Chocolate and peanut butter, quite possible the most perfect food pairing put them together in a cookie and it just doesn’t get any better. I knew Matt would love these so even though I made them for work I made sure to save a couple for him. These were a hit at home and at work.
Chocolate Peanut Butter Cup Cookies
1 ½ cups all-purpose flour
½ cup unsweetened cocoa, sifted
½ teaspoon baking soda
¼ teaspoon salt
½ cup granulated sugar
½ cup brown sugar, lightly packed
½ cup (1 stick or 8 Tablespoons) unsalted butter, at room temperature
¼ cup smooth peanut butter (I used natural)
1 teaspoon vanilla extract
1 large egg
2 Tablespoons water
1 ½ cups (about 21 or 8.5 ounces) Mini Reece’s® Peanut Butter Cup, lightly frozen*
Optional: additional Mini Reece’s® Peanut Butter Cup for topping
- Preheat the oven to 375°F. Line two baking sheets with parchment paper or lightly grease baking sheets.
- In a bowl, whisk together flour, cocoa, baking soda, and salt. Set bowl aside.
- In the bowl of a mixer, beat the butter, sugar, and peanut butter until light and fluffy, about 2-3 minutes.
- Add in the vanilla, egg, and water and mix until incorporated.
- Add the dry ingredients into the peanut butter mixture and mix until the flour is incorporated.
- Stir in the peanut butter cups.
- Using a tablespoon or tablespoon cookie dough scoop, place a tablespoon of cookie dough on baking sheets. Space cookies 2-3 inches apart. Press cookies down with your hand so they are roughly 1-inch thick. Optional: place extra piece or pieces of peanut butter cups on top of the cookies.
- Bake cookies 7-9 minutes, rotating cookie sheet halfway through baking time. Remove from oven and let cool on the cookie sheet for 20 minutes, transfer to a wire rack to cool fully.
*Freezing the peanut butter cups makes it easy to chop them and mix them into the cookie dough without falling apart too much