Grade: A+
Time it takes: Around 50 minutes (20-30 minutes prep, 7-9 minutes baking per baking sheet)
Yield: Somewhere in the vicinity of 30 cookies, depending on how big or small you decide to make them
Source: The Curvy Carrot - a food blog (Chocolate Peanut Butter Cup Cookies)
I made these cookies for no particular reason, just because I got the urge to make cookies. Really, that is reason enough for me! I decided to make a batch of these and a batch of pumpkin spice chocolate chip cookies (recipe to follow). Oh my god! These were so good. They were super soft and chocolate-y and peanut butter-y and incredibly delicious. Mmmm I wish I still had some left now.
I doubled the recipe because I sent a good bit off to friends and family, and I got around 60 cookies. The only thing I would change would be to add more peanut butter cups, probably up 1 1/2 cups to 2 cups. I'd also recommend refrigerating the peanut butter cups before you chop them up to make it easier all around. I actually think these are my favourite cookies I've ever made, granted I haven't made a large variety, but these are seriously addictively yummy.
Click below to expand for the recipe!
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons water
- 1 1/2 cups peanut butter cups, coarsely chopped
Directions:
Preheat the oven to 375 F. Prep your baking sheets with non-stick spray, or parchment paper.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with a paddle attachment, combine the sugars, butter, and peanut butter on medium speed until well combined. Reduce the speed of the mixer and add in the vanilla, egg, and water mixing until just combined. With the mixer on low, add the dry ingredients and mix until everything is incorporated, making sure to scrape down the sides. Gently fold the peanut butter cup chunks into the dough, mixing well.
Drop the dough onto the prepared baking sheets by about 1-inch sized balls, slightly flattening each. Bake for around 7-9 minutes. Cool for a few minutes, then transfer to a wire rack to cool completely. Enjoy!