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–+ servings
peanut butter cookies 590094120

Peanut Butter Cookies with Peanut Butter Cups and Chocolate Drizzle

Soft, chewy peanut butter cookies packed with peanut butter cups and chocolate chips, topped with a chocolate drizzle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 1
Course: Baking, Desserts
Cuisine: American
Calories: 261
Ingredients Method Nutrition Notes

Ingredients
  

  • 3/4 cup smooth peanut butter or creamy peanut butter; about 192g
  • 1/2 cup salted butter softened, 1 stick; about 113g
  • 1 cup firmly packed dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 large egg at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups all-purpose flour spooned and leveled; about 156g
  • 2 cups miniature peanut butter cups, quartered about 8 oz or 227g
  • 1/2 cup mini chocolate chips
  • 1/3 cup chocolate chips for the drizzle

Method
 

  1. Preheat your oven to 375°F. Line two rimmed baking sheets with parchment paper or silicone baking mats.
  2. In a stand mixer with the paddle attachment, or in a large bowl using a hand mixer, beat the smooth peanut butter and softened salted butter on medium speed until creamy and well combined.
  3. Add the firmly packed dark brown sugar, baking soda, and baking powder, and beat until blended. Beat in the egg and vanilla extract, scraping down the sides as needed, until the mixture is smooth.
  4. Turn the mixer to low speed, add the all-purpose flour, and mix just until no dry streaks remain. With a spatula, gently fold in the quartered miniature peanut butter cups and mini chocolate chips.
  5. Using a 1 1/2-inch cookie scoop, portion the dough into balls that are about 58 grams each and place them 2 inches apart on the prepared baking sheets.
  6. Lightly dip the bottom of a glass in granulated sugar and press each dough ball to a nice even thickness. The cookies will not spread much, so this pressing step gives them a tidy, rounded shape.
  7. Bake for 10 minutes, until the edges are set but the centers are still slightly soft. Do not overbake.
  8. Leave the cookies on the baking sheet for 3 to 5 minutes to finish setting, then transfer them to a wire cooling rack to cool completely.
  9. To make the drizzle, place the 1/3 cup chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir well, then continue in 10-second bursts, stirring after each, until the chocolate is completely melted and smooth.
  10. Spoon the melted chocolate over the cooled cookies in a back-and-forth motion. Allow the drizzle to set completely, then store the cookies in an airtight container.

Nutrition

Calories: 261kcalCarbohydrates: 29gProtein: 5gFat: 15gSaturated Fat: 6.4gCholesterol: 22mgSodium: 135mgFiber: 1.3gSugar: 20.4g

Notes

1. Because both the peanut butter and salted butter contain salt, there is no need to add extra salt. If you use unsalted butter, add 1/4 teaspoon salt to the dough.
2. You can mix the cookie dough with a hand mixer in a large bowl instead of a stand mixer; make sure the butter is softened for best results.
3. If your kitchen is warm, chill the dough for 15 minutes before scooping to keep the cookies from spreading too much.
4. Store the finished cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
5. For an extra peanut butter crunch, use crunchy peanut butter or fold in chopped toasted peanuts along with the chips.
6. The chocolate drizzle will set faster in the refrigerator, but you can skip it and simply enjoy the cookies plain.
7. Weighing the dough with a kitchen scale (about 58 grams per ball) is the easiest way to get 20 perfectly even cookies.

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