Okay, cookie lovers—brace yourselves. These Peanut Butter Cup Stuffed Cookies are the ultimate treat for anyone who’s ever dreamed of a cookie-meets-candy-bar situation (aka all of us, right?). Imagine a soft, chewy cookie with golden edges and a gooey, melty peanut butter cup hidden right inside. Every bite is a perfect blend of chocolate, peanut butter, and cookie goodness. It’s indulgent. It’s nostalgic. It’s next-level comfort food—and trust me, you’re going to want to make a double batch.
Whether you’re baking for a party, a cozy movie night, or just treating yourself (which we fully support), these cookies are a total showstopper.
Why You’ll Love Peanut Butter Cup Stuffed Cookies
This recipe is more than just a cookie—it’s an experience:
Versatile: Great for holidays, bake sales, or anytime you need a serious cookie fix.
Budget-Friendly: Uses simple pantry staples, plus a pack of peanut butter cups.
Quick and Easy: Simple dough, no fancy steps. Just stuff, bake, and enjoy.
Customizable: Swap in dark chocolate cups, mini cups, or even add a sprinkle of sea salt on top.
Crowd-Pleasing: Soft, sweet, peanut buttery, and chocolatey—there’s something for everyone.
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Ingredients in Peanut Butter Cup Stuffed Cookies
Let’s peek inside these cookie beauties:
All-Purpose Flour
The base that gives these cookies structure while keeping them soft.
Baking Soda
For that perfect cookie spread and golden brown finish.
Butter
Softened and ready to make your cookies rich and tender.
Brown Sugar
Adds sweetness with a hint of caramel flavor and chewiness.
Granulated Sugar
Gives you that perfect cookie texture and sweetness balance.
Eggs
To bind everything together and give the cookies a rich, soft texture.
Vanilla Extract
Adds warmth and depth to the flavor.
Peanut Butter
Creamy, salty-sweet goodness that enhances the peanut butter cup flavor.
Mini or Regular Peanut Butter Cups
The surprise inside! Use your favorite brand or homemade ones if you’re feeling fancy.
Optional Chocolate Chips
Because why not go all in?
Instructions
Ready to bake up some magic?
Preheat the Oven
Set your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Make the Dough
Cream together butter, peanut butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, then mix until combined. Stir in the flour and baking soda until just mixed. Fold in chocolate chips if using.
Stuff the Cookies
Scoop a generous tablespoon of dough, flatten slightly, and place a peanut butter cup in the center. Wrap the dough around it, sealing the edges so the candy is hidden inside.
Bake to Perfection
Place on the prepared baking sheet, leaving space between cookies. Bake for 10–12 minutes, until the edges are golden and the centers are just set.
Cool (If You Can Wait!)
Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Or sneak one while it’s warm and gooey—we won’t tell.
Nutrition Facts
Servings: About 12–16 cookies
Calories per serving: Approx. 250–300 per cookie (depends on size and peanut butter cups used)
Preparation Time
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: About 30 minutes
How to Serve Peanut Butter Cup Stuffed Cookies
These cookies shine all on their own, but here are some ways to make them even more irresistible:
Warm with Ice Cream: A scoop of vanilla or chocolate ice cream takes it over the top.
Drizzle with Chocolate or Caramel Sauce: Go ahead, treat yourself.
Holiday Platter Star: Add these to a dessert tray for the ultimate party cookie.
Milk’s Best Friend: Dunk them in a glass of cold milk for the classic cookie experience.
Additional Tips
Take your cookie game to the next level with these little tweaks:
Chill the Dough: Want thicker cookies? Chill the dough for 30 minutes before baking.
Try Different Fillings: Use mini peanut butter cups, caramel candies, or even chocolate truffles.
Sprinkle with Sea Salt: Just a pinch on top before baking makes the flavors pop.
Don’t Overbake: These are best when the centers are still soft—gooey is good!
Make Ahead: Scoop and freeze dough balls (with the candy inside!) for cookies anytime.
FAQ Section
Q1: Can I use crunchy peanut butter?
A1: Totally! It adds a nice texture twist if you’re into a bit of crunch.
Q2: Can I freeze these cookies?
A2: Yes—either freeze baked cookies or freeze dough balls before baking.
Q3: What’s the best peanut butter cup to use?
A3: Mini ones are easiest to work with, but regular size works for larger cookies.
Q4: Can I make these gluten-free?
A4: Yep! Use a 1:1 gluten-free flour blend and double-check your candy is GF.
Q5: Can I skip the peanut butter in the dough?
A5: It adds flavor, but you can substitute with more butter if needed (texture may vary).
Q6: How do I store leftovers?
A6: Keep in an airtight container at room temp for up to 4 days—or freeze for longer.
Q7: Can I use natural peanut butter?
A7: It works, but the dough may be softer or more crumbly, so chill it first.
Q8: Can I add oats or other mix-ins?
A8: Absolutely! Oats, chopped nuts, or even pretzels are fun additions.
Q9: Can I use almond butter instead?
A9: Yes, almond butter gives a delicious nutty twist to this recipe.
Q10: Can I make this dough ahead of time?
A10: You bet! Store in the fridge for up to 3 days or freeze for future baking.
Conclusion
And that’s it—Peanut Butter Cup Stuffed Cookies that are soft, sweet, and absolutely irresistible. They’re simple to make, fun to eat, and guaranteed to disappear fast (so maybe stash a few for yourself). Whether you’re baking for someone special or treating yourself, these cookies are pure joy in every bite. Go ahead and make a batch—you’ll thank yourself later!
Print
Peanut Butter Cup Stuffed Cookies
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies stuffed with mini peanut butter cups for a decadent treat that’s a chocolate and peanut butter lover’s dream.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
- 12 mini peanut butter cups (unwrapped)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla extract; beat until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop 1.5 tablespoons of dough, flatten slightly, and place a mini peanut butter cup in the center. Top with another tablespoon of dough and seal the edges around the candy.
- Place stuffed dough balls on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden and centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough for 15–30 minutes if it’s too soft to work with.
- For extra peanut butter flavor, use peanut butter chips in addition to or instead of chocolate chips.
- Cookies can be frozen before or after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 22g
- Sodium: 150mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg