Peanut butter cups are an all encompassing food for me - hitting the sweet and salty flavors just right. My friends gave me a ton of peanut butter cups and when I was thinking about my weekend baking project I knew I had to use them. These cookies are a twist on a classic chocolate chip cookie but still every bit as satisfying. I'm psyched for the holidays coming up this week and although these don't really scream "Christmas", I can't think of a better crowd pleasing cookie! P.S. check out my recipe for Homemade Peanut Butter Cups here!
Peanut Butter Cup Chunk Cookies
Makes 24 cookies
- 2 1/8cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon kosher salt
- 2 cups of peanut butter cups, chopped (I used assortment of dark and milk chocolate cups)
- 1cup (2 sticks) unsalted butter, room temperature
- 1cup light brown sugar
- 1/2 cup white sugar
- 2 teaspoons of cocoa powder
- 2 eggs
- 2 teaspoons of peanut butter
- 2 teaspoons vanilla extract
- sea salt (for shrinking)
- Heat oven to 375° F.
- Chop peanut butter cups and sift flour, baking soda, and salt. Set aside.
- With a mixer, cream the butter and sugars until well mixed and light. Scrape down the sides. Add an egg one at a time, mixing and scraping down the sides in between. Add in peanut butter. Finally, add vanilla and mix.
- Add sifted flour mixture in 4 batches, stopping before adding the final batch. For the first 3 batches, mix at low speed just to combine, scraping down the sides between each addition. Mix until there's barely a trace of flour visible but don't over-mix. Add in peanut butter cups and mix final batch by hand.
- Set up a sheet pan with a silpat or parchment paper. Bake one tray at a time. Roll dough into size of ping pong ball.
- Leave a few inches between the raw cookies. Place sheet pan in the oven. They cook very fast at this temp. They're done in 8 to 10 minutes when they're brown and crispy on the outer border and raw in the very middle.
- Remove sheet pan. Allow to cool for a few minutes, then, with a spatula, transfer cookies to a cookie rack to cool. If you're not going to eat them right away, they should be frozen.