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!
*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