Double Chocolate Peanut Butter Cups Cookies
I haven’t done a bake along in a while, life has just been BUSY!!
But I knew I needed to make these when I saw them.
Love me some peanut butter cups!!
So, thanks to Danielle from Hugs & Cookies XOXO for sharing her recipe!!
If you don’t follow her…you simply must.
She has some wonderfully sweet creations!!
When I posted the recipe I doubled her recipe on her site, because she said that it didn’t make many.
Double Chocolate Peanut Butter Cup Cookies
from Hugs & Cookies XOXO
2 Sticks butter
1 1/2 cups sugar
1/2 t. salt
2 t. vanilla
2/3 c unsweetened cocoa (I used Hershey’s Special Dark Cocoa)
2 eggs
2 cups flour
1 t. baking soda
1 bag (12 ounce) peanut butter chips
1 bag mini Reeses Cups, slightly chopped
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a mixer, combine butter, sugar, salt and vanilla. Slowly add cocoa, eggs, flour and soda, stirring to combine. Fold in your peanut butter chips.
Scoop large scoops of dough onto cookie sheets.
Bake for 12-14 minutes.
I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.
Remove to rack and cool completely.
Pour yourself a big ‘ol glass of milk and ENJOY one (or 3!!)
Made 3 dozen cookies.
Yield: 36 cookies
Double Chocolate Peanut Butter Cup Cookies
Love peanut butter cups? Then these Double Chocolate Peanut Butter Cup Cookies are must.
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Ingredients
- 2 Sticks butter
- 1 1/2 cups sugar
- 1/2 t. salt
- 2 t. vanilla
- 2/3 c unsweetened cocoa (I used Hershey’s Special Dark Cocoa)
- 2 eggs
- 2 cups flour
- 1 t. baking soda
- 1 bag (12 ounce) peanut butter chips
- 1 bag mini Reeses Cups, slightly chopped
Instructions
Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a mixer, combine butter, sugar, salt and vanilla. Slowly add cocoa, eggs, flour and soda, stirring to combine. Fold in your peanut butter chips.
Scoop large scoops of dough onto cookie sheets.
Bake for 12-14 minutes.
I cooled for just a couple minutes on the cookie sheet, then pressed chopped peanut butter cups into the top of each cookie.
Remove to rack and cool completely.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 126 Total Fat: 6g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 24mg Sodium: 117mg Carbohydrates: 16g Fiber: 1g Sugar: 9g Protein: 2g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
DANIELLE-HUGS and COOKIES XOXO says
SOOOOO HAPPY YOU ENJOYED THESE! YOU KNOW I LOVVVVVVVVE WHEN YOU BAKE ALONG!!!!!!!!!! XOXO
Tiffany/MyCrowdedKitchen says
Oh chocolatey goodness, come to momma!
Dawn says
A chocolate and peanut butter cup lovers dream!! I’m going to need to make a double. batch.