this past weekend we went up to maine for thanksgiving. it was so much fun playing with chris’ nieces and nephews and just spending time with his family, talking story and catching up. plus there was so much delicious food, especially for thanksgiving – turkey, mashed potatoes, rolls, and stuffing, plus pumpkin, apple and cherry cheesecake pie. boy were we stuffed! it was all so so good.
i knew i couldn’t compete with the amazing food chris’ mom always makes for us, but i do like to bring some cookies or other treats whenever we go up for a visit. this time we brought up some pumpkin whoopie pies with maple cream cheese filling and these chocolate peanut butter cup cookies.
after halloween we had a bunch of candy leftover because we only had a handful of trick o treaters come by. i brought a bunch of candy to work for the office candy bowl but i kept some to bake with. there are lots of wonderful recipes to use up leftover halloween candy, including this one. i was able to use up a bunch of peanut butter cups while making a rich, decadent chocolate peanut butter cookie. perfect!
though the peanut butter cups in these cookies were good, i think they were a little much – probably the addition of milk chocolate in the peanut butter cups on top of the cookie that is already super chocolately. so chris and i thought maybe just peanut butter chips would work better in these cookies. so you would still get the peanut butter flavor without the over powering milk chocolate. i’m going to try to make these for christmas treats this year, so i’ll update on how that goes.
but if you have some leftover candy or just love chocolate and peanut butter, you should definitely make these cookies. they come together quickly (though if you use peanut butter cups, make sure to freeze the candy for at least 30 minutes before making the cookies) and they are perfect with a big glass of milk. enjoy!
here are the cookies ready for the oven…
Chocolate Peanut Butter Cup Cookies
- 1½ cups plus 2 tbsp. all-purpose flour
- 6 tbsp. Dutch-process cocoa
- ½ tsp. baking soda
- ½ tsp. coarse salt
- ¾ stick (6 tbsp.) unsalted butter, at room temperature
- ¼ cup plus 2 tbsp. 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 12-14 minutes, rotating the pans halfway through baking. (The cookies may seem too soft immediately after coming out of the oven but they will set as they cool. You don’t want to overbake them.)
- Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container.
Printer Friendly Recipe: Chocolate Peanut Butter Cup Cookies