Peanut butter cups + cookies = the PERFECT dessert. I’m telling you, this has to be one of my favorite recipes I’ve ever created! If you’re a chocolate and peanut butter fan, you’re going to go crazy for these cookies. These peanut butter cup cookies are gluten-free, dairy-free, and refined sugar-free. Peanut butter and chocolate lovers are going to be obsessed. I dare you not to eat them all in one day…

When I started up with this recipe, my original intent was to make chocolate chip cookies. Then, I saw a few stray dark chocolate peanut butter cups from Trader Joe’s in my pantry, so I knew they had to make an appearance in this recipe. I chopped them up, added them in, and I knew that I had a winner on my hands. These peanut butter cup cookies taste just like you’re eating a peanut butter cup in cookie form…what more could you ask for?

What Ingredients Do I Need?

These peanut butter cup cookies do not contain any gluten, dairy, or refined-sugar. So what’s in them? Here’s everything you’re going to need:

Eggs
Coconut sugar
Peanut butter
Vanilla extract
Almond flour
Baking soda
Peanut butter cups

How to Make the Cookies

To start off this recipe, you’re going to combine the egg, coconut sugar, peanut butter, and vanilla extract in a large bowl. It should look nice and creamed together.

Next, you’re going to add the almond flour and baking soda to the wet ingredients. Use a wooden spoon or spatula to mix all the ingredients until a dough forms. Note, the batter will be very thick. Personally, I like to use my hands because the batter is pretty thick. Clean hands are a chef’s best tool!

Once the dough is formed, you can chop up your peanut butter cups. No need to get all fancy or have perfect cuts, just give them a rough chop.

Fold the peanut butter cups in with the cookie dough and mix until fully combined. Use a tablespoon ice cream scoop to shape the cookies. I love using an ice cream scoop so that the cookies are totally uniform and the same size.

Use your hands or the back of a fork to flatten the cookies out a bit because they don’t flatten in the oven. All that’s left is to bake and enjoy! Once they come out of the oven, I like to transfer them to a wire baking rack to cool completely.

Pantry Substitutes

If you don’t have all of the ingredients to make these peanut butter cup cookies, here are some substitutions you can make:

Egg –> Chia/flax egg
Coconut sugar –> Cane sugar
Peanut butter –> Any nut or seed butter
Almond flour –> All-purpose flour
Peanut butter cups –> Chocolate chips

How to Store Peanut Butter Cup Cookies

To keep these cookies as fresh as possible, I like to store them in an airtight container in the refrigerator. They will stay good in there for up to 1 week.

If you want to store them in the freezer, place them in an airtight bag and they will stay fresh for up to 8 months.

More Cookie Recipes

If you’re in the baking mood, check out some more delicious cookie recipes!

Peanut Butter Cup Cookies

Recipe by Mary WeissCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 egg
1/2 cup coconut sugar
1/3 cup all-natural creamy peanut butter
1 tsp vanilla extract
1 1/2 cups almond flour
1/4 tsp baking soda
1/2 cup chopped chocolate peanut butter cups (measured after chopping)

Directions

Preheat the oven to 350 degrees.
In a large bowl, whisk together the egg, coconut sugar, peanut butter, and vanilla extract.
Add the almond flour and baking soda in with the wet ingredients. Mix until a thick batter forms. I like to use my hands since the batter is pretty thick.
Roughly chop your peanut butter cups until they are in medium-sized pieces. Fold them into the batter.
Use an ice cream scooper to scoop the batter onto a parchment-lined baking sheet. You don’t need to space them out too much because they will not spread in the oven. Roll them in your hands and push them down to flatten them out a bit.
Bake for 9 minutes, or until they begin to turn golden brown around the outside. Let them cool for 5 minutes, then transfer the cookies to a wire baking rack to cool completely. Store them in an airtight container and enjoy!