Introduction

Indulge in these Brown Butter Double Chocolate Peanut Butter Cup Cookies, a rich and decadent treat combining nutty browned butter, deep cocoa, and pockets of melty peanut butter cups. Perfect for chocolate and peanut butter lovers looking for a homemade cookie that feels special yet easy to make.

Brown Butter Double Chocolate Peanut Butter Cup Cookies Recipe - Recipe Image

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 Bob’s Red Mill Organic 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

Step 1: Begin by browning your butter. Melt the butter in a medium saucepan or skillet over medium heat. Once melted, whisk constantly for 3-4 minutes, watching carefully to avoid burning. The butter will bubble, become foamy, and develop a golden brown color with a nutty aroma. When brown bits appear and the butter is golden but not too dark, remove from heat immediately and transfer to a heat-safe bowl. Let cool for several minutes, then place in the freezer to chill for 30 minutes until solidified.
Step 2: Preheat oven to 350℉. Add the chilled brown butter with all the brown bits to the bowl of a stand mixer fitted with the paddle attachment. Beat for 1 minute on medium-high speed. Add brown sugar and granulated sugar, then cream together with the butter for a couple of minutes until combined, scraping down the bowl as needed. Add eggs and vanilla and beat on medium speed for 1-2 minutes until light and fluffy.
Step 3: In a separate medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low to medium speed, mixing until just incorporated—avoid overmixing. Stir in the chocolate chips briefly, then fold in the quartered peanut butter cups gently with a spatula.
Step 4: Scoop cookie dough using 1 1/2 tablespoon-sized portions, rolling into balls by hand. Place dough balls about 2 inches apart on parchment- or silpat-lined baking sheets. If desired, top each ball with extra chocolate chips and peanut butter cup pieces. Bake for 10 minutes or until just set; cookies will firm up as they cool. Repeat with remaining dough and enjoy fresh!

Tips & Variations

For a deeper nutty flavor, brown the butter until it has a rich amber color but be careful not to burn it.
Use mini peanut butter cups for even distribution throughout the cookies and a perfect bite size.
Swap dark chocolate chips for semi-sweet or milk chocolate depending on your sweetness preference.
Chill dough longer if you want thicker cookies that spread less.

Storage

Store cookies at room temperature in a sealed container for up to one week. To reheat, warm in a microwave for 10-15 seconds to restore that gooey texture. These cookies also freeze well; thaw at room temperature before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter; just add a pinch more salt (about 1/4 teaspoon) to the dry ingredients to maintain the flavor balance.

What if I don’t have mini peanut butter cups?

Feel free to chop regular-sized peanut butter cups into small pieces or substitute with peanut butter chips for a similar taste and texture.

Brown Butter Double Chocolate Peanut Butter Cup Cookies Recipe

Print Recipe

★★★★★

4.5 from 77 reviews

These Brown Butter Double Chocolate Peanut Butter Cup Cookies combine the nutty richness of brown butter with the deep flavors of cocoa and chunks of mini peanut butter cups, creating an indulgent, chewy, and chocolatey treat perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes (including chilling brown butter)
Cook Time: 10 minutes per batch
Total Time: 35 minutes
Yield: About 24 cookies 1x
Category: Dessert/Cookie
Method: Baking
Cuisine: American

Ingredients

Scale

Brown Butter

12 tablespoons salted butter

Cookie Dough

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 Bob’s Red Mill Organic 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

Brown the Butter: Melt the butter in a medium saucepan or skillet over medium heat. Whisk constantly for 3-4 minutes until it bubbles, foams, and develops a golden brown color with a nutty aroma. When little brown bits appear, cook about one more minute until golden brown but not too dark. Remove from heat and transfer to a heat-safe bowl. Let cool for several minutes, then chill in the freezer for 30 minutes until solidified.
Preheat and Cream: Preheat your oven to 350℉. Add the chilled brown butter along with its nutty bits to a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 1 minute. Add light brown sugar and granulated sugar; cream together for 2 more minutes until combined, scraping down the bowl as needed. Add eggs and vanilla extract; beat on medium speed for 1-2 minutes until light and fluffy.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low to medium speed until just incorporated. Avoid overmixing. Add the dark chocolate chips and pulse mix for a couple of seconds. Then add the quartered peanut butter cups and mix briefly until just combined. Finish folding gently with a spatula if necessary.
Scoop and Bake: Use 1 1/2 tablespoon scoops of dough and roll into balls by hand. Place them 2 inches apart on parchment paper or a Silpat-lined baking sheet. Top each dough ball with extra chocolate chips and peanut butter cup pieces if desired. Bake for about 10 minutes until just set but not overbaked. Allow cookies to cool on the baking sheet to firm up. Repeat baking with remaining dough. Store cookies at room temperature in a sealed container for up to one week.

Notes

Be careful not to burn the brown butter; it should be golden brown with a nutty aroma.
Chilling the browned butter helps achieve the perfect texture in the cookie dough.
Do not overmix the dough once dry ingredients are added to avoid tough cookies.
Baking time is short; remove cookies as soon as they are set but still soft for the best chewy texture.
Cookies can be stored at room temperature for up to one week in an airtight container.

Keywords: brown butter cookies, double chocolate cookies, peanut butter cup cookies, chocolate peanut butter cookies, chewy chocolate cookies, homemade cookies