Chocolate Chip and Peanut Butter Cup Cookies
Get ready to indulge in the ultimate dessert with these irresistible Chocolate Chip and Peanut Butter Cup Cookies! Packed with gooey semisweet chocolate chips and chunks of creamy peanut butter cups, these cookies strike the perfect balance between rich, buttery sweetness and nutty decadence. With a quick prep time of just 15 minutes and a soft, chewy texture that’s sure to please, they’re an ideal treat for any occasion. Whether you’re whipping up a batch for a cookie exchange, a family gathering, or just a well-deserved snack, these cookies deliver big on flavor and comfort. Plus, their golden edges and melt-in-your-mouth centers make them impossible to resist. Bake up a batch today and experience the perfect fusion of two beloved classics: chocolate chip cookies and peanut butter cups! Keywords: chocolate chip cookies, peanut butter cup cookies, easy dessert recipes, soft cookies, quick baking recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.5 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 cups semisweet chocolate chips
- 1.5 cups miniature peanut butter cups, chopped
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Gently fold in the chocolate chips and chopped peanut butter cups with a spatula.
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 9-11 minutes, or until the edges are lightly golden while the centers remain soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
6697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.4 g | 401% | |
| Saturated Fat | 155.6 g | 778% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 940.9 g | 342% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 650.1 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 708 mg | 54% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
