O.  M.  G.

When a recipe gets five full stars from over 6k reviews on allrecipes.com, you *know* it’s a keeper.  I didn’t alter much here but the change I made is, in my humble, dark-chocolate obsessed opinion, pretty significant.  If you swap out the standard Reese’s cups for Trader Joe’s dark chocolate version, your final product will be ever-more intense and you’ll spend a fraction of the time unwrapping.  I also skip the whole “mix the dry stuff separate first” – is that ever really necessary??

This recipe looks tricky but it’s actually not.  It’s perfect any time but we especially love the colors for fall and winter.

Dark Chocolate Peanut Butter Cup Cookies

1 stick butter, room temp or softened

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup peanut butter

1 egg, beaten

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

2 tbsp milk

1 3/4 cup flour

1 package Trader Joe’s dark chocolate peanut butter cups.  Minus a few you snacked on.

Unwrap your peanut butter cups.  Stick them in the freezer.  Preheat oven to 375.

Mix the butter, sugars, and peanut butter together until fluffy.  Add the egg, vanilla, salt, and baking soda.  Add the flour and milk, alternating a little if you can.

Scoop into ungreased, nonstick mini muffin tins.  Super easy if you have a cookie dough scoop – it’s just the right size if you level it off.  Bake 8 minutes.  Remove pan from oven and immediately press a peanut butter cup into each “muffin.”  Let cool until easily removable from pan (10 minutes)?  Remove from pan with fingers.  Voila.


So easy!!!  No need to grease the pan!


Just push the frozen pb cups gently into the freshly baked dough.


Let cool slightly (5 mins) then gently lift out.



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This recipe was a reblog of a post I originally wrote on another blog.