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Double Dark Chocolate Peanut Butter Cup Cookies Recipe

★★★★★

4.7 from 159 reviews
  • Author: Ella
  • Total Time: 1 hour 38 minutes
  • Yield: 10-12 cookies 1x

Description

Indulge in these decadent Double Dark Chocolate Peanut Butter Cup Cookies that perfectly combine rich dark cocoa, creamy peanut butter chips, and mini peanut butter cups. These soft, chewy cookies feature a double dose of chocolate and a delightful peanut butter center, making them an irresistible 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 and 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. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt until well combined to ensure an even distribution of leavening agents and cocoa.
  2. Beat Butter: Place the cold unsalted butter in the bowl of an electric stand mixer. Beat until it forms a soft ball or lump, creamy but still cold, to achieve the best cookie texture.
  3. Add Sugars: Add the brown sugar and sugar to the butter. Beat until the mixture is light and fluffy, incorporating air for softer cookies.
  4. Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract. Expect the batter to look slightly curdled here, which is normal.
  5. Combine Flour Mixture: With the mixer on low speed, slowly add the flour mixture until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in Chips: Gently fold in the chocolate chips and peanut butter chips using a spatula or wooden spoon for even distribution.
  7. Shape Dough Balls with Peanut Butter Cups: Divide dough into 10-12 equal balls. Pull apart each ball, press a handful of mini peanut butter cups inside one piece, then cover with the other half, forming a sealed ball.
  8. Chill Dough: Arrange the filled dough balls on a baking sheet and refrigerate for 1 hour to prevent spreading and maintain thickness.
  9. Preheat Oven: Preheat your oven to 375°F (190°C). Bake about 4 dough balls at a time, spacing them at least 2 inches apart on the baking sheet.
  10. Bake and Cool: Bake for 18-20 minutes until cookies are slightly set but soft in the center. Allow to cool slightly before serving for perfect chewiness.

Notes

  • Chilling the dough is essential to prevent the cookies from spreading too much during baking.
  • Using cold butter helps achieve a better texture.
  • Do not overmix once flour is added to keep cookies tender.
  • Ensure sufficient spacing on the baking sheet to allow even cooking.
  • Let cookies cool slightly for optimal texture and easier handling.
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: dark chocolate cookies, peanut butter cup cookies, chewy chocolate cookies, double chocolate peanut butter, soft cookies

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