I’m not a huge fan of cookies. But these, these make me change my tune. They’re so chocolatey and rich, it’s really all you can do to eat one. I’ve made them a couple of times now, and they’ve turned out great both times. The first time I made them, I didn’t freeze the peanut butter cups. While they tasted great, they weren’t the prettiest. This time I did freeze the chocolate, and the cups held their shape beautifully.
I love that it’s a double dose of peanut butter and chocolate. The peanut butter cups of course, but then also the addition of peanut butter to the chocolate cookie batter. Just enough chocolate flavor to really let the peanut butter shine through! I used crunchy peanut butter for this most recent batch, and was a bit worried it would affect the final outcome. But, in fact, I rather liked the small pieces of peanuts inside the cookie. So, I’ve changed the recipe to reflect that.
Chocolate Peanut Butter Cup Cookies
1½ cups plus 2 tbsp. all-purpose flour
6 tbsp. Dutch-process cocoa
½ tsp. baking soda
½ tsp. coarse salt
¾ stick (6 tbsp.) unsalted butter, at room temperature
¼ cup plus 2 tbsp. crunchy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp. vanilla extract
2 tbsp. milk
2 cups coarsely chopped peanut butter cups, divided (freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough)
Preheat the oven to 350? F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.) Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Source: Annie’s Eats, adapted from King Arthur Flour
