If you have a weakness for cookies that are soft, chewy, and packed with a gooey surprise inside, you absolutely must try this Peanut Butter Cup Stuffed Cookies Recipe. These beauties combine the timeless charm of a peanut butter cookie with the decadent richness of mini peanut butter cups snugly tucked inside. The result is a warm, melty chocolate center that lovingly contrasts with the buttery, tender cookie shell. Every bite feels like a little gift of peanut butter and chocolate bliss that will have you coming back for more. Trust me, once you make this recipe, it quickly becomes a favorite to share with friends, family, and anyone who appreciates the cozy magic of classic American desserts.
Ingredients You’ll Need
None of these ingredients are fancy or hard to find, but together they create the perfect balance of creamy, sweet, and slightly salty flavors. Each one plays a crucial role in building the soft texture and that irresistible peanut butter taste we all crave.
- 1 cup unsalted butter, softened: Adds richness and creates the ideal tender crumb in the cookie dough.
- 1 cup brown sugar, packed: Brings moisture and a deep caramel flavor that complements the peanut butter perfectly.
- ½ cup granulated sugar: Enhances sweetness and helps the cookies develop a slight crisp around the edges.
- 2 large eggs: Bind everything together and contribute to the cookie’s soft, chewy texture.
- 1½ teaspoons vanilla extract: Adds fragrant warmth that elevates the peanut butter’s natural nuttiness.
- 2½ cups all-purpose flour: The structure of the cookie, giving it that classic soft yet sturdy bite.
- 1 teaspoon baking soda: Helps the cookies rise just enough to stay fluffy.
- ½ teaspoon salt: Balances the sweetness and enhances all the other flavors.
- 1 cup creamy peanut butter: The star ingredient, infusing every bite with smooth, nutty goodness.
- 24 mini peanut butter cups (unwrapped): The decadent surprise inside each cookie, melting into luscious pockets of chocolate and peanut butter.
- Optional: extra chocolate chips or flaky salt for topping: Adds texture and an extra punch of flavor on top if you want to get fancy.
How to Make Peanut Butter Cup Stuffed Cookies Recipe
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a baking sheet with parchment paper to ensure your cookies bake evenly without sticking, making for easy clean-up afterward. A properly prepared baking surface is the foundation of perfectly baked cookies.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light, fluffy, and wonderfully aromatic. This step is essential because it incorporates air into the dough, giving your cookies that soft texture.
Step 3: Add Eggs, Vanilla, and Peanut Butter
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract and the creamy peanut butter until the mixture is smooth and luscious. This blend delivers the rich, nutty flavor base that makes these cookies truly special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until everything is combined. Be careful not to overmix here — you want the dough tender, not tough.
Step 5: Stuff the Cookies
Scoop out about 2 tablespoons of dough and flatten it slightly with your hand. Nestle one mini peanut butter cup in the center, then fold the dough around it, rolling into a smooth ball to seal the candy inside completely. This is where the magic happens—each cookie becomes a delightful surprise.
Step 6: Bake to Golden Perfection
Place the cookie balls on your parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 10–12 minutes, just until the edges turn a beautiful light golden brown. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling. This helps them set while staying irresistibly soft inside.
How to Serve Peanut Butter Cup Stuffed Cookies Recipe
Garnishes
For an extra touch of flair, sprinkle a pinch of flaky sea salt or press a few chocolate chips on top right before baking. These little additions create a stunning balance of salty and sweet that enhances every bite and makes your cookies look irresistible.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steamy cup of coffee or tea. The creamy drinks contrast beautifully with the rich peanut butter and chocolate in the cookies, turning a simple snack into a comforting ritual.
Creative Ways to Present
Want to impress guests? Serve these cookies warm, stacked on a rustic wooden board with a bowl of extra mini peanut butter cups on the side. Or layer them in a mason jar with alternating layers of crushed peanuts and cookie crumbs for a playful peanut butter-themed gift.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. Keeping them sealed helps maintain their softness while ensuring the peanut butter cup inside stays melty and delicious.
Freezing
If you want to prepare ahead, you can freeze the cookie dough balls before baking. Simply place them on a parchment-lined tray, freeze until solid, and then transfer to a freezer-safe bag. Bake straight from frozen, adding 1–2 extra minutes to the baking time for best results.
Reheating
To enjoy the warm gooey center again, pop the cookies in a microwave for about 10 to 15 seconds or warm them in a 300°F oven for 5 minutes. This quick reheat brings back that fresh-baked feeling and makes the peanut butter cup melty once more.
FAQs
Can I substitute the creamy peanut butter with crunchy?
Absolutely! Using crunchy peanut butter adds a delightful texture contrast inside these cookies. Just be aware it may slightly change the dough consistency, so you might need to chill it a bit longer before stuffing.
What if I don’t have mini peanut butter cups?
You can substitute with chopped full-sized peanut butter cups or even peanut butter chips, though the surprise center won’t be quite as melty or decadent. The cookies will still be yummy!
Are these cookies gluten-free?
Not in their original form, since they use all-purpose flour. However, you could experiment with a gluten-free baking mix, adjusting to the texture you prefer. Just be mindful the flavor and consistency might vary slightly.
How can I make the cookies thicker and chewier?
Try chilling the dough for 30 minutes or longer before baking. This helps prevent too much spreading and results in thicker, chewier cookies with a soft center enclosing the peanut butter cup.
Can I add extra chocolate chips to the dough?
Definitely! Adding chocolate chips will increase the chocolatey goodness and texture variety inside the cookies. Mix in about half a cup with the dry ingredients or sprinkle some on top before baking for a melty finish.
Final Thoughts
I hope you’re as excited as I am to dive into this Peanut Butter Cup Stuffed Cookies Recipe. It’s one of those rare treats that feels like a warm hug wrapped in buttery dough and peanut butter sweetness, with the most delightful chocolate surprise waiting inside. Whether you’re sharing them with loved ones or sneaking one (or two!) for yourself, these cookies are guaranteed to brighten your day. So grab your ingredients, preheat that oven, and get ready to fall in love with every bite!
Print
Peanut Butter Cup Stuffed Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Peanut Butter Cup Stuffed Cookies, a deliciously soft-baked treat that combines creamy peanut butter cookie dough with a hidden mini peanut butter cup center. These American-style cookies offer the perfect balance of sweet, salty, and nutty flavors, making them a crowd-pleasing dessert for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup creamy peanut butter
Filling & Topping
- 24 mini peanut butter cups, unwrapped
- Optional: extra chocolate chips or flaky salt for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes a few minutes. This creates a smooth base for your cookie dough.
- Add Eggs, Vanilla, and Peanut Butter: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and creamy peanut butter until the mixture is smooth and uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning throughout the dough.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the wet peanut butter mixture, mixing until just combined to avoid overworking the dough, which can make the cookies tough.
- Shape Cookies with Peanut Butter Cups: Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one mini peanut butter cup in the center, then wrap the dough around it completely and roll into a ball, making sure the candy is fully enclosed to prevent melting out during baking.
- Arrange on Baking Sheet: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft. Avoid overbaking to keep the cookies tender.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- If the dough is too soft to handle, chill it for 30 minutes to make shaping easier.
- The stuffed cookie dough balls can be frozen and baked directly from frozen; just add 1–2 minutes to the baking time.
- For extra flavor and texture, sprinkle some chocolate chips or flaky sea salt on top before baking.
