In my world, chocolate and peanut butter are like a match made in heaven.  Growing up, chocolate peanut butter cups were always my favorite treat to receive on halloween, I adored those oatmeal no-bake cookies, and picked out all of the chocolate chips and peanuts in the trail mix.  The sweet and salty flavor combo is one that cannot be matched.

Peanut Butter Cup Stuffed Chocolate Peanut Butter Chip Cookie Cups from Treble in the Kitchen

While these cookies are decadent and amazing, I have to be completely honest here…I did something sneaky.

These cookies contain no butter, but instead they contain AVOCADO!

Peanut Butter Cup Stuffed Chocolate Peanut Butter Chip Cookie Cups from Treble in the Kitchen

Now, why would one add avocado to a wonderfully chocolatey and peanut buttery cookie?  For many reasons!

  1. You cannot taste it (I promise! I took these cookies to a party and they were gobbled up.)
  2. Avocado is full of healthy monounsaturated fat.
  3. 1 cup of pureed avocado contains 368 calories and 34g of fat.  I cup of butter contains 1628 calories and 184.12g of fat.
  4. You can sub avocado 1:1 for butter in recipes.

Now, am I saying you should never eat butter or put butter in your cookies ever again?  Absolutely not!  There is definitely a time and a place for a yummy, traditional cookie.  I just LOVE experimenting in the kitchen and giving you guys lots of options.

I’ve been wanting to try the whole “avocado in a cookie” thing for a while now, but finally got the courage to try it when I learned with the December Recipe Redux theme was.

December:  Grab a Book and Cook

We’re repeating last December’s theme due to popular demand: It’s the end of the year and we’re taking a moment to reflect – The Recipe ReDux has been around for 54 months! To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 54 or 154. We can’t wait to see the books you’re cooking from these days.

The original recipe came from one of my favorite treat cook books, Peanut Butter Comfort written by Averie of

Peanut Butter Cup Stuffed Chocolate Peanut Butter Chip Cookie Cups from Treble in the Kitchen

I decided to go with a treat since it is the holiday season and baking is totally on the brain.

The substitutions I made:

  1. 1/2 cup of avocado for 1/2 cup of butter
  2. 3/4 cup of creamy, natural peanut butter for 3/4 cup of regular creamy peanut butter
  3. 1 1/4 cups coconut sugar for 1 1/4 cups of light brown sugar
  4. 2 Tbsp coconut milk for 2 Tbsp cream
  5. and I added 3 Tbsp of cocoa powder to mask the green hue to the batter due to the added avocado.

These truly are a treat.  The peanut butter in the dough and in the peanut butter cup pair perfectly with the sweet chocolate.  If you are looking for a fun cookie to add to the cookie tray, this one is it!

You would never guess there is avocado in these decadent chocolate PB cookies! Click To Tweet Print
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Peanut Butter Cup-Stuffed Chocolate & Peanut Butter Chip Cookie Cups

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  • Author: Tara | Treble in the Kitchen
  • Yield: 12 cups 1x


Chocolate and peanut butter candy cookies made with avocado instead of butter. Shhh! Only you will know it’s in there!


  • 12 full-sized peanut butter cups
  • 1/2 cup avocado, pureed or smashed
  • 3/4 cup natural creamy peanut butter
  • 1 1/4 cup coconut sugar
  • 2 Tbsp canned coconut milk
  • 1 Tbsp vanilla extract
  • 1 large egg
  • 1 3/4 cup all purpose flour (you can sub a 1:1 gluten free version)
  • 3 Tbsp unsweetened baking cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips


  1. Preheat the oven to 350 degrees F.
  2. Line a 12-count muffin pan (standard size) with paper liners.
  3. Unwrap 12 peanut butter cups and set aside.
  4. In a large mixing bowl combine avocado, peanut butter, coconut sugar, coconut milk, and vanilla and beat for 2-3 minutes.
  5. Add the egg and mix until combined.
  6. Next, add the flour, cocoa powder, baking soda, salt and mix until combined.
  7. Stir in the chocolate and peanut butter chips.
  8. Scoop 24 rounded tablespoon-sized balls onto a flat working surface and flatten the balls into flat discs about the width of the muffin pan.
  9. Place one peanut butter cup between two pieces of the flattened dough and seal the dough around the candy.
  10. Place each candy and dough mound into a muffin tin.
  11. Bake 12-15 minutes until the tops have risen.
  12. Cool in the pan for 15 minutes.


Store in an airtight container for one week or in the freezer for up to 3 months.

  • Category: Dessert, Recipe Redux
  • Cuisine: Cookie, Baked Good, Dessert, Treat

Peanut Butter Cup Stuffed Chocolate Peanut Butter Chip Cookie Cups from Treble in the Kitchen

Question of the Day:

  • Have you ever “reduxed” a recipe?  If you have, how did you do it?!

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  1. CANNOT even tell you how excited I am about these cookies. My favorite bakery used to make cookies just like this that we would always buy for christmas parties…sadly they closed a few years back and I’ve missed them ever since! Now I can make my own!!! YES.

  2. helllllo delicious!! I love how you broke down why to use avocado too, because so many people are skeptical..but when reading that, how can people not decide to give it a try!! 🙂

    Sarah Grace

    • Seriously, you CANNOT taste the avocado, and adding the chocolate totally hides any trace of green color!

  3. Oh my gosh! These look so good! I love experimenting and finding new substitutions for ingredients to make recipes a little healthier… especially around the holidays when treats happen more often!

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