Chocolate Cookies with Peanut Butter Cups

🧂 Ingredients

• 1/2 cup brown sugar, packed
• 1/2 cup cane sugar
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup unsalted butter, room temperature

  (1 stick)
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup chopped peanut butter cups

  = 6 ounces

Instructions

• 1 In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and
  salt. Set aside. Roughly chop the peanut butter cups and set aside.
• 2 In a large bowl with a hand mixer (or a stand mixer on medium-low), cream
  together butter and both sugars until light and fluffy, about 2 minutes. Beat in
  the egg and vanilla until fully combined.
• 3 Scrape down the sides of the bowl. Add in the flour mixture and mix by hand with
  a spatula until just combined (no streaks of flour remain). Avoid overmixing.
• 4 Stir in the chopped peanut butter cups to distribute. Add dough to an airtight
  container and refrigerate for 8 hours (or up to 3 days).
• 5 Preheat the oven to 350°F. Meanwhile, scoop chilled dough and place 2 inches
  apart on a lined or non-stick cookie sheet.
• 6 Bake for 9-11 minutes, until edges are set and tops just begin to crack. Let
  cool on cookie sheet for 5 minutes then remove to a cooling rack.
• 7 Store baked cookies for 4 days in an airtight container.

Nutrition Info