Chocolate Peanut Butter Cup Cookies
Chocolate Peanut Butter Cup Cookies
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Chocolate Peanut Butter Cup Cookies

20 MIN
10 MIN
1 H
2 ½ dozen
Milk chocolate and peanut butter: two great tastes that taste great together and, when merged in cookie form, are almost too much of a good thing.



  1. In a bowl, combine the flour and baking powder. Set aside.
  2. In another bowl, cream the butter and sugar with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, stir in the dry ingredients and the peanuts. Cover and refrigerate for 1 hour.
  3. With the rack in the middle position, preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone mats.
  4. Shape the dough into balls using about 1 tbsp (15 ml) of dough for each cookie. Place the balls on the prepared baking sheets, spacing them evenly. With your fingers, slightly flatten each cookie.
  5. Bake one sheet at a time for 10 to 12 minutes or until the cookies just begin to brown. Let rest for 5 minutes, then generously garnish each cookie with crushed chocolate peanut butter cups. Let cool completely.
  6. The cookies will keep in an airtight container for 1 week at room temperature or 3 months in the freezer.


  1. Tastes really dry. We yielded 12 cookies instead of 30 (god knows how we could’ve made 30). Very hard to place reese pieces as garnish as well, cookie was so dry. // Le biscuit goûte extrêmement sec. On n’en a fait que 12 contrairement aux 30 biscuits suggégés (dieu sait comment on aurait pu en faire 30). La garniture était aussi très dure à mettre, le biscuit était trop dur.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.