These Peanut Butter Cup Stuffed Cookies are a dreamy blend of gooey, chocolatey, and nutty perfection in every bite. Each soft, chewy cookie hides a rich, melty peanut butter cup center, creating a delightful surprise that’s impossible to resist. With just over an hour of prep, including a quick chill, and 13 minutes of baking, you’ll have 20 indulgent treats ready to wow your taste buds. The contrast of the crisp edges and the tender, fudgy middle is pure cookie bliss, making these a must-try for any dessert lover.
Perfect for sharing or savoring solo, these cookies bring together the classic flavors of peanut butter and chocolate in a way that feels both nostalgic and exciting. The aroma of freshly baked cookies filling your kitchen is just the beginning—each bite delivers a symphony of textures and flavors that’s utterly satisfying. Whether you’re baking for a crowd or treating yourself, these cookies are guaranteed to become a new favorite. In just two hours, you can create a batch of these irresistible delights that will have everyone reaching for seconds.
Ingredients for Peanut Butter Cup Stuffed Cookies
- Cookies:
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature*
- 3/4 cup (185g) creamy peanut butter*
- 1 teaspoon pure vanilla extract
- 20 Miniature Peanut Butter Cups, unwrapped
- Drizzle:
- 1 cup (180g) semi-sweet chocolate chips
- 2 teaspoons creamy peanut butter
Step-by-Step Instructions
- Make the cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, using a handheld mixer or stand mixer with a paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until combined.
- On low speed, beat in the peanut butter, egg, and vanilla extract. Turn the mixer to high and beat until the mixture is light in color and smooth.
- Gradually add the dry ingredients to the wet ingredients on low speed, mixing until a dough forms.
- Chill the dough: Cover the dough tightly and refrigerate for at least 1-2 hours (up to 3 days). Chilling is mandatory for the best results.
- Preheat the oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Assemble the cookies: Take 1 Tablespoon of dough and roll it into a ball. Repeat with another Tablespoon of dough. Press a peanut butter cup into one ball, then top it with the second ball, sealing the edges to fully encase the peanut butter cup. Roll the combined dough ball in your hands to smooth it out. Repeat with the remaining dough and peanut butter cups.
- Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-13 minutes, or until the edges are lightly browned. If the cookies are too tall, gently press them down with a spatula to flatten slightly. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make the drizzle: In a microwave-safe bowl, melt the chocolate chips and peanut butter together in 20-second intervals, stirring frequently until smooth. If needed, add 1 teaspoon of shortening for a smoother consistency. Drizzle the mixture over the cooled cookies.
- Store: Keep the cookies in an airtight container at room temperature for up to 7 days.
Storage and Reheating Tips
These cookies stay fresh for up to 7 days when stored in an airtight container at room temperature. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. To enjoy them warm, microwave a cookie for 10-15 seconds or pop it in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Switch up the flavors by using dark chocolate peanut butter cups or swapping the peanut butter in the dough for almond butter. For a nut-free version, use sunflower seed butter and stuff the cookies with chocolate caramels. You can also add a sprinkle of sea salt on top of the drizzle for a sweet-and-salty twist.
Time-Saving Hacks
If you’re short on time, skip the chilling step by freezing the dough balls for 20 minutes instead. Use pre-portioned cookie dough scoops to speed up the shaping process. For the drizzle, melt the chocolate and peanut butter in a small saucepan on the stovetop to avoid frequent microwave stirring.
Equipment Guidance
A stand mixer with a paddle attachment makes creaming the butter and sugars a breeze, but a handheld mixer works just as well. Use a silicone baking mat or parchment paper to prevent sticking and make cleanup easier. A small cookie scoop ensures evenly sized dough balls for perfectly stuffed cookies.
Common Questions Answered
Can I use natural peanut butter? Yes, but make sure it’s well-stirred and not too oily. Why is chilling the dough mandatory? It prevents the cookies from spreading too much and helps the peanut butter cups stay centered. Can I use regular-sized peanut butter cups? Yes, but you’ll need to adjust the dough portions to accommodate the larger size.
Peanut Butter Cup Stuffed Cookies
Ingredients
Cookies
- 1 and 1/4 cups all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature 8 Tbsp; 113g
- 1/2 cup packed light or dark brown sugar 100g
- 1/4 cup granulated sugar 50g
- 1 large egg, at room temperature
- 3/4 cup creamy peanut butter 185g
- 1 teaspoon pure vanilla extract
- 20 Miniature Peanut Butter Cups, unwrapped
Drizzle
- 1 cup semi-sweet chocolate chips 180g
- 2 teaspoons creamy peanut butter
Instructions
- Make the cookies: Whisk the flour, baking soda, and salt into a bowl until combined. Set aside.
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
- Cover tightly and chill the cookie dough for at least 1-2 hours and up to 3 days. Chilling is mandatory.
- Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a “cradle” as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it’s smooth. Repeat with the rest of the dough and peanut butter cups.
- Bake the cookies for 12-13 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
- Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn’t smooth. Drizzle over cooled cookies.
- Cookies stay fresh stored covered at room temperature for up to 7 days.