Double Loaded Peanut Butter Cup Cookies

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I’m so excited for day two of our 12 Days of Christmas Cookies… Double Loaded Peanut Butter Cup Cookies! These are soft peanut butter cookies with peanut butter cups baked into the top. They are some of the easiest cookies to make and taste delicious! The only trick to these guys is to not over cook them. I take them out right when they start to brown and I let them cook a little bit more on the tray before I move them to a cooling rack.

One more tip… always buy more peanut butter cups than you think you will need. They seem to disappear quickly. 


Double Loaded Peanut Butter Cup Cookies

Makes 16 very big cookies.

Ingredients For Cookies:

  • 1 1/2 cups of Flour
  • 1/2 teaspoon Salt
  • 1 cup Butter
  • 1 1/2 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 cup Butter
  • 2 Eggs
  • 1 tablespoon Vanilla Extract
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 32 mini peanut butter cups chopped


Directions for cookies:

  1. Mix all wet ingredients.
  2. Add all of the dry ingredients.
  3. Mix until it’s all combined… don’t over mix.
  4. Spoon onto a greased cookie sheet 
  5. Squish the peanut butter cups into the dough 
  6. Bake at 350 degrees for about 10 minutes or until golden brown.


These freeze really well and make excellent gifts… if there are any left. We tend to eat them too quickly to gift or freeze them!


Heather Reese
the authorHeather Reese
Heather Delaney Reese is the storyteller and photographer behind the lifestyle and family travel blog, It's a Lovely Life®! For the past decade, she has vacationed over 150 days a year with her family. She is a vegan, and loves being by the water, spending time with her children, husband, 2 Shih Tzus and Cat.