Ingredients
Dough Ingredients
- 225g Unsalted butter, at room temperature
- 170g Dark Brown or Muscovado Sugar
- 100g Granulated / White Sugar
- 50g Raw / Turbinado Sugar
- 1 egg
- 1 tsp vanilla bean paste or vanilla extract
- 300g All-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Mix-ins and Toppings
- 250g chopped peanut butter cups, plus a few extra for on the top
- 100g milk chocolate, coarsely chopped, plus more for finishing
- 100g dark chocolate, coarsely chopped, plus more for finishing
- Flaky Sea Salt such as Maldon for finishing
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer, cream together the butter and all three sugars on high speed for 5 minutes until pale, light and fluffy. Add the egg and vanilla, mixing to combine and scraping down the bowl as needed.
- Prepare Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt. Add this to the wet mixture and mix on low speed just until combined, allowing some flour streaks to remain to be mixed in later.
- Add Chocolate and Peanut Butter Cups: Incorporate the chopped peanut butter cups and both types of chopped chocolate into the dough by mixing gently until just combined. Remove the bowl from the mixer and fold with a spatula to ensure even distribution of the mix-ins.
- Scoop and Prepare Dough Balls: Using a 2 tablespoon cookie scoop, portion out cookie dough balls onto a parchment-lined baking sheet. For extra chocolate on top, flatten a dough ball, press additional chopped peanut butter cups and chocolate onto one side, then roll it back into a ball for even chocolate distribution during baking.
- Chill Dough: Cover the baking sheet with plastic wrap and refrigerate the dough balls for one hour to firm up. This step is also ideal for freezing if desired.
- Preheat Oven and Prepare Baking Sheets: Near the end of chilling, preheat the oven to 350°F (180°C). Line 2-3 baking sheets with parchment paper for baking in batches.
- Arrange Cookies for Baking: Place 6 cookie dough balls on a baking sheet spaced apart to allow for spreading during baking, and keep the remaining dough chilled.
- Bake Cookies: Bake for 13-14 minutes, depending on preference: 13 minutes for softer cookies, 14 minutes for a slight crisp edge. Remove from the oven, and optionally, use a round cookie cutter slightly larger than the cookie to nudge cookies into a perfect round shape. Add extra peanut butter cup chunks on top if desired.
- Finish and Cool: Sprinkle the freshly baked cookies liberally with flaky sea salt. Let them cool completely on the pan, allowing the cookies to deflate slightly as they cool. Repeat baking with remaining cookie dough.
- Store Leftovers: Store leftover cookies in an airtight container to maintain freshness.
Notes
- If freezing dough, scoop balls onto a baking sheet and freeze until solid, then transfer to a freezer bag for up to 3 months.
- Using a variety of sugars gives the cookies a deeper, more complex flavor and texture.
- Chilling the dough is essential to control spreading and develop flavor.
- Experiment with milk and dark chocolate ratios to suit your taste preference.
- Flaky sea salt enhances the sweetness and adds a gourmet touch.
- Prep Time: 15 minutes
- Cook Time: 14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian