Chocolate Peanut Butter Cup Cookies
A thick, peanut butter brownie like cookie that’s crumbly and tender with slightly crispy edges. And in the center, a gooey peanut butter cup.
Servings 16 cookies
Ingredients
- 113g or ½ cup unsalted butter cold is fine
- 100g g dark chocolate (70% cocoa solids) chopped
- 80g or ¼ cup peanut butter creamy
- 200g or 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- Pinch salt
- ¾ tsp baking soda
- 160g or 1 ¼ cup all purpose flour if using cups, shake the flour over the measuring cup then level - don't pack it in
- 30g or ⅓ cup dutch process cocoa
- peanut butter cups, small
- Flaky sea salt to sprinkle
Instructions
- In a heatproof bowl, melt the butter in the microwave. Add the chocolate and stir until it has melted (if it doesn’t fully melt you can return it to the microwave for another 20-30 seconds).
- Whisk in the sugar and peanut butter, then the salt, baking soda and vanilla. Whisk in the egg.
- Sift in the cocoa and add the flour. With a rubber spatula, stir until you have a cohesive dough. Leave the dough to rest for 10 minutes.
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper.
- Use a 1.5-2 tablespoon cookie scoop to portion the cookies onto the cookie sheets. Bake until the edges are firm and the middles have risen and expanded, for 10-12 minutes.
- When the cookies are out of the oven, gently press a mini peanut butter cup into the center, just halfway down. Wait a few minutes then gently press down again. Some of the pb filling will ooze out, that’s good! Once the pb cups are almost level with the cookie and the top of the cup is soft and melty, sprinkle on some sea salt if you like. Serve warm or at room temperature, they’re absolutely delicious at any state.