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Double Dark Chocolate Peanut Butter Cup Cookies Recipe

★★★★★

4.5 from 134 reviews
  • Author: Sarah
  • Total Time: 1 hour 40 minutes including chilling
  • Yield: 10-12 cookies 1x

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.

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, 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

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