Double Peanut Butter Cup Cookies
Double Peanut Butter Cup Cookies
- Level: Easy
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 228
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 61
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 3 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 228
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 61
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 1/3 cups all-purpose flour
1/2 cup unsweetened natural cocoa
1 teaspoon baking soda
Pinch fine salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
3/4 cup smooth peanut butter
1 1/4 teaspoon vanilla extract
2 eggs
1 1/4 cup bittersweet chocolate chips
3/4 cup peanut butter chips
20 miniature peanut butter cups, halved
Directions
- Preheat the oven to 350 degrees F.
- Combine the flour, cocoa, baking soda and salt in a medium bowl. Set aside.
- Cream the butter and sugars together in a large bowl with an electric mixer until fluffy. Add the peanut butter, vanilla and eggs and mix on low. Stir in the flour-cocoa mixture until just mixed. Fold in the chocolate chips, peanut butter chips and peanut butter cups and stir with a wooden spoon.
- Drop a heaping tablespoonful of dough onto baking sheets, leaving 2 inches between each cookie to allow them to spread. Bake until set, but still a touch soft inside, 8 to 10 minutes. Cool for 2 minutes on baking sheet, then transfer cookies to wire rack to cool completely.
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Jenny D.
These were such a hit the first time, that we are making them again today!!!!
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