These Chocolate Peanut Butter Cup Cookies are rich and fudgy with just the right amount of peanut butter in each bite. Peanut butter cups are chopped and added to the chocolate batter so that each bite has a hint of salty sweetness.
-I like to use mini peanut butter cups because their taller, ruffled sides add more texture to the dough, but you can use about half the amount of regular sized peanut butter cups if you like.
-Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
-Cookie dough can be made ahead, scooped and topped chopped peanut butter cups and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
Keywords: peanut butter, cookies, chocolate
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