Soft and chewy chocolate cookies topped with peanut butter cups and drizzled with peanut butter— a chocolate and peanut butter lover’s dream!
I make a lot of deliciousness in my kitchen, truth be told, but not every recipe gives me goosebumps like this one did. I took that first bite and— wow. Just, wow.
I think chocolate + peanut butter will do that to you.
This particular recipe has been stewing around in my brain for months. MONTHS. And I’m kicking myself for not making them a reality sooner.
They’re just my mom’s perfect soft and chewy chocolate cookies with a peanut butter cup pressed on top after baking and a little melted peanut butter drizzled on top. So easy! The inspiration for these cookies came from the classic peanut butter blossoms, but these are so much better.
More chocolate, more peanut butter, and more wow. You’re gonna love ’em!
baking tip:How to measure flour
Too much flour can cause problems in your baked goods. Baking is a science after all! Since flour has a tendency to compact over time as it sits in the supermarket and in your pantry, if you simply dip your measuring cup into the flour and scoop it out, you’ll end up with more than you should. Instead, follow these steps:
1. Fluff flour a little with a spoon.
2. Spoon flour into measuring cup until it’s overflowing.
3. Drag your finger or a butter knife across the top of the measuring cup, sweeping away the excess.
And to get even more precise, use a kitchen scale!
Chocolate Peanut Butter Cup Cookies
- ¾ cup (170 grams) unsalted butter, at room temperature
- 1½ cup (300 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups (270 grams) all-purpose flour
- ⅔ cup (60 grams) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 peanut butter cup miniatures
- 1/4 cup (70 grams) creamy peanut butter
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and creamy, about 4 minutes. Add the eggs one at a time, mixing after each. Add the vanilla. In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt. Add to the mixer and mix until just combined.
- Scoop by the heaped tablespoon, roll into balls, and place on the prepared sheet pan. Bake until edges are crisp, about 9 minutes. Let cool on the pan for a 2 minutes, then press a peanut butter cup into the center of each cookie. Transfer to a wire rack to cool completely.
- Melt peanut butter in a bowl in microwave in 30 second intervals until thin and pourable. Drizzle over the top of cooled cookies. Let sit about 20 minutes until peanut butter is set, or chill in fridge 10 minutes.
- Store cookies in an airtight container for several days.