediocre one. And, while I don’t claim to be a great baker (making cakes from scratch are my nemesis), I do make a mighty fine batch of cookies.

The other day our cookie jar was running low, as it does from time to time.

Scouring the pantry, I noticed two things:

1. I’m out of brown sugar. I’m also out of molasses, which can be used in a pinch to make a brown sugar substitute by adding a little to cookie dough, along with granulated sugar. I do, however, have copious amounts of cocoa powder, and—oddly—several cans of sweetened condensed milk, so great cookie possibilities still exist!

2. There’s a giant bag of mini peanut butter cups sitting in there. {drool}

Clearly the day couldn’t continue without some sort of yummy cookie concoction that melds the perfect companion flavors of chocolate and peanut butter…

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Yield: 36

Chewy Chocolate Peanut Butter Cup Cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

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Ingredients

• 1 stick salted butter, softened to room temp
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup sweetened condensed milk
• 1 cup roughly chopped mini peanut butter cups

Instructions

Preheat the oven to 375°F. Line a cookie sheet with parchment if you have it. If not, don't worry about it—the cookie sheet won't need greasing.

Beat the butter, egg, sugar, and vanilla together in a mixing bowl for 1 minute. Add the flour, cocoa, salt, and baking soda, and continue mixing for 1 more minute. Add the sweetened condensed milk and mix until it's just combined. Gently mix in the mini peanut butter cups.

Drop the dough in heaping teaspoonfuls (use spoons you eat with for this, not a measuring spoon) on the cookie sheet, spaced about 2 inches apart. Bake the cookies for 8 to 10 minutes, or until the tops have slightly firmed to the touch, but still leave a soft indent from your finger when gently pressed.

Take the cookies out of the oven, and let them cool for 1 minute. Then transfer the cookies to a wire rack to cool completely. Devour.

Notes

Warm a few cookies for 15 seconds in the microwave and enjoy them with a cold glass of milk!