Is there any better pair than chocolate and peanut butter? I don't think so. And these cookies are so amazingly chocolatey. They have a really moist fudgy center, almost like brownies, but still a little crunchy around the outside, just the way I like them!
I used those tiny little peanut butter cups in these, which are divine on their own but even better in cookies. But you could use regular peanut butter cups too and just chop them up. Then there is chocolate, lots of it! Cocoa and melted chocolate mixed into the batter, then chocolate chips in there too. And they are topped with peanut butter drizzle.
Fudgy Peanut Butter Cup Cookies
Makes about 4 dozen cookies.
- 1 cup + 1 Tbsp all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- pinch of salt
- 12 ounces semi-sweet chocolate chips, separated
- 5 Tbsp unsalted butter, softened
- 2/3 cup light brown sugar
- 1/3 cup sugar
- 1 tsp vanilla extract
- 2 eggs
- 12 oz mini peanut butter cups
- 6 oz peanut butter chips for drizzle on top.
Combine Flour, cocoa powder, baking powder, and salt in small bowl and set aside.
Place 8 oz of chocolate chips in a microwave safe bowl, microwave 30 seconds at a time until melted and set aside. Do not over cook.
In a large bowl beat butter, sugar, brown sugar, and vanilla until creamy. Add eggs one at a time beating well after each addition. Add melted chocolate and beat until combined. Stir in remaining chocolate chips and peanut butter cups.
Chill dough for 1 hour or until firm.
Preheat oven to 350 degrees F.
Roll dough into 1" balls and place on ungreased cookie sheet. Bake for 9-10 minutes, the center will appear soft.
Allow cookies to cool on baking sheet for 2 minutes then transfer to a wire rack to cool completely.
For peanut butter drizzle, place peanut butter chips in microwave safe bowl and microwave for 30 seconds at a time until chips are melted. Do not overcook. Place melted chips in Ziploc bag. Cut a small hole in corner of bag and drizzle over cookies.
