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Chocolate Chip and Peanut Butter Cup Cookies

yield: 30 cookies
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Ingredients

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup dark brown sugar, tightly packed
  • 6 tablespoons granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chunks
  • 1 cup mini peanut butter cups (see baker's notes)

Instructions

  • In a medium bowl, whisk together 1 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons kosher salt. Set aside.
  • In the bowl of a freestanding electric mixer fitted with a paddle attachment, combine 1/2 cup unsalted butter, 1/2 cup dark brown sugar and 6 tablespoons granulated sugar. Beat on medium-high speed until light and fluffy, at least 5 minutes. When the mixture is light and fluffy, lower the mixer speed to its lowest setting and add 1 large egg and 1 teaspoon pure vanilla extract. Continue mixing on low speed and add the dry ingredients (from the 2nd step), mixing until just incorporated. Add 1 1/2 cups semisweet chocolate chunks — be careful NOT to overmix. At this point, it's okay to have one or two flour streaks left in the batter.
  • Once the chocolate chunks have been dispersed throughout the dough, turn off mixer. Add 1 cup mini peanut butter cups to the dough, and use a spatula to mix them into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is completely chilled, at least one hour.
  • Once the dough has been chilled, center a rack in the oven and preheat o 350 (F). Prepare 2 baking sheets by lining with parchment paper.
  • Use a 1-tablespoon cookie dough scoop to measure out heaping dough balls onto the parchment-lined baking sheets, spacing each dough ball at least 3 inches apart. Use your palms to roll each dough ball into a circle.
  • Bake the cookies until the bottoms and edges are lightly browned and the tops feel firm, about 13 minutes. In my oven, only one cookie sheet will fit at a time — place the other cookie sheet in the fridge to chill while the other bakes. When the cookies are finished baking, transfer the cookie sheets to a wire rack and allow to cool completely.