DOUBLE DARK CHOCOLATE PEANUT BUTTER CUP COOKIES

DOUBLE DARK CHOCOLATE PEANUT BUTTER CUP COOKIES

INGREDIENTS:

• 2 3/4 cups all-purpose flour
• 1/2 cup dark cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup cold unsalted butter, cut into pieces
• 3/4 cup loosely packed brown sugar
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips
• 1/2 cup peanut butter chips
• 2 cups mini peanut butter cups

DIRECTIONS:

1. In a bowl, whisk together the flour, cocoa, baking powder, soda and salt.
2. Place the cold butter in the bowl of your electric stand mixer and beat until the butter forms a ball or lumb of butter. Add in the sugars and beat until combined. Add in each egg, one at a time, beating until combined. Beat in the vanilla extract. The batter may look curdled or lumpy at this time. Slowly add in the flour with the mixer on low speed. Beat until it is just combined – even before it all gets stirred in. Stir in the chocolate chips and peanut butter chips.
3. Separate the dough into 10 or 12 equal balls. Take each ball and pull it apart, then press a small handful of mini peanut butter cups into one of the dough pieces. Cover it with the other half of the dough, forming a ball around the PB cups and covering them completely. Place all the PB cup filled dough balls on a baking sheet and refrigerate for 1 hour.
4. Preheat the oven to 375 degrees F. Bake about 4 dough balls at a time – you want 2 inches on all sides between each piece of dough. Bake for 18 to 20 minutes, or until just slightly set. Let the cookies cool slightly before eating.

Visit howsweeteats.com for complete recipe