Chocolate Cookies with Peanut Butter Cups

Chewy chocolate cookies loaded with chopped peanut butter cups. Delicious refrigerator cookies that come together quickly, for easy baking later. Freezes well. Recipe makes 18-24 cookies.

Course Dessert

Cuisine American

Keyword Chocolate, Chocolate Cookies, Peanut Butter Cups

Prep Time 10

Cook Time 10

Refrigeration Time 8

Total Time 8 20

Servings

Calories 149kcal

Ingredients

1/2 cup brown sugar, packed
1/2 cup cane sugar
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, room temperature (1 stick)
1 large egg, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
1 cup chopped peanut butter cups = 6 ounces

Instructions

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside. Roughly chop the peanut butter cups and set aside.
In a large bowl with a hand mixer (or a stand mixer on medium-low), cream together butter and both sugars until light and fluffy, about 2 minutes. Beat in the egg and vanilla until fully combined.
Scrape down the sides of the bowl. Add in the flour mixture and mix by hand with a spatula until just combined (no streaks of flour remain). Avoid overmixing.
Stir in the chopped peanut butter cups to distribute. Add dough to an airtight container and refrigerate for 8 hours (or up to 3 days).

Bake the cookies:

Preheat the oven to 350°F. Meanwhile, scoop chilled dough and place 2 inches apart on a lined or non-stick cookie sheet.
Bake for 9-11 minutes, until edges are set and tops just begin to crack. Let cool on cookie sheet for 5 minutes then remove to a cooling rack.
Store baked cookies for 4 days in an airtight container.

Notes

6 ounces of peanut butter cups is 8 regular sized cups (like Reese's).

Cookie Baking Tips:

Cookies are best when chilled at least 8 hours, but can be baked right away if desired. They will be less flavorful, a little more crumbly and may spread more.
To freeze cookie dough: scoop chilled dough into portions and par-freeze on a lined cookie sheet for a few hours, then place in freeze safe bags or container. Cookies can be baked as instructed above from frozen-- you may need to add 2 minutes to bake time. Use frozen dough within 3 months.

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