Chocolate Peanut Butter Cup Cookies

We love peanut butter cups!

• 1 1/2 cups all-purpose flour
  
• 1/2 cup unsweetened baking cocoa
  
• 1/2 teaspoon baking soda
  
• 1/4 teaspoon salt
  
• 1/2 cup granulated sugar
  
• 1/2 cup brown sugar
  
• 1/2 cup unsalted butter, softened
  
• 1/4 cup smooth peanut butter
  
• 1 teaspoon vanilla extract
  
• 1 large egg
  
• 2 tablespoons water
  
• 8 ounces Reese's Peanut Butter Cups, Unwrapped Minis

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper or silicone baking mats.

2. In a medium bowl, combine flour, cocoa, baking soda, and salt; whisk until fully incorporated.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat together the sugars, butter, and peanut butter until light and fluffy.

4. Add in the vanilla, egg, and water. Gradually add in the dry ingredients, mixing well until ingredients are well combined. Stir in the mini peanut butter cups.

5. Scoop rounded tablespoonfuls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Flatten each cookie to about 1/2″ thick.

6. Bake cookies in preheated oven for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Cookies keep well in an airtight container for up to 3 days.

Source: adapted from King Arthur, Bluebonnets & Brownies

Servings/Yield: 3 dozen