These Chocolate Peanut Butter Overload Cookies are soft, rich, and utterly indulgent packed with creamy peanut butter, studded with peanut butter cups, m&m’s, and topped with a silky chocolate ganache drizzle. Each bite is sweet, salty, and chocolatey with layers of texture and flavor that make them completely unforgettable.

Why You Will Love This Recipe

• Loaded with peanut butter inside and out for intense nutty flavor.

• Studded with chopped peanut butter cups and colorful m&m’s.

• Soft, thick cookies with crackly edges and chewy centers.

• Chocolate ganache drizzle takes them to another level.

• Giant bakery-style cookies that feel indulgent and homemade.

• A fun, crowd-pleasing dessert that kids and adults will both love.

• Can be customized with different toppings or candies.

• Ideal for parties, bake sales, or cookie swaps.

• Freezer-friendly dough for baking later.

• Sweet-salty balance makes them addictive and satisfying.

Chocolate Peanut Butter Overload Cookies

Few things in the dessert world feel as comforting and celebratory as a cookie that’s unapologetically packed with all your favorite treats. These chocolate peanut butter overload cookies are exactly that — big, soft-centered cookies made with a rich peanut butter dough, then layered with m&m’s, chopped peanut butter cups, and finally finished with a luscious chocolate ganache. They’re the kind of cookies that look over-the-top on purpose — messy in the most beautiful, delicious way.

The dough itself is built to be sturdy yet tender. Creamed butter, brown sugar, and granulated sugar provide a sweet, slightly caramelized base, while peanut butter adds richness and a smooth mouthfeel. Eggs bring structure, and a classic mix of flour, baking soda, baking powder, and salt keeps the cookie rising without puffing too much. Each ingredient has its place, creating a dough that holds shape when baked but still gives you that soft center and lightly crisp edges.

Once the dough is formed and shaped into big, bakery-style balls, they get dipped in granulated sugar and pressed gently to crack the tops. This step creates the signature appearance of these cookies: rugged, golden-brown edges with a soft, rich center. They bake until just set, allowing the centers to remain chewy and moist, which becomes the perfect backdrop for the toppings.

And the toppings are what make these cookies shine. Each cooled cookie gets slathered with more peanut butter, then topped with chopped peanut butter cups and m&m’s. It’s an explosion of peanut butter flavor in every bite, with smooth, crunchy, and melty textures coming together in perfect harmony. The final touch — a ganache made from hot cream poured over chocolate chips — adds an elegant finish that also deepens the chocolate flavor without making the cookie too sweet.

The combination of salty peanut butter, sweet chocolate, and crunchy candies is what sets this cookie apart. It’s not just a peanut butter cookie with chocolate — it’s a carefully layered dessert experience in cookie form. And while they may look complicated, the steps are approachable, the ingredients familiar, and the results well worth the extra effort.

Best of all, these cookies are flexible. You can make the dough ahead of time and freeze it, then bake fresh when the craving hits. You can swap in mini marshmallows, use dark chocolate instead of milk, or top with sprinkles for a festive twist. This recipe is made for creativity — and for indulgence.

Each cookie is big enough to share, though few will want to. These are the cookies that disappear first at the party, the ones that make friends ask for the recipe. They feel homemade but luxurious, familiar but special. Serve them slightly warm for ultimate gooeyness, or let them cool fully so the ganache sets into a glossy finish.

There’s something joyful about a dessert that doesn’t hold back. These cookies are bold, flavorful, and a little messy in the best way. Whether you’re baking for a gathering, gifting to someone, or treating yourself, they’re guaranteed to hit the sweet spot — and then some.

Servings

Makes about 12 large cookies

Time

• Preparation time: ~ 25 minutes

• Chill time (optional): ~ 30 minutes

• Bake time: ~ 20–22 minutes total

• Decoration time: ~ 10 minutes

• Total time: ~ 1 hour 15 minutes (with chilling), ~ 45 minutes without

Ingredients

For the cookies:

• 1 cup unsalted butter, softened

• 1 cup brown sugar

• 1 cup granulated sugar

• 2 cups creamy peanut butter

• 2 large eggs

• 2½ cups all-purpose flour

• 1 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• Granulated sugar, for rolling

For the topping:

• ¾ cup peanut butter

• 10.5 oz package of peanut butter cups, chopped

• ½ cup m&m’s

• ¼ cup heavy cream

• ¾ cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment.

2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Mix in peanut butter until well combined.

4. Add eggs, one at a time, mixing well after each.

5. In another bowl, whisk together flour, salt, baking powder, and baking soda.

6. Gradually add dry mixture to wet ingredients, mixing until fully incorporated.

7. Scoop dough (about ⅓ cup each), roll into balls, and roll in granulated sugar.

8. Place on prepared baking sheets. Flatten slightly using a glass.

9. Bake for 15 minutes. Open oven, press again gently to desired flatness, and bake for an additional 5–7 minutes or until edges are golden.

10. Cool completely on wire racks.

11. Once cooled, top each cookie with a tablespoon of peanut butter, chopped peanut butter cup pieces, and m&m’s.

12. To make ganache, heat cream in microwave or on stove until just boiling. Pour over chocolate chips in heatproof bowl. Let sit 1–2 minutes, then stir until smooth.

13. Drizzle ganache over cookies. Let set until chocolate firms up slightly.

Tips

• Chill the dough for 30 minutes before baking for thicker cookies.

• Use parchment paper or silicone mats to prevent sticking.

• Press cookies gently mid-bake to control thickness.

• Use mini m&m’s or seasonal colors for festive versions.

• Store in airtight container at room temperature for up to 4 days.

• Drizzle ganache only when cookies are cool to avoid melting the toppings.