Description

These Brown Butter Double Chocolate Peanut Butter Cup Cookies combine the rich nuttiness of browned butter with deep chocolate cocoa and melty peanut butter cups. Soft, fudgy, and packed with chunks of chocolate and peanut butter candy, they are an indulgent treat perfect for chocolate lovers looking for a deluxe cookie experience.

Ingredients

Scale

Brown Butter

12 tablespoons salted butter

Cookie Dough

3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups Bob’s Red Mill Organic All Purpose Flour
3/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips, plus extra for topping
1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping

Instructions

Brown the Butter: Melt the butter in a medium saucepan or skillet over medium heat. Whisk constantly for 3-4 minutes, watching carefully to avoid burning. The butter will bubble, foam, and then turn a golden brown color with a nutty aroma. Once small brown bits appear and the color is golden, remove immediately from heat and pour into a heat-safe bowl. Let cool several minutes, then chill in the freezer for 30 minutes until solidified.
Preheat and Cream Ingredients: Preheat oven to 350°F. Add chilled brown butter to the bowl of a stand mixer fitted with the paddle attachment, scraping in the browned bits. Beat on medium-high for 1 minute. Add light brown sugar and granulated sugar and cream with butter for 2 minutes until combined. Add eggs and vanilla extract and beat on medium speed for 1-2 minutes until light and fluffy.
Combine Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture on low-medium speed until just incorporated. Avoid overmixing. Add the dark chocolate chips and mix for a couple of seconds, then gently fold in the quartered peanut butter cups using a rubber spatula if needed.
Shape and Bake Cookies: Scoop dough into 1 1/2 tablespoon portions and roll into balls. Place on parchment or silpat-lined baking sheets spaced 2 inches apart. Top with extra chocolate chips and peanut butter cup pieces if desired. Bake for 10 minutes until just set but not fully firm. Allow to cool on the sheet so cookies can set up. Repeat with remaining dough.
Storage: Store cookies in an airtight container at room temperature for up to one week.

Notes

Be careful not to burn the butter while browning; remove from heat as soon as it turns a golden brown color with nutty aroma.
Chilling the brown butter helps achieve the right consistency for creaming with sugar.
Do not overmix the dough once flour is added to avoid tough cookies.
Bake cookies until they are just set – they will firm up as they cool.
You can substitute mini peanut butter cups with chopped regular peanut butter cups if unavailable.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown butter cookies, chocolate cookies, peanut butter cup cookies, chocolate peanut butter cookies, double chocolate cookies