Get ready to indulge in a delightful dessert that blends two classic favorites: peanut butter cups and cookies. These stuffed peanut butter cup cookies combine creamy peanut butter and rich chocolate for a small, irresistible treat that may become your new go-to cookie.
These cookies are a fun twist on traditional peanut butter cookies: each one hides a miniature peanut butter cup at its center and is finished with a chocolate drizzle for an extra touch of decadence. The balance of salty peanut butter and sweet chocolate makes every bite satisfyingly complex.
Perfect for sharing, these stuffed peanut butter cup cookies are ideal for parties, bake sales, or a cozy night in with a glass of milk. They’re straightforward to prepare, using common pantry ingredients and simple techniques that yield bakery-style results at home.
Why You’ll Love This Recipe
- Delicious contrast of salty peanut butter and sweet chocolate.
- A surprise miniature peanut butter cup tucked inside each cookie adds excitement.
- Simple to make with basic ingredients and minimal equipment.
- Great for gifting, sharing, or enjoying with family and friends.
Ingredients
Gather the following ingredients to make these tasty stuffed peanut butter cup cookies:
- Butter (softened)
- Creamy peanut butter
- Packed brown sugar
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Miniature peanut butter cups (unwrapped)
- Semisweet chocolate chips
- Vegetable shortening
How to Make
- In a large bowl, cream together the softened butter, peanut butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk the all-purpose flour and baking soda together.
- Gradually add the dry ingredients to the creamed mixture and mix until combined. Cover the dough and refrigerate for about 1 hour, or until it’s easy to handle.
- Roll the chilled dough into 1-1/4-inch balls. Press a miniature peanut butter cup into the center of each ball, then reshape the dough around the candy so it is fully enclosed.
- Place the cookie balls about 2 inches apart on an ungreased baking sheet.
- Bake in a preheated 350°F (175°C) oven for 12–15 minutes, or until the edges are lightly browned.
- Allow the cookies to cool on the pan for 2 minutes, then transfer them to a wire rack to cool completely.
- For the chocolate drizzle: melt the semisweet chocolate chips with 1 tablespoon creamy peanut butter and 1 teaspoon shortening in short bursts in the microwave or over a double boiler. Stir until smooth, let it cool slightly, then drizzle over the cooled cookies.
Recipe Tips
Follow these tips for consistent, delicious results:
- Use room-temperature butter and egg to ensure proper creaming and a uniform dough.
- Portion the dough evenly so cookies bake uniformly and retain their shape.
- Watch baking time closely; remove cookies when edges are lightly golden to avoid overbaking.
Recipe Variations
Customize the cookies to suit different tastes by trying one of these variations:
- Double Chocolate: Replace peanut butter cups with extra mini chocolate chips and drizzle with melted chocolate.
- Nutella: Spoon a small dollop of Nutella into the center instead of a peanut butter cup.
- Salted Caramel: Use caramel-filled chocolate pieces and sprinkle coarse sea salt on top before or after baking.
- S’mores: Add a mini marshmallow and a piece of chocolate on top before baking, then sprinkle crushed graham crackers over warm cookies.
More Recipes You May Enjoy
- Black and White Pumpkin Cookies
- Nutella Thumbprint Cookies
- Peanut Butter Lover’s Peanut Butter Cookies
- Cream Wafer Cookies
- Peanut Butter Sprinkle Cookies
These stuffed peanut butter cup cookies are hard to resist. They’re simple to make, fun to share, and perfect for anyone who loves the classic peanut butter-and-chocolate combination. Give them a try, and enjoy every rich, melty bite.
Stuffed Peanut Butter Cup Cookies
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Ingredients
- 1 cup butter, softened
- 1/2 cup creamy peanut butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 package miniature Reese’s peanut butter cups, unwrapped
Chocolate Drizzle:
- 1 cup semisweet chocolate chips
- 1 tablespoon creamy peanut butter
- 1 teaspoon shortening
Instructions
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Cream the butter, peanut butter, and both sugars until light and fluffy. Beat in the egg and vanilla.
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Combine flour and baking soda in a separate bowl.
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Add the dry ingredients gradually to the creamed mixture, mix well, cover, and chill for 1 hour or until the dough is easy to handle.
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Roll into 1-1/4-inch balls, press a miniature peanut butter cup into each, and reshape so the candy is enclosed.
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Place cookies 2 inches apart on an ungreased baking sheet and bake at 350°F (175°C) for 12–15 minutes, until edges are lightly browned.
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Cool on the pan for 2 minutes, then transfer to a wire rack to finish cooling.
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Melt chocolate chips with peanut butter and shortening; stir smooth. Let cool slightly, then drizzle over cooled cookies. (For neat drizzling, place the mixture in a small bag and snip a tiny corner.)