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


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

Deep Dish Chocolate Chip Cookies

Just begging me to make something.

Whoopie Pie pan

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.

Deep Dish Chocolate Chip Cookies

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.

Deep Dish Chocolate Chip Cookies

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.

Deep Dish Chocolate Chip Cookies

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.

Caramel Peanut Butter & Jelly Bars

But these cookies got the nod for best cookies.

Til next month when he changes his mind.

Deep Dish Chocolate Chip Cookies

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.

Stack of Deep Dish Chocolate Chip Cookies


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.

Stack of Deep Dish Chocolate Chip Cookies

They’re wide and they’re deep.

And so soft.

Stack of Deep Dish Chocolate Chip Cookies

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.

Deep Dish Chocolate Chip Cookies

But sometimes bigger is better.

Deep Dish Chocolate Chip Cookies

I’ve previously made cookies in muffin tins:

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Pan of Peanut Butter Cup Stuffed Chocolate Chip Cookies
Peanut Butter Cup Stuffed Chocolate Chip Cookie

Dark Chocolate Caramel Stuffed Chocolate Chip Cookies

Dark Chocolate Caramel Stuffed Chocolate Chip Cookie
Dark Chocolate Caramel Stuffed Chocolate Chip Cookie

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

Chocolate Chip Peanut Butter Oatmeal Cookies

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.

Stack of Deep Dish Chocolate Chip Cookies

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.

Deep Dish Chocolate Chip Cookies

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

Snickers Bar Stuffed Chocolate Chip Cookies

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries

Dark Chocolate Chocolate-Chip Cookies Stuffed with Chocolate Covered Strawberries

Have a great week!


About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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  1. Averie, I just got a whoopie pan yesterday and I’m going to make these soon!! I don’t have any pb cups on hand so I might do chopped snickers or just plain with m&ms instead. :)

    PS: I’m making your stuffed snickers chocolate chip cookies as we speak!!

  2. I think you may need more flour for this recipe? I also had issues making these…. most cookie recipes call for a ratio of 1-2-3 for butter-sugar-flour(or some varation of this with more flour than sugar)this seems to have the same amount of sugar and flour…. I tried these and re-made the batter twice thinking when I doubled the recipe that i missed something the first time…. however both times they came out spred paper thin and raw in the middle… however they look super cute and I will try them again using more flour next time. love the idea!!

    1. Ok so after studying the Nestle Recipe

      And then the Cooks Illustrated recipe, I bumped up the flour amount to 1 1/2 cups in my recipe. I think the issue is due to me making them in whoopie pans rather than on cookie sheets. You can see how thick and dense mine were and if you’re making them on cookie sheets, it’s a whole different ball of wax as you’re now familiar with; and you’re probably right that the flour amount at 1 cup was not enough for cookie sheets (for whoopie pie pans, no issue). I think the increase should help take care of the situation. Because if you now double my recipe, you’ve got 2 sticks of butter (1 cup), 2 eggs, 2 1/4 cup of sugars combined and 3 c flour…which falls nicely in line with your 1:2:3 theory.

      Anyway, I really appreciate feedback on my recipes because everyone’s oven, baking pans, baking tools, and raw ingredients are different…and hopefully this will help others, too. Thank you for reading my site.

  3. I *almost* bought one of those pans over the weekend. Now I could kick myself for not doing it. Wow.

    1. Turn the car around, ma’am. And go get it. So much fun. You have like 98767 cookie sheets, what’s one more little pan :) You’ll love it and it’s non stick-ish and I could even see melting chocolate in it, making rice kripsy and nobake bars in cute shapes in it…so many options, really. Go get your whoopie!

  4. There is something wrong with this recipe. I followed it exactly and they were so watery and gross I had to soak the muffin pan for hours just to scrape the goo out.

    1. I’m sorry it didn’t work for you. I wrote down exactly what I did and it worked for me, as you can see, given the pictures of the cookies.

      It’s a pretty standard cookie dough recipe and although there are tweaks to it, it’s similar to a half batch of Nestle Toll House cookie dough, which I baked in the whoopie pie pans rather than cookie sheets or muffin tins like you did.

  5. Dear Averie, These cookies look wonderful! I know my family would love them! Thank you for sharing! Blessings, Catherine

    1. Thank you for making me truly laugh. I love it…and one day Ive been thinking about doing a giveaway along those lines!

  6. 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 :)

  7. 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!!

    1. 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.

  8. 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!

    1. Nothing like a little ‘light’ dessert, right? :) I am thinking with frosting they’d weigh about 2 lbs each. lol

  9. 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!

  10. 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!

  11. 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!!

  12. 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:-)

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

  14. 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!

  15. 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!

  16. 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!

  17. 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!

    1. what’s funny is that I had this post sitting in my drafts the day she posted it; the pictures were 80% edited but I wasn’t done and then decided to wait til today to launch this post.

  18. 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!

    1. I know you aren’t a huge dessert person but you would love these based on how you say you love cookies. Thanks for the sweet words :)

  19. 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.

    1. Another few people suggested ice cream. I’m not an ice cream girl, it’s never been my thing but yes they’d be perfect “bowls”.

      Can’t believe you have all the ingredients on hand. It’s a sign: Make these!

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

  21. 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.

    1. My blog has changed radically in 3 years time…from raw/vegan type things to 90%+ desserts…that aren’t raw or vegan but darn tasty :)

  22. 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 :)

  23. “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 :)

    1. When I saw your comment come in, it brought a huge blast from the past smile to my face :)


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

    1. or just use a muffin tin…or bake as regular cookies.

      Can’t wait to see what you made!

  25. 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.

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

    1. Rave reviews from the man is worth it’s weight in gold. It’s my barometer for how successful my recipe was based on the ooh and ahh factor. lol

  27. 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.

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

  29. 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!!

    1. Or just use a muffin tin..but the whoopie pie pan was another kitchen item I just “had to have” ..I know you know how that is!

  30. 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.

    1. Can’t remember if I replied to you earlier today, but Thanks for the sweet words…doing all my comment replies right now :)


  31. 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!!!

    1. Probably could make one big cookie. I’ve seen recipes for “Skillet Cookies” in cast iron could try that dough or use this dough recipe and maybe turn down the oven to 325F and see what happens!

    1. They are so rich and dense, more so than sweet, actually. But yes, not lacking in that department, either. :)

    1. Between the choc chips, the PB Cups, the M&M’s…if you wanna put some ice cream on these bad boys, you can handle even richer desserts than me. Are you up for the challenge? :)