Double Dark Chocolate Peanut Butter Cup Cookies
User Reviews
5
Double Dark Chocolate Peanut Butter Cup Cookies
Description
Double Dark Chocolate Peanut Butter Cup Cookies start with a dough combining all-purpose flour, dark cocoa powder, baking powder, soda, and salt for structure and pronounced chocolate flavor. Cold butter is creamed with sugars before eggs and vanilla are incorporated, then the dry ingredients are added gradually. Chocolate and peanut butter chips add texture and bursts of flavor throughout the dough.
Each dough ball is split apart to insert a handful of mini peanut butter cups, then enclosed to fully cover the candy. Chilling the formed dough balls for an hour helps maintain their shape and prevent spreading during baking. Baking at 375°F briefly ensures cookies cook through while keeping the center soft and the peanut butter cups melty.
The combination of dark cocoa and peanut butter provides an intense, rich contrast, with gooey peanut butter cups inside each cookie offering chewy, sweet pockets. These cookies are ideal for those who enjoy chocolate and peanut butter layered together in a tender cookie treat.
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 butter cut into pieces, cold unsalted
- 3/4 cup brown sugar loosely packed
- 1/2 cup sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup peanut butter chips
- 2 cups peanut butter cups mini
Instructions
- In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.
- Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Stir in the chocolate chips and peanut butter chips.
- Separate the dough into 10 or 12 equal balls. Take each ball and pull it apart, then press a small handful of mini peanut butter cups into one of the dough pieces. Cover it with the other half of the dough, forming a ball around the PB cups and covering them completely. Place all the PB cup filled dough balls on a baking sheet and refrigerate for 1 hour.
- Preheat the oven to 375 degrees F. Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough. Bake for 18 to 20 minutes, or until just slightly set. Let the cookies cool slightly before eating.
Notes
- Chilling the filled dough balls for one hour before baking helps maintain cookie shape and ensures even cooking.
- Use high-quality dark cocoa powder and fresh peanut butter cups for best flavor.
- Bake cookies in small batches to monitor doneness; a slightly underbaked center improves softness.
User Reviews
Overall Rating
5
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