chocolate peanut butter cup cookies
these GIANT 6oz. per cookie chocolate peanut butter cup cookies have a toasty outside, with a soft inside. they're packed with lots of melty chocolate chips and mini peanut butter cups!
Equipment
- stand mixer with paddle attachment or electric hand mixer with beaters
- aluminum cookie sheet
- food scale or ⅓ c measuring cup
- parchment paper
- cooling rack
Ingredients
- 1 ¼ c (150g) cake flour see notes for DIY sub
- 1 ¼ c (150g) all purpose flour
- 2 teaspoon espresso powder, optional
- 1 ½ tsp cornstarch
- 1 tsp salt
- ¾ tsp baking soda
- 1 c (226g) unsalted European style butter, cold and cubed into small even pieces sub with regular unsalted butter
- 1 c (200g) light brown sugar
- ⅓ c (65g) granulated sugar
- 2 (114g) large eggs, room temperature
- ½ c (48g) unsweetened cocoa powder
- 1 ½ - 2 c assorted mini pb cups and chocolate chips see notes
Instructions
- Sift together the flours, cornstartch, baking soda and salt. Whisk together and set aside.
- On low speed, increasing to medium speed, cream together the cold brown butter until mostly smooth. This may take a couple of minutes. Stop and scrape down the bowl as needed. Add brown and granulated sugars and cream together on medium hight until light and fluffy, about 3-4 minutes.
- Add eggs and cocoa powder, one at a time, beating about 20 seconds before adding the next. Scrape down the sides and bottom of the bowl as needed.Beat all wet ingreidents on low for 30-60 seconds or until smooth and well combined.
- By hand or on the lowest setting of your mixer ( i prefer by hand), sitr in the dry ingredients ⅓ at a time. Leaving some flour streaks before adding the next ⅓. When the last ⅓ dry has been added to the wet, fold the mini pb cups and chocolate chips. Fold unitl the dough is combined with no visible streaks of flour. Chill in the fridge for 30-60 minutes (or even overnight, covered with plastic wrap).30 minitues before you plan to bake the cookies, preheat the oven to 410F (210C). Line two large baking sheets with parchment paper. Set aside.
- Grab a food scale or a measuring cup. These cookies need to be measured out to 6oz. each. This is what makes the cookie so BIG! Measure out (4) 6oz. cookies to start. The rest of the dough can go back in the fridge while the other cookies bake.
- Place each 6oz. cookie at least 2 inches apart on a baking sheet. Place into a fully preheated oven. Bake for 9-12 minutes. The edges should be set, the top of the cookie should be "toasted", but not burned. The middle will be slighly underbaked. The cookie will continue to "bake" on the baking sheet once removed from the oven.
- Remove cookies and leave on the hot baking sheet set on top of a cooling rack for 15 minutes. Once the cookies are ready, remove from the baking sheet and cool completely on a cooling rack. {If desired, more mini pb cups or chocolate chips can gently be pressed into the top of the HOT cookies. Do this within the first 5 minutes of pulling the cookies from the oven.}While the cookies are cooling on the baking sheet (right from the oven), pull out the cookies chilling in the fridge. Meaning, pull the second batch from the fridge about 10 minutes before you plan to bake them.
- Enjoy with someone becuase these cookies are meant to be shared!!
Notes
diy cake flour: for 1 ¼ c (150g) cake flour, remove 2 tablespoon + 2 teaspoon all purpose flour from the 1 c all purpose flour. replace the 2 tablespoon + 2 teaspoon with an equal amount of corn starch. sift the new mixture together 3-4 times to fully blend together.
European butter: is typically churned longer than American butter, European butter has between 82 and 85 percent butterfat. It has a richer taste, softer texture, and is brighter yellow in color than its American counterpart.
- This butter can be found at all major grocery stores. Some of my favorite brands are: Kerrygold, Plugra, Danish Creamery, and Central Market (Texas)
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