Peanut butter cup stuffed cookies take a classic peanut butter cookie and tuck a mini peanut butter cup right in the center. As they bake, the chocolate and peanut butter soften into a melty, gooey filling, while the outside stays soft and chewy. They make a fun treat for bake sales, movie nights, or any time you want a little something sweet.
Why You’ll Love This Recipe
- Simple ingredients: You likely have most of what you need in your pantry.
- Surprise filling: Every bite has a hidden pocket of chocolate and peanut butter.
- Soft, chewy texture: The brown sugar helps keep the centers tender.
- Family-friendly: Kids often love helping shape the dough and press in the cups.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 3/4 cup (190 g) creamy peanut butter
- 1 large egg (about 50 g), at room temperature
- 1 tsp vanilla extract
- 1 1/4 cups (160 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp fine salt
- 12 mini peanut butter cups, unwrapped
Ingredient Notes
Use creamy peanut butter rather than natural or oil-separated styles, since the dough needs to hold its shape around the filling. Softened butter creams well with the sugars and helps the cookies spread just enough. Mini peanut butter cups fit neatly inside the dough and melt without spilling out. If you can only find full-size cups, cut each one in half so the dough can still wrap around it.
Equipment You’ll Need
- Large mixing bowl and electric mixer or sturdy spatula
- Measuring cups and spoons
- Baking sheet lined with parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
How to Make Peanut Butter Cup Stuffed Cookies
- Preheat the oven. Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the butter and sugars. Beat the softened butter, granulated sugar, and brown sugar for about 2 minutes, until light and fluffy.
- Add the wet ingredients. Mix in the peanut butter, egg, and vanilla until smooth. The mixture should look glossy and even with no streaks of butter.
- Mix the dry ingredients. In a separate bowl, whisk the flour, baking soda, and salt. Add them to the wet mixture and stir until a soft dough forms. Stop mixing as soon as no dry flour remains.
- Portion the dough. Scoop about 2 tablespoons of dough and roll it into a ball. You should get about 12 portions.
- Stuff the cookies. Flatten a dough ball in your palm, place a peanut butter cup in the center, and wrap the dough around it. Pinch the seams closed and roll gently into a smooth ball. Make sure no chocolate is visible through the dough.
- Arrange and bake. Place the balls on the prepared sheet about 2 inches (5 cm) apart. Bake for 10 to 12 minutes, until the edges are set and golden but the centers still look slightly soft.
- Cool. Let the cookies rest on the sheet for 5 minutes so the filling can set slightly, then move them to a wire rack to finish cooling.
Pro Tips for the Best Results
- Chill the dough for 20 to 30 minutes if it feels too soft to shape.
- Seal the seams well so the filling does not leak onto the baking sheet.
- Keep the cookies a similar size so they bake evenly.
- Pull them out when the centers still look a little soft, since they firm up as they cool.
Common Mistakes to Avoid
Overbaking is the most common problem. The peanut butter cup inside will melt quickly, and the cookies can turn dry if left in too long. Another issue is a poorly sealed dough ball, which lets the filling leak. Press the dough firmly around the cup and check each seam before baking.
Variations and Substitutions
- Dark chocolate version: Use dark chocolate peanut butter cups for a less sweet flavor.
- Chocolate chip topping: Press a few chocolate chips onto the tops before baking.
- Sea salt finish: Sprinkle flaky sea salt over the cookies right after they come out of the oven.
Serving Suggestions
Serve these cookies slightly warm, when the filling is at its gooiest. They pair well with cold milk, coffee, or a scoop of vanilla ice cream on the side.
Storage and Reheating
Store the cooled cookies in an airtight container at room temperature for up to 3 days. For a warm, melty center, microwave a cookie for 5 to 10 seconds. For longer storage, freeze the baked cookies in a sealed container and thaw them at room temperature before serving.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. You can refrigerate the stuffed dough balls for up to 24 hours before baking. Add about a minute to the bake time if the dough is very cold.
Why did my cookies spread too much?
The butter may have been too soft or melted. Chill the dough for 20 to 30 minutes before baking to help the cookies keep their shape.
Can I use natural peanut butter?
Natural peanut butter can make the dough crumbly and less stable. Creamy commercial peanut butter gives the best results.
How do I know when the cookies are done?
The edges should look set and golden, while the centers still look slightly soft. They will firm up as they cool on the sheet.
Recipe Card
Recipe Name: Peanut Butter Cup Stuffed Cookies
Short Description: Soft, chewy peanut butter cookies with a melty mini peanut butter cup hidden in the center.
Prep Time: 20 minutes
Cook Time: 10 to 12 minutes
Total Time: 30 to 35 minutes
Servings: About 12 cookies
Course: Dessert
Cuisine: American
Cooking Method: Baking
Notes: Use creamy peanut butter and chill the dough if it feels soft. Times are estimates and may vary by oven.
Storage: Store airtight at room temperature for up to 3 days or freeze for longer storage.
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
