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Chocolate Peanut Butter Overload Cookies

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.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings 12 Large Cookies

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
 

  • Preheat oven to 350°F. Line baking sheets with parchment.
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  • Mix in peanut butter until well combined.
  • Add eggs, one at a time, mixing well after each.
  • In another bowl, whisk together flour, salt, baking powder, and baking soda.
  • Gradually add dry mixture to wet ingredients, mixing until fully incorporated.
  • Scoop dough (about ⅓ cup each), roll into balls, and roll in granulated sugar.
  • Place on prepared baking sheets. Flatten slightly using a glass.
  • 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.
  • Cool completely on wire racks.
  • Once cooled, top each cookie with a tablespoon of peanut butter, chopped peanut butter cup pieces, and m&m’s.
  • 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.
  • Drizzle ganache over cookies. Let set until chocolate firms up slightly.

Notes

  • 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.