Peanut Butter Cup Stuffed Chocolate Cookies
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Ultimate Peanut Butter Cup Stuffed Chocolate Cookies are so awesome, we can’t even resist these delectables! Enjoy the best of both worlds with our two favorite combos of peanut butter candy cups enrobed in chocolate sugar cookie dough!
More peanut butter cup love? You’ll love these 4 Ingredient Mini Peanut Butter Cups and these Super Easy Peanut Butter Cup Blondies as well!
Speaking of stuffed desserts, you may love these Chocolate Cheesecake Stuffed Strawberries, these Peanut Butter Stuffed Brownies and these Chocolate Dipped Peanut Butter Cup Double Stuffed Oreos for sure! Don’t you just love a dessert with a surprise inside? It’s the best!
These peanut butter stuffed cookies are so much fun! And the best thing is when we get to DEVOUR them!
I don’t know about you, but peanut butter and chocolate is one of the best food combinations on earth!
Who can resist chocolate sugar cookies stuffed with peanut butter cups? I mean really? Come on! We all love this idea!
Plus, these amazing stuffed cookies are perfect for so many occasions, from cookies to Santa & Besties, your significant other on Valentine’s day, Easter basket goodies to every party imaginable!
You won’t believe how easy these cookies are to make and assemble to get the peanut butter cup stuffed inside chocolate cookie dough! Let’s do this!
Ingredients You Need For Peanut Butter Cup Stuffed Cookies
- unsalted butter, cold from fridge or room temperature
- granulated sugar, plus more to coat cookies
- brown sugar
- creamy peanut butter
- egg
- vanilla extract
- all-purpose flour
- dutched cocoa powder, I like to use a dark cocoa powder, like Hershey’s Special Dark
, because of the dark color of the cookies)
- baking powder
- salt or sea salt
- Reese’s Peanut Butter Cups, unwrapped
How to Make Ultimate Peanut Butter Cup Stuffed Chocolate Cookies
Chocolate Sugar Cookies
- Heat oven to 375 degrees F.
- Using mixer, beat butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined.
- Add the baking powder and cocoa powder and beat to combine.
- Add flour and mix until flour disappears, so mixture is easy to make dough balls. Don’t overmix
Assemble Peanut Butter Stuffed Chocolate Cookies
- Place 3-4 tablespoons extra granulated sugar in a small bowl, set aside.
- Line a large baking sheet with parchment paper. Take a tablespoon scoop of cookie dough and scoop onto parchment paper. Flatten dough with back of a measuring cup or hand.
- Take peanut butter cup and place it in the center of one of the dough rounds, and top with with another of the dough rounds, pinching sides together and rolling sides of the dough together to make sure the cookies are sealed.
- Roll cookie dough balls in the granulated sugar to coat, and place it on your prepared baking sheet. Repeat assembling cookies with remaining dough.
- Bake cookies: For 8 to 10 minutes.
- Do not overbake, cookies are covered in thin chocolate cookie dough, so they don’t need to bake over 10 minutes.
- Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.
Stuffed Peanut Butter Cookies Tips
- While stuffing the cookies with the cookie dough, don’t let the flattened dough sit out for a long period of time, as the dough will dry out. It’s better to cover them with saran wrap to keep the cookie dough rounds moist, if you’re taking your time or get interrupted.
- Do not overbake these cookies, as the layer of the cookie dough around the peanut butter cups are a thin layer of cookie.
- We coated our chocolate cookies with sugar, but you could dip or drizzle them in melted chocolate if you wanted to take them to the next level. Even add some sprinkles for some extra sparkle!
- If you want to make smaller cookies, use smaller sized Reese cups and less cookie dough to wrap them. Reduce the baking time just by a minute or two and enjoy!
- Let cookies rest on baking sheet before transferring them to a wire rack. They’ll need about 5 minutes to set up as the peanut butter cup is still melty soft in the middle after coming out of the oven.
Storing Cookies
- These cookies are best stored in an airtight container at room temperature. They will keep for about 3-4 days.
These stuffed chocolate cookies are much easier to make than you would assume, by looking at them. No chilling the cookie dough and super easy to assemble and bake.
The peanut butter surprise in the middle is the best gift of all! Enjoy!
More Peanut Butter Chocolate Combos!
- Double Stuffed Peanut Butter Cup Cupcakes
- Peanut Butter Cup Explosion Cookies
- Chocolate Cream Cheese Frosted Brownies
- Reese’s Peanut Butter Cup Explosion Brownies
- Buckeye Pie
- Lunch Lady Peanut Butter Bars
Ultimate Peanut Butter Cup Stuffed Chocolate Cookies
Ingredients
Ultimate Peanut Butter Cup Stuffed Chocolate Cookies
- ½ cup unsalted butter cold from fridge or room temperature
- ½ cup granulated sugar plus more to coat cookies
- ½ cup brown sugar
- ¼ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ⅔ cup dutched cocoa powder I like to use a dark cocoa powder, like Hershey’s Special Dark, because of the dark color of the cookies)
- 2 teaspoons baking powder
- ¼ teaspoon salt or sea salt
- 12 Reese’s Peanut Butter Cups
Instructions
Ultimate Peanut Butter Cup Stuffed Chocolate Cookies
- Heat oven to 375 degrees F.
- Using mixer, beat butter with peanut butter and sugars until creamed together. Add vanilla, egg, and salt, and beat until combined.
- Add the baking powder and cocoa powder and beat to combine.
- Add flour and mix until flour disappears, so mixture is easy to make dough balls. Don’t overmix.
Assemble Peanut Butter Stuffed Chocolate Cookies
- Place 3-4 tablespoons extra granulated sugar in a small bowl, set aside.
- Line a large baking sheet with parchment paper. Take a tablespoon scoop of cookie dough and scoop onto parchment paper. Flatten dough with back of a measuring cup.
- Take peanut butter cup and place it in the center of one of the dough rounds, and top with with another of the dough rounds, pinching sides together and rolling sides of the dough together to make sure the cookies are sealed.
- Roll cookie dough balls in the granulated sugar to coat, and place it on your prepared baking sheet. Repeat assembling cookies with remaining dough.
- Bake cookies 8 to 10 minutes.
- Do not overbake, cookies are covered in thin chocolate cookie dough, so they don't need to bake over 10 minutes.
- Let cookies rest and set up on baking sheet for 5 minutes before transferring to cooling rack to cool.
recipe slightly modified from Smitten Kitchen
