Chewy Dark Chocolate Peanut Butter Cup Cookies
Yield: about 18 cookies
  • ½ cup butter, softened (1 stick)
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder (I used dark cocoa)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup chopped mini peanut butter cups
  1. In a medium sized bowl, combine the four, cocoa powder, baking soda and salt. Set aside.
  2. In a large bowl of a stand mixer fitted with a paddle attachment (or just a large bowl with a hand mixer,) cream the butter and sugars until smooth and fluffy. Add the egg and vanilla and mix until well-combined.
  3. Gradually add in the dry ingredients and mix until incorporated with no flour-y streaks (but don't over-mix.) Fold in about half of the peanut butter cups.
  4. Chill dough in the fridge for 45 minutes or in the freezer for 15. Preheat oven to 350F.
  5. Scoop dough into 1½ inch rounds and place onto a parchemnt-lined cookie sheet ⅔ inches apart. Press a few peanut butter cup bits into the top of each dough ball. Bake for 10-12 minutes or until the edges are just set.
  6. Cool on a wire rack.
Recipe adapted from: All Recipes
Recipe by The Baker Chick at