Peanut Butter Cup Stuffed Cookies

These cookies are hiding something sweet. Big, soft, and stuffed with a whole peanut butter cup. Yep, it’s as good as it sounds.

I made them once for movie night, and now they’re a go-to treat. The cookie is chewy and golden, and the center? Warm, melty peanut butter and chocolate heaven.

They’re rich, gooey, and totally over-the-top—in the best way. Every bite is like a mini surprise. You won’t stop at just one.

Let’s bake some cookie magic. Grab your dough, tuck in those peanut butter cups, and let’s get started. You’re gonna love these!

Why You’ll Love This Recipe

• Perfect Balance of Flavors: The rich, nutty peanut butter in the cookie dough complements the gooey chocolate and peanut butter center beautifully. It’s neither too sweet nor too heavy — just right.
• Texture That Delights: Soft and chewy on the outside with a slightly crisp edge, and an ooey-gooey center where the peanut butter cup melts, creating a delicious contrast.
• Easy Ingredients, Big Impact: Using pantry staples and store-bought peanut butter cups keeps the recipe straightforward, yet the result feels special and bakery-worthy.
• Fun to Bake and Share: Stuffing cookies with peanut butter cups adds a little baking adventure that’s great for involving kids or impressing guests.
• Versatile Snack: These cookies work perfectly for lunchboxes, afternoon treats, or dessert — any time you want a cozy, homemade bite.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep: About 20 minutes of mixing and shaping, plus chilling the dough for 30 minutes. Chilling helps the dough firm up, which makes it easier to stuff and keeps the cookies from spreading too much in the oven.
• Bake: 12 to 14 minutes at 350°F (177°C) until edges are golden but centers stay soft.
• Total Time: Roughly 1 hour including chilling and cooling.

Yield & Servings:
This recipe yields about 18 generously sized stuffed cookies. They’re perfect for sharing at parties or enjoying over a few days with your favorite milk or coffee.

Difficulty Level:
Easy to moderate. The dough is straightforward, but stuffing cookies requires gentle handling to avoid breaking the dough or exposing the peanut butter cups.

Essential Kitchen Tools

• Mixing Bowls: For combining dry and wet ingredients separately, which helps ensure even mixing.
• Electric or Stand Mixer: To cream butter and sugars smoothly, creating the right texture for soft cookies.
• Measuring Cups & Spoons: Accurate measurement keeps the dough consistent every time.
• Baking Sheets & Parchment Paper: Parchment prevents sticking and makes cleanup easy.
• Cooling Rack: Let cookies cool evenly without becoming soggy.
• Small Ice Cream Scoop or Tablespoon: Helps portion the dough evenly and makes stuffing easier.

Ingredients for Peanut Butter Cup Stuffed Cookies

Here’s a breakdown of each ingredient and why it matters:

• Unsalted Butter (1 cup, softened): Butter adds richness and flavor. Softened butter creamily blends with sugars to create the cookie’s tender texture.
• Creamy Peanut Butter (1/3 cup): Brings the peanut flavor directly into the dough, balancing the chocolate in the peanut butter cups. Using creamy rather than chunky peanut butter ensures a smooth dough.
• Granulated Sugar (3/4 cup) & Brown Sugar (3/4 cup, packed): The granulated sugar helps crisp the edges, while brown sugar adds moisture and a subtle caramel note for chewiness.
• Large Eggs (2): Eggs bind the dough and add moisture, which helps the cookie stay soft but sturdy enough to hold the peanut butter cups.
• Vanilla Extract (1 teaspoon): Enhances the flavor, adding warmth and depth that complements peanut butter and chocolate.
• All-Purpose Flour (3 cups): The base of the dough providing structure. Measuring carefully is key to avoid dry or dense cookies.
• Cornstarch (2 teaspoons): Adds softness and tenderness, preventing the cookies from becoming tough.
• Baking Powder (1 teaspoon) & Baking Soda (1 teaspoon): Leavening agents that help the cookies rise slightly while keeping a soft texture.
• Salt (3/4 teaspoon): Balances sweetness and boosts all the flavors.
• Chocolate Chips (2 cups): Extra chocolate chunks for gooey pockets throughout the cookie, adding richness beyond the peanut butter cups.
• Reese’s Peanut Butter Cups (16 standard size): The star of the show. These get wrapped inside each cookie, melting perfectly while baking for a delightful surprise.

Variations for Peanut Butter Cup Stuffed Cookies

• Mix Up the Chocolate: Swap semi-sweet chocolate chips for milk, dark, or white chocolate chips based on your preference.
• Nutty Crunch: Add chopped peanuts or pecans to the dough for extra texture and a nutty crunch.
• Mini Peanut Butter Cups: Use mini peanut butter cups for bite-sized stuffed cookies or if you want smaller treats.
• Salted Caramel Twist: Drizzle salted caramel sauce over the baked cookies for a sweet-salty combo.
• Vegan Version: Substitute butter with vegan butter, use flax eggs instead of real eggs, and pick vegan chocolate chips and peanut butter cups.
• Add Cinnamon: A pinch of cinnamon in the dough adds a subtle warmth that pairs nicely with peanut butter.

How to Make Peanut Butter Cup Stuffed Cookies – Step-by-Step Instructions

1. Prepare Your Ingredients and Tools

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Make sure the butter is softened to room temperature for easier mixing.

2. Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set this aside.

3. Cream Butter, Sugars, and Peanut Butter

In a large mixing bowl, use an electric or stand mixer to beat the softened butter, creamy peanut butter, granulated sugar, and brown sugar together on medium speed. Beat until the mixture is light, smooth, and fluffy, about 2-3 minutes. This step is crucial for soft, tender cookies.

4. Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until everything is combined.

5. Slowly Incorporate Dry Ingredients

Reduce mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Avoid over-mixing, or the cookies may become tough.

6. Fold in Chocolate Chips

Gently fold the chocolate chips into the dough using a spatula. The chips add extra chocolatey pockets in every bite.

7. Chill the Dough

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the dough, making it easier to handle and helps prevent the cookies from spreading too much during baking.

8. Shape and Stuff the Cookies

Once chilled, scoop about 3 tablespoons of dough and flatten it into a disk in your palm. Place one unwrapped Reese’s Peanut Butter Cup in the center, then carefully wrap the dough around it, sealing the edges well so the peanut butter cup is fully enclosed. Roll gently to form a ball. Place the stuffed dough balls on the prepared baking sheets about 2 inches apart.

9. Bake the Cookies

Bake in the preheated oven for 12-14 minutes. The edges should be lightly golden, and the centers will look soft but set. This helps keep the cookie chewy with a melty center.

10. Cool the Cookies

Allow the cookies to cool on the baking sheet for about 5 minutes to firm up slightly, then transfer them to a cooling rack to cool completely. This step helps prevent breaking and keeps the peanut butter cups inside nice and gooey.

How to Serve Peanut Butter Cup Stuffed Cookies

• With a Glass of Milk: Classic pairing — the cold milk balances the rich peanut butter and chocolate perfectly.
• Warm and Fresh: Serve them slightly warm from the oven to enjoy the gooey melted peanut butter cup center at its best.
• With Coffee or Tea: These cookies make a delightful companion for your afternoon coffee or tea break.
• As a Dessert: Plate with a scoop of vanilla ice cream or drizzle with chocolate sauce for an extra special treat.

Storing Peanut Butter Cup Stuffed Cookies

• Room Temperature: Store in an airtight container for up to 4 days. They stay soft and fresh.
• Refrigeration: Keep them in the fridge for up to a week if you prefer chilled cookies or need longer storage. Let them come to room temperature before eating for best texture.
• Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding a few extra minutes to baking time.
• Leftover Cookies: Freeze baked cookies for up to 3 months. Thaw at room temperature before enjoying.

Tips and Tricks for Success

• Seal Well: Make sure to seal the dough completely around the peanut butter cups to avoid leaks while baking.
• Even Portions: Use a scoop or spoon to portion dough evenly for uniform cookies and baking times.
• Don’t Overbake: Remove cookies when edges are lightly golden but centers still look soft for the perfect chewy texture.
• Chill Dough: Don’t skip chilling! It helps with handling and prevents spreading.
• Use Room Temperature Ingredients: Softened butter and room-temp eggs blend better, giving a smoother dough.

Peanut Butter Cup Stuffed Cookies FAQs

Can I use other types of peanut butter cups?
Yes, mini peanut butter cups or other brands work fine. Adjust size and bake time accordingly.

Can I make the dough ahead of time?
Absolutely! Dough can be refrigerated up to 48 hours before shaping and baking.

What if I don’t have cornstarch?
You can omit cornstarch, but the cookies may be slightly less tender.

Can I substitute peanut butter with almond butter?
Yes, but note the flavor will change and the dough consistency might be a bit different.

Nutrition Information (per cookie, approx.)

Nutrient	Amount
Calories	280 kcal
Total Fat	16 g
Saturated Fat	6 g
Cholesterol	35 mg
Sodium	180 mg
Total Carbohydrates	30 g
Dietary Fiber	1.5 g
Sugars	18 g
Protein	5 g

Peanut Butter Cup Stuffed Cookies FAQs

Q: Can I use other types of peanut butter cups?
A: Yes! You can use mini peanut butter cups or other brands. Just adjust the size of the dough around them accordingly.

Q: Can I prepare the dough ahead of time?
A: Absolutely. The dough can be refrigerated for up to 48 hours before shaping and baking, which can enhance flavor and texture.

Q: What if I don’t have cornstarch?
A: Cornstarch helps keep cookies tender, but you can leave it out if needed. The cookies might be slightly less soft but still delicious.

Q: Can I substitute peanut butter with another nut butter?
A: You can try almond or cashew butter, but the flavor and texture will change. It’s best to use creamy nut butters for the smoothest dough.

Q: How do I prevent the peanut butter cups from leaking during baking?
A: Make sure to seal the dough tightly around each peanut butter cup, covering it completely to avoid leaks.

Q: Can I freeze the dough or baked cookies?
A: Yes! You can freeze dough balls for up to 3 months and bake them from frozen, adding a couple of extra minutes to baking time. Baked cookies also freeze well; thaw before serving.

Q: How do I store leftover cookies?
A: Store in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. For longer storage, freeze the cookies.

Conclusion

Peanut Butter Cup Stuffed Cookies are a delightful treat that brings together the best of soft, chewy peanut butter cookies with a rich, melty chocolate-peanut butter center. This recipe is approachable for bakers of all levels and uses simple ingredients to create a snack that feels indulgent without being complicated. Whether you’re baking for a special occasion or just a cozy afternoon, these cookies offer a perfect balance of flavor and texture that’s sure to satisfy any sweet tooth. Remember to chill the dough for easier handling and seal the peanut butter cups well for the best results. Enjoy these warm with milk or your favorite beverage — they’re sure to become a new favorite in your cookie rotation!