Chocolate Peanut Butter Cup Cookies

Serving Size: 24
Prep Time:
Total Time:


  • 8 Ounce organic or pasture-raised butter at room temperature
  • 1 cup chopped fair trade milk chocolate
  • 1 cup chopped peanut butter cups (4 packages of Justin's 2 PB cup packages)
  • 1 tsp baking soda
  • 2.25 cup whole wheat flour
  • 2 pasture-raised eggs (like Happy Egg Co. or Vital Farms)
  • 2 tsp vanilla extract
  • 0.25 cup raw turbinado sugar
  • 1 cup dark brown sugar
  • 1 cup chopped fair trade dark chocolate


  1. Preheat oven to 350.
  2. In a stand mixer, cream together the butter and sugars.
  3. Add vanilla and eggs, one at a time and combine until smooth.
  4. Scrape down the sides of the mixing bowl then add the flour, 1/3 at a time, and mix on low until just incorporated.
  5. Gently stir in chocolates by hand with a spatula, or mix on low until just combined, being careful not to over mix.
  6. Scoop spoonfuls of dough onto parchment-lined baking sheets and bake two inches apart for 9-11 minutes or until edges are just beginning to brown.
  7. Let cool on baking sheet for 2-3 minutes then move to a cooling rack.

For the full post, visit Eating Made Easy.