Yesterday I needed make something for the Super Bowl party I was attending, but it seemed that all of the major football food groups were already covered – tortilla chips, salsa, guacamole, taco dip, potato chips, ranch dip, onion dip, two kinds of pizza, mini tater tots, little smokies, chicken wings….

Thankfully, there happened to be a gaping hole in that list where the sweets should’ve been.

Peanut Butter Cup Cookies

You guys know me and the peanut butter-chocolate combo. Love it, can’t live without it, can never have enough. In the spirit of the big game and my peanut butter-chocolate love, I decided to do something crazy and double up – not only would I make peanut butter cookie dough, but I’d toss in chocolate chips AND peanut butter cups.

This is seriously delicious stuff – a soft peanut butter cookie that kind of melts in your mouth while the milk and semi-sweet chocolates do some sort of luscious dance around your tastebuds. I’m drooling just thinking about them, but thankfully I didn’t come home with any leftovers!

I’m really partial to the peanut butter cup-chocolate chip combo, but you could also do different mix-ins with these – just chocolate chips, Reese’s Pieces, M+Ms, peanut butter chips, peanuts, toffee….

What did you make for the big game? Who were you rooting for? I was pulling for Peyton, but seeing so many former Vikings succeed, Percy Harvin especially, was really a ton of fun.

Peanut Butter Cup Cookies


  • 1/2 cups salted butter (softened)
  • 1/2 cups dark brown sugar
  • 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 3/4 cups natural peanut butter
  • 1 egg (large)
  • 1/2 teaspoons baking soda
  • 1 1/4 cups ultragrain flour
  • 1/2 cups chocolate chips
  • 1/2 cups peanut butter cups (UNREAL or Reese's Mini, roughly chopped)


Cream butter and sugars. Mix in extracts, peanut butter and egg. Add in flour and baking soda. Gently stir in chocolate chips and peanut butter cups.

Using a cookie scoop, drop onto a baking sheet. Bake at 350 for 10-12 minutes. The cookies will still be soft, but will firm once they cool.

Yields 18-24 cookies.
Recipe and photographs from Mayhem in the Kitchen!
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