Chocolate and peanut butter is my favorite combination! I love cookies, pie, even ice cream with chocolate and peanut butter together. So it’s not unusual that I enjoy making a lot of recipes with that flavor combination, and being that the holidays are coming up, I thought I’d make another cookie for you to try. These chocolate peanut butter cup cookies are soft in the middle with a little crisp edge, and they are quite delicious! These would make the perfect treat for your holiday cookie tray or even left out for Santa!
Chocolate Peanut Butter Cup Cookies
Ingredients
- 2 1/2 cups semi-sweet chocolate chips
- 2 cups flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter
- 1 1/2 cups light brown sugar packed
- 1/2 cup sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 8.5 oz. bag mini peanut butter cups chopped
Instructions
- Melt the chocolate in a double boiler over low heat, stirring occasionally until smooth; set aside.
- In another medium bowl, combine the flour, cocoa, baking powder, and salt; set aside.
- In a large mixing bowl, cream the butter and sugars until smooth.
- Beat in the eggs and vanilla.
- On low speed, add the melted chocolate and dry ingredients.
- Stir in the chopped peanut butter cups.
- Cover the mixing bowl and let stand (at room temperature) for 30-45 minutes so the chocolate will set up.
- Preheat the oven to 350 degrees F. Spray a large sheet pan with nonstick cooking spray.
- Roll the dough into a ball using a rounded tablespoon of dough and place the dough on the sheet pan 2-inches apart.
- Bake the cookies 10-11 minutes. The cookies will be very soft in the middle but will set up when cooled.
- Cool the cookies on the sheet pan for 5 minutes. Transfer to a cooling rack.
- Remove from cooling rack and enjoy!
Notes
If you bake them 12 minutes or longer, they will be hard the next day.
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