PBC Montage Cookies

These cookies are an absolute favorite of my husband’s and one of the very earliest contributions to Chocoholic Anonymous. The first time I ever made them he dubbed them “crack cookies”, but I thought that probably wasn’t the most appropriate name to give them. I’m sure he still thinks of them as “crack cookies”, but I christened them “PBC Montage Cookies”.

PBC for Peanut Butter Chocolate, and Montage for “producing a new composite whole from fragments”. While montage typically refers to creating a whole from fragments of pictures, film or music, I thought it was appropriate here as these cookies take elements from two classic cookie recipes, peanut butter cookies and chocolate chip cookies, and create a new cookie that is greater than the sum of its parts. Just to give them that little bit extra they are loaded with mini peanut butter cups and partially coated in a peanut butter chocolate mixture.

I challenge you to not go back for a second (or third, who’s judging?) of these cookies!

PBC Montage Cookies

No ratings yet

These cookies take elements from two classic cookie recipes, peanut butter cookies and chocolate chip cookies, and create a new cookie that is greater than the sum of its parts.

Print

Pinterest Facebook Share on X Email

Share SaveGo to Collections Rate

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Resting Time 1 hour hr

Total Time 1 hour hr 40 minutes mins

Servings: 38

Course: Dessert

Cuisine: American

Calories: 184

Equipment Ingredients Method Notes Nutrition

Equipment

• ▢
  mixing bowl (large)
• ▢
  electric mixer (hand or stand)
• ▢
  baking sheets
• ▢
  waxed paper
• ▢
  double boiler
• ▢
  measuring spoons
• ▢
  measuring cups
• ▢
  cookie scoop (#40)

Ingredients

 

US CustomaryMetric

 

1x2x3x4x

Cookies

• ▢ 1 ⅓ cup brown sugar firmly packed
• ▢ ½ cup butter softened
• ▢ ¼ cup peanut butter creamy or crunchy, not natural
• ▢ 2 eggs large, room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ¼ cup flour all-purpose
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking soda
• ▢ 1 cup chocolate chips semisweet or bittersweet
• ▢ 1 cup Reese’s Minis Unwrapped (or larger peanut butter cups, chopped)
• ▢ ½ cup peanut butter chips

Coating

• ▢ 1 ½ cup chocolate chips semisweet
• ▢ 1 cup peanut butter baking bits
• ▢ 2 tablespoon shortening

Method

 

Cook Mode Cook Mode

 

1. Preheat oven to 350° F, very lightly grease cookie sheets or line with silicone baking sheets or parchment paper.
2. In a large mixing bowl, cream together the brown sugar, butter and peanut butter until light and fluffy in texture.
   1 1/3 cup (295 g) brown sugar, 1/2 cup (110 g) butter, 1/4 cup (64 g) peanut butter
3. Add vanilla and eggs, blend until creamy.
   1 teaspoon (5 g) salt, 1 teaspoon (5 ml) vanilla extract, 2 eggs
4. Add flour, salt and baking soda and stir just until a soft dough comes together. Stir in the chocolate bits and the peanut butter cups. Avoid over-mixing, or the cookies may become tough.
   2 1/4 cup (270 g) flour, 1 teaspoon (5 g) baking soda, 1 cup (180 g) chocolate chips, 1 cup (180 g) Reese’s Minis Unwrapped, 1/2 cup (90 g) peanut butter chips
5. Drop the dough by the tablespoon on the prepared cookie sheets about 1 inch apart. Bake 10 – 12 minutes, the cookies should be light golden brown and barely set in the center.
6. Remove from the oven, cool for about 1 minute and remove to racks to finish cooling.
7. Layout sheets of waxed paper, enough to hold all of the cookies without touching.
8. In a double boiler melt together the semi-sweet chocolate bits, the peanut butter baking bits and the shortening until perfectly smooth.
   1 1/2 cup (270 g) chocolate chips, 1 cup (270 g) peanut butter baking bits, 2 tablespoon (26 g) shortening
9. 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.
10. Allow the chocolate to set (about an hour at room temperature, or a few minutes in the refrigerator), remove the cookies from the wax paper and store in an air tight container.

Notes

You will have more coating mixture than you need to dip all of the cookies. This is because you need enough depth to allow even the last cookie to be dipped up to about the halfway mark. I like to repurpose any leftover coating mixture as a kind of magic shell topping for ice cream. You can also drizzle or dip just about anything else you like – other cookies, brownies, fruit (if that’s your jam), be creative!

Private Notes

Click here to add your own private notes.

Nutrition

Serving: 1cookieCalories: 184kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 16mgSodium: 149mgPotassium: 86mgFiber: 1gSugar: 17gVitamin A: 92IUVitamin C: 0.02mgCalcium: 23mgIron: 1mg

Tried this recipe?

Let us know how it was!

More recipes you might enjoy:

Toffee Coconut Chocolate Chippers Inside Out Magic in the Middle Cookies Cookies and Cream Cookie Dough Brownie Sandwiches Triple Chocolate Cookies