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Double Chocolate Peanut Butter Cups Cookies


0 minutes

The only thing better than chocolate and peanut butter? Double chocolate and peanut butter!

Ingredients & Directions


  • 1⁄4 cup
    unsalted butter, room temperature
  • 6 tsps
    granulated sugar (or unrefined sugar)
  • 1
    large egg, room temperature
  • 1 tsp
    vanilla extract
  • 1 cup
    all purpose flour
  • 6 tsps
    unsweetened cocoa powder
  • 1⁄4 tsp
    baking soda
  • 1⁄4 tsp
  • 1 tsps
  • 1⁄3 cup
    LILY'S Semisweet Baking Chips
  • 4
    LILY'S Peanut Butter Cups, roughly chopped


Equipment Needed 
oven oven
 baking sheet baking sheet
 mixing bowl mixing bowl

Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside.


In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.


In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and mix until combined.


Add dry ingredients to bowl of wet ingredient and mix just until combined. Add LILY'S Semisweet Baking Chips and chopped LILY'S Peanut Butter Cups. Mix until incorporated (avoid over-mixing the dough).


Use a medium cookie scoop to scoop a mound of dough onto the baking sheet. Bake cookies for 10 minutes or until the edges are set. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack to cool completely.

Recipe contributed by Ifyougiveablondeakitchen.

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