Chocolate Peanut Butter Cup Cookies

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

Unwrap, then refrigerate or freeze a bag of Mini Peanut Butter Cups.

In a microwavable bowl:

1 c semisweet choc chips

2 oz unsweetened chocolate

Microwave @ 50% for 2 minutes.


If not melted, micro @ 50% for 30 seconds.

Stir until smooth & melted.

Set aside.

In a mixer, beat until crumbly:

1 c sugar

1/2 c crisco

Beat in:

2 eggs

1 tsp salt

1 tsp vanilla

Add chocolate slowly, on low speed.

Mix until well blended.

Add & mix on low:

1 1/2 c + 2 Tbsp flour

1/2 tsp baking soda

Blend well.

Cover & refrigerate until firm enough to handle.

“Roll” into balls that are similar in size to the pb cups.

Rolling is the usual way to word it, but in reality, I pressed spoonfuls into cubes. The dough consistency is similar to fudge & I found I got less messy this way.

Roll balls in:

3/4 c finely chopped peanuts

Press the nuts in a bit to help them adhere.

Bake @ 350, 8-10 minutes or until set.

Immediately after removing cookies from oven, press a cold pb cup in center.

OK to press cookie around pb cup, but don’t touch pb cup, it melts fast.

Cool completely.


  • These will taste fine if frozen, but will look bad. The chocolate will bloom, or turn white.