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Chocolate with peanut butter cupcake cookies in a small cupcake wrapper on a white dish.

Chocolate with Peanut Butter Cupcake Cookies

Barbara Hall
These cookies really feel like cake when you dollop on enough icing! I like to serve them in cute cupcake wrappers to cut down on mess.
5 from 1 vote
Prep Time 20 mins
Total Bake Time 10 mins
Chill 1 hr
Total Time 1 hr 30 mins
Course Cookies
Cuisine American
Servings 42 cookies
Calories 123 kcal



  • 6 oz. Cream Cheese
  • ½ cup Butter unsalted 1 stick
  • 1 cup Sugar white 198 g
  • ½ cup Light brown sugar 107 g
  • 1 teaspoon Vanilla Extract
  • 2 cup All-purpose flour 240 g
  • ¾ cup Unsweetened cocoa powder 63 g
  • 1 teaspoon Baking powder 4 g
  • 1 Egg
  • ¼ teaspoon Kosher Salt


  • ½ cup Peanut butter creamy
  • 1 cup Powdered sugar
  • 2 tablespoon Butter unsalted
  • 2 to 4 tablespoon Milk



  • Weigh or measure into a medium bowl your flour, cocoa powder, baking powder, and salt. After all the ingredients are in the bowl run a whisk through to blend them. Set the mixing bowl aside.
  • Weigh or measure in a medium bowl the white and the light brown sugar. Set this bowl aside also.
  • In a stand or hand-held mixer beat the cream cheese and butter till light and fluffy. About 3 minutes and speed 6 on my KitchenAid. Turn the mixer off and scrape down the sides. Add the sugars and turn the mixer back to the six settings and beat till all the sugar is incorporated, about 2 to 3 minutes. Next, add the egg and the vanilla extract and beat one more minute.
  • Turn the mixer down low and slowly add the flour, cocoa powder, baking powder, and salt mixture to the butter, cream cheese. The batter will be very soft. Cover with plastic wrap and put into the refrigerator for at least an hour. I sometimes put it in the freezer for 15 minutes before moving the bowl to the fridge. Depending on how fast your oven heats up you can preheat at any time.
  • Line 2 cookie sheets with parchment paper and set aside. I have not used the silicone sheets with this cookie so not sure how they will turn out. Since I share my cookies with the people at work I use OXO Good Grips Cookie Scoop Small so everyone can have a cookie but you can use a OXO Good Grips Cookie Scoop Medium if you want bigger cookies. You may need to add a minute or 2 on the baking time.
  • Bake for 10-12 minutes. They will be very soft to the touch when you pull them out but leave them on the cookie sheet for a couple of minutes, and the tops will harden. Then move to a cooling rack to finish.


  • Add the peanut butter, powdered sugar, butter, and vanilla extract to a bowl and mix till smooth. Add 1 tablespoon of milk at a time to get the icing the right consistency that you want.
  • I put about a teaspoon of icing on a cookie and turn the measuring spoon around and spread it over the top of the cookie. If the icing is to thin add a little powder sugar to tighten it up.


Calories: 123kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 54mgPotassium: 62mgFiber: 1gSugar: 11gVitamin A: 145IUCalcium: 18mgIron: 1mg
Keyword chocolate peanut butter cookies, chocolate peanut butter cupcake cookies, peanut butter icing
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