I baked about 3 dozen of these cookies on Saturday and they're already gone! If you're a fan of peanut butter cups, I highly recommend these!
- 1 1/2 cups plus 2 tablespoons all-purpose flour
- 6 tablespoons Dutch-process cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter at room temperature
- 1/4 cup plus 2 tablespoons creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 2 cups coarsely chopped peanut butter cups
Preheat the oven to 350 degrees and line a few baking sheets with parchment paper. Sift the flour, cocoa powder, baking soda, and salt into a bowl.
In a mixer fitted with a paddle attachment, combine the butter, peanut butter, granulated sugar, and brown sugar on medium speed until fluffy.
Add the egg, vanilla, and milk. With the mixer on low, add the dry ingredients.
Chop the peanut butter cups and set about 1/4 of them aside.
Gently fold in the peanut butter cups. Divide the dough into balls (about the size of 3 tablespoons). Place them on the prepared baking sheets leaving 2 inches between them. Gently press them down a bit to flatten them. Press a few of the reserved peanut butter cup pieces into the top of each cookie.
Bake for 12-14 minutes or until the edges of the cookies are set (the tops can be soft, so that the inside is a bit chewy when cooled).
Transfer to wire racks to cool completely. These are delicious with a big glass of milk!
Original recipe found here.