This post may contain affiliate links which won’t change your price but will share some commission.
These Chocolate Peanut Butter Cup Monster Cookies are chewy and soft and oh-so-fun for an easy Halloween cookie that doesn’t require much decorating skill to look adorable and creepy at the same time! They are perfect for anybody who loves the classic combo of peanut butter and chocolate!
If you love Halloween and are looking for more inspiration, some of our other favorite easy Halloween treats are Halloween Chocolate Blossom Sprinkle Cookies, Halloween Sugar Cookie Bars, and Halloween Chex Mix Muddy Buddies!
Chocolate Peanut Butter Cup Franken-Cookies
I hadn’t seen these new Reese’s Peanut Butter Franken-Cups until a few weeks ago when my friend Amy at My Name is Snickerdoodle posted her Monster Peanut Butter Cookie Bars. Obviously I had to pick up a bag to make those, but then I started thinking about how else I could use them to make a fun, easy treat and came up with these cookies!
I love how they turned out! Not only are they absolutely hilarious and darling with their blank expressions that are maybe more alien than Frankenstein, but they also taste incredible! I mean, how can you go wrong with partially melted peanut butter cups and soft chocolate cookies?
The chocolate cookie bottom, which is based on my uber-popular dark chocolate Halloween chip cookies (just minus all the chips), is the perfect backdrop for a super soft and semi-melted full-size peanut butter cup! They have that irresistible quality of peanut butter blossoms, only in reverse with the chocolate on the bottom and peanut butter on top.
Where to find Reese’s Franken-Cup Peanut Butter Cups?
I had no problem finding bags of these “Franken-Cups” at my local Target and regular grocery store, and they also come in larger boxes for handing out to trick-or-treaters or in regular and king size bar form. Although I may just keep making these cookies year round with regular peanut butter cups instead when I run out of my Halloween supply!
This post isn’t sponsored by the Hershey’s brand, which makes Reese’s peanut butter cups. I just loved them so much that I had to share!
Chocolate Peanut Butter Cup Cookie Ingredients
- Cocoa powder: I used regular Hershey’s cocoa powder in these cookies but I have also used their Hershey’s special dark cocoa powder in the cookie base before with delicious results. Other cocoa brands I like are Ghiradelli, Rodelle, and Guittard.
- All-purpose flour: Using just the right amount of flour will ensure that your cookies don’t spread or aren’t overly thick and dense.
- Sugar: A combination of granulated and brown sugars adds depth to the flavor of the cookie base. Plus, sugar is an important ingredient in helping keep cookies moist!
- Butter: I use salted butter in almost all my baking and it helps keep these cookies soft and chewy.
- Eggs: The eggs add richness, moisture, and binding to cookie recipes.
- Vanilla extract: A classic element in almost any cookie recipe.
- Baking soda: This is our leavening agent to lift the cookies and give them a light texture.
- Salt: This ingredient brings out the other flavors so they really pop!
- Reese’s Franken-Cup Peanut Butter Cups: These seasonal peanut butter cups are the classic milk chocolate top with green-colored white chocolate creme on the bottoms. I had a problem with one or two of the wrappers sticking when I peeled them off too quickly, but it was no problem to just cover those spots with googly eyes.
How to Make Chocolate Peanut Butter Cup Monster Cookies
- Cream butter and sugars: Beat the softened butter with granulated and brown sugar until light, about 2 minutes.
- Add eggs and vanilla: Beat again, then scrape down the bottom and sides of the bowl.
- Mix in flour, cocoa powder, baking soda, and salt: You can add these all at once and mix just until combined. At this point, you can bake the cookies right away or let the dough chill, covered with plastic wrap, for an hour or two for easier rolling.
- Shape and bake: Scoop the dough and shape into balls by rolling between the palms of your hands. Space them 2 inches apart on a baking sheet lined with parchment paper and bake at 350 degrees F for 9-11 minutes, just until done. Do not overbake as the cookies will finish setting up on the baking sheet as they cool.
- Decorate: Immediately after removing the cookies from the oven, press an unwrapped peanut butter cup green side into the top of each cookie. Wait about five minutes for them to melt slightly from the residual heat of the cookies, then press googley eye candies into the soft chocolate. As the cookies finish cooling completely, the chocolate will set up again, albeit softer than before.
More Treats Made With Candy
More Halloween Recipes
- Halloween Gingerbread House
- Halloween Sugar Cookies
- Graveyard Dirt Cake
- Halloween Chocolate Cherry Hand Pies
- Homemade Caramel Apples
- Decorate Your Own Halloween Cupcake Board
- Chocolate Lofthouse Frosted Cookies
- 1 cup salted butter
- 1 cup granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 bags Reese's Franken-Cup Peanut Butter Cups, unwrapped (about 18-20)
- Googley eye candies
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Beat butter with granulated and brown sugars until light and creamy, about 2 minutes. Add eggs and vanilla, beating until combined. Scrape down the bottom and sides of the bowl.
- Add the flour, cocoa power, baking soda, and salt. Mix just until combined. At this point, you can bake the cookies right away or let the dough chill, covered with plastic wrap, for an hour or two for easier rolling.
- Scoop the dough and shape into 2 tablespoon-sized balls by rolling between the palms of your hands. Space them 2 inches apart on the prepared baking sheets. Bake for 9-111 minutes, just until done. Do not overbake as the cookies will finish setting up on the baking sheet as they cool
- Immediately after removing the cookies from the oven, press an unwrapped peanut butter cup green side into the top of each cookie. Wait about five minutes for them to melt slightly from the residual heat of the cookies, then press googley eye candies into the soft chocolate. As the cookies finish cooling completely, the chocolate will set up again, albeit softer than before.
- Store leftover cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months and thaw before serving.
Amount Per Serving: Calories: 307Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 49mgSodium: 242mgCarbohydrates: 39gFiber: 2gSugar: 25gProtein: 4g