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Double Chocolate Peanut Butter Cups Cookies

The only thing better than chocolate and peanut butter? Double chocolate and peanut butter!

Ingredients & Directions

Ingredients

  • 1⁄4 cup
    unsalted butter, room temperature
  • 6 tsps
    granulated sugar (or unrefined sugar)
  • 1
    large egg, room temperature
  • 1 tsp
    vanilla extract
  • 1 cup
    all purpose flour
  • 6 tsps
    unsweetened cocoa powder
  • 1⁄4 tsp
    baking soda
  • 1⁄4 tsp
    salt
  • 1 tsps
    milk
  • 1⁄3 cup
    LILY'S Semisweet Baking Chips
  • 4
    LILY'S Peanut Butter Cups, roughly chopped

Directions

Equipment Needed 
oven oven
 baking sheet baking sheet
 mixing bowl mixing bowl
1

Preheat oven to 325 F. Line a baking sheet with parchment paper and set aside.

2

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.

3

In the bowl of a stand mixer (or using a hand mixer), beat butter and sugar until light and fluffy, about 2 minutes. Add egg and vanilla and mix until combined.

4

Add dry ingredients to bowl of wet ingredient and mix just until combined. Add LILY'S Semisweet Baking Chips and chopped LILY'S Peanut Butter Cups. Mix until incorporated (avoid over-mixing the dough).

5

Use a medium cookie scoop to scoop a mound of dough onto the baking sheet. Bake cookies for 10 minutes or until the edges are set. Allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack to cool completely.


Recipe contributed by Ifyougiveablondeakitchen.

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