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Double Dark Chocolate Peanut Butter Cup Cookies Recipe

★★★★★

4.6 from 142 reviews
  • Author: Zoe
  • Total Time: 1 hour 40 minutes (includes chilling time)
  • Yield: 10 to 12 cookies 1x

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.

Ingredients

Scale

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

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

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Find it online: https://cookingwithzoe.com/double-dark-chocolate-peanut-butter-cup-cookies-recipe/