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Front view of peanut butter cup cookies on a wood board.
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Peanut Butter Cup Cookies

Chewy chocolatey cookie, topped with the smooth buttercream, topped with the rich peanut butter ganache
Prep Time30 minutes
Cook Time7 minutes
Total Time37 minutes
Servings: 30


  • Large Mixing Bowl


For the Cookie Base:

  • 1 box devil's food cake mix
  • 2 eggs
  • 1/2 cup vegetable oil (or canola or coconut)

For the Peanut Butter Buttercream:

  • 1/2 cup butter (softened)
  • 1/2 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 3 TBS milk
  • 3 cups powdered sugar

For the Chocolate Peanut Butter Drizzle:

  • 1/4 cup chocolate chips
  • 2 TBS creamy peanut butter
  • 1/2 bag Reeses' minis


  • Preheat your oven to 350 degrees.
  • In a large bowl, combine your cake mix, eggs and oil and stir until smooth.
  • Scoop 1 inch sized dough balls onto a cookie sheet lined with parchment paper or a silicone liner.
  • Bake for about 7 minutes.
  • Allow to cool completely.
  • Beat your butter and your peanut butter together until smooth.
  • Add in your vanilla extract, milk and powdered sugar and stir till smooth. Add in a little more milk or a little more powdered sugar to get the right consistency.
  • Spread your peanut butter buttercream over the top of your cookies.
  • In a small bowl, microwave your chocolate chips and peanut butter in 20 second increments, stirring in between till smooth and creamy.
  • Scoop your ganache into a small ziplock bag and clip a tiny bit of the corner off.
  • Drizzle the chocolate ganache over the top of each cookie.
  • Chop your mini peanut butter cups into halves or fourths.
  • Place a few pieces of mini peanut butter cups on the top of each cookie.
  • Allow cookie to rest till ganache is set.