Black & White Peanut Butter Cup Cookies
These drop cookies are so good, you’ll want to make a double batch!
This recipe features a dark chocolate cookie base speckled with chopped white chocolate Reese's peanut butter cups. I like to use Droste cocao powder to make a rich and deeply chocolate-flavored cookie dough. The dough itself has significantly less sugar than a typical cookie dough because the peanut butter cups coated in white chocolate are so sweet, making each bite balanced and indulgent.
Equipment: cutting board, chef’s knife, dry and wet measuring cups, measuring spoons; mixing bowls; hand or standing mixer, rubber spatula; spoons; parchment paper or silicone baking sheets; sheet pans; offset spatula; ring mold (optional); cooling rack
Ingredients: 2 cups flour ¾ cup cocoa powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup (2 sticks) butter, room temperature 1/3 cup light brown sugar 1/3 cup white sugar 1 teaspoon vanilla extract 2 eggs 1, 7.6 oz bag Reese's mini white chocolate peanut butter cups, (cups halved)
1. Preheat oven to 350°F. Line two cookie sheets with silicone liners or parchment paper. Set aside.
2. In a small bowl, combine the flour, cocoa, baking soda, and kosher salt. Set aside.
3. In a large bowl, beat the butter, both sugars, and vanilla extract until smooth, creamy, and fluffy. Add the eggs, one at a time, and beat until fully incorporated. Add the flour and cocoa mixture, and beat until smooth and incorporated. Add the Reese's peanut butter cups and mix until evenly dispersed.
4. Drop the cookie dough by the tablespoon onto the lined cookie sheet at least one inch apart. Bake for 8-10 minutes. Allow the cookies to rest on the cookie for 5-10 minutes before removing them to a rack to cool.
"ILOC tip: if you are unhappy with how your cookies look when you remove them from the oven, take a ring mold and immediately jiggle it around each cookie to help form perfect circles (see video below). It's all about technique, not torture! But you must work quickly while the cookies are soft enough to be manipulated. Once they cool, the shape is pretty much set."
Store the cookies in an airtight container once completely cooled.