Double Dark Chocolate Peanut Butter Cup Cookies Recipe

Introduction

These Double Dark Chocolate Peanut Butter Cup Cookies combine rich cocoa flavor with pockets of creamy peanut butter. Soft, chewy, and packed with chocolate chips and mini peanut butter cups, they are a decadent treat perfect for any chocolate lover.

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.
2. Step 2: Place the cold unsalted butter in the bowl of your stand mixer. Beat it until the butter forms a soft ball or lump, creamy but still cold.
3. Step 3: Add the brown sugar and sugar to the butter. Beat until light and fluffy to incorporate air into the dough.
4. Step 4: Add eggs one at a time, beating after each until fully combined. Mix in the vanilla extract. The batter may look curdled, which is normal.
5. Step 5: Slowly add the flour mixture on low speed and beat until just combined. Avoid overmixing.
6. Step 6: Fold in the chocolate chips and peanut butter chips gently with a spatula or wooden spoon.
7. Step 7: Divide the dough into 10 to 12 equal balls. Pull each ball apart, press a handful of mini peanut butter cups into one half, then cover with the other half and form a ball, enclosing the cups completely.
8. Step 8: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading during baking.
9. Step 9: Preheat the oven to 375°F (190°C). Bake about 4 dough balls at a time with at least 2 inches between them.
10. Step 10: Bake for 18 to 20 minutes until cookies are just set but still soft in the center. Let cool slightly before enjoying.

Tips & Variations

• Use chilled butter to keep the dough thick and ensure chewy cookies with less spread.
• For extra peanut butter flavor, substitute some chocolate chips with more peanut butter chips.
• You can freeze unbaked dough balls for up to 2 months; bake straight from frozen, adding a few extra minutes to the baking time.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. Reheat briefly in the microwave to enjoy them warm and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of peanut butter chips?

It’s best to use peanut butter chips or mini peanut butter cups for texture and sweetness. Using natural peanut butter could alter dough consistency and the balance of flavors.

Why should I chill the dough before baking?

Chilling the dough firms it up, which prevents excessive spreading in the oven and helps the cookies maintain a thick, chewy texture.

Double Dark Chocolate Peanut Butter Cup Cookies Recipe

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★★★★★

4.5 from 134 reviews

• Author: Sarah
• Total Time: 1 hour 40 minutes including chilling
• Yield: 10–12 cookies 1x

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Description

Double Dark Chocolate Peanut Butter Cup Cookies combine rich dark cocoa with creamy peanut butter chips and chunks of mini peanut butter cups for an indulgent, chewy treat. These cookies feature a soft, thick texture achieved by chilling the dough before baking, making them 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

Mix-ins

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

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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, forming the base for the cookie dough.
2. Cream Butter: Place the cold unsalted butter in the bowl of an electric stand mixer and beat until it forms a soft ball or lump, ensuring it is creamy but still cold for better cookie texture.
3. Add Sugars: Add both the brown sugar and sugar to the butter, beating until the mixture becomes light and fluffy to incorporate air and soften the dough.
4. Incorporate Eggs and Vanilla: Add eggs one at a time, beating after each addition, then mix in vanilla extract; the batter may appear curdled at this stage, which is normal.
5. Mix in Dry Ingredients: With the mixer on low speed, slowly add the flour mixture and beat just until combined to avoid overmixing.
6. Fold in Chips: Stir in the chocolate chips and peanut butter chips gently using a spatula or wooden spoon to ensure they are evenly distributed.
7. Form Dough Balls with Peanut Butter Cups: Divide the dough into 10 to 12 equal balls, then pull each ball apart to press a handful of mini peanut butter cups into one half and cover with the other half, forming a sealed dough ball.
8. Chill Dough: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading and maintain thickness during baking.
9. Preheat Oven and Prepare for Baking: Preheat the oven to 375°F (190°C). Place 4 dough balls at a time on baking sheets, spacing them at least 2 inches apart.
10. Bake: Bake the cookies for 18 to 20 minutes until just set with a soft center, then allow them to cool slightly before serving to enjoy the perfect chewy texture.

Notes

• Using cold butter helps to create a thicker, chewier cookie texture.
• Chilling the dough is crucial to prevent cookies from spreading too much during baking.
• Do not overmix the dough once the flour is added to avoid tough cookies.
• For evenly baked cookies, space dough balls at least 2 inches apart on the baking sheet.
• Mini peanut butter cups provide the best size for stuffing inside the cookies without overpowering them.

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

Keywords: Double dark chocolate cookies, peanut butter cup cookies, chewy chocolate cookies, chocolate peanut butter desserts, homemade cookies