See the glass of milk that’s behind this cookie? Please make sure you pour yourself one of those before you sit down to eat one of these Chocolate Peanut Butter Cup Cookies. These are some serious cookies and a glass of cold milk is pretty much essential! These cookies were part of the ‘finals week care package’ I sent out to a few friends and relatives in December as they were going into final exams and they were a huge hit. When I started thinking about what to bake for Christmas these were the first thing to be requested.
Its hard to decide if the best thing about these cookies is the texture or the flavor. The flavor is fantastic- rich and chocolatey with peanut butter mixed into the batter and some chopped up Reese’s peanut butter cups thrown in for good measure. But the texture, well, that’s pretty close to perfect too!
These cookies are easy to make, just be sure to put the peanut butter cups in the freezer for at least 30 minutes before you cut them up. If they are frozen they’ll be easier to cut and they’ll hold their shape better as you mix them into the cookie dough.
- 1½ c + 2 tbl. all-purpose flour
- 6 tbl. Dutch-process cocoa
- ½ tsp. baking soda
- ½ tsp. coarse salt
- 6 tbl. unsalted butter, at room temperature
- ¼ c + 2 tbl. creamy peanut butter
- ½ c sugar
- ½ c brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 2 tbl. milk
- 2½ cups coarsely chopped peanut butter cups (regular size, not mini), divided
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, cocoa powder, baking soda and salt then set aside.
- Using a mixer, combine the butter, peanut butter and sugars. Beat on medium-high speed for a couple of minutes until light and fluffy. Decrease the speed and add the egg, vanilla and milk, beating until smooth.
- With the mixer on low-speed, add the dry ingredients until just incorporated. Add 2 cups of the chopped peanut butter cups and gently fold in with a wooden spoon or spatula.
- Use a large cookie dough scoop (about 3 tbl.) to drop the cookies on a baking sheet. Gently press a few pieces of the reserved peanut butter cups onto the top of each dough ball. Bake for 12-14 minutes, the cookies may seem too soft but they will set as they cool, be sure not to overbake. Transfer to a wire rack to cool.
Slightly adapted from Annie’s Eats