Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and hot
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp (13g) pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 1/2 cups frozen mini peanut butter cups
  • 1/2 cup chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large heat proof bowl, whisk the 1/2 cup of hot melted butter with 3/4 cup granulated sugar and 1/2 cup light brown sugar. Note: The heat from the butter helps the sugar start to dissolve immediately.
  3. Sift in the 1/2 cup of Dutch process cocoa powder and whisk vigorously until the mixture looks glossy and smells like rich chocolate.
  4. Add the room temperature eggs one at a time. Using an electric mixer, beat on medium high speed for 3-5 minutes until the batter is pale, thick, and looks significantly increased in volume.
  5. Stir in the 1 tbsp of pure vanilla extract until just combined.
  6. Gently fold in the 1 cup of flour, 1/2 tsp baking powder, and 1/2 tsp sea salt using a silicone spatula until just a few streaks of white remain.
  7. Fold in the 1 1/2 cups of frozen mini peanut butter cups and 1/2 cup chocolate chips until they are evenly distributed through the thick batter.
  8. Using a 2 tablespoon cookie scoop, portion the dough onto the prepared sheets, leaving about 2 inches of space between each one.
  9. Bake at 350°F for 12 minutes until the edges are set and the tops have a beautiful crackled appearance.
  10. Remove from the oven and let them rest on the pan for at least 10 minutes until they are firm enough to move without breaking.