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Double Dark Chocolate Peanut Butter Cup Cookies Recipe

★★★★★

4.8 from 99 reviews
  • Author: Marina
  • Total Time: 1 hour 40 minutes
  • Yield: 10-12 cookies 1x

Description

Indulge in these Double Dark Chocolate Peanut Butter Cup Cookies that perfectly blend rich dark cocoa, creamy peanut butter chips, and mini peanut butter cups. These chewy, thick cookies feature a soft texture and intense chocolate flavor, making them a delightful treat 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 & Mix-ins

  • 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. Combine Dry Ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined. This ensures an even distribution of leavening agents and cocoa for a balanced cookie base.
  2. Cream Butter: Place the cold unsalted butter in the bowl of an electric stand mixer and beat until it forms a soft lump. The butter should remain cold but creamy to achieve the desired cookie texture.
  3. Add Sugars: Add both the brown sugar and granulated sugar to the butter. Beat the mixture until it becomes light and fluffy, incorporating air to make the cookies softer.
  4. Incorporate Eggs and Vanilla: Add eggs one at a time, mixing thoroughly after each addition, then beat in the vanilla extract. The batter may look slightly curdled at this stage, which is normal.
  5. Mix Dry Ingredients: Slowly add the flour mixture to the wet ingredients on low mixer speed. Beat just until combined to avoid overmixing and tough cookies.
  6. Fold in Chips: Using a spatula or wooden spoon, gently fold in the chocolate chips and peanut butter chips to evenly distribute them throughout the dough.
  7. Prepare Dough Balls: Divide the dough into 10 to 12 equal portions. Pull each ball apart, press a handful of mini peanut butter cups inside, then enclose them by forming a ball, ensuring the peanut butter cups are fully covered.
  8. Chill Dough: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour. Chilling prevents excessive spreading during baking and helps maintain a thick, chewy texture.
  9. Preheat Oven and Arrange: Preheat the oven to 375°F (190°C). Place about 4 dough balls on a baking sheet, leaving at least 2 inches of space between them to allow for spreading.
  10. Bake Cookies: Bake for 18 to 20 minutes or until the cookies are just slightly set but remain soft in the center. Allow to cool slightly before serving for perfect chewy cookies.

Notes

  • Use cold butter to get a better cookie texture that is chewy and thick.
  • Do not overmix the dough once flour is added to prevent tough cookies.
  • Chilling the dough is essential to avoid cookies spreading too thin during baking.
  • Mini peanut butter cups inside the cookies add pockets of melty peanut butter flavor.
  • Store baked cookies in an airtight container to keep them fresh and chewy for several days.
  • Prep Time: 20 minutes
  • Cook Time: 18-20 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://marinamontclair.com/double-dark-chocolate-peanut-butter-cup-cookies-recipe-2/