Recipe courtesy of Brooklyn Decker
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
3 dozen
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
3 dozen
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
3 dozen
Level:
Easy

Ingredients

  • 2 1/3 cups all-purpose flour
  • 1/2 cup unsweetened natural cocoa
  • 1 teaspoon baking soda
  • Pinch fine salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 3/4 cup smooth peanut butter
  • 1 1/4 teaspoon vanilla extract
  • 2 eggs
  • 1 1/4 cup bittersweet chocolate chips
  • 3/4 cup peanut butter chips
  • 20 miniature peanut butter cups, halved

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.

Combine the flour, cocoa, baking soda and salt in a medium bowl. Set aside. 

Cream the butter and sugars together in a large bowl with an electric mixer until fluffy. Add the peanut butter, vanilla and eggs and mix on low. Stir in the flour-cocoa mixture until just mixed. Fold in the chocolate chips, peanut butter chips and peanut butter cups and stir with a wooden spoon. 

Drop a heaping tablespoonful of dough onto baking sheets, leaving 2 inches between each cookie to allow them to spread. Bake until set, but still a touch soft inside, 8 to 10 minutes. Cool for 2 minutes on baking sheet, then transfer cookies to wire rack to cool completely.

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