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Homemade Double Dark Chocolate Peanut Butter Cup Cookies. recipe photo

Double Dark Chocolate Peanut Butter Cup Cookies.

Indulge in these rich Double Dark Chocolate Peanut Butter Cup Cookies that blend chewy chocolate and creamy peanut butter in every bite!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 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
  • 1 cup cold unsalted butter
  • 3/4 cup brown sugar loosely packed
  • 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

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Cookie sheets
  • Parchment paper
  • Electric mixer
  • Cooling rack

Method
 

How to Prepare:
  1. Step 1: Preheat Your Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
  2. Step 2: Combine Dry Ingredients - In a large bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and salt.
  3. 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.
  4. Step 4: Add Eggs and Vanilla - Add in the eggs and vanilla extract to the butter and sugar mixture. Mix until well combined.
  5. Step 5: Combine Dry and Wet Ingredients - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  6. 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.
  7. Step 7: Scoop the Dough - Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined cookie sheet.
  8. Step 8: Bake - Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers are still soft.
  9. 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.