Peanut 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 1/4 cups, spoon and level (9 1/2 ounces) all-purpose flour (gluten-free or regular)*
- 1 tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (6 ounces) butter**, softened to room temperature
- 1 cup, packed (7 1/2 ounces) brown sugar
- 2 eggs, room temperature***
- 1 1/4 cups (11 1/4 ounces) creamy peanut butter
- 1 tablespoon vanilla extract
- 1 2/3 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.
Keywords: peanut butter cup cookies, peanut butter chocolate chip cookies, Reese's chocolate chip cookies, peanut butter cup stuffed cookies, Reese's stuffed cookies