It’s #Choctoberfest this week, which means it is a perfect time for a cookie with now one but two different types of chocolate. Hershey’s recently posted a “design your own” cookie recipe, so I decided to make something the whole family would love by using white chocolate peanut butter cups. My husband and daughter Jess have always really loved white chocolate.
The great thing about this cookie is that you can make with any kind of chips or mini candies. I used a combination of white chocolate chips and mini white chocolate peanut butter cups. If you are using mini peanut butter cups, cut in them half and save some for after the cookies come out of the oven. You can press them on top and they’ll keep their shape and color nicely. If you add them to the top of the cookie before they go in the oven, they’ll brown and melt during baking. (But they’ll taste good either way!)
I only made half a batch, which is reflected in the recipe below. We like to mix things up and have different snacks and desserts all the time instead of eating the same cookie for a week straight. You can easily double it for a full batch. When I make a full batch, I stick the extras in the freezer. It’s always nice to have a cookie stash!
If you haven’t already, check out our #Choctoberfest giveaway, which ends on Friday. You could win a stand mixer, which will help you make these delicious cookies! Scroll down for more #Choctoberfest recipes from participating bloggers.
White Chocolate Peanut Butter Cup Cookies
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/4 + 1/8 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 cup white chocolate chips
- 7.6 oz package unwrapped mini white chocolate peanut butter cups
Preheat oven to 375 degrees Fahrenheit.
Beat together butter, sugars, salt, and vanilla.
In a separate bowl, combine flour, cocoa, and baking soda. Slowly add to butter and sugar mixture until mixed well.
Chop mini peanut butter cups in half. Set 1/2 aside to add to cookie after baking. Stir remaining half and white chocolate chips into cookie dough.
Scoop by the tablespoon onto a parchment lined or greased cookie sheet. Bake for 8-10 minutes. Do not overbake. When out of the oven, press 2-3 additional peanut butter cup halfs into each cookie. Move to cooling rack to cool.
Yields roughly 2 dozen cookies
More #Choctoberfest recipes:
Latest posts by Sharon (see all)
- White Chocolate Peanut Butter Cup Cookies #Choctoberfest - October 13, 2020
- Golden Chocolate Blossom Cookies #Choctoberfest - October 16, 2019
- Hot Cocoa Cookies #Choctoberfest - October 19, 2018