Name: Double Dark Chocolate Peanut Butter Cup Cookies Recipe
Prep time: 20 min
Cook time: PT-494043H54M35S
Total time: 1 h 40 min
Cuisine: American
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

Introduction

If you love rich chocolate and peanut butter, these Double Dark Chocolate Peanut Butter Cup Cookies are a dream come true. Packed with mini peanut butter cups and chocolate chips, they offer a perfect balance of gooey and chewy in every bite. This recipe is great for home bakers looking to impress with a decadent treat.

The image shows two stacked thick chocolate cookies, broken in half to reveal their inside. Each cookie has a dark, rich, almost black chocolate dough with visible chunks of creamy light brown nuts and melted dark chocolate pieces. The top cookie half leans on the bottom one, showing a soft, moist texture inside with a slightly crisp crust on the outside. The cookies rest on a white plate placed on a white marbled surface, with a soft blurred neutral background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, whisk together the flour, dark cocoa powder, baking powder, baking soda, and salt until well combined.

Step 2: Beat the cold unsalted butter in an electric stand mixer until it forms a soft ball or lump; it should be creamy but still cold.

Step 3: Add the brown sugar and sugar to the butter and beat until the mixture is light and fluffy, incorporating air for softer cookies.

Step 4: Add eggs one at a time, beating after each addition, then mix in the vanilla extract. The batter may look curdled, which is normal.

Step 5: Slowly add the flour mixture while mixing on low speed, beating just until combined to avoid overmixing.

Step 6: Fold in the chocolate chips and peanut butter chips gently with a spatula or wooden spoon for even distribution.

Step 7: Divide the dough into 10 to 12 equal balls. Flatten each ball, place a handful of mini peanut butter cups in the center, then cover with dough, forming a sealed ball.

Step 8: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading.

Step 9: Preheat the oven to 375°F (190°C). Bake about 4 dough balls at a time, spacing them at least 2 inches apart.

Step 10: Bake for 18 to 20 minutes until cookies are just set but still soft in the center. Let cool slightly before serving.

FAQs

Can I use melted butter instead of cold butter?

Cold butter is recommended to keep the dough firm and prevent the cookies from spreading too much. Melted butter could result in thinner, crispier cookies.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum. Make sure to use one suitable for baking to maintain texture.