Thick, extra-soft, peanut butter cup cookies. They're everything you love about peanut butter chocolate chip cookies, WITH a peanut butter cup stuffed in the middle. If there was ever a cookie to eat with a cold glass of milk, this is it. These are perfect for peanut butter lovers, and they can be made gluten-free!
Unpopular opinion: Peanut butter and chocolate make a good combo, but more often than not, I'd choose to skip the peanut butter if given the choice. I like peanut butter, and I love chocolate, but combining the two is just never my first pick. But there's an exception to every rule, and I have at least two: Reese's stuffed brownies and these peanut butter cup cookies.
They're everything I want in a cookie - super thick, extra-soft, and loaded with chocolate - AND they have an extra surprise in the center: a peanut butter cup! I figure if I can stuff brownies with Oreos and peanut butter cups, I can do the same with cookies! And let's be real; a peanut butter cup inside of a chocolate chip cookie > a single peanut butter cup, always.
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How to stuff cookies with peanut butter cups
The good news is that stuffing a peanut butter cup into a cookie is super easy. You'll start out with a (pretty straightforward) peanut butter chocolate chip cookie dough. You can mix up the dough using a stand mixer or a handheld electric mixer. Once it's ready, chill it briefly so it's easier to work with.
To shape the cookies, grab a 2 ounce portion of dough (about 3 tablespoons worth) and press it into a disc in the palm of your hand. Place a mini peanut butter cup in the center, and then wrap the outer border of dough around the peanut butter cup to cover and seal it. Next, place it on a baking sheet and press it down to flatten slightly (these won't spread much in the oven). And that's it! Your cookies will bake up with a luscious, melty peanut butter cup in the center.
What type of peanut butter to use
The best peanut butter to use for this recipe is conventional, creamy peanut butter. Some brands carry "natural" peanut butter that still contains oil and sugar, and those will work fine here too for a slightly healthier option. However, I don't recommend using truly natural peanut butter, which is made with just peanuts (and sometimes salt). It's never quite as smooth and will affect the texture of your cookies. Plus, this recipe relies on the extra sugar in peanut butter to contribute to the overall sweetness.
Do you have to refrigerate this dough?
Technically you don't *have* to refrigerate this dough before shaping and baking the cookies, but it does make the process much easier! The dough will start out sticky, which will make it difficult to work with. After just an hour or so in the fridge, it firms up enough to shape the cookies with less hassle. You can also refrigerate the dough for a longer period of time, but you may need to let it sit out at room temperature for about 30 minutes or so before using it. You want to work with it while it's still soft and pliable, but not super sticky.
Storing
Once baked and cooled, store these cookies in an airtight container or zip-top bag at room temperature. They should keep well and stay soft for at least 5 days.
Can I make these cookies gluten-free?
Yes! While this recipe was originally published using all-purpose flour, I have since tested it with gluten-free all-purpose flour, which works just as well. Be sure to use a gluten-free flour that contains xanthan gum (most do!).
More cookie recipes
If you like this recipe, here are a few more of my favorites that I think you'll love!
Peanut butter cookies with salted chocolate ganache - These are made from a nearly identical dough to the ones you see here. The difference is that they're shaped into much thinner cookies, baked, and topped with chocolate ganache and a sprinkle of sea salt. If you're a fan of dark chocolate or salted desserts, these will be right up your alley!
Soft-baked M&M's chocolate chip cookies - If you're all about the idea of baking with candy, try these. They're extra-soft, chewy chocolate chip cookies that are ALSO loaded with M&M's. They're fun to make and to eat!
Fudgy flourless nutella chocolate chip cookies - Like Nutella even more than peanut butter? Me too! These are mixed with a whole lot of Nutella to make an extra-rich, fudgy, and naturally gluten-free double chocolate cookie.
Ready for a peanut butter cookie that will blow your mind? Here's the recipe!
PrintPeanut Butter Cup Stuffed Chocolate Chip Cookies
Thick, extra-soft, peanut butter cup cookies. They're everything you love about peanut butter chocolate chip cookies, WITH a peanut butter cup stuffed in the middle. If there was ever a cookie to eat with a cold glass of milk, this is it. These are perfect for peanut butter lovers, and they can be made gluten-free!
- Prep Time: 35 minutes
- Cook Time: 8-9 minutes
- Total Time: 43-44 minutes
- Yield: 22 cookies 1x
- Category: cookies
- Method: baking
- Diet: Gluten Free
Ingredients
- 2 ¼ cups, spoon and level (9 ½ ounces) all-purpose flour (gluten-free or regular)*
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (6 ounces) butter**, softened to room temperature
- 1 cup, packed (7 ½ ounces) brown sugar
- 2 eggs, room temperature***
- 1 ¼ cups (11 ¼ ounces) creamy peanut butter
- 1 tablespoon vanilla extract
- 1 ⅔ cups (10 ounces) chocolate chips, plus extra for sprinkling on top****
- 22 mini peanut butter cups
Instructions
- In a bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a bowl and handheld electric mixer), cream together the butter and brown sugar on medium-high speed, until well-combined. Wiping down the bowl and beater as needed, add the eggs one at a time, beating each in until fully and smoothly incorporated, and until the mixture is slightly paler in color. Beat in the peanut butter and vanilla extract until smoothly combined.
- Add the dry ingredients to the batter and fold in with a rubber spatula until mostly combined. Add chocolate chips and fold into dough just until all ingredients are evenly combined and no streaks of flour remain.
- Transfer dough to an airtight container and refrigerate for about 1 hour before baking cookies*****.
- When ready to bake cookies, preheat oven to 350ºF and line two baking sheets with parchment paper.
- Scoop chilled dough by 2 oz portions (about 3 tablespoons each). With each portion, flatten out slightly in the palm of your hand. Put a mini peanut butter cup in the center and wrap the dough around the peanut butter cup to cover entirely, sealing the dough together as you do so. With the palm of your hand, gently flatten cookie down on baking sheet, keeping in mind that the cookies won't spread or flatten much in the oven. Repeat with remaining cookies, dividing the cookies evenly between the two baking sheets. Press a few extra chocolate chips into the top of each cookie before baking.
- Bake cookies in preheated oven for 8-9 minutes, just until tops no longer look wet or glossy, flipping and rotating trays halfway through the baking time. They will not brown much, so be careful not to overbake them!
- Once cookies have cooled, transfer to an airtight container or zip-top bag to store. These are best stored at room temperature.
Notes
*This recipe was originally posted using all-purpose flour, but I have since tested it with gluten-free all-purpose flour as well; either option works! If using gluten-free flour, make sure your blend contains xanthan gum.
**Both salted and unsalted butter will work.
***To quickly bring eggs to room temperature, place in a small bowl and cover with warm water. Let sit for 5-10 minutes before using.
****Chopped chocolate can also be used in place of the chocolate chips. Feel free to use semisweet or bittersweet chocolate, and likewise milk or dark chocolate peanut butter cups, as desired.
*****Technically the cookies can be baked immediately, but the dough is much less sticky and easier to work with after chilling for an hour. You can also chill the dough for longer periods, but if you do so, you may need to let it sit at room temperature for about 30 minutes to soften slightly before shaping cookies.
This is an updated version of a post that originally appeared on Bright-Eyed Baker in 2015. I've updated the photos and text, and modified the recipe based on readers' suggestions. The dough is now easier to work with (less crumbly) and the cookies are softer and less dense.
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