Brown Butter Double Chocolate Peanut Butter Cup Cookies: A Decadent Delight
Are you ready to dive into a chocolate lover’s dream? My latest creation in the kitchen, the Brown Butter Double Chocolate Peanut Butter Cup Cookies, promises a symphony of flavors that will make your taste buds dance. These cookies combine rich cocoa, nutty brown butter, and irresistible peanut butter cups into a decadent treat perfect for any occasion or simply a cozy night in.
Ingredients:
- 12 tablespoons salted butter
- 3/4 cup light brown sugar, loosely packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips, plus extra for topping
- 1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping
Directions:
- Brown the Butter: Start by melting the butter in a medium saucepan or skillet over medium heat. Whisk continuously for 3-4 minutes until it turns golden brown with a nutty aroma. Once brown bits form, cook for an additional minute, then remove from heat. Transfer to a heat-safe bowl and chill in the freezer for 30 minutes until solidified.
- Prepare the Dough: Preheat your oven to 350℉ (175℃). In a stand mixer fitted with a paddle attachment, beat the chilled brown butter, scraping all the brown bits into the mixer. Cream together with both sugars for a couple of minutes until well combined. Incorporate the eggs and vanilla, beating until light and fluffy.
- Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing until just combined. Stir in the chocolate chips and peanut butter cups briefly to distribute evenly.
- Bake the Cookies: Scoop the dough into 1 1/2 tablespoon-sized balls and place them 2 inches apart on a parchment-lined baking sheet. If desired, press extra chocolate chips and peanut butter cup pieces into the tops of the dough balls. Bake for 10 minutes—just until set to ensure they remain soft and chewy as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm for a melty, gooey experience, or store in an airtight container at room temperature for up to one week.
Nutritional Information:
- Prep Time: 45 minutes
- Cooking Time: 10 minutes
- Total Time: 55 minutes
- Calories: 290 kcal per cookie
- Servings: 24 cookies
These Brown Butter Double Chocolate Peanut Butter Cup Cookies are not just a treat; they’re an experience. Each bite melds the flavors of sweet and salty with a rich chocolate depth, making them a surefire hit for any gathering or a delightful indulgence for those solo moments of sweet craving. Don’t miss out on making these—you might just find your new favorite cookie recipe!
Brown Butter Double Chocolate Peanut Butter Cup Cookies
- Total Time: 55 minutes
- Yield: 24 1x
Description
These Brown Butter Double Chocolate Peanut Butter Cup Cookies are the epitome of indulgence. Combining rich chocolate with the nutty tones of brown butter and the creamy sweetness of peanut butter cups, each bite is a symphony of flavors. The crispy edges and gooey centers make these cookies irresistible, perfect for any chocolate and peanut butter enthusiast.
Perfect for any occasion, whether it’s a cozy evening treat or a festive gathering, these cookies will steal the show. Their decadent appearance, topped with chunks of peanut butter cups and melted chocolate, ensures they look as incredible as they taste. Pair them with a glass of cold milk or a cup of coffee for the ultimate dessert experience.
Ingredients
12 tablespoons salted butter
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips, plus extra for topping
1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping
Instructions
Begin by browning your butter. Melt the butter in a medium saucepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will bubble, get foamy, and develop a golden brown color with a nutty aroma. Once the brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a heat-safe bowl. Let cool for several minutes, then transfer to the freezer to chill for 30 minutes, until the butter solidifies.
Preheat the oven to 350℉. Make the cookie dough by adding the chilled butter to the bowl of a stand mixer fitted with the paddle attachment, scraping all the brown bits into the mixer. Beat for 1 minute on medium-high speed. Add the brown sugar and granulated sugar, and cream together with the butter for another couple of minutes, until combined, scraping down the bowl as necessary. Add the eggs and vanilla, beating on medium speed for another 1-2 minutes, until light and fluffy.
In a separate medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low to medium speed, until incorporated. Do not overmix. Add the chocolate chips and mix for a couple of seconds. Add the chopped peanut butter cups and mix briefly, just until mixed. Use a rubber spatula to fold the dough together if needed.
Scoop the cookie dough into 1 1/2 tablespoon sized scoops, rolling with your hands to create dough balls. Place 2 inches apart on a parchment or silpat lined baking sheet. Stud the tops of the dough balls with extra chocolate chips and peanut butter cup pieces, if desired. Bake for 10 minutes or until just set – be careful not to over-bake. They will set up as they cool. Repeat with remaining dough. Cookies will stay fresh at room temperature in a sealed container for one week.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 290 kcal