Double Dark Chocolate Peanut Butter Cup Cookies Recipe

Introduction

These Double Dark Chocolate Peanut Butter Cup Cookies are a decadent treat for any chocolate lover. Combining rich dark cocoa with gooey peanut butter cups, they offer a perfect balance of flavors and textures. Soft, chewy, and irresistibly delicious, they’re sure to become a favorite.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold unsalted butter
• 3/4 cup loosely packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 2 cups mini peanut butter cups

Instructions

1. Step 1: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined. This mixture forms the base of your cookie dough, so make sure it’s evenly mixed.
2. Step 2: Place the cold unsalted butter in the bowl of your electric stand mixer. Beat it until the butter forms a soft ball or lump. You want it creamy but still cold, which results in a better texture for the cookies.
3. Step 3: Add the brown sugar and sugar to the butter. Beat these together until the mixture is light and fluffy. This step incorporates air into the dough, making your cookies softer.
4. Step 4: Add in each egg one at a time, beating until fully combined after each addition. Then, mix in the vanilla extract. The batter might look a bit curdled at this stage, but that’s perfectly normal.
5. Step 5: Slowly add the flour mixture while the mixer is on low speed. Beat until just combined. Avoid overmixing to keep the texture tender.
6. Step 6: Stir in the chocolate chips and peanut butter chips using a spatula or wooden spoon, folding gently to distribute evenly throughout the dough.
7. Step 7: Divide the dough into 10 to 12 equal balls. Pull each ball apart and press a handful of mini peanut butter cups into one piece. Cover with the other half of the dough and shape into a ball, sealing the peanut butter cups inside.
8. Step 8: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour. Chilling helps prevent spreading and keeps the cookies thick and chewy.
9. Step 9: Preheat your oven to 375°F (190°C). Bake about 4 dough balls at a time, spacing them at least 2 inches apart on the baking sheet.
10. Step 10: Bake for 18 to 20 minutes, until cookies are slightly set but still soft in the center. Let them cool slightly before enjoying the perfect chewy texture.

Tips & Variations

• For extra richness, try substituting half the butter with browned butter for a nutty flavor.
• Use crunchy peanut butter cups for added texture variation.
• Chilling the dough overnight can deepen the flavors and improve the cookie’s chewiness.
• Swap mini peanut butter cups for chopped standard-size cups if preferred, just adjust the quantity to avoid overpowering the dough.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze wrapped cookies for up to 3 months. To reheat, warm gently in the oven at 300°F for 5–7 minutes to regain softness and melty peanut butter centers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe since salted butter will increase the overall saltiness.

Why should the butter be cold when mixing?

Cold butter creates a firmer dough that spreads less during baking, helping cookies hold their thick and chewy texture.

Double Dark Chocolate Peanut Butter Cup Cookies Recipe

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★★★★★

4.6 from 142 reviews

• Author: Zoe
• Total Time: 1 hour 40 minutes (includes chilling time)
• Yield: 10 to 12 cookies 1x

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Description

Indulge in these Double Dark Chocolate Peanut Butter Cup Cookies that combine rich dark cocoa with creamy peanut butter in every bite. Crisp on the edges and chewy in the center, these cookies are filled with chocolate chips, peanut butter chips, and gooey mini peanut butter cups for an irresistible treat perfect for chocolate and peanut butter lovers alike.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup cold unsalted butter
• 3/4 cup loosely packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract

Add-ins

• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 2 cups mini peanut butter cups

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Instructions

1. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined to form the base of your cookie dough.
2. Prepare Butter: Place the cold unsalted butter in the bowl of your electric stand mixer and beat it until it forms a soft ball or lump, creamy but still cold for optimal cookie texture.
3. Combine Sugars with Butter: Add brown sugar and sugar to the butter and beat until the mixture becomes light and fluffy, incorporating air to make the cookies softer.
4. Add Eggs and Vanilla: Add eggs one at a time, beating fully after each addition. Mix in vanilla extract. Expect the batter to look slightly curdled, which is normal.
5. Incorporate Dry Ingredients: Slowly add the flour mixture to the wet ingredients on low mixer speed, beating just until combined without overmixing.
6. Fold in Chips: Use a spatula or wooden spoon to gently fold in the chocolate chips and peanut butter chips, ensuring even distribution.
7. Form Dough Balls with Peanut Butter Cups: Divide dough into 10-12 equal balls. Pull each ball apart, press a handful of mini peanut butter cups into one piece, then cover with remaining dough, sealing around the cups.
8. Chill Dough: Place filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading and maintain a thick, chewy texture.
9. Preheat Oven: Heat oven to 375°F (190°C). Arrange about 4 dough balls per baking sheet with at least 2 inches space between.
10. Bake Cookies: Bake for 18-20 minutes until cookies are slightly set but still soft in the center for perfect chewiness. Let cool slightly before serving.

Notes

• Use cold butter to improve texture and prevent spreading.
• Chilling the dough is essential for thick, chewy cookies.
• Do not overmix the dough to avoid tough cookies.
• Ensure spacing on the baking sheet to allow even baking and prevent cookies from merging.
• The cookies are best enjoyed slightly warm but can be stored in an airtight container for up to 5 days.

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes per batch
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Double Dark Chocolate, Peanut Butter Cup, Cookies, Chocolate Chips, Peanut Butter Chips, Chocolate Peanut Butter Cookies, Chewy Cookies, Baked Cookies, Dessert