Deep Dish Chocolate Chip Cookies with PB Cups & PB M&M’s

My whoopie pie pans were burning a hole in my cupboard.

Just begging me to make something.

You don’t have to have a whoopie pie pan to make these deep dish cookies.


A muffin tin would likely give you similar results.

But I love how the cookies almost look like little pies, partially due to unintentionally overfilling my whoopie pie pans.

A whoops with the whoopie.

But a happy accident of sorts.

If you’re a fan of cookies with slightly crisp edges with really soft centers, then the whoopie-pie-pan cookie-making-method is for you.

It produces lots of nice chewy edge that browns before the centers have a chance to overcook, keeping these cookies super soft and chewy.

Almost raw in the middle.  Just the way I like cookies.  The only way I like cookies, actually.

Scott proclaimed these the best cookies he’s ever eaten.

He previously said that the Caramel Peanut Butter & Jelly Bars were the best dessert he’s ever had.

But these cookies got the nod for best cookies.

Til next month when he changes his mind.

The diced Reese’s Cups and the Peanut Butter M & M’s helped give the chocolate chip cookie base just a hint of peanut buttery goodness.

 Because everything is better with peanut butter.

And a few surprise little candy bits peeking out for good measure.


Deep Dish Chocolate Chip Cookies with Reese’s Peanut Butter Cups and Peanut Butter M&M’s

Makes 1 dozen very large deep dish cookies, or 2 dozen traditional medium-sized cookies

1/2 cup butter, softened

3/4 cup light brown sugar, packed

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 teaspoon baking soda

1 1/2 cups all-purpose flour

1/2 cup chocolate chips

1/4 cup Reese’s Peanut Butter Cups, diced (2 full-size cups, diced into about 12 pieces each), optional

1/4 cup Peanut Butter M&M’s

Preheat oven to 350F and prepare either 1.) whoopie pie pans or muffin tins by spraying them very well with cooking spray; Or 2.) prepare traditional cookie sheets with Silpat liners, parchment paper, or spray cookie sheets with cooking spray.

In a large mixing bowl, cream together the butter and sugars. Add the egg and vanilla, and mix. Add the baking soda and flour and mix until just combined. Stir in the chocolate chips by hand.

If you are making these deep dish cookies in whoopie pie pans or muffin tins, divide the batter equally among one dozen whoopie pie pan cavities or among muffin tin cavities.  Push the dough down into the cavities, flattening it as best you can; it will be sticky so use your hands to push it down but take care not to overfill the cavities more than 3/4 of the way full because these cookies will rise like traditionally cookies. Note: I overfilled my whoopie pie pan and made one dozen cookies that nearly overflowed from the pan.  If you have two whoopie pie pans or a muffin tin with more than 12 cavities, I suggest making 15 to 18 deep dish cookies rather than only 12. Watch them closely for signs of overflowing if making only 12.  After dough has been placed in the cavities, top the dough with a couple of diced Reese’s Cup chunks and a couple of M&M’s by lighting pressing them into the surface. Bake for 8 to 11 minutes, or until they are or until they are barely browned.  The cookies may look pretty raw even at 11 minutes and that’s ok as they will continue to firm up as they cool out of the oven. Allow them to cool in the whoopie pie pans or muffin tins before attempting to remove them and before eating.

If you are making these as traditional cookies on cookie sheets, I recommend chilling the dough for 15-20 minutes in the freezer or 1 hour in the refrigerator before scooping onto cookie sheets as chilled dough creates cookies that spread less when baking. Scoop the chilled cookie dough into 1-inch balls on cookie sheets, about 2 inches apart.  I recommend this cookie scoop for perfectly sized cookies. To the top of each mounded ball, lightly press in a couple of diced Reese’s Cup chunks and a couple of M&M’s.  Bake cookies for 8 to 10 minutes, or until they are barely browned.  The cookies may look pretty raw even at 10 minutes and that’s ok as they will continue to firm up as they cool out of the oven. Allow the baked cookies to remain on the cookie sheets for a few minutes to cool before attempting to move them to racks or eat them.

Store cookies in an airtight container on the countertop or store extras in the freezer for up to 3 months for longer-term storage.

Note: You can add more chocolate chips or other types of chips such as white chocolate chips or butterscotch chips if desired; or increase the quantity of candy added or alter the type of candy used, i.e. diced Snickers, Butterfingers, Milky Way, plain M&Ms, peanut M&M’s, etc.



These cookies are pretty massive.

They’re wide and they’re deep.

And so soft.

I filled each whoopie pie pan cavity with double the amount of dough I’d use when baking cookies the traditional way on cookie sheets.

As I noted in the recipe, they can be made as traditional cookies on cookie sheets, and I recommend using a more standard amount of dough, which would tone down the hugeness factor.

But sometimes bigger is better.

I’ve previously made cookies in muffin tins:

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Dark Chocolate Caramel Stuffed Chocolate Chip Cookies

And I have Chocolate Chip Peanut Butter Oatmeal Cookies which tied for my favorite cookies of 2011

Of course, you don’t have to make these cookies with pink, red, and white Peanut Butter M&M’s or with diced Reese’s Cups.

You could use any kind of diced candy from Snickers to Butterfinger Bars to Milky Way to diced leftover Halloween, Christmas, Valentine’s Day, or Easter Bunny candy.

You could also omit the candy toppings.

But that would seem crazy to me because bites of slightly under-baked, super soft and chewy cookies, with peanut butter M&M’s (which are even better than standard issue traditional peanut M&M’s) make my world go ’round.

Have you ever made cookies in a muffin tin or in a whoopie pie pan?

Have you ever stuffed candy or diced candy pieces into cookies or brownies?

Even though the deep dish cookies would have been great on their own, candy stuffed in just takes the cookie-eating experience to higher levels.

Snickers Bar Stuffed Chocolate Chip Cookies

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries

Have a great week!



  1. YUM! They look like they should be filled with ice cream or something?

  2. Mmm the thicker the cookie the better! These sound delicious!

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  4. Those are adorable. I always enjoy looking at your photography.

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  6. I’m in sugar shock just looking at these! And I mean that as a compliment.

  7. This looks sinfully good. You are a great food photographer

  8. Those turned out adorable. I love the pies. I wonder if I could use my HUGE whoopie pie pan to make one big pie. Yummy!

    Ps Love the mix of PB cups and M&M’s!!!

  9. I love the deep dish idea … and as you said ice cream may be a great companion :)

  10. This post provides some SERIOUS cookie/dessert porn – probably the most I have ever seen in one post. :)

    They look great. I love thick cookies with soft center, so I may have to try them.

  11. You had me at deep dish cookie. These look fantastic!

  12. You are making me really want a whoopie pie pan!!

  13. You could totally use your whoopie pie pans to make mini pies!

  14. I’m thinking I should get one of those pans–I bet brownies would work in there. Stuffed with all sorts of goodies, of course!!

  15. oh yes, everything with peanut butter is better indeed. ;) these look fabulous! love the colored M&Ms in there too!

  16. LOVE this! They looks so cute with the mini muffin-like bottom! I’ve never even considered Reese’s cups in a cookie… such a great idea.

  17. I totally have never done this, but im intrigued!! It always feels good when the man gives baked goods rave reviews!!

  18. Wow. This might convince me to shell out for a whoopie pie tray. It also could convince not to just leave my dough as dough and actually bake some.

  19. I need one of these pans, love these cookies. I made some cookies with the valentine-colored PB M&Ms this weekend. Loved them!

  20. “Because everything is better with peanut butter” so true! Whoever doesn’t like peanut butter is in denial :p Anywho, this recipe sounds incredible. I’m in the same boat as you for how you like your cookies. And I bet Scott loves anything you make because I just imagine you cooking with so much love for your family.


    p.s. long time no “see”! Hopefully I’ll be reading blogs again more regularly :)

  21. Cookies are such my weakness! Especially ones that are hot out of the oven, crispy on the outside, and soft/chewy on the inside! ahhhh sooooo yummy! They look amazing :)

  22. These are amazing!! Sooooo want one right now :)

  23. omg sold! Just pinned and tweeted these! I hope we meet this year too!

  24. I think you could put dirt on whatever you make and it would still look amazing.

  25. I found your blog whilst looking for recipes using nutritional yeast. Imagine my shock, surprise and sheer delight that you make yummy desserts, too! These look so amazing. So not what I was expecting! :-) You are my new bff.

  26. Ahh, these are alllll over Pinterest, Averie! I love ’em — the colors, size, pb cup addition :) Yum!

  27. Gorgeous! I love the Valentine’s colored M&M’s, especially! =)

  28. Oh my Gosh!!! What are you doing to me? These look so amazing! I’m making them, probably tomorrow night, I just have to! Dam I have the Reese’s, but not PB M&M’s, just regular V-day ones. Dam! Wait, I think I have Christmas or Thanksgiving PB M&M’s. I’ll use those! I wish it wasn’t so late, I’d make them now! Sigh…. I want a Whoopie Pan! I bet a small scoop of ice cream in the center would be amazing, but of course as soon as they come out of the oven! I’m bad, thats why my scale went up 5lbs.

  29. I like cookies just the way you do – nearly raw in the middle!!!! YUM!!!!! I have never made cookies in a muffin tin or whoopie pan, but I want to try because they look SO FREAKIN’ GOOD! You seriously make the best looking cookies!

  30. After seeing Jenna’s chocolate chip cookie pie thing earlier last week, I’ve had this kind of thing on my mind ever since. These are kind of a cute mini version :) Love that there are pb cups in there. My weakness!

  31. Oh YUM! I just finished my last chocolate chip cookie and now you’ve got me wanting more!
    I love muffin pan cookies, it keeps those centers perfectly undercooked and chewy. These look delicious, I’ll have to make them!

  32. Oh my heavens, swoon! Nothing better than peanut butter with chocolate :D

  33. It must have been the day for making chocolate chip cookies cuz I made a batch too!!! I’ve not made cookies in a muffin tin, but I do have a secret for getting them into a perfect circle. I use a cookie cutter and smush the dough down inside. Also fun cuz you can make different shapes with any kind of dough…not just the ones you roll out!!! I’m totally bookmarking this for valentines day. Thanks averie!

  34. i LOVE peanut butter m&ms! i baked with m&ms over the weekend too! :) Your cookies look perfect.. even if they came out looking like little pies, who cares! I’ve never baked cookies in a whoopie pie pan or a muffin top pan… and I don’t have a cookie scoop, but i may go with the recommendation you linked! I’m bookmarking these amazing peanut butter m&m cookies!

  35. Wow, perfect way to start my monday. heavenly. I must make these. I heard whoopee pies were the next cupcakes btw!

  36. I adore “raw in the middle” cookies:-) I am thinking it is time I spring for the whoopie pie pan…your delicious cookies may have just put me over the edge on that!!! Love all the peanut butter in them too:-)

  37. I can’t decide which is more drool worthy, your photos or the those massive cookies filled with two of my favorite candies. I suppose it’s a bit (or a lot) of both!!

  38. I’ve never made a deep dish cookie before because I don’t have a whoopie pie pan. But I LOVE whoopie pies and these cookies look amazing. I’m going to get one very soon! Thanks for helping me add to my ever growing list of desired kitchen items!

  39. Oh my!! I have a whoopie pie pan and I’ve only used it once. I found that when I make whoopie pies I would rather just scoop the batter onto my Silpat, so my whoopie pie pan has just been sitting in my cabinet. This is perfect!!!! What a wonderful idea! I totally know what I am doing for my co-workers for V-day. Thanks!

  40. Oh man! These are just begging for a nice big swirl of frosting on top, too… ;)

  41. Those look great, now one or 2 of those pans are on my list…… One of our favorite cookies is an underbaked chocolate cookie with an Andies Candy on top…put back in the oven for a little while, then swirl it around a bit to frost the cookie. Tried it with Frango mints too….mmmmmm–surely a snickers or a Krackle or….or…or….would would great too. Paul baked cookies yesterday, BIG chocolate chip oatmeal dried cherry cookies. Glad he like to bake!

  42. ah I love that these look like little individual pies! So cute! I have a whoopie pie pan and had one recipe fail in it. I never thought to try cookies in it! Will do that soon! Just a question – did you spread the dough out into the cavity? Or simply drop it in and go? Thanks! Once again a beautiful recipe!!

    • I spread it out and flattened in it down (but I also overfilled my cups – in retrospect – because I didn’t plan for the puffing up like a normal cookie would but should have). I’ll make a note of flattening it in the recipe.

  43. Ooh, I’m practically salivating thinking about such a yummy chewy cookie! And peanut butter M&M’s are way better than any other kind. Delicious :)

  44. I’ve been wanting a whoopie pie pan for so long and this makes me want one even more!

  45. Hehehe, deep dish cookies. Very cute. They look delicious too!

  46. Awesome job, these cookies look wonderful. And lots of dessert inspiration here, wow!

  47. Can I give you my mailing address to send these to me….

  48. Pingback: Peanut Butter and Jelly Thumbprint Cookies

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