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Ultimate Loaded Chocolate Peanut Butter Cup Cookies with Sea Salt

Thick, bakery-style cookies packed with peanut butter cups and chips, drizzled with melted chocolate and finished with flaky sea salt for the perfect sweet and salty treat.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 2 minutes
Total Time 2 minutes
Servings: 18 large cookies
Course: Dessert, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup unsalted butter softened
  • 0.75 cup creamy peanut butter commercial brand
  • 1.25 cups dark brown sugar packed
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tbsp vanilla extract
  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
Mix-Ins & Topping
  • 1.5 cups chopped peanut butter cups
  • 1 cup peanut butter chips
  • 1 cup semi-sweet chocolate chips for melting drizzle
  • 1 tsp coconut oil for melting drizzle
  • 1 tbsp flaky sea salt like Maldon, for garnish

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Large cookie scoop (3 tbsp)
  • Wire cooling rack

Method
 

  1. Whisk flour, baking soda, baking powder, and fine sea salt together in a medium bowl.
  2. Cream softened butter, peanut butter, brown sugar, and granulated sugar until fluffy (about 3-4 minutes).
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. Gradually mix in dry ingredients until just combined, then fold in chopped PB cups and PB chips by hand.
  5. Cover and chill dough for at least 2 hours.
  6. Preheat oven to 350°F (175°C). Scoop large balls of dough onto parchment-lined baking sheets.
  7. Bake for 12-15 minutes until edges are golden but centers look soft. Cool on pan for 10 minutes, then transfer to wire rack.
  8. Melt chocolate chips with coconut oil in the microwave. Drizzle over cooled cookies and immediately sprinkle with flaky sea salt.

Notes

Do not skip the chilling step, otherwise the cookies will spread too much. Use commercial peanut butter like Jif or Skippy for best results, not natural types that separate.