Description
Indulgent Brown Butter Double Chocolate Peanut Butter Cup Cookies deliver a symphony of rich flavors and luxurious textures. Chocolate lovers will savor each buttery, nutty bite packed with molten peanut butter cups and intense cocoa essence.
Ingredients
Scale
Primary Ingredients:
- 12 tablespoons (170 grams) salted butter
- ¾ cup (150 grams) light brown sugar, loosely packed
- ½ cup (100 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 ½ cups (180 grams) all-purpose flour
- ¾ cup unsweetened natural cocoa powder
Binding and Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
Chocolate and Peanut Butter Components:
- ½ cup dark chocolate chips, plus extra for topping
- 1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping
Instructions
- Transform butter into a rich, golden-brown essence by melting it in a medium saucepan over medium heat (177°C). Whisk continuously for 3-4 minutes, observing the transformation from foamy to a nutty, amber-hued liquid with delicate brown specks.
- Immediately transfer the browned butter to a heat-safe bowl, then chill in the freezer for 30 minutes until it solidifies completely.
- Heat the oven to 350°F (177°C) and prepare a baking sheet with parchment paper or a silicone mat.
- In a stand mixer, cream the chilled brown butter with brown sugar and granulated sugar until smooth and fluffy, approximately 2-3 minutes.
- Incorporate eggs and vanilla extract, beating on medium speed until the mixture becomes light and airy, about 1-2 minutes.
- In a separate bowl, thoroughly combine flour, cocoa powder, baking soda, and salt using a whisk.
- Gradually fold the dry ingredients into the wet mixture, mixing on low speed until just incorporated. Avoid overmixing.
- Gently fold in chocolate chips and chopped peanut butter cups, ensuring even distribution.
- Using a tablespoon (15 milliliters), scoop dough and roll into uniform balls, spacing them 2 inches apart on the prepared baking sheet.
- Optional: Decorate the dough balls with additional chocolate chips and peanut butter cup pieces.
- Bake for 10 minutes, watching carefully to prevent overbaking. The cookies will continue to set as they cool.
- Allow cookies to rest on the baking sheet for a few minutes before transferring to a wire rack.
- Store in an airtight container at room temperature for up to one week.
Notes
- Brown butter transforms ordinary butter into a rich, nutty flavor powerhouse that elevates the entire cookie’s taste profile.
- Chilling the browned butter helps solidify it and allows for better cookie dough consistency and structure.
- Creaming butter and sugars together incorporates air, creating a lighter, softer cookie texture that melts in your mouth.
- Mixing dry ingredients separately prevents clumping and ensures even distribution of cocoa powder, baking soda, and salt throughout the dough.
- Adding chocolate chips and peanut butter cup pieces creates delightful pockets of melty chocolate and creamy peanut butter in every bite.
- Baking just until set keeps cookies soft and chewy, preventing them from becoming hard or dry during cooling.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg