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Ultimate Loaded PB Cup Cookies with Sea Salt

Thick, bakery-style chocolate cookies loaded with peanut butter cups and chocolate chips, finished with flaky sea salt for the perfect sweet-salty bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 0.25 cup creamy peanut butter
  • 1 cup peanut butter cups chopped
  • 0.75 cup chocolate chips semi-sweet or dark
Finishing
  • flaky sea salt for sprinkling

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs, vanilla, and peanut butter.
  4. Gradually mix in dry ingredients just until combined.
  5. Fold in chopped peanut butter cups and chocolate chips.
  6. Scoop dough onto baking sheets, spacing 2½ inches apart.
  7. Bake 11–13 minutes until edges are set and centers are slightly soft.
  8. Remove from oven and immediately sprinkle with flaky sea salt. Cool on wire racks.

Notes

For thicker cookies, chill dough 30–60 minutes before baking. Sprinkle sea salt while cookies are hot for best adhesion.