Chocolate Peanut Butter Cup Cookies
Total Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
22-24 servings
- Filling
- 2/3 cup (170 grams) creamy peanut butter
- 2/3 cup (80 grams) powdered sugar
- Two pinches of flaky sea salt
- Cookie
- 1/2 cup (115 grams or 4 ounces) unsalted butter, at room temperature for a mixer, cold is fine for food processor
- 1/2 cup (100 grams) granulated sugar, plus more to coat cookies
- 1/2 cup (95 grams) dark brown sugar
- 1/4 cup (65 grams) creamy peanut butter
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1 1/3 cups (175 grams) all-purpose flour
- 2/3 cup (55 grams) dutched cocoa powder (see note)
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea or table salt
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Preparation
Step 1
Heat oven to 375 degrees F.
Step 2
Make filling by lining a small tray or plate with parchment paper. In a medium bowl, mix peanut butter, powdered sugar, and salt with a fork. Once mixed, use a teaspoon measure to scoop heaped teaspoons of filling into little balls. Freeze while you make the cookie portion.
Step 3
For cookie in a hand or stand mixer: Beat softened butter with peanut butter and sugars until creamed. Add vanilla, egg, and salt, and beat until combined. Sift in baking powder and cocoa, beat to combine, then add flour and mix until flour disappears.
Step 4
For cookie in a food processor: Pulse flour, cocoa, baking powder, salt, and sugars in the food processor until mixed. Add butter in chunks and run machine until fully blended. Add peanut butter, egg, and vanilla and run machine until dough balls together.
Step 5
Assemble cookies: Place extra granulated sugar in a small bowl. Line a large baking sheet with parchment paper. Take a scoop of cookie dough (just shy of 2 tablespoons) and flatten it in your hand. Place a peanut butter filling in the center, wrap the chocolate dough around, and roll it smooth. Roll it in granulated sugar to coat, place on the baking sheet, and flatten slightly.
Step 6
Bake cookies for 8 to 10 minutes. Let them rest and set on the baking sheet for 5 minutes before transferring to a cooling rack.
Step 7
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Chef's notes
My changes include making the filling first and freezing it for easier assembly, adding sea salt to the filling, and reducing the filling amount slightly. I also adjusted the chocolate cookie ingredients for a darker, more chocolatey flavor.
