Chocolate peanut butter cup cookies from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 217) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute a combination of natural cocoa powder and baking soda for Dutch-process cocoa powder and baking powder.

  • stephanie_frj4st on March 11, 2026

    Very decadent but delicious and easier than I thought!

  • ascrivani on December 28, 2025

    Cookie swap 2025! Great cookie although my yield differed significantly.

  • Ishie1013 on January 20, 2023

    This is the first of Deb's recipes that I haven't adored. The cookie part is really crumbly, doesn't hold together well, and the short cook time gave it a bare hint of a raw flour taste. They have been a hit at work, but for the amount of effort involved, I found them just okay.

  • lilpomelo on January 07, 2023

    Tastes like a peanut butter cup in cookie form! Delicious but the cookie part was a bit dry and may need better temperature or timing control. I think for the amount of effort, I probably would not make again, but it's a very tasty cookie.

  • Jviney on November 23, 2022

    I didn’t compare to see if this recipe is the same as the one on her blog that is very similar, but either way I’m glad to see it in the cookbook. These are yummy if involved…the cookie part is a rich dark chocolate, not too sweet but really satisfying. If you’re up for a small-ish project, these are delicious.

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