Peanut Butter Cup Cookies


It’s Thursday night and that means Dennis has his weekly softball game. I haven’t made cookies for the Fast & Furious in a few weeks, so decided I’d whip up a batch for Dennis to take to the guys.

A goal of mine is to come up with as many variations of cookie as I can starting with my basic dough recipe that I use for my chocolate chip cookies. If I come up with enough recipes, I’d love to put together a cookbook filled with cookies that can be made using that basic recipe. My mother-in-law loved my chocolate chip cookies and she used to tell me all the time that she thought I should find a way to sell them. Sadly, she’s no longer with us, but am reminded of what she told me each time I make my cookies. She would be more proud than anyone if I actually complete this goal.

Today, I decided I’d buy a container of dark chocolate peanut butter cups from Trader Joe’s and use those in my cookies. Trader Joe’s also sells these in milk chocolate as well if you prefer that over dark chocolate. If you don’t have a Trader Joe’s near you, feel free to use whatever peanut butter cups you like.


I used most of this 16 ounce container for my cookies. I wanted to use two cups of chopped peanut butter cups, which left about 10 peanut butter cups in the container for Dennis to enjoy when he feels the need for something a little sweet. He actually loves these peanut butter cups and when he accompanies me to Trader Joe’s he buys the small bag of them as a little treat. They sell a smaller size near the checkout … dangerous, I know.

I cut each peanut butter cup into quarters and placed them into the freezer. I wanted them to be nice and cold so they wouldn’t melt too much while baking.

Once I placed the peanut butter cups into a ziplock and into the freezer, I started making the dough.

I began by combining all-purpose flour, kosher salt and baking powder into a bowl. I set the bowl aside and into another bowl, I creamed together one crisco butter stick, dark brown sugar, granulated sugar and vanilla until creamy. I then added two jumbo eggs, one at a time, beating them until they were well combined. Next, I added the dry mixture into the wet mixture. I did this slowly, about a third of the dry mixture at a time. Once everything was combined, I pulled the chopped peanut butter cups out of the freezer and added them to the dough. Once those were well mixed into the dough, I placed the bowl into the refrigerator to chill for 3 hours. I like to chill my cookie dough before baking it because it ensures the cookies won’t spread too much during baking.

I dropped the dough onto my cookie sheets that I had lined with parchment paper using a cookie scoop. I found parchment paper that comes in sheets and fits exactly into a sheet pan. It’s by Reynolds and is sold by the parchment paper, tin foil, etc. at your local Walmart. Once I discovered that I could buy the parchment paper in this way, I’ve made sure to always have it on hand. I use it for so much more than cookies. It makes for an easier clean-up is definitely one of the reasons I like to use it!


I preheated my oven to 375 degrees and baked the cookies for 14 minutes.  They smelled so good while they were baking!

Dennis loved, loved, loved these cookies! He has a soft spot for peanut butter and does love chocolate, so they were a win-win for him.

Stay tuned for the next cookie recipe I come up with, starting with my basic cookie dough :).


2-1/4 cups all-purpose flour
1-1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup Crisco butter flavored baking stick
1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1-1/2 teaspoons vanilla extract
2 eggs (I use jumbo size)
2 cups peanut butter cups, chopped


  1. Cut peanut butter cups into quarters and place in the freezer.
  2. Combine flour, salt and baking powder in a bowl, set aside.
  3. In another bowl, cream together Crisco butter flavored stick, brown sugar, granulated sugar and vanilla until creamy. Add eggs, beating in one at a time.
  4. Slowly add the dry mixture to the wet mixture.
  5. Remove peanut butter cups from the freezer and add to the dough. Mix well. Place bowl into the refrigerator for 1-3 hours, or longer, if time permits.
  6. Preheat oven to 375 degrees.
  7. Drop dough by rounded teaspoon or cookie scoop onto a parchment lined baking sheet.
  8. Bake for 12-14 minutes, checking at 12 minutes.


Until next time, Kris


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