Double Dark Chocolate Peanut Butter Cup Cookies Recipe

Introduction

These Double Dark Chocolate Peanut Butter Cup Cookies combine rich cocoa flavor with creamy peanut butter surprises in every bite. Perfectly chewy and loaded with chocolate chips and peanut butter cups, they are an indulgent treat 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.
2. Step 2: 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.
3. Step 3: Add the brown sugar and sugar to the butter and beat until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time, beating until fully combined after each addition, then mix in the vanilla extract.
5. Step 5: Slowly add the flour mixture on low speed and beat until just combined, avoiding overmixing.
6. Step 6: Fold in the chocolate chips and peanut butter chips gently with a spatula or wooden spoon until evenly distributed.
7. Step 7: Divide the dough into 10 to 12 equal balls. Pull each ball apart and press a handful of mini peanut butter cups into one piece, then cover with the other half, forming a ball and sealing the peanut butter cups inside.
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 degrees F. Bake about 4 dough balls at a time, spaced at least 2 inches apart on the baking sheet.
10. Step 10: Bake for 18 to 20 minutes, until cookies are slightly set but still soft in the center. Let them cool slightly before serving.

Tips & Variations

• Chilling the dough is key to keeping the cookies thick and chewy, so don’t skip the refrigeration step.
• For extra chocolate intensity, use a mix of dark and semisweet chocolate chips.
• Swap mini peanut butter cups for chopped regular-size cups if mini ones are unavailable.
• To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat gently in a microwave for about 10 seconds to enjoy a soft, gooey texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use room temperature butter instead of cold butter?

Using cold butter helps achieve the perfect texture by preventing the cookies from spreading too much while baking. Softened butter may cause thinner, less chewy cookies.

Can I prepare the dough ahead of time?

Yes, you can prepare the dough, assemble the peanut butter cup-filled balls, and refrigerate for up to 24 hours before baking. This can help deepen the flavor and improve texture.

Double Dark Chocolate Peanut Butter Cup Cookies Recipe

---

★★★★★

5 from 131 reviews

• Author: Marina
• Total Time: 1 hour 38 minutes
• Yield: 10 to 12 cookies 1x

Pin Recipe

Print Recipe

Description

Indulge in the rich, decadent flavor of Double Dark Chocolate Peanut Butter Cup Cookies. These cookies feature a perfect blend of dark cocoa-infused dough, chocolate chips, peanut butter chips, and gooey mini peanut butter cups at the center for an irresistible chewy treat with a delightful peanut butter surprise inside.

---

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

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 large 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. Beat Butter: Place the cold unsalted butter in the bowl of an electric stand mixer and beat until it forms a soft ball or lump, remaining creamy but still cold to ensure a better cookie texture.
3. Add Sugars: Add the brown sugar and sugar to the butter and beat until the mixture is light and fluffy, incorporating air for softer cookies.
4. Incorporate Eggs and Vanilla: Add eggs one at a time, fully beating after each addition, then mix in the vanilla extract. The batter may look curdled, which is normal at this stage.
5. Add Flour Mixture: On low speed, slowly add the flour mixture to the wet ingredients, beating just until combined to avoid overmixing.
6. Fold in Chips: Use a spatula or wooden spoon to gently fold the chocolate chips and peanut butter chips into the dough evenly.
7. Form Dough Balls with Peanut Butter Cups: Divide the dough into 10 to 12 equal portions. Pull each portion apart, 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 Dough: Arrange all filled dough balls on a baking sheet and refrigerate for 1 hour to prevent excessive spreading and keep cookies thick and chewy.
9. Preheat Oven and Prepare to Bake: Preheat the oven to 375°F (190°C). Bake 4 dough balls at a time, spacing them at least 2 inches apart on the baking sheet.
10. Bake Cookies: Bake for 18 to 20 minutes until cookies are set but still soft in the center for the perfect chewy texture. Let cool slightly before serving.

Notes

• Chilling the dough is crucial for maintaining cookie shape and texture.
• Use cold butter to achieve the best cookie texture—creamy but firm.
• The dough may seem curdled after adding eggs, which is normal and does not affect the final cookies.
• Space dough balls evenly on the baking sheet to avoid merging during baking.
• Adjust baking time slightly if baking more or fewer cookies or using a different oven.

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

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