Introduction

Butter Cup Cookies offer a rich and indulgent treat combining the deep flavors of cocoa and peanut butter with chunks of chocolate and mini peanut butter cups. These cookies are soft, chewy, and perfect for anyone who loves a decadent homemade snack.

The image shows three large round dark chocolate cookies on a wire cooling rack over white marbled texture. Each cookie has a swirl on top made of light tan and dark melted chocolate, creating a marbled, uneven pattern with smooth and glossy textures on the top. Around the cooling rack, there are smaller dark chocolate cups with shiny tops and ridged edges scattered. The cookies' edges are slightly cracked, showing a soft and rich texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

160 grams (1⅓ cups) all purpose flour
30 grams (¼ cup + 2 Tablespoons) cocoa powder (Dutch process)
½ teaspoon baking soda
½ teaspoon baking powder
84 grams (6 Tablespoons; 3 ounces) unsalted butter (melted)
64 grams (¼ cup) peanut butter (creamy)
150 grams (¾ cup) brown sugar
50 grams (¼ cup) granulated sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
¾ teaspoon kosher salt
56 grams (2 ounces; ⅓ cup) chocolate chips
56 grams (2 ounces; ⅓ cup) dark chocolate, chopped
16 miniature peanut butter cups (dark chocolate variety recommended)

Instructions

Step 1: Place a rack in the center of the oven and preheat to 350°F (177°C, Gas mark 4).
Step 2: Sift the flour, cocoa powder, baking soda, and baking powder through a fine mesh sieve into a medium bowl. Whisk until fully combined and set aside.
Step 3: In a large mixing bowl, stir together the melted butter, peanut butter, brown sugar, and granulated sugar until well blended.
Step 4: Add the vanilla extract, whole egg, egg yolk, and kosher salt to the wet ingredients. Mix thoroughly, scraping down the sides of the bowl as needed.
Step 5: Gradually add the dry ingredients to the wet mixture. Stir just until a few streaks of flour remain. Then fold in the chocolate chips and chopped dark chocolate.
Step 6: Measure cookie dough into 2½ tablespoon-sized balls (about 48 grams each). For each dough ball, place a miniature peanut butter cup on top, right side up, and press down gently just enough to secure it.
Step 7: Arrange 6 cookies per parchment-lined baking sheet and bake for 8 minutes.
Step 8: Right after removing the cookies from the oven, use a round cookie cutter or the rim of a wide drinking glass to gently swirl the edges of each cookie, shaping them into a uniform circle.
Step 9: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. The peanut butter and chocolate will be soft initially but will firm up enough for stacking after a few hours. Repeat baking remaining dough in batches of 6.

Tips & Variations

Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
If you don’t have a cookie scoop, measuring tablespooned portions helps keep the cookies uniform in size.
Swap the miniature peanut butter cups for milk chocolate or white chocolate versions for a different flavor twist.
For a crunchier cookie, bake 1–2 minutes longer, watching carefully to avoid burning.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread inside the container. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. Reheat briefly in a microwave for a warm, melty treat.

How to Serve

Six round dark chocolate cookies with a smooth, shiny swirl of light brown and dark brown chocolate on top are placed on a silver cooling rack over crinkled brown paper. The cookies have a slightly cracked texture around the edges, and the swirled chocolate layer looks creamy and glossy with irregular shapes. Around the rack, there are empty dark brown cupcake liners and two filled ones with the same glossy dark chocolate topping. The scene has a white marbled texture beneath the paper, adding contrast to the dark cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used and will add extra texture to the cookies. Just be aware that it may slightly change the dough consistency.

Can I make these cookies vegan?

To make a vegan version, substitute the butter with a plant-based alternative, replace the egg and egg yolk with a flax egg or commercial egg replacer, and ensure the chocolate and peanut butter cups are vegan-friendly.