Brown Butter Double Chocolate Peanut Butter Cup Cookies Recipe
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.
- 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
