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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

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

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

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