Peanut Butter Cup Stuffed Cookies Recipe
Get ready to fall head-over-heels for these Peanut Butter Cup Stuffed Cookies—a truly decadent twist on the classic peanut butter cookie! Imagine biting into a soft, chewy cookie only to discover a gooey, melty peanut butter cup hidden at its heart. These rich treats blend two iconic favorites into every irresistible bite. Whether you’re baking for a special occasion or just looking to satisfy your sweet tooth, this creative mashup is a must-bake for peanut butter and chocolate fans everywhere.
Ingredients You’ll Need
These Peanut Butter Cup Stuffed Cookies come together with a handful of everyday ingredients, each playing a vital role. The magic lies in how these basics create layers of flavor and texture—crispy edges, soft centers, and that chocolate-peanut butter surprise in the middle.
- Unsalted butter (1/2 cup, softened): Lends moisture and a rich, tender bite to your cookies—room temperature is the key for perfect creaming.
- Granulated sugar (1/2 cup): Brings sweetness and helps create those beautifully crisp edges.
- Brown sugar, packed (1/2 cup): Adds depth of flavor and ensures the cookies stay soft and chewy.
- Creamy peanut butter (1/2 cup): The star flavor! Smooth and creamy works best for an even dough and signature peanut butter taste.
- Large egg (1): Holds everything together and keeps each cookie moist.
- Vanilla extract (1 teaspoon): Rounds out the sweetness and enhances all those homey cookie flavors.
- All-purpose flour (1 1/4 cups): Gives the dough the structure it needs to hold that hidden candy center.
- Baking soda (1/2 teaspoon): Helps your cookies puff up with the perfect lift and slight chewiness.
- Salt (1/4 teaspoon): Just enough to balance all the rich, sweet flavors.
- Mini peanut butter cups (12, unwrapped): The delicious surprise that makes these cookies utterly unforgettable.
- Optional: Flaky sea salt for topping: Gives the finished cookies a beautiful sparkle and highlights the peanut butter and chocolate perfectly.
How to Make Peanut Butter Cup Stuffed Cookies
Step 1: Prep Your Oven and Pan
Let’s set up for baking success! Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This ensures your cookies bake evenly and release with zero fuss—no sticking, no crumbling, just perfect cookies every time.
Step 2: Cream the Butters and Sugars
In a sizeable mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a hand mixer (or some energetic whisking!) to cream them together until the mixture looks light, fluffy, and oh-so-inviting. This step creates that signature cookie texture—don’t rush it.
Step 3: Add Peanut Butter, Egg, and Vanilla
Next, mix in the creamy peanut butter, then follow with the egg and vanilla extract. Blend until everything is gorgeously smooth, with no streaks of egg or lumps of peanut butter in sight—this is where the flavor base really comes alive!
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients into your peanut butter mixture, using your mixer on low or stirring gently by hand. You want a soft dough that easily comes together—don’t overmix here.
Step 5: Shape & Stuff the Cookies
Scoop out about 1 1/2 tablespoons of dough for each cookie. Flatten each piece gently in your hand, then place a mini peanut butter cup in the center. Carefully wrap the dough around the candy, pinching the edges so the chocolate is hidden, and roll gently into a ball. Place each one on your parchment-lined sheet about 2 inches apart—they’ll need room to spread!
Step 6: Bake to Perfection
Pop your filled dough balls into the oven and bake for 10–12 minutes. You’re looking for lightly golden edges and just-set centers. If you love gooey cookies, pull them at the 10-minute mark. Let them cool on the baking sheet for 5 minutes before transferring gently to a wire rack.
Step 7: Garnish and Enjoy!
Now for the finishing flourish: while the cookies are warm, sprinkle with flaky sea salt if you like that sweet-meets-salty magic. Serve your Peanut Butter Cup Stuffed Cookies warm for melty centers or at room temperature for the classic, soft-baked experience.
How to Serve Peanut Butter Cup Stuffed Cookies
Garnishes
Don’t skip the sea salt if you’re a fan of that extra pop! A sprinkle of flaky salt right after baking amps up the chocolate and peanut butter flavors. For a festive touch, try drizzling melted chocolate or adding colorful sprinkles for birthdays or holidays.
Side Dishes
A cold glass of milk is the timeless companion to Peanut Butter Cup Stuffed Cookies—there’s something so classic about that combo. If you’re feeling adventurous, serve them with a scoop of vanilla ice cream or a dollop of whipped cream to make dessert extra-special.
Creative Ways to Present
Package a few cookies in cellophane bags with ribbon for an irresistible homemade gift. Arrange them on a decorative plate for a bake sale or party tray. For a fun twist, press extra mini peanut butter cups into the top of each cookie before baking for a double-chocolate surprise.
Make Ahead and Storage
Storing Leftovers
Keep any extra Peanut Butter Cup Stuffed Cookies in an airtight container at room temperature. They’ll stay chewy and delicious for up to 4 days—if they last that long! For best texture, be sure they’re completely cooled before storing.
Freezing
These cookies freeze beautifully. Once baked and cooled, arrange them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 2 months. You can also freeze the unbaked, candy-stuffed dough balls and bake fresh as needed.
Reheating
To enjoy that just-baked warmth, pop a cookie (or several) in the microwave for about 10–15 seconds. If you’re reheating from frozen, let the cookies thaw at room temperature, then warm gently before serving—that gooey center will come right back to life.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! If you love a bit of texture, crunchy peanut butter gives added nuttiness and crunch, though your cookies may look a bit more rustic. Either way, the flavor will still be outstanding.
Do I have to chill the dough?
No chilling necessary for these Peanut Butter Cup Stuffed Cookies! The dough is quick, simple, and ready to handle right away—perfect for when you want cookies, stat.
Can I use different candies for stuffing?
Yes, get creative! Mini peanut butter cups are the classic star, but you can also stuff cookies with caramel-filled chocolates, dark chocolate cups, or even mini marshmallows for a playful twist.
How do I keep the cookies from spreading too much?
Be sure to use softened—not melted—butter, and measure your flour carefully. Lining your baking sheet with parchment and giving plenty of space between cookies also helps them hold their shape perfectly.
Why should I add salt on top?
The flaky sea salt adds a delicious contrast to the sweetness, elevating both the chocolate and peanut butter flavors. It’s optional, but highly recommended if you crave that sweet-and-salty balance.
Final Thoughts
If you’re on the hunt for the ultimate treat to wow your friends, family, or just your own sweet tooth, you can’t beat these Peanut Butter Cup Stuffed Cookies. They’re easy, impressive, and absolutely packed with flavor. Whip up a batch and watch them disappear—these cookies are bound to become a new favorite in your kitchen!
Print
Peanut Butter Cup Stuffed Cookies Recipe
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
These Peanut Butter Cup Stuffed Cookies are a delightful treat that combines the classic flavors of peanut butter and chocolate in a soft and chewy cookie. With a surprise mini peanut butter cup hidden inside each cookie, these treats are sure to please any sweet tooth.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling:
- 12 mini peanut butter cups, unwrapped
- Optional: flaky sea salt for topping
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the peanut butter, egg, and vanilla extract, mixing until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Stuff the Dough: Scoop about 1 1/2 tablespoons of dough, flatten it slightly in your hand, and place a mini peanut butter cup in the center. Wrap the dough around the candy and roll into a ball.
- Bake: Place the stuffed dough balls on the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set.
- Cool and Serve: Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired and serve warm or at room temperature.
Notes
- For extra gooey centers, slightly underbake and enjoy warm.
- You can use dark chocolate peanut butter cups or other mini candies as variations.
- These cookies freeze well—just thaw and reheat slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 17g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
