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Double Dark Chocolate Peanut Butter Cup Cookies Recipe

★★★★★

4.9 from 108 reviews
  • Author: Sarah
  • Total Time: 1 hour 40 minutes
  • Yield: 10-12 cookies 1x

Description

These Double Dark Chocolate Peanut Butter Cup Cookies are rich, indulgent treats combining deep cocoa flavor with creamy peanut butter in every bite. Featuring a soft, chewy texture, they are filled with mini peanut butter cups and studded with chocolate and peanut butter chips, perfect for chocolate lovers seeking an extra decadent cookie experience.

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

Mix-ins

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

Instructions

  1. Combine dry ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined to create the cookie dough base.
  2. Prepare butter: Place the cold unsalted butter in the bowl of an electric stand mixer and beat until it forms a soft ball or lump—creamy but still cold, which enhances cookie texture.
  3. Cream sugars with butter: Add brown sugar and white sugar to the butter and beat until the mixture is light and fluffy to incorporate air for softness.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring full incorporation after each, then mix in the vanilla extract; the batter may look curdled at this point, which is normal.
  5. Mix in dry ingredients: With the mixer on low, gradually add the flour mixture and beat just until combined to avoid overmixing.
  6. Fold in chips: Using a spatula or wooden spoon, gently fold in the chocolate chips and peanut butter chips for even distribution.
  7. Form dough balls with peanut butter cups: Divide the dough into 10 to 12 equal portions. Pull each apart and press a handful of mini peanut butter cups into one half, then cover with the other half, forming a sealed ball around the peanut butter cups.
  8. Chill the dough: Arrange the balls on a baking sheet and refrigerate for 1 hour to prevent excessive spreading during baking and maintain thickness.
  9. Preheat oven: Heat the oven to 375°F (190°C). Bake about 4 dough balls at a time on baking sheets spaced at least 2 inches apart.
  10. Bake and cool: Bake for 18 to 20 minutes until cookies are slightly set but still soft in the center for optimal chewiness. Let cool slightly before enjoying.

Notes

  • Chilling the dough is essential to keep cookies thick and chewy.
  • Ensure butter is cold but softened to achieve the best texture.
  • Do not overmix the dough once dry ingredients are added to avoid tough cookies.
  • Spacing dough balls evenly on the baking sheet prevents merging during baking.
  • Use mini peanut butter cups for easy stuffing and even distribution inside cookies.
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes per batch
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate cookies, peanut butter cup cookies, chocolate peanut butter cookies, chewy chocolate cookies, homemade cookies

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Find it online: https://everydaytastes.com/double-dark-chocolate-peanut-butter-cup-cookies-recipe-2/