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Flourless Double Chocolate PB Cup Cookies:

These flourless double chocolate peanut butter cup cookies are the easiest cookies to prepare. These cookies require one bowl, 5 ingredients, and are done in 8 minutes. If you love peanut butter cookies you are going to love these double chocolate ones loaded with chopped peanut butter cups.

Ingredients you will need:

  1. I used Fix & Fogg dark chocolate peanut butter but you can substitute any nut or seed butter you prefer. And if you want the double chocolate, add in some cacao powder, I would do about 1-2 Tbsp.
  2. Large organic pasture raised egg
  3. Coconut sugar or maple sugar
  4. Justin’s mini milk chocolate peanut butter cups
  5. Vanilla extract

How to prepare the cookies:

Add the egg, peanut butter, coconut sugar, and vanilla to a bowl, and mix. Fold in 3/4 of the chopped peanut butter cups and store the dough in the refrigerator for 30 minutes. Then roll into balls, flatten with hands, and add to a baking dish lined with parchment paper, top with the remainder of the peanut butter cups, and bake 350 F for 8-10 minutes.

How to store:

I store my cooked cookies in an airtight container at room temperature. And I also have frozen them and they freeze well. So if you decide to freeze, you can either freeze already cooked or freeze the raw batter. And to reheat if I already have them cooked, I add to my convection oven, and cook a few minute on 350 F.

Flourless Double Chocolate Peanut Butter Cookies

12 small cookies


  • 1 cup crunchy Fix & Fogg peanut butter dark chocolate Sub any nut/seed butter
  • 1 large organic pasture raised egg
  • 1/2 cup maple sugar sub coconut sugar
  • 1 tsp vanilla extract
  • 10 mini Justin’s peanut butter cups


  • Mix peanut butter, egg, maple sugar, and vanilla extract in a bowl
  • Fold in 3/4 of the chopped peanut butter cups
  • Store dough in refrigerator for 30 minutes
  • With a small ice cream scooper, scoop out dough, flatten with hand
  • Top with rest of chopped Pb cups
  • Bake 350 F 8-10 minutes