Life can get incredibly busy, and sometimes, the simple pleasure of baking takes a backseat. But then, you stumble upon a recipe that demands your attention, a creation so alluring that you just *have* to make time for it. For me, that moment arrived with these phenomenal Double Chocolate Peanut Butter Cup Cookies. If you, like me, harbor an undeniable love for anything peanut butter cup related, prepare to be absolutely smitten.
These cookies aren’t just good; they are a decadent dream come true, combining the rich intensity of double chocolate with the creamy, salty-sweet perfection of peanut butter cups. It’s a flavor explosion in every bite, a symphony of textures that will leave you reaching for just one more (or three, no judgment here!).
I owe a huge thank you to Danielle from Hugs & Cookies XOXO for sharing this incredible recipe. If you’re not already following her, you absolutely should! She consistently creates some of the most wonderfully sweet and inspiring treats that are perfect for any occasion, or just for indulging your sweet tooth. Her passion for baking shines through every post, and this recipe is a testament to her delightful culinary prowess.
When I first discovered her recipe, I immediately recognized its potential. Danielle mentioned that her original recipe didn’t yield a huge batch, and when it comes to cookies this good, “not many” simply isn’t an option. So, I took the liberty of doubling her fantastic recipe right from the start to ensure a generous supply of these heavenly chocolate peanut butter delights. Trust me, you’ll want to do the same. These cookies are perfect for sharing, but also dangerously easy to keep all to yourself!
Why These Double Chocolate Peanut Butter Cup Cookies Are a Must-Bake
There are countless cookie recipes out there, but these stand out. Here’s why you need to add this recipe to your baking repertoire:
- Unmatched Flavor Profile: The combination of two types of chocolate (cocoa in the dough and peanut butter chips) with actual mini Reese’s Peanut Butter Cups creates a multifaceted flavor experience. You get deep cocoa notes, sweet milk chocolate, and that iconic peanut butter tang.
- Perfect Texture: These cookies are delightfully chewy, with soft centers and slightly crisp edges, perfectly complementing the creamy melt of the peanut butter cups.
- Crowd-Pleaser: Who doesn’t love chocolate and peanut butter? These cookies are guaranteed to be a hit at parties, potlucks, or as a special treat for your family. They disappear fast!
- Relatively Simple to Make: Despite their impressive appearance and flavor, the recipe itself is straightforward, making it accessible for bakers of all skill levels.
- Customizable: While perfect as is, they offer room for personalization if you want to experiment with different types of chocolate or add-ins.
Double Chocolate Peanut Butter Cup Cookies Recipe
This recipe, inspired by Hugs & Cookies XOXO, yields about 3 dozen incredibly satisfying cookies.
Recipe Overview:
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Total Time: Approximately 30 minutes (excluding cooling)
- Yields: 36 cookies
- Course: Dessert, Cookies
- Cuisine: American
- Keyword: Double Chocolate Peanut Butter Cup Cookies, Peanut Butter Cookies, Chocolate Cookies
Ingredients:
- 2 Sticks (1 cup) unsalted butter, softened
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons pure vanilla extract
- ⅔ cup unsweetened cocoa powder (I highly recommend Hershey’s Special Dark Cocoa for a richer chocolate flavor)
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag (12 ounces) peanut butter chips
- 1 bag (approximately 10-12 ounces) mini Reese’s Peanut Butter Cups, slightly chopped
Instructions:
- Prepare Your Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened butter, granulated sugar, salt, and vanilla extract until light and fluffy. This usually takes about 2-3 minutes on medium speed. Proper creaming incorporates air, which contributes to the cookies’ texture.
- Add Dry Ingredients Gradually: Slowly add the cocoa powder, eggs, all-purpose flour, and baking soda to the wet mixture. Mix on low speed until just combined. Be careful not to overmix the dough once the flour is added, as this can lead to tough cookies.
- Fold in Peanut Butter Chips: Gently fold in the entire bag of peanut butter chips until they are evenly distributed throughout the chocolate cookie dough.
- Scoop and Bake: Using a large cookie scoop (about 2 tablespoons per cookie), drop mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake to Perfection: Bake for 12-14 minutes, or until the edges are set and the centers still look slightly soft. Remember, cookies continue to cook slightly after being removed from the oven, so avoid overbaking to maintain a chewy texture.
- Add Peanut Butter Cups: Immediately after removing the cookies from the oven, and while they are still warm on the baking sheet, gently press a few pieces of the chopped mini Reese’s Peanut Butter Cups into the top of each cookie. The residual heat will slightly melt them, ensuring they adhere beautifully.
- Cool Completely: Let the cookies cool on the baking sheet for a couple of minutes to set before carefully transferring them to a wire rack to cool completely. This prevents them from breaking apart.
Tips for Achieving Cookie Perfection
While this recipe is designed to be straightforward, a few key tips can elevate your baking experience and ensure your Double Chocolate Peanut Butter Cup Cookies turn out flawlessly every time:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more efficiently, creating a smoother, more uniform dough and contributing to the cookies’ light and airy texture.
- Don’t Overmix: After adding the flour, mix just until the ingredients are combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies.
- Quality Cocoa Matters: Using a high-quality cocoa powder, especially a Dutch-processed one like Hershey’s Special Dark, will significantly impact the depth of chocolate flavor in your cookies.
- Chop Peanut Butter Cups Evenly: Slightly chopping the mini Reese’s Cups ensures they distribute well throughout the cookies and are easier to press into the tops without distorting the cookie shape too much.
- Parchment Paper is Your Friend: Always use parchment paper! It prevents sticking, ensures even baking, and makes transferring the cookies much easier, especially when they’re delicate and warm.
- Watch Your Oven: Ovens can vary. Keep an eye on your cookies during the last few minutes of baking. They should look set around the edges but still soft in the center for that perfect chewy texture.
- Pressing the Toppings: Pressing the additional peanut butter cup pieces onto the warm cookies right out of the oven is crucial. The warmth helps them meld into the cookie, making them look gorgeous and taste even better.
- Cooling Time: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This gives them time to set up and prevents them from falling apart.
Variations and Customizations
Feel free to get creative with this recipe! Here are a few ideas to customize your Double Chocolate Peanut Butter Cup Cookies:
- Different Chocolates: Instead of peanut butter chips, try milk chocolate chips, white chocolate chips, or even a mix of dark and milk chocolate chunks for varied chocolate intensity.
- Nutty Additions: For extra crunch, fold in a handful of chopped peanuts, pecans, or walnuts along with the peanut butter chips.
- Salted Caramel Swirl: Drizzle a little salted caramel sauce over the top of the warm cookies before they cool for an extra layer of decadence.
- Larger Peanut Butter Cups: If you don’t have mini Reese’s, you can use regular-sized peanut butter cups, just chop them into smaller, bite-sized pieces.
- Holiday Twist: Add a sprinkle of festive sprinkles on top of the warm cookies for a seasonal touch.
Storage and Serving Suggestions
Once completely cooled, these Double Chocolate Peanut Butter Cup Cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months. Simply place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
These cookies are truly best enjoyed with a tall, cold glass of milk, a warm mug of coffee, or even alongside a scoop of vanilla bean ice cream for an ultimate dessert experience. They also make fantastic gifts for friends, neighbors, or as a welcome treat for a new acquaintance.
Frequently Asked Questions (FAQs)
Q: Can I use natural peanut butter in this recipe?
A: This recipe calls for peanut butter cups, not peanut butter in the dough itself. If you’re looking for a peanut butter dough, you would need a different base recipe. However, the peanut butter chips and Reese’s cups provide plenty of peanut butter flavor!
Q: How can I prevent my cookies from spreading too much?
A: Ensuring your butter isn’t too soft (just room temperature) and chilling the dough for 20-30 minutes before baking can help. Also, make sure your baking soda is fresh, as it contributes to the cookie’s rise and structure.
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the cookie dough, wrap it tightly in plastic wrap, and refrigerate it for up to 2-3 days. Let it come to room temperature for about 15-20 minutes before scooping and baking, or add a minute or two to the baking time if baking from a colder state.
Q: What if I can’t find mini Reese’s Cups?
A: No problem! You can use regular-sized Reese’s Peanut Butter Cups and chop them into smaller pieces. You could also substitute with another peanut butter candy of your choice, though the classic Reese’s flavor is highly recommended!
Q: Are these cookies suitable for freezing?
A: Absolutely! These cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to flash freeze for about 30 minutes, then transfer them to an airtight freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw at room temperature when ready to enjoy.
So, there you have it! A recipe for truly irresistible Double Chocolate Peanut Butter Cup Cookies that are sure to become a cherished favorite in your home. Gather your ingredients, get your mixer ready, and prepare to fill your kitchen with the most delightful aroma of chocolate and peanut butter. Don’t forget to pour yourself a big ‘ol glass of milk and ENJOY one (or three!) of these magnificent treats. Happy baking!
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