Chocolate Peanut Butter Cup Cookies
Rich, fudgey chocolate cookies full of peanut butter cups.
Ingredients
- 2 cups of all purpose flour
- 1/4 cup of unsweetened cocoa powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 8 tablespoons of butter, room temperature
- 1/3 cup of creamy peanut butter
- 2/3 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1/4 cup of whole milk
- 1 cup of miniature peanut butter cups, roughly chopped
- 2/3 cup of milk chocolate chips
- flaky sea salt or fleur de sel (garnish)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, combine 8 tablespoons of room temperature butter with 1/3 cup of creamy peanut butter, 2/3 cup of granulated sugar, 1/3 cup of brown sugar, 1 large egg, 1 teaspoon of vanilla extract and 1/4 cup of whole milk
- Using an electric hand mixer or stiff whisk, beat until smooth and fully combined
- Add 2 cups of all purpose flour, 1/4 cup of unsweetened cocoa powder, 1/2 teaspoon of baking soda and 1/4 teaspoon of salt and mix until the dry ingredients are just combined
- Gently fold in 1 cup of roughly chopped peanut butter cups and 2/3 cup of milk chocolate chips
- Drop 2 tablespoons of dough about 3 inches apart onto a non-stick or parchment lined baking sheet and press the dough out into a bit of a disk (this dough won't spread much as it bakes, so pressing the dough out will give it a head start)
- Bake in a 350 degree oven for 12-14 minutes or until the edges of the cookies feel lightly set
- Transfer the baking sheet onto a cooling rack or cutting board and sprinkle lightly with flaky sea salt or fleur de sel
- Allow the cookies to cool for 10 minutes before transferring onto a cooling rack to cool fully
- Enjoy with cold milk
- Store leftovers at room temperature in an airtight container