Print

Butter Cup Cookies Recipe

Print Recipe

★★★★★

4.9 from 64 reviews

Deliciously rich and chewy Butter Cup Cookies feature a perfect blend of cocoa, peanut butter, and chocolate chips, each topped with a miniature peanut butter cup. These cookies combine a soft center with melty chocolate for an indulgent treat perfect for any occasion.

Ingredients

Scale

Dry 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
  • ¾ teaspoon kosher salt

Wet Ingredients

  • 84 grams (6 Tablespoons; 3 ounces) unsalted butter (melted)
  • 64 grams (¼ cup) creamy peanut butter
  • 150 grams (¾ cup) brown sugar
  • 50 grams (¼ cup) granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk

Chocolate Components

  • 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)

Instructions

  1. Preheat Oven: Place rack in the center of the oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4) to ensure even baking temperature.
  2. Prepare Dry Ingredients: Sift together the all-purpose flour, Dutch process cocoa powder, baking soda, and baking powder through a fine mesh sieve into a medium bowl. Whisk until fully combined, then set aside.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter, creamy peanut butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended.
  4. Add Eggs and Flavoring: Add vanilla extract, whole egg, egg yolk, and kosher salt to the wet mixture. Mix thoroughly until fully incorporated, scraping down the sides of the bowl to incorporate all ingredients evenly.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet batter, stirring gently until only a few streaks of flour remain. Do not overmix. Then fold in the chocolate chips and chopped dark chocolate chunks evenly.
  6. Portion Dough and Add Peanut Butter Cups: Measure the cookie dough into approximately 2½ tablespoon-sized balls (about 48 grams each). Place each ball on a parchment-lined baking sheet and gently press one miniature peanut butter cup on top, right side up, pressing just enough so it stays in place.
  7. Bake Cookies: Place 6 cookies per sheet in the preheated oven and bake for 8 minutes. The cookies will be soft but set around the edges.
  8. Shape Cookies Uniformly: Right after removing the cookies from the oven, use a round cookie cutter or the rim of a wide drinking glass to gently press and swirl the edges of each cookie, shaping them into uniform rounds.
  9. Cool and Set: Let the cookies cool on the baking sheet for 10 minutes to firm up slightly, then transfer to a wire rack to cool completely. The melted peanut butter and chocolate centers will remain soft for some time but will firm enough to stack after several hours. Repeat this process with the remaining cookie dough, baking in batches of six.

Notes

  • Use Dutch process cocoa powder for a richer chocolate flavor and darker color.
  • Do not overmix the dough once combining wet and dry ingredients to keep cookies tender.
  • Press the peanut butter cups gently onto the dough balls to maintain their shape without sinking too deep.
  • Shaping the cookies immediately after baking helps achieve a professional, uniform appearance.
  • Allow cookies to cool fully to firm the peanut butter and chocolate centers before stacking or storing.
  • Cookie dough can be chilled for up to 24 hours before baking to enhance flavor and texture.

Keywords: Butter Cup Cookies, peanut butter cookies, chocolate peanut butter cookies, homemade cookies, chocolate chip cookies, dessert recipes

Find it online: https://liamjayne.com/butter-cup-cookies-recipe/