Dark Chocolate Chewy Peanut Butter Cup Cookies -
Is it too early for the new cookies? I hope not. I made these cookies around the holidays, but they got lost in the bustle and I have not had the opportunity to share them. They were so good, (way too good), of course, I have to spread the love (especially if you like soft peanut butter chocolate goodness half as much as I do.) The based on these cookies is a sweet and soft biscuit with dark chocolate with sharp edges. They remain soft and fluffy for days which is a must for those of you who might actually leave these in your home as long. They are full of mini-cups of peanut butter that get melty perfectly as they bake and make every bite of these babies die. Peanut butter and chocolate never goes out of season not?
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Chewy Dark Chocolate Peanut Butter Cup Cookies
Ingredients
- ½ cup softened butter (1 stick) white sugar
- ½ cup
- ½ clear cup sugar brown
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder (I used dark cocoa)
- ½ teaspoon of baking soda
- ¼ teaspoon salt
- 1 cup chopped mini-cups of peanut butter
Instructions
- in a medium bowl, combine four, cocoa powder, baking soda and salt. Put aside.
- In a large bowl of a stand mixer fitted with a spatula (or just a large bowl with a hand mixer), cream the butter and sugars until smooth and fluffy. Add egg and vanilla and mix until well combined.
- Gradually add the dry ingredients and mix until incorporated no streaks of flour-y (but do not over mix.) Stir in half of the peanut butter cups.
- Chill dough in refrigerator for 45 minutes or freezer 15. Preheat oven to 350F.
- Scoop batter into 1½-inch rounds and place on a cookie sheet lined parchemnt ⅔ inches. Press some peanut butter pieces of the cut in the upper part of each ball of dough. Bake for 10-12 minutes or until edges are just set.
- Let cool on rack.
Notes
Recipe adapted from: All revenue