Double Chocolate Peanut Butter Cup Cookies are dense, chewy chocolate cookies packed with peanut butter chips and miniature peanut butter cups. I don't know how many renditions of double chocolate cookies I have here on this blog, but this is a good one with plenty of cocoa powder and a mix of granulated and brown sugar for texture and flavor.
Jump to Recipe
The recipe makes 12 fairly large cookies, but you can always double it if you want more. I used Reese's Peanut Butter Chips and some generic mini peanut butter chips from the bulk bin.
Natural Cocoa Powder vs. Dutch Processed
Hmm, what more is there to say about double chocolate cookies that is useful? I guess with ⅓ cup of cocoa powder, your choice of Dutch vs. natural will actually make a difference. Either one should work, but I'd probably go with natural cocoa powder. Unpopular opinion. Natural cocoa powder is better than Dutch! I always feel like natural has more going on, but I like both types so I sometimes use a blend.
Recipe
Double Chocolate Peanut Butter Cup Cookies
Ingredients
- 1 cup all-purpose flour (130 grams)
- ⅓ cup unsweetened cocoa powder (30 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick unsalted butter, softened (114 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup tightly packed light brown sugar (70 grams)
- 1 large egg
- ¾ teaspoon vanilla extract
- ½ to ⅔ cups peanut butter chips
- ½ cup chopped peanut butter cups or mini peanut butter cups
Instructions
- In a bowl, stir together the flour, cocoa powder, baking soda and salt.
- In a mixing bowl, beat the butter until creamy, then beat in granulated sugar and brown sugar. Beat in the egg and vanilla.
- Stir the dry ingredients into the butter mixture until incorporated, then stir in the peanut butter chips and candy.
- Using a heaping tablespoon, scoop up 12 mounds of dough and arrange on a foil lined plate. Chill dough for about an hour or until ready to bake.
- To bake the cookies, preheat oven to 350 degrees F. Arrange dough balls on a parchment lined baking sheet and bake for 12 to 15 minutes or until cookies appear set. Let cool on the baking sheet for about 4 minutes, then transfer to a wire rack and let cool completely.
Leave a Reply