Moose Tracks Cookies
Moose Tracks Cookies are decadent, fudgy cookies filled with peanut butter cups and white chocolate chips.
These Chocolate Cookies with Peanut Butter Cups are a twist on the popular Moose Tracks Ice Cream and are impossible to resist!!
Why You Must Make
- If you love chocolate and peanut butter treats, you’ll go crazy for these cookies.
- And if you love Moose Tracks ice cream, you’ll also be a huge fan of these peanut butter cup cookies.
- They’re perfect for lunch boxes and after-school snacks!
- Kitchen Staples – Sugar, Flour, Salt
- Unsweetened Chocolate – Chop so it melts easily
- Semisweet Chocolate Chips – I use Ghirardelli, but Nestles brand works, too.
- Butter – Salted is fine as salt enhances any recipe.
- White Chocolate Chips – Ghirardelli
- Eggs – Have them at room temperature for easy incorporation
- Vanilla Extract – Must be real, not imitation vanilla.
- Baking Powder – Unlike baking soda, baking powder expires long before you use it all. Make sure to check the date and replace it if needed. You can test by putting a spoonful in some very hot water. It will bubble vigorously if it’s still active.
- Mini Reese’s Peanut Butter Cups – Cut in half and chill (or freeze) while making the dough.
How to Make
- I like to gently microwave the chocolate to melt. Start, then stop to stir frequently until the chocolate and butter mixture is smooth.
- You can also melt it in the top of a double boiler. If you don’t own a double boiler, just set a heat-proof mixing bowl with the chocolate over a pot of simmering water. The bowl should be large enough so it rests above the water.
- PRO-Tip: Reserve some of the white chocolate chips and halved peanut butter cups to garnish your cookies as they come out of the oven. Cut the peanut butter cup halves in half again to use as a garnish or they’ll be too big. If you try this, use a hot pad and carefully press the candies into the hot cookies.
- Chill or freeze some of the peanut butter cups so they keep their shape if you use them to garnish.
- Cover the dough with plastic and chill for an hour or so before scooping.
- I used a medium cookie disher to scoop out the dough.
- Sometimes cookies that are packed with add-ins will not bake into nice rounds. You can carefully tap them into shape with a spatula when they’re hot from the oven. Make sure to use a hot pad to stabilize the pan as you do this.
- Use a sheet of parchment paper on your baking sheet to make for easy cleanup and to prevent the cookies from sticking.
- PRO-Tip: As mentioned in the ingredient notes, make sure your baking powder is fresh. It isn’t used as frequently as baking soda and will most likely expire before you use it up. Check the date before starting this recipe and replace if needed.
Frequently Asked Questions
It’s a vanilla ice cream with peanut butter cups and fudge swirls. It was developed in 1988 in Michigan.
You can store them in an airtight container at room temperature for up to 3 days. If it’s warm in your kitchen, keep them in the refrigerator and bring them out an hour before serving to take the chill off. They can also be frozen for up to 3 months. Chill before layering them in a freezer-safe container so the chocolate is firm.
You May Also Like:
- Peanut Butter Cup Cheesecake from Moore or Less Cooking
- Chocolate Peanut Butter Caramel Bars
- Reeses Peanut Butter Pie
- Cheesecake Peanut Butter Bars
- Best Peanut Butter Cookies
- More of the Best Cookie Recipes
- 1 cup semisweet chocolate chips
- 2 ounces unsweetened chocolate, chopped
- 2 tablespoons butter
- 2 eggs. at room temperature
- ⅔ cup sugar
- ¼ cup + 2 tablespoons flour
- 1 teaspoon vanilla extract
- ¼ teaspoon baking powder
- 1 cup white chocolate chips
- 2 cups mini Reeses Peanut Butter Cups, cut in half and chilled
- Add the semisweet chocolate chips, unsweetened chocolate, and butter to a heat-safe mixing bowl.
- Microwave, stopping and stirring frequently until the chocolate is melted and smooth. Set aside.
- In another mixing bowl, whisk together the eggs, sugar, vanilla, baking powder, and flour.
- With a rubber spatula, slowly mix in the chocolate mixture.
- Stir in most of the white chocolate chips and peanut butter cups. Reserve some to garnish the cookies when they come out of the oven, if desired.
- Chill the dough for about 30 minutes to help minimize spreading.
- Preheat oven to 350° and line a baking sheet with parchment paper.
- Use a medium cookie scoop (about 1 ½ tablespoons) to dish out cookies onto the prepared baking sheet.
- Bake for 12-15 minutes or until set. The very middles can look slightly underbaked as the residual heat from the baking pan will finish the job.
Store cooled cookies in an airtight container for 3-4 days at room temperature.
Make sure your baking powder is fresh or your cookies won't have the proper consistency when baked. Note that baking powder is not the same as baking soda.
Adapted from Better Home and Gardens 100 Best Holiday Cookies 2010 via Inside BruCrew Life.
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Amount Per Serving: Calories: 336Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 141mgCarbohydrates: 39gFiber: 2gSugar: 34gProtein: 5g
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