Chocolate Choc-Chip Peanut Butter Cup Cookies
The magic starts with a rich, decadent chocolate and peanut butter dough, which creates a flavor combination that is pure heaven. Then, you stir in a generous amount of chopped peanut butter cups and extra chocolate chips for an explosion of flavor in every bite. The result is a cookie that’s soft on the outside, incredibly moist, and wonderfully brownie-like on the inside. When you bite into one warm, the gooey peanut butter and melted chocolate are an experience you won’t forget.
Ingredients:
3/4 C sugar
3/4 C brown sugar
3/4 C creamy peanut butter
2 eggs
1/2 C butter, softened
1 tsp. vanilla
2 1/4 C flour
1/3 C cocoa
1 tsp. salt
1 tsp. baking soda
16 full-sized peanut butter cups
3/4 C chocolate chips
Directions:
Preheat oven to 350 degrees; grease two cookie sheets.
Cut each peanut butter cup into eight pieces.
Place these on an ungreased cookie sheet and place in the freezer.
Cream together the sugars, peanut butter, eggs, butter, and vanilla.
Mix in the flour, cocoa, salt, and baking soda.
Stir in the chocolate chips.
Carefully fold in the peanut butter cups.
Scoop out (I used an ice cream scoop) some dough and place onto the cookie sheets.
Bake for 10-11 minutes; do not over bake!
Cool for a minute then remove to a cooling rack…enjoy!
My aunt shared a few tips that take this recipe from great to absolutely unforgettable.
- Don’t overmix the dry ingredients: Mix just until the flour disappears to avoid a tough, dry cookie.
- Use good quality chocolate: The type of chocolate chips you use matters! Opting for a quality milk or semi-sweet chip will enhance the richness of the dough.
- Slightly underbake: Pulling the cookies from the oven just as the edges are set will ensure that moist, chewy, brownie-like center.
FAQ’s
Q: Can I use different chocolate?
A: Yes! While we love the classic combination, you can use milk chocolate, dark chocolate, or even white chocolate chips for a different flavor.
Q: Can I freeze the cookie dough?
A: Absolutely. You can freeze the prepared dough balls on a baking sheet, then transfer them to a freezer-safe bag. When ready to bake, just add a few extra minutes to the bake time.
Q: What kind of peanut butter works best?
A: For this recipe, a standard creamy peanut butter works best to create the ideal texture and flavor. Natural peanut butter can sometimes be too oily and alter the cookie’s consistency.
Why This Recipe Belongs in Your Baking Rotation
This isn’t just a cookie recipe; it’s a family tradition in the making. Your friends and family will fall in love with these cookies just as I did. They’re perfect for family gatherings, bake sales, or simply as a treat for yourself. I’m so happy my aunt shared this recipe with me, and now you can enjoy the same incredible, addicting flavor!
Milk Chocolate Chips? Semi-Sweet Chocolate Chips? :-), thanks for posting such great recipes.
I use milk chocolate chips 😉
These cookies certainly look good. Catherine
Thanks Catherine 😉