These cookies were so yum! I found the recipe at Annie’s Eats (adapted from King Author Flour). They are most definitely in my cookie rotation now. I’ve made them twice in the past four weeks. They’re better than the Red Velvet Cookies from a few weeks ago, and just as good as the Chocolate and Peanut Butter Chip Pretzel Cookies.
Chocolate Peanut Butter Cup Cookies
1½ cups plus all-purpose flour
6 tbsp cocoa (3 tbsp cocoa, 2 tbsp dark cocoa)
½ tsp baking soda
½ tsp coarse salt (make sure to use coarse, it makes a difference!)
6 tbsp butter, at room temperature
½ cup creamy peanut butter
½ cup sugar
½ cup brown sugar
1 large egg
1 tsp vanilla extract
2 tbsp milk
2 cups coarsely chopped peanut butter cups, divided*
*Note: I prefer to freeze the peanut butter cups for at least 30 minutes before chopping. It makes them easier to unwrap, easier to cut, and helps them stay intact while you mix them into the dough.
Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer, combine the butter, peanut butter, and sugars. Beat on medium-high speed until light and fluffy, 1-2 minutes. Add in the egg, vanilla extract, and milk. Blend until smooth. With the mixer on low speed, mix in the dry ingredients just until incorporated. Add in 1½ cups of the chopped peanut butter cups and fold in gently with a spatula.
Use a large dough scoop (about 3 tablespoons) to drop rounds of dough onto the baking sheets, spacing 2-3 inches apart. Gently press a few pieces of the reserved peanut butter cups into the top of each of the dough balls. Bake 8-10 minutes.