The Fourth of July is around the corner, and I feel bad about not posting something red, white and blue. I guess I topped out with the flag cake. Maybe I’ll make something with red, white and blue sprinkles, but for now here are some Double Chocolate Peanut Butter Cup Cookies. These are dense and chewy and you can pack them with as many peanut butter chips as you want. I think broken Oreos or better yet — broken peanut butter Oreos would be a good addition as well.
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.
Double Chocolate Peanut Butter Cup Cookies
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick 4 oz unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup tightly packed light brown sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1/2 to 2/3 cups peanut butter chips
- 1/2 cup chopped peanut butter cups or mini peanut butter cups
- 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.