This is another recipe rescued from my previous, failed recipe database.  My husband recently asked me if I remembered the “crack cookies” I used to make (the name he and his friends dubbed these cookies).  Of course I remember them, but with so many recipes out there to try and develop, it had been years since I made them.

That inspired me to dig up the recipe and dust it off.  I realized that I did not have a picture for the previous entry.  Between it being one of the “lost” recipes, my husband asking about them and the missing picture it seemed this was the perfect convergence of motivation to make the PBC Montage Cookies (I refuse to officially name them Crack Cookies) again.  As a result, the recipe got a little bit of an update – including more peanut butter!

PBC Montage cookies

PBC Montage Cookies

These started with a chocolate chip cookie recipe my mother shared with me, but I was craving peanut butter and a little more decadence. I swapped some butter for peanut butter, some chocolate chips for peanut butter cups and dunked each cookie in a peanut butter chocolate coating - Perfection!
Prep Time 25 mins
Cook Time 10 mins
Resting 1 hr
Total Time 1 hr 35 mins
Course Cookies, Dessert
Cuisine American
Servings 36 cookies
Calories 179 kcal



  • 1 1/3 cup light brown sugar firmly packed
  • 1/2 cup unsalted butter softened
  • 1/3 cup peanut butter
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2 eggs large
  • 1 egg yolk large
  • 2 1/3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 cup chocolate chips semi-sweet or bitter-sweet
  • 8 oz Reese's mini peanut butter cups


  • 1 1/2 cup chocolate chips semi-sweet
  • 1 cup peanut butter baking bits
  • 2 tbsp butter flavored shortening


  • Preheat oven to 350 degrees. Very lightly grease cookie sheets or line with silicone baking sheets or parchment paper.
  • In a large mixing bowl cream together the brown sugar, butter and peanut butter until light and fluffy in texture.
  • Add salt, vanilla, eggs and egg yolk, blend until creamy.
  • Add flour and baking soda and stir just until a soft dough comes together. Stir in the chocolate bits and the peanut butter cups. Chill the dough for at least 1 hour or up to over night.
  • Drop the dough by the tablespoon on the prepared cookie sheets about 1 inch apart. Bake about 10 minutes, the cookies should be light golden brown and barely set in the center.
  • Remove from the oven, cool for about 1 minute and remove to racks to finish cooling.
  • Layout sheets of waxed paper or parchment paper, enough to hold all of the cookies without touching.
  • In a double boiler melt together the semi-sweet chocolate bits, the peanut butter baking bits and the shortening until perfectly smooth.
  • Dip each cookie into the chocolate mixture until about half the cookie is coated, gently shake the excess chocolate from the cookie and place it on the wax paper.
  • Allow the chocolate to set, remove the cookies from the wax paper and store in an air tight container.


There will be more coating mixture than needed to dunk all of the cookies, that is the nature of dunking.  You can reserve the leftovers for another batch or melt and drizzle over ice cream.
Keyword Chocolate, Cookies, Peanut Butter