Lara’s Double Chocolate Peanut Butter Cookies

This recipe for Double Chocolate Peanut Butter Cookies was sent to me by Lara in Philadelphia who said they were so good, she may never bake another cookie again.

Lara's Double Chocolate Peanut Butter Cookies

Lara pointed mentioned the source as Allrecipes, but I wouldn’t have found it if it hadn’t been for her, so I’m calling them “Lara’s Chocolate Peanut Butter Cookies”. Below is her version with notes. She also sent a picture, but I’m having trouble getting it out of my email so you’ll have to envision the picture with Reese’s Pieces. Updated: I added a photo.

Lara's Double Chocolate Peanut Butter Cookies
Prep time
Cook time
Total time
These are double chocolate cookies with both peanut butter and chocolate in the dough.
Recipe type: Dessert
Cuisine: American
Serves: 36
  • 1 c. butter, softened
  • 3/4 c. peanut butter (Lara used Skippy Super Chunk)
  • 3/4 c. white sugar
  • 3/4 c. packed brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 1/3 cups all-purpose flour
  • 1/3 c. cocoa powder
  • 1 tsp. baking soda
  • 1 c. semisweet chocolate chips
  • 1 c. peanut butter chips
  • 1 package mini Reese’s peanut butter cups, frozen and cut into halves (freezing is key!)
  • 1 c. Reese’s Pieces (Since chocolate chips, peanut butter chips, and peanut butter cups aren’t decadent enough)
  1. Preheat oven to 350 degrees.
  2. In a large bowl (I used my KitchenAid mixer), cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the peanut butter mixture. Mix in the chocolate chips, peanut butter chips, and Reese’s Pieces.
  3. Drop by tablespoonfuls onto ungreased cookie sheets. (Whoops – I sprayed mine with cooking spray and they turned out fine). Push one (or if you are over-the-top, like me, two) peanut butter cup half into the center of each ball of dough. Bake for 8 to 10 minutes. ***Let cool for 1 or 2 minutes on sheet before removing, or they will fall apart.***
  4. cookies
Note from Anna: Recipe calls for regular butter and does not include salt. If you use unsalted butter, you might want to add some salt (generous half teaspoon) to the batter to keep the cookies from tasting flat.

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  1. says

    Thanks! It’s really minor. Local anesthesia and probably one stitch ;).
    I should be up and baking by 11:23 AM CST.

  2. Therese says

    I wish you a quick and healthy recovery!!!

    Thanks for posting a recipe…wow!!

    My mother-n-law is coming for a visit!!! Perhaps I will make her these!!!

  3. Stacey says

    Hi Anna, I hope things go well today. I am very inspired by these cookies and think I will make them tonight! Thanks!

  4. Sue says

    Glad to know things went well and that you didn’t need anything more than lidocaine!

    These cookies look great, and once again, something my son will love.

    Right now I’m on a mission to use up stuff in the cupboard so these will have to wait until later.

  5. Laura says

    I just made these cookies. They are possibly the best cookies EVER. If you love chocolate and peanut butter (who does?!) these are just pure joy!

  6. Nicole says

    My mom and I are crazy about these. Theyre so good! We always underbake them a little and then freeze a whole bunch in ziplocks! BTW everyone… these may seem like theyre over laoded w/ candy and chips but theyre soooo good that way, so dont skimp!

  7. says

    These cookies were incredible! Talk about a chocolate/peanut butter lover’s dream. I finally had to give them all away to the neighbors before I ate the entire batch. Delicious!

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