Chewy, crinkled, and deep chocolate cookies are filled with melty pools of chopped peanut butter cups. No chill time required!
Preheat your oven to 360 F/ 180 C. Line two baking sheets with parchment paper.
Use a stand mixer with the paddle attachment to cream butter with sugars for 5 minutes. Then add the eggs one at a time, beating a minute after each addition. Add vanilla extract and beat an additional minute.
Meanwhile, roughly chop up the peanut butter cups and set them aside. Reserve 1/4 cup for pressing into the tops of each cookie.
Sift flour with cocoa powder, baking soda, corn starch, and salt. Turn the mixer to the lowest level. Gradually add the dry ingredients. It will take a minute to fully incorporate.
Then finish with the peanut butter cups.
Make 2 tablespoon balls with a scoop or hand rolled. Place 6 per cookie sheet and give them space to spread. Then press some peanut butter pieces onto each chocolate cookie dough ball.
Bake peanut butter cup brownie cookies for 9 minutes. Then cool for a minute on the sheet before removing to cooking racks.