Peanut Butter Cup Chocolate Chip Cookies

Ingredients

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup semisweet chocolate chips
• 1 1/2 cups chopped trader joe’s dark mini chocolate peanut butter cups

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter (softened) with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until creamy, about 2 minutes.
4. Add 2 large eggs one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract.
5. Gradually stir the dry ingredients into the wet mixture until just combined; do not overmix.
6. Fold in 1 cup semisweet chocolate chips and 1 1/2 cups chopped Trader Joe’s dark mini chocolate peanut butter cups (about one 12-oz bag, roughly chopped).
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden but centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Enjoy warm or store in an airtight container for up to 5 days.

Notes

For extra peanut butter flavor, add 1/4 cup peanut butter to the dough. Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for up to 3 months.