If you’re a lover of all things chocolate and peanut butter, then get ready to indulge in the ultimate cookie experience! These Soft Chocolate Peanut Butter Cup Cookies are a delightful combination of rich chocolate and creamy peanut butter, making them a perfect treat for any occasion. Featuring a soft, chewy texture and the surprise of mini Reese’s Peanut Butter Cups tucked inside, these cookies promise to satisfy your sweet tooth in the best way possible. Whether you’re baking for a special event or simply craving a sweet snack, these cookies are sure to impress.
Why This Soft Chocolate Peanut Butter Cup Cookies Stands Out
These cookies stand out not just for their incredible flavor but also for their unique texture. The combination of cocoa powder and instant pudding mix creates a moist, tender cookie that melts in your mouth. The addition of mini Reese’s Peanut Butter Cups adds a delightful burst of peanut butter flavor that complements the chocolate perfectly. Plus, they’re easy to make, require minimal prep time, and are sure to be a hit with everyone!
Ingredient Breakdown
To make these delicious Soft Chocolate Peanut Butter Cup Cookies, you’ll need the following ingredients:
- 113g unsalted butter, softened: This is the base of your cookie dough, providing richness and flavor.
- 133g packed brown sugar: Brown sugar adds moisture and a deep caramel-like flavor.
- 50g granulated sugar: For sweetness and to help the cookies spread.
- 1 teaspoon vanilla extract: A must-have for enhancing the overall flavor.
- 1 large egg: Binds the ingredients together and contributes to the cookie’s structure.
- 2 tablespoons (10g) cocoa powder: Adds a rich chocolate flavor to the dough.
- 1 box (3.4-3.9 ounces) instant chocolate pudding mix: This is the secret ingredient that keeps the cookies soft and chewy.
- 124g all-purpose flour: The primary dry ingredient that forms the cookie structure.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- ½ teaspoon salt: Enhances the flavors of the other ingredients.
- 1 tablespoon brewed coffee or water: Coffee intensifies the chocolate flavor; water is a suitable substitute if you prefer.
- 25 mini Reese’s Peanut Butter Cups, unwrapped: The star of the show! These provide yummy pockets of peanut butter goodness in each cookie.
Gear Up: What to Grab
Before you dive into baking, make sure you have the following items on hand:
- Mixing bowls: For combining the wet and dry ingredients.
- Electric mixer: To cream the butter and sugars effortlessly.
- Baking sheet: Where the cookies will bake to golden perfection.
- Parchment paper: To line your baking sheet for easy cleanup.
- Cookie scoop or tablespoon: For portioning out the dough evenly.
- Measuring cups and spoons: To ensure accurate measurements of your ingredients.
How to Prepare Soft Chocolate Peanut Butter Cup Cookies
Follow these steps to create your Soft Chocolate Peanut Butter Cup Cookies:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
Step 3: Add Wet Ingredients
Add the vanilla extract and the large egg to the creamed mixture, beating until well combined.
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the cocoa powder, instant pudding mix, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
Step 5: Incorporate Coffee
Stir in the brewed coffee (or water) until the dough is smooth.
Step 6: Fold in the Peanut Butter Cups
Gently fold in the unwrapped mini Reese’s Peanut Butter Cups, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are soft.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Soft Chocolate Peanut Butter Cup Cookies warm or at room temperature!
Seasonal Adaptations
Feel free to get creative with these cookies! Here are a few seasonal adaptations you might consider:
- Fall: Add a teaspoon of pumpkin spice for a warm, autumn twist.
- Winter: Incorporate peppermint extract and crushed candy canes for a festive flavor.
- Spring: Mix in some chopped nuts or dried fruits for a fresh touch.
- Summer: Swap out the chocolate pudding for vanilla and add some chocolate chips for a lighter flavor.
Easy-to-Miss Gotchas
To ensure your cookies turn out perfectly, keep these potential pitfalls in mind:
- Make sure your butter is softened, not melted, for the ideal texture.
- Don’t skip the step of chilling the dough if you find it too sticky; this helps in shaping.
- Keep an eye on the baking time; cookies will continue to cook slightly after removing from the oven.
- Using instant pudding mix is key; regular pudding will not yield the same soft texture.
Shelf Life & Storage
To keep your Soft Chocolate Peanut Butter Cup Cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to one week. If you want to keep them longer, you can freeze the baked cookies for up to three months. Just make sure to layer them with parchment paper to prevent sticking!
Common Qs About Soft Chocolate Peanut Butter Cup Cookies
Can I use a different type of nut butter?
Absolutely! Feel free to substitute peanut butter with almond butter or any nut butter of your choice for a different flavor profile.
What if I can’t find mini Reese’s Peanut Butter Cups?
You can chop regular-sized Reese’s Cups into smaller pieces or use another brand of chocolate-covered peanut butter candies.
Can I make these cookies gluten-free?
Yes, you can substitute regular all-purpose flour with a gluten-free flour blend. Just ensure that the other ingredients you use are also gluten-free.
How do I know when the cookies are done baking?
The edges should be set, and the centers will look slightly underbaked. They’ll firm up as they cool. Trust your instincts!
If you’re in the mood for more baking adventures, check out these delicious recipes:
Serve & Enjoy
The moment you take a bite of these Soft Chocolate Peanut Butter Cup Cookies, you’ll understand why they’re a favorite among cookie lovers. Whether you’re sharing them with friends, serving them at a gathering, or enjoying them solo with a glass of milk, they deliver a comforting, indulgent experience every time. These cookies are not just a treat; they’re a celebration of flavor and texture that you’ll want to make over and over again!
Baking these Soft Chocolate Peanut Butter Cup Cookies is more than just a culinary endeavor—it’s an opportunity to create joy, spread happiness, and enjoy the sweet moments in life. So gather your ingredients, follow the steps, and get ready to enjoy every delicious bite!
Soft Chocolate Peanut Butter Cup Cookies
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Measuring cups and spoons
Ingredients
- 113 g unsalted butter softened
- 133 g packed brown sugar
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons cocoa powder
- 1 box instant chocolate pudding mix 3.4-3.9 ounces
- 124 g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon brewed coffee or water
- 25 mini Reese’s Peanut Butter Cups unwrapped
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
- Add the vanilla extract and the large egg to the creamed mixture, beating until well combined.
- In a separate bowl, whisk together the cocoa powder, instant pudding mix, all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Stir in the brewed coffee (or water) until the dough is smooth.
- Gently fold in the unwrapped mini Reese’s Peanut Butter Cups, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, leaving some space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Soft Chocolate Peanut Butter Cup Cookies warm or at room temperature!
Notes
- Make sure your butter is softened, not melted, for the ideal cookie texture.
- If the dough is too sticky, chill it before shaping for easier handling.
- Instant pudding mix is key to keeping the cookies soft and chewy.
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies up to three months, layering with parchment paper to prevent sticking.
