Dark Chocolate Peanut Butter Cup Cookies

I made these morsels of decliciousness over the weekend. Now that the wedding is over I can resort back to baking and eating and drinking delicious wine :-).

I came across this recipe on a new favorite cooking blog; loveandoliveoil. I made them for our wine tasting weekend, and they were a hit!

Dark Chocolate Peanut Butter Cup Cookies

Makes about 3 Dozen cookies. Adapted from The Magnolia Bakery Cookbook and LoveandOliveoil. 

Ingredients:

2 1/4 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 1/3 cups (2 2/3 sticks) unsalted butter, softened

1 cup sugar

2/3 cup firmly packed light brown sugar

2 large eggs, at room temperature

3 tablespoons milk

2 teaspoons vanilla extract

1 cup coarsely chopped dark chocolate peanut butter cups (about 12-15 bite size cups)

1 cup bittersweet chocolate morsels

directions:

Preheat oven to 350 degrees F.

In a large bowl, combine the flour, cocoa powder, baking soda, and salt. Set aside.

In the bowl of a stand mixer or another large bowl, cream the butter and the sugars until smooth and fluffy, about 3 minutes. Add the eggs and mix well. Add the milk and vanilla. Add the flour mixture a little bit at a time and beat thoroughly. Stir in the peanut butter cups and chocolate chips.

Drop by rounded spoonfuls onto ungreased cookie sheets, leaving several inches in between to allow for spreading. Bake for 10-12 minutes. Cool on sheets for 1 minute, then remove to racks and allow to cool completely.

Cheers!