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Double Chocolate Peanut Butter Cup Cookies

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These gooey, fudgy cookies are packed with double chocolate and chunks of peanut butter cups for the ultimate salty-sweet treat. Quick and easy to make, they’re perfect for bake sales, parties, or satisfying any chocolate craving in under 30 minutes.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar (light or dark)
  • 1 large egg
  • 2 teaspoons (10ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-process or natural)
  • 1/2 teaspoon (2g) baking soda
  • 1/4 teaspoon (1g) salt
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 8 regular-sized peanut butter cups, chopped (about 1 cup / 150g)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
  3. Add the egg and vanilla extract. Beat or stir until fully combined and smooth.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift cocoa powder if clumpy.
  5. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Do not overmix.
  6. Gently fold in the chocolate chips and chopped peanut butter cups until evenly distributed.
  7. Use a medium cookie scoop or two spoons to drop 2-tablespoon-sized mounds onto the prepared baking sheet, spacing about 2 inches apart. Optionally, press extra chocolate chips or peanut butter cup pieces on top.
  8. Bake for 9-11 minutes, until edges are set but centers are still soft and slightly underbaked.
  9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra gooey cookies, bake on the lower end of the time range and let cool on the pan before transferring. Chill peanut butter cups before chopping for cleaner chunks. To make gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips and peanut butter cups. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: double chocolate cookies, peanut butter cup cookies, gooey cookies, easy cookie recipe, chocolate dessert, bake sale cookies, kid-friendly cookies, chocolate peanut butter cookies

Find it online: https://bitefuljoy.com/double-chocolate-peanut-butter-cup-cookies-best-easy-recipe-for-gooey-cookies/