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Overhead shot of chocolate cookies

Brown Butter Double Chocolate Peanut Butter Cup Cookies

Brown Butter Double Chocolate Peanut Butter Cup Cookies are the ultimate fudgy, rich, ridiculously delicious cookie to bake for the chocolate peanut butter lover in your life. They'll go crazy for these cookies - they're soft, deeply chocolatey, perfectly sweet, and they have a unique richness and depth of flavor from the brown butter. You won't be able to get enough of them!

Course Dessert
Cuisine American
Keyword best peanut butter chocolate cookie, chocolate peanut butter cookies, double chocolate chip cookies, double chocolate cookie recipe, double chocolate peanut butter cup cookies, peanut butter cup cookies
Prep Time 20 minutes
Cook Time 10 minutes
Inactive Time 30 minutes
Servings 20 cookies


  • 12 tablespoons salted butter
  • 3/4 cup light brown sugar, loosely packed
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups Bob's Red Mill Organic All Purpose Flour
  • 3/4 cup unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips, plus extra for topping
  • 1 cup quartered mini peanut butter cups (about 17 mini cups), plus extra for topping


  1. Begin by browning your butter. Melt the butter in a medium sacepan or skillet over medium heat. Once it has melted, start whisking constantly for 3-4 minutes. Watch carefully, as it can burn easily. The butter will begin to bubble, get a little foamy, and develop a golden brown color with a nutty aroma. Once the little brown bits start to appear, keep cooking for about a minute, until the butter is golden brown, but not too dark. Remove from heat immediately and transfer to a heat-safe bowl. Let cool for several minutes, then transfer to the freezer to chill for 30 minutes, until the butter solidifies.

  2. Preheat oven to 350℉. Make the cookie dough. Add the chilled butter to the bowl of a stand mixer fitted with the paddle attachment - be sure to scrape all of those beautiful brown bits into the mixer, you don't want to miss any! Beat for 1 minute on medium-high speed. Add the brown sugar and granulated sugar and cream together with the butter for another couple minutes, until combined, scraping down the bowl as necessary. Add the eggs and vanilla and beat on medium speed for another 1-2 minutes, or until light and fluffy.

  3. In a separate medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing on low to medium speed, until incorporated. Do not overmix. Add the chocolate chips and mix for a couple seconds. Add the chopped peanut butter cups and mix for a couple seconds, not even, until just mixed. You can use a rubber spatula to fold the dough together the remainder of the way, if needed.

  4. Scoop your cookie dough in 1 1/2 tablespoon sized scoops, rolling with your hands to create dough balls. Place 2 inches apart on a parchment or silpat lined baking sheet. Stud the tops of the dough balls with extra chocolate chips and peanut butter cup pieces, if desired. Bake for 10 minutes or until just set - be careful not to over-bake. They will set up as they cool. Repeat with reamaining dough and enjoy! Cookies will stay fresh at room temperature in a sealed container for one week.

Recipe Notes

*Cookie dough can be made ahead of time and refrigerated for 2 days. Let the dough come down to room temperature before scooping and baking.
*Cookie dough balls can be made ahead of time, frozen on a sheet tray, and then added to freezer safe zip-top bags and kept in the freezer for cookies anytime! Just add a few minutes on to the baking time, no need to thaw.