Get ready to fall head over heels for Peanut Butter Cup Stuffed Cookies, a treat that’s truly every cookie lover’s dream come true! Imagine the rich, buttery chew of a classic peanut butter cookie, now surprise-filled with a mini peanut butter cup at its heart—each bite delivers creamy peanut butter, melty chocolate, and soft, golden cookie in perfect harmony. Whether you need a show-stopping party dessert, a bake sale hit, or simply a cozy pick-me-up for a chilly afternoon, these cookies never disappoint. The best part? They’re easy to whip up with kitchen staples and come together in under half an hour. If you adore the magical marriage of chocolate and peanut butter, these cookies guarantee smiles and happy taste buds every single time.
Ingredients You’ll Need
The beauty of Peanut Butter Cup Stuffed Cookies is in the simplicity of the ingredients—each one is chosen to bring out that signature balance of flavor, texture, and color. From creamy peanut butter to a little brown sugar for chewiness, every component plays a star role. Here’s what you’ll need:
- Unsalted butter (1/2 cup, softened): Gives the cookies tenderness and a subtle richness.
- Granulated sugar (1/2 cup): Sweetens and helps the cookies bake up with beautiful golden edges.
- Brown sugar, packed (1/2 cup): Adds a caramel note and ensures a soft, chewy center.
- Creamy peanut butter (1/2 cup): The star flavor—choose a smooth, high-quality variety for best results.
- Large egg (1): Binds the dough and adds richness.
- Vanilla extract (1 teaspoon): Rounds out the flavor profile with a warm, inviting aroma.
- All-purpose flour (1 1/4 cups): The base that gives structure and just the right crumb.
- Baking soda (1/2 teaspoon): Helps the cookies rise and stay soft.
- Salt (1/4 teaspoon): Enhances flavors and keeps sweetness in check.
- Mini peanut butter cups (12, unwrapped): Surprise centers of chocolatey-peanut butter bliss.
- Optional: extra sugar for rolling: For an irresistible sparkling finish and a delicate crunch.
How to Make Peanut Butter Cup Stuffed Cookies
Step 1: Prepare Your Baking Sheet
Start by preheating your oven to 350°F (177°C), and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and lift off cleanly, without sticking or over-browning. Prepping your pan also makes for an easier cleanup!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar for about 2-3 minutes. You’ll know it’s ready when the mixture looks light, fluffy, and a shade paler. This step is key to giving your Peanut Butter Cup Stuffed Cookies their classic soft texture.
Step 3: Mix in Wet Ingredients
Add the creamy peanut butter, egg, and vanilla extract to the butter-sugar mixture. Beat until the mixture is smooth and completely blended, making sure to scrape down the sides. The dough should smell deliciously nutty and look glossy at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until fully incorporated. Take care not to over-mix; a tender crumb is what we’re after.
Step 5: Shape the Cookies
Scoop out about 1½ tablespoons of dough per cookie. Flatten each scoop gently in your palm, place a mini peanut butter cup in the center, and fold the dough around it to seal completely. Roll into smooth balls—if you like, roll the balls in extra sugar for that sweet sparkly bite.
Step 6: Bake and Cool
Place the dough balls at least 2 inches apart on your prepared tray. Bake for 10-12 minutes, just until the edges turn lightly golden and the tops are set. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack to finish cooling—they’ll firm up beautifully while staying soft inside.
How to Serve Peanut Butter Cup Stuffed Cookies
Garnishes
Dust your warm cookies with a drizzle of melted chocolate or a sprinkle of flaky sea salt for a gourmet finish. You can also add a swirl of warm peanut butter or press a few mini chocolate chips onto the tops just before they finish baking for a playful touch. These little extras take Peanut Butter Cup Stuffed Cookies from yummy to unforgettable!
Side Dishes
Nothing beats a tall, cold glass of milk paired with these cookies—classic, comforting, and always perfect. For a bolder twist, serve them alongside espresso or a scoop of vanilla ice cream. Fruit salads, especially with berries or bananas, cut the richness and keep things fresh and balanced.
Creative Ways to Present
Stack Peanut Butter Cup Stuffed Cookies high on a tiered cake stand for an eye-catching dessert table centerpiece. Package them in gift boxes tied with ribbon for a thoughtful homemade present. Or, create a cookie sandwich: layer your cookies with peanut butter or whipped cream for a decadent treat your guests will rave about.
Make Ahead and Storage
Storing Leftovers
To keep your Peanut Butter Cup Stuffed Cookies at their best, store them in an airtight container at room temperature. They’ll stay fresh for up to 5 days—if they last that long! Tucking a slice of bread into the container helps keep the cookies extra soft.
Freezing
These cookies freeze like a dream, either baked or unbaked. To freeze baked cookies, let them cool completely, then layer between parchment paper in a freezer bag for up to 2 months. If freezing the dough, shape and fill as directed, then freeze the dough balls—bake straight from the freezer, adding 1-2 minutes to the baking time.
Reheating
If you love that just-baked, gooey center, pop a cookie in the microwave for about 10 seconds, or warm a batch in a 300°F oven for a few minutes. The peanut butter cup inside gets luxuriously melty, and the outside turns soft and aromatic again.
FAQs
Can I use chunky peanut butter instead of creamy?
Yes! Chunky peanut butter will add delightful bits of peanut throughout your cookies, giving a bonus crunch. Just expect a slightly different texture, but the flavor remains every bit as amazing.
What’s the best way to ensure the peanut butter cup doesn’t melt too much?
Try freezing the peanut butter cups for 10 minutes before wrapping them in dough. This little trick helps them stay whole in the center, so you’ll enjoy both gooey and defined chocolate-peanut butter layers.
Can I double the recipe for a crowd?
Absolutely! This recipe scales beautifully. Just be sure to work in batches if your oven or baking sheets are on the smaller side, so each Peanut Butter Cup Stuffed Cookie bakes perfectly.
What other candies can I use for stuffing?
Feel free to experiment! Try mini caramel-filled chocolates or even a piece of your favorite chocolate bar. While the signature flavor comes from peanut butter cups, you can have fun with different fillings for new surprises.
How do I know when the cookies are done baking?
Look for light golden edges and tops that appear set but not dry. The cookies may seem slightly soft coming out of the oven—once cooled, they’ll firm up while staying irresistibly tender inside.
Final Thoughts
If you’re ready for a seriously decadent cookie experience, don’t wait another minute—grab those ingredients and treat yourself to Peanut Butter Cup Stuffed Cookies! They’re easy, crowd-pleasing, and absolutely unforgettable. Once you share them with friends and family, be prepared for lots of requests for the recipe. Happy baking!
Print
Peanut Butter Cup Stuffed Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Peanut Butter Cup Stuffed Cookies, where a soft and chewy peanut butter cookie envelops a hidden surprise of a mini peanut butter cup. Perfect for peanut butter lovers!
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 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
Additional:
- 12 mini peanut butter cups, unwrapped
- Optional: extra sugar for rolling
Instructions
- Preheat the oven and prepare baking sheet: Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add peanut butter, egg, and vanilla extract, mix until smooth.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients, mix well.
- Assemble cookies: Scoop 1 1/2 tablespoons of dough, flatten in palm, place a peanut butter cup in the center, fold dough around it, roll into a ball, optionally roll in sugar.
- Bake: Place on baking sheet, bake for 10–12 minutes until edges are golden. Cool on sheet before transferring to wire rack.
Notes
- For a gooier center, freeze peanut butter cups for 10 minutes before baking.
- Store cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
