Video
Chocolate Chip Peanut Butter Cup Cookies
Golden peanut butter cookies with dark chocolate chips and peanut butter cups! They're eggless cookies with a super chewy texture.
Ingredients
- 6 tablespoon (84g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- ½ cup (120ml) regular smooth or crunchy peanut butter
- 1 teaspoon (5ml) pure vanilla extract
- 2 tablespoon (30ml) whole milk, at room temperature
- 1 cup plus 2 tbsp (160g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85g) mini dark chocolate chips
- ½ cup 75g) mini peanut butter cups plus extra for topping
Instructions
- Preheat oven to 350 F. Line two large cookie sheets with parchment paper.
- Combine melted butter, brown sugar, granulated sugar and peanut butter in a large mixing bowl and mix until well combined and smooth. Mix in milk and vanilla extract.
- Combine flour, baking soda and salt in a separate bowl and whisk to blend evenly. Add this to the butter mixture and fold it in. Before all of the flour is incorporated, add the chocolate chips and mini peanut butter cups and fold them in so they are evenly distributed.
- Use a 1.35-oz cookie scoop to portion dough and release the dough onto prepared baking sheets. Press a few extra peanut butter cups on top of each dough ball if desired and bake for 10-12 minutes until the surface is cracked and cookies are lightly golden. Let cookies cool on the baking sheet for 3 minutes to set before transferring individually to a wire rack to finish cooling.
