Ultimate Peanut Butter Chocolate Cookies

Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter. Pass me a glass of milk!

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

Hi. My name is Sally Anne and I am completely in love with pumpkin candles, chocolate frosting, this movie (look at him! swoon!), pajama pants, the month of October, pumpernickel bagels, Essie nail polish, and the combination of peanut butter + chocolate.

Surely I’m not alone in these obsessions, right?

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

I certainly know that you all love peanut butter and chocolate as much as I do. My love for this combination of flavors runs deep. In fact, I’m pretty sure I singlehandedly keep Reese’s in business. Well maybe not exactly, but one of these days I’m going to turn into a peanut butter cup. Don’t be surprised.

I have a go-to peanut butter cookie recipe. I have a go-to chocolate cookie recipe. Both soft-baked, thick, and lusciously tender. What I don’t have is a peanut butter-chocolate cookie recipe. And it was high time I created one.

To make peanut butter-chocolate cookies extra special, I stuffed them with chopped Reese’s peanut butter cups and drizzled each with melted peanut butter. This turned them into the ultimate peanut-butter chocolate treat. And had me running to the kitchen for a tall glass of vanilla almond milk.

(Am I the only one who doesn’t like the taste of regular milk?)

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

Making the cookies isn’t that difficult. The ingredients are easy and convenient, like most of my cookie recipes. They’re a great excuse to take advantage of all the Reese’s peanut butter cups on sale for Halloween!

There isn’t *too much* peanut butter in the cookie dough. Just enough to lend a slight peanut butter flavor. Chocolate is overpowering in practically anything you add it to. That’s why I drizzle each cookie with peanut butter on top. 🙂

You’ll need to chill the cookie dough for about an hour, so be sure to plan accordingly. The cookie dough will be MUCH too sticky to bake unless it has been chilled. Chilling is mandatory for a lot of my cookie recipes. Chilling not only makes the cookie dough easier to work with, it binds the flavors together as well. Sort of like chili simmering on the stove, cookie dough needs time in the fridge to allow the flavors to “settle” and get friendly with one another.

Once the cookie dough is chilled, simply roll it into balls. I took this photo in the morning with gorgeous orange sunlight beaming in:

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

The cookies take about 10-12 minutes in the oven. Try not to overbake them. It’s tough to tell when the cookies are overbaked because they are so dark. When it comes to my cookie recipes, always err on the underbaked side of things. The cookies will continue to bake on the cookie sheet when you remove it from the oven.

I find that the cookies only spread slightly in the oven. That’s not a problem at all! Once you take them out of the oven, gently press down on each cookie with the back of a spoon or fork to get it to spread out. This will create little cracked tops. And the melted peanut butter on top with melt right inside. For the drizzle, just melt a bit of peanut butter and drizzle it all over the tops. The more, the better. You’ll never see me pass on the opportunity to add more peanut butter to anything… 

I love peanut butter.

They’re messy, gooey, drippy, and perfect.

Kevin compared these cookies to brownies. Fudgy brownie cookies. He’s totally accurate – the inside of the cookies is reminiscent of moist fudgy brownies! We could not stop eating them. Soon enough, they were completely gone before I could even share them with my hungry dog park friends (the owners of course).

One bite will have you forget everything else going on in your busy life. Forget the deadlines, errands, and unmade bed. After you taste these cookies, all you will be thinking about is peanut butter and chocolate.

Ultimate Peanut Butter Chocolate Cookies - these taste like brownies. And it's impossible to eat only one!! Recipe by sallysbakingaddiction.com

The only change to the recipe that I would make? DOUBLE it. Seriously, 16 cookies will disappear quickly.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 


Ultimate Peanut Butter Chocolate Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 45 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


Soft-baked and brownie-like chocolate peanut butter cookies loaded with peanut butter cups and drizzled with melted peanut butter. Pass me a glass of milk!


  • 1 and 1/2 (190g) cups all-purpose flour (spoon & leveled)
  • 1/2 cup (42g) unsweetened natural cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) cup creamy or chunky peanut butter
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk
  • 1 and 1/4 cups Reese’s Peanut Butter Cups, chopped (about 16 Reese’s miniatures)
  • for drizzle: 1/3 cup (85g) creamy or chunky peanut butter


  1. Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
  3. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft dough is formed. Beat in the milk on medium speed. Once mixed, beat in the peanut butter cups until evenly disbursed. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Drop 8 rounded balls of dough, about 1.5 Tablespoons of dough each, onto prepared baking sheets. Bake each batch for 10-12 minutes. Remove from the oven. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
  6. As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week.

Keywords: peanut butter chocolate cookies


Ultimate Peanut Butter Cookies


  1. These look amaziiiiing, but can I make them without the Reese’s and maybe just up the amount of peanut butter?

    1. You can leave out the Reese’s. I wouldn’t alter the amount of peanut butter– maybe use peanut butter chips?

  2. I’m in cookie heaven… these were the perfect hit of chocolate and peanut butter… de-lish!!! Thank you Sally for another outstanding recipe.

  3. Made these cookies last night and were too die for!  Turned out perfectly and were so thick, chewy, chocolatey and the perfect amount of peanut butter. Thanks for the great recipe Sally! 🙂 

  4. These are awesome! I made them today because I had Resses pb chips that I wanted to use up, (instead of using the chopped up candies, which I’ll try next time, I’m sure it’s to die for). I love that you have a little PB in the dough. It’s just a hint so the chocolate doesn’t dominate. The family & I loved them. Thanks for the great recipe.

  5. I’m making these right now, they’re in the fridge for 1 hour. I’m excited to cook these and eat them. They look so yummy.

  6. I just finished making these cookies for a cookie contest at work tomorrow. I followed the recipe and they turned out perfectly delicious. I doubled the batch and it made about 4 dozen cookies. I placed them on a cookie rack, very close to eachother and lined newspaper under the cookie rack and drizzled Pbutter all over them. It was a fairly easy clean up. I’ve already ate 2 right off the cookie rack. I’m pretty sure I’ll win the cookie contest tomorrow 🙂 Thanks for a great recipe. 

  7. I put bits of bacon on top. Yes I did. Oh my gosh, I died and went to heaven!

    Sally, I’m a lifetime baker, and I’m very particular (maybe even snooty) about my cookies. You are top of the game, girl. Only recipes I touch are yours and Alton Browns. Lol!

  8. Hi Sal! Just wanted to let you know this recipe is fantastic! I made them last night as a gift for my teenage nephew, who loves PB and chocolate. Of course we hadn’t rob test taste them first and the kids LOVE them – even my son’s girlfriend, and she is soooo picky lol 🙂 Super soft and choclatey and the PB drizzle is the perfect topper. Thx for another sure fire recipe!

  9. These are still my favourite cookie EVER. Every cookie / treat I try is compared to this and some have come close but nothing has passed it.

  10. Sally, I tried these cookies last weekend and I have to say……you killed me! They can’t be improved because they are just perfect. The consistency and even the taste. I’m lost of words.

  11. Made this with gluten free flour blend and we didn’t have reeses made them anyway and they were still pretty good! I’ll defcall nicely try them again with the Reese’s!

  12. We are cookie people in my family and these are top notch cookies. It was a last minute endeavor so I used chocolate chips for the Reece’s cups and still delicious. thank you!

  13. I’ve made these cookies a few times now and they were so delicious and appealing to the eye I had to send them to relatives I couldn’t resist thank you Sally your cookies are amazing

  14. Hi Sally, this is the first recipe I made from your blog. Hands down the nicest cookies I have ever made. I made them into big peanut butter and nutella cookie sandwiches (RIP summer bod).
    The only problem I have now is deciding what to make next from your blog as I want to make literally everything.
    What would you say your favourite cookie and cupcake recipes are?

      1. Thank you!! Already bought the ingredients for your soft bake white chocolate molasses cookies to make this weekend, I’m planning on sandwiching them with biscoff spread. But next on my list will be those chocolate cupcakes. They look dreamy.
        I post them all on insta @browniejon if you want to see how they turn out anyway.

  15. Hey Sally! Will the peanut butter drizzle “set” or harden after cooling, or will it stay drippy? I’m looking for a pb topping that will set and I’m hoping yours will work! Also, did you use natural pb or the Jif/Skippy stuff?

    1. Hi Toni! I recommend using processed peanut butter for these cookies such as Jif or Skippy. Natural style, while my top choice for cooking and eating, isn’t ideal for baking. Cookies end up crumbly. The topping does not set, however, try the peanut butter white chocolate drizzle from my peanut butter jam thumbprints instead. That will set.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally