Description
Homemade brown butter double chocolate peanut butter cup cookies blend rich chocolate, nutty brown butter, and creamy peanut butter cups into an irresistible treat. Cookie enthusiasts will savor each complex, indulgent bite of this classic dessert.
Ingredients
Scale
- 12 tbsps (170 g) salted butter
- ¾ cup (150 g) light brown sugar, loosely packed
- ½ cup (100 g) granulated sugar
- 1 ½ cups (180 g) all-purpose flour
- ¾ cup unsweetened natural cocoa powder
- 2 large eggs, at room temperature
- ½ cup dark chocolate chips, plus extra for topping
- 1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping
- 2 tsps vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Brown Butter Preparation: Melt butter in a medium saucepan over medium heat (177°C), whisking continuously for 3-4 minutes until it transforms into a nutty, amber-hued liquid with delicate brown specks. Transfer immediately to a heat-safe bowl and chill in the freezer for 30 minutes until solidified.
- Oven Preparation: Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper or silicone mat.
- Wet Ingredient Mixing: Cream chilled brown butter with brown and granulated sugars in a stand mixer until smooth and fluffy. Add eggs and vanilla extract, beating on medium speed until light and airy.
- Dry Ingredient Integration: Whisk flour, cocoa powder, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture on low speed, avoiding overmixing.
- Dough Enhancement: Gently incorporate chocolate chips and chopped peanut butter cups, ensuring even distribution throughout the dough.
- Cookie Shaping: Scoop tablespoon-sized portions of dough, rolling into uniform balls and spacing 2 inches apart on the prepared baking sheet. Optionally, decorate with additional chocolate chips and peanut butter cup pieces.
- Baking Process: Bake for 10 minutes, monitoring carefully to prevent overbaking. Cookies will continue setting during cooling.
- Cooling and Storage: Rest cookies on the baking sheet briefly before transferring to a wire rack. Store in an airtight container at room temperature for up to one week.
Notes
- Brown the Butter Carefully: Continuous whisking prevents burning and develops a rich, nutty flavor that elevates the entire cookie’s taste profile.
- Chill Thoroughly: Freezing the brown butter ensures proper cookie texture and prevents spread-out, flat cookies during baking.
- Avoid Overmixing Dough: Gently fold ingredients to maintain a tender, soft cookie texture and prevent tough, dense results.
- Temperature Control Matters: Let cookies cool on the baking sheet briefly to set structure before transferring, ensuring perfect consistency and preventing crumbling.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg