Chocolate Peanut Butter Cup Cookies

If there is anyone who is a peanut butter fan, it is me. I have been guilty of eating whole jars by my lonesome. I am team crunchy all the way, except when it comes to baking. Then JIF creamy is my go-to.

This recipe is a combination of two of my brothers favorite recipes. Both of the recipes come from Sally’s Baking Addiction.

Inside Out Chocolate Chip Cookies: https://sallysbakingaddiction.com/inside-out-chocolate-chip-cookies/

No-Bake Chocolate Peanut Butter Bars: https://sallysbakingaddiction.com/no-bake-reeses-peanut-butter-bars/

Either recipe followed to the T is delicious, but if you love Reese’s this combination is fantabulous!

Chocolate Peanut Butter Cup Cookies

Time:  4 hours    Chill time: 3 hours    Servings: 24 cookies

Ingredients:

Peanut Butter Core:

  • 1/4 cup salted butter melted
  • 1/2 cup crushed graham crackers (about 4 sheets)
  • 1/2 cup powdered sugar
  • generous 3/8 cup creamy peanut butter

Chocolate Cookie Dough

  • 1/2 cup salted butter melted
  • 1/2 white sugar
  • 1/2 brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 cup and 2 T of natural cocoa powder (unsweetened)
  • 1 teaspoon baking soda
  • 2 tablespoons milk

Directions

  1. Peanut Butter Core: Combine finely crushed graham crackers with powdered sugar. A few pulses in a food processor speeds up the process. Then add melted butter. Stir to combine.
  2. In a microwave, melt the peanut butter till runny in 30 second sections, stirring in between. Once melted, mixed into graham cracker mixture.
  3. Roll  or scoop mixture into 2 t-1T sized balls. Place on a cookie sheet and into freezer to chill for 3 hours.
  4. Chocolate Cookie Dough: Beat butter in a mixer for a minute until creamy. Then add white and brown sugar. Beat until light and fluffy. This might take a bit. Be patient.
  5. Add egg and vanilla. Scrape down sides. Mix well.
  6. In another bowl combine flour, baking soda, and cocoa powder. Add flour mixture into mixer on a slow speed about 1/3 cup at a time. Mix well. Cover with cling wrap and chill in the fridge for 3 hours.
  7. Remove cookie dough from freezer and let warm up for 10 min. While dough is warming up preheat oven to 350. Grab your peanut butter balls from the freezer and get rolling.
  8. Take about 1 1/2 T of dough and flatten in your palm. Place a peanut butter ball in the middle of the dough and roll the dough around the peanut butter until you can not see any peanut butter peaking through. If you can see peanut butter before going into the oven, there will not be any peanut butter in your cookie after the oven.
  9. Place between 6-10 cookies on a parchment lined baking sheet, depending on the size of your cookies. Bake for 10 minutes. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before letting them finish cooling on a rack.

These cookies are great for back up cookies since they freeze well. Simply assemble the uncooked cookies and freeze. When you want some deliciousness simply remove from the freezer while the oven is warming up and bake as normal.

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