Chocolate Peanut Butter Cup Cookies are the ultimate treat for dessert lovers! These delightful cookies combine the rich taste of chocolate with creamy peanut butter, all wrapped around a mini peanut butter cup for an extra burst of flavor. Perfectly soft and chewy, they’re sure to satisfy your sweet tooth and make for a fun baking activity!
Table of Contents
- Chocolate Peanut Butter Cup Cookies Recipe
- Ingredients for Chocolate Peanut Butter Cup Cookies
- How to Make Chocolate Peanut Butter Cup Cookies
- Tips for Making Chocolate Peanut Butter Cup Cookies
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Chocolate Peanut Butter Cup Cookies
- Reheating Chocolate Peanut Butter Cup Cookies
- Serving Suggestions
- FAQs
- Try these chocolate peanut butter cup cookies related recipes next!
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- The Best Peanut Butter Cookies
- Decadent Chocolate Peanut Butter Bark
- Moist Chocolate Muffins
Chocolate Peanut Butter Cup Cookies Recipe
- Quick and Easy Preparation. With simple ingredients and straightforward steps, these cookies come together quickly, making them a superb choice for any beginner baker.
- Gooey Chocolate with a Surprise Inside. Each cookie contains a hidden gem—a mini peanut butter cup that melts perfectly during baking, providing a delicious bite every time.
- Perfect for Sharing. Whether for a party, potluck, or just an afternoon snack, these cookies are sure to impress family and friends with their unique taste!
- All-Purpose Flour: Provides the structure of the cookies, giving them a chewy texture.
- Unsweetened Cocoa Powder: Adds depth and richness to the chocolate flavor.
- Baking Soda: Helps the cookies rise and maintain a soft, chewy texture.
- Salt: Enhances the flavors of the chocolate and peanut butter.
- Unsalted Butter: Creamed with sugar to create a rich base for the cookie dough, contributing to a soft texture.
- Brown Sugar: Adds moisture and a hint of caramel flavor.
- Granulated Sugar: Sweetens the dough and contributes to the cookie’s crispness.
- Large Eggs: Binds the ingredients together and adds moisture.
- Vanilla Extract: Provides a delightful aroma and flavor.
- Peanut Butter Cups: The star of the cookies! They provide a chocolaty and nutty flavor explosion.
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the all-purpose flour, cocoa powder, baking soda, and salt. Whisk together until evenly mixed.
- In another bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, along with the vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a mini peanut butter cup into the center of each cookie dough ball, ensuring it is fully covered by the dough.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set, but the centers still look slightly underbaked.
- Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
- Use Fresh Peanut Butter Cups: Ensure your peanut butter cups are fresh for the best flavor and texture; skip any that look old or dried out.
- Don’t Overbake: Cookies will continue to cook on the baking sheet after being removed from the oven, so be sure to take them out while they’re still soft in the center for the best chewy result.
Make-Ahead Instructions
- You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. This will intensify the flavors.
- If you want to prolong the shelf life, you can freeze the cookie dough for up to 3 months. Just allow it to thaw in the fridge overnight before baking.
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 1 week. For longer freshness, place them in the refrigerator where they can last up to 2 weeks.
- To freeze baked cookies, allow them to cool completely, then place in a single layer in a freezer-safe container or bag for up to 3 months.
- When ready to enjoy, allow them to thaw at room temperature for a few hours or microwave for 10-15 seconds.
- To reheat cookies, place them on a microwave-safe plate and heat for 10-15 seconds until warm and gooey.
- Alternatively, reheat in a preheated oven at 350°F (175°C) for about 5 minutes for that fresh-baked feel.
Serving Suggestions
- A glass of cold milk is the perfect pairing with these cookies, enhancing their rich flavors.
- Serve alongside scoops of vanilla ice cream for a delightful dessert experience.
- Pack them in a lunch box for a sweet treat during the day, or serve at gatherings and parties!
FAQs
Can I use crunchy peanut butter instead?
Yes, you can substitute crunchy peanut butter for smooth peanut butter for added texture!
What kind of chocolate should I use?
Dark chocolate, semi-sweet, or milk chocolate chips all work well in this recipe. Use your favorite!
Is there a way to make these cookies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend.
How do I store cookie dough?
You can refrigerate cookie dough for up to three days or freeze it for up to three months.
Why are my cookies spreading too much?
Cookies may spread if the dough is too warm or if there isn’t enough flour. Try chilling the dough before baking!
