Double Dark Chocolate Peanut Butter Cup Cookies.
There’s something incredibly indulgent about cookies that combine rich dark chocolate with creamy peanut butter. The moment you bite into a Double Dark Chocolate Peanut Butter Cup Cookie, you’re greeted with a soft, chewy texture and an explosion of flavors that dance on your palate. These cookies have a deep chocolatey flavor thanks to the dark cocoa powder, and the addition of peanut butter cups takes them over the top. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these cookies will surely satisfy.
Why This Recipe Works
This recipe is designed to create the ultimate chocolate and peanut butter experience. By using both dark cocoa powder and semi-sweet chocolate chips, we achieve a depth of flavor that is unmatched. The combination of different sugars—brown sugar for moisture and white sugar for crispiness—ensures that the texture is perfectly balanced. Additionally, using cold butter allows for a thicker cookie base that won’t spread too much while baking, leaving you with soft, chewy cookies that are just the right amount of dense.
Ingredient Breakdown
- 2 3/4 cups all-purpose flour: This forms the base of the cookie and provides structure.
- 1/2 cup dark cocoa powder: Adds a rich chocolate flavor and deep color.
- 1 teaspoon baking powder: Helps the cookies rise and gives them a light texture.
- 1/2 teaspoon baking soda: Works alongside baking powder for the perfect lift.
- 1/4 teaspoon salt: Enhances the chocolate flavor and balances sweetness.
- 1 cup cold unsalted butter: Provides richness and moisture while keeping the cookies thick.
- 3/4 cup loosely packed brown sugar: Adds moisture and a slight caramel flavor.
- 1/2 cup sugar: Contributes to the overall sweetness and texture.
- 2 large eggs: Binds the ingredients together and adds structure.
- 2 teaspoons vanilla extract: Enhances the overall flavor profile.
- 1/2 cup chocolate chips: Adds bursts of melted chocolate in every bite.
- 1/2 cup peanut butter chips: For a creamy, nutty flavor that complements the chocolate.
- 2 cups mini peanut butter cups: The star of the cookie, providing a delightful surprise in every bite.
Recommended Tools
- Mixing bowls: For combining ingredients easily.
- Measuring cups and spoons: Accurate measurements are key to a great cookie.
- Cookie sheets: Ensure even baking with a non-stick surface.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Electric mixer: Speeds up the mixing process and ensures even incorporation of ingredients.
- Cooling rack: Allows cookies to cool evenly without becoming soggy.
How to Prepare Double Dark Chocolate Peanut Butter Cup Cookies.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt. This step is crucial as it ensures that all the leavening agents are evenly distributed.
Step 3: Cream Butter and Sugars
In another bowl, using an electric mixer, cream the cold unsalted butter, brown sugar, and white sugar until light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add in the eggs and vanilla extract to the butter and sugar mixture. Mix until well combined.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Fold in Chocolate and Peanut Butter Chips
Using a spatula, gently fold in the chocolate chips, peanut butter chips, and mini peanut butter cups, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined cookie sheet. Leave enough space between each cookie to allow for spreading.
Step 8: Bake
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
Step 9: Cool
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely.
Fresh Seasonal Changes
- In the fall, add a pinch of cinnamon for a warm spice flavor.
- During the holidays, try incorporating crushed peppermint for a festive touch.
- In the summer, mix in some chopped nuts like walnuts or pecans for extra texture.
- For a more indulgent treat, drizzle melted chocolate on top before serving.
Things That Go Wrong
- Cookies spreading too much: Ensure your butter is cold and not melted. This helps the cookies maintain their shape.
- Dry cookies: Be careful not to overmix once you add the flour. Overmixing can lead to tough cookies.
- Chocolate burning: Keep an eye on the cookies in the oven, as baking times can vary based on your oven.
- Undercooked centers: If the edges are set but the centers look too soft, they will continue to cook on the baking sheet once removed from the oven.
Shelf Life & Storage
These Double Dark Chocolate Peanut Butter Cup Cookies can be stored in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies in a freezer-safe bag for up to three months. Just remember to separate layers with parchment paper to prevent sticking.
Reader Questions
Can I use different types of chocolate chips?
Absolutely! Feel free to mix and match your favorite chocolate chips, whether it’s milk chocolate, dark chocolate, or even white chocolate. Each will bring a different flavor profile to the cookies.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure you also include a binding agent, like xanthan gum, if your flour mix doesn’t already contain it.
How can I make these cookies less sweet?
If you prefer a less sweet cookie, reduce the amount of sugar by 1/4 cup. You can also use unsweetened peanut butter chips if available.
What should I do if my dough is too sticky?
If your dough feels too sticky to handle, refrigerate it for about 30 minutes. This will firm it up and make it easier to scoop and shape.
Time to Try It
Now that you have all the details, it’s time to put on your apron and get baking! The rich, decadent flavors of these Double Dark Chocolate Peanut Butter Cup Cookies are waiting for you. Whether you share them with friends or keep them all to yourself, these cookies are bound to become a new favorite. Enjoy every bite of this delicious treat!
Double Dark Chocolate Peanut Butter Cup Cookies.
Ingredients
Equipment
Method
- Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Step 2: Combine Dry Ingredients - In a large bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt.
- Step 3: Cream Butter and Sugars - In another bowl, using an electric mixer, cream the cold unsalted butter, brown sugar, and white sugar until light and fluffy.
- Step 4: Add Eggs and Vanilla - Add in the eggs and vanilla extract to the butter and sugar mixture. Mix until well combined.
- Step 5: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Step 6: Fold in Chocolate and Peanut Butter Chips - Using a spatula, gently fold in the chocolate chips, peanut butter chips, and mini peanut butter cups.
- Step 7: Scoop the Dough - Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined cookie sheet.
- Step 8: Bake - Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
- Step 9: Cool - Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
Notes
- Use cold butter for thicker cookies that won't spread too much.
- For less sweetness, reduce the sugar by 1/4 cup.
- Store in an airtight container for up to one week.
