Ingredients

160 grams (1⅓ cups) all purpose flour

30 grams (¼ cup + 2 Tablespoons) cocoa powder (Dutch process)

½ teaspoon baking soda

½ teaspoon baking powder

84 grams (6 Tablespoons; 3 ounces) unsalted butter (melted)

64 grams (¼ cup) peanut butter (creamy)

150 grams (¾ cup) brown sugar

50 grams (¼ cup) granulated sugar

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

¾ teaspoon kosher salt

56 grams (2 ounces; ⅓ cup) chocolate chips

56 grams (2 ounces; ⅓ cup) dark chocolate

16 peanut butter cups (miniature size, dark chocolate variety recommended)

Instructions

Step 1: Place a rack in the center of the oven and preheat to 350° Fahrenheit (177° Celsius, Gas mark 4).

Step 2: Sift the flour, cocoa powder, baking soda, and baking powder through a fine mesh sieve into a medium bowl. Whisk together until fully incorporated and set aside.

Step 3: In a large mixing bowl, combine the melted butter, peanut butter, brown sugar, and granulated sugar. Stir until well blended.

Step 4: Add vanilla extract, whole egg, egg yolk, and kosher salt to the butter mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Step 5: Add the dry ingredients to the wet mixture. Stir until just a few flour streaks remain, then fold in the chocolate chips and dark chocolate chunks.

Step 6: Measure the cookie dough into 2½ tablespoon balls (approximately 48 grams). Top each dough ball with a miniature peanut butter cup, placing it right side up. Press gently just enough to secure the peanut butter cup.

Step 7: Place 6 cookies on a parchment-lined baking sheet and bake for 8 minutes.

Step 8: Immediately after removing the cookies from the oven, place a round cookie cutter or the rim of a wide drinking glass around each cookie. Gently swirl to shape the edges into uniform rounds.

Step 9: Cool the cookies on the baking sheet for 10 minutes, then transfer them to a cooling rack to cool completely. The melted chocolate and peanut butter will be soft at first but will firm up after a few hours. Repeat baking in batches until all dough is used.

Tips & Variations

Use a #40 medium cookie scoop for consistent cookie size, combining one full scoop with a half scoop per cookie.

For a different flavor, try milk chocolate or white chocolate peanut butter cups instead of dark chocolate varieties.

If you prefer softer cookies, reduce baking time by 1-2 minutes.

Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep the peanut butter cups from melting or sticking, separate layers with parchment paper. For longer storage, freeze the cookies in a sealed container for up to 3 months. Reheat briefly in a microwave or let come to room temperature before serving.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used for extra texture, but it may slightly affect the smoothness of the cookie dough.

What if I don’t have Dutch process cocoa powder?

You can substitute natural unsweetened cocoa powder, but the cookies may be a bit more acidic and lighter in color. The flavor will still be delicious.