Chocolate Chunk Peanut Butter Cup Cookies Recipe

Name: Chocolate Chunk Peanut Butter Cup Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Softened; 3/4 cups Packed Light Brown Sugar; 1/3 cups White Sugar; 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix; 2 Eggs; 1 teaspoon Vanilla Extract; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 cup Chocolate Chunks; 1 cup Reese's Peanut Butter Cups Mini's Unwrapped, Chopped

Servings: persons

1
Preheat oven to 375u00b0F. Line 2 large baking pans with parchment paper or grease with nonstick cooking spray. Set aside.
2
In a large bowl, beat butter, brown sugar, and white sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy. Add pudding mix, eggs, and vanilla, beating well.
3
Add flour, 1/2 cup at a time, followed by baking soda. Mix until combined. Gently fold in chocolate chunks and mini peanut butter cups. Chill dough in refrigerator for 30 minutes to 1 hour, if desired.
4
Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans. Bake 12-15 minutes, or until golden brown around edges of cookie.
5
Remove from oven and allow cookies to cool on baking pan for 10 minutes. Then, remove to a wire rack to cool completely. Enjoy!

1710

kcal

Calories

100

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup Unsalted Butter, Softened, 3/4 cups Packed Light Brown Sugar, 1/3 cups White Sugar, 1 package (3.4 Oz. Size) Instant Vanilla Pudding Mix, and more.

Yes, Chocolate Chunk Peanut Butter Cup Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chunk Peanut Butter Cup Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions