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–+ servings
Peanut Butter Cup Stuffed Cookies

Peanut Butter Cup Stuffed Cookies That Melt in Your Mouth

Delight in these Peanut Butter Cup Stuffed Cookies with a gooey center in every bite—perfect for sharing or indulging yourself.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All Purpose Flour Substitute with 1:1 gluten-free flour for gluten-free option.
  • 1 teaspoon Salt No substitutes needed.
  • 1 cup Butter Use unsalted butter for better control of salt.
  • 1 teaspoon Baking Soda Avoid substitutes.
  • 3/4 cup Granulated Sugar Can be substituted with coconut sugar for a healthier option.
  • 3/4 cup Brown Sugar Dark brown sugar deepens flavor but can be replaced with white sugar.
  • 2 large Eggs Use flax eggs as a vegan substitute.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for the best taste.
For the Chocolate Filling
  • 1 cup Chocolate Chips Can swap for white, dark, or peanut butter chips.
  • 24 pieces Mini Reese's Peanut Butter Cups Regular-sized cups may overflow.

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, and salt until well combined.
  3. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until creamy and fluffy.
  4. Add eggs one at a time and then vanilla extract, mixing until well combined.
  5. Slowly add the dry ingredient mixture to the wet ingredients and mix until just combined. Fold in chocolate chips.
  6. Scoop out two tablespoons of dough, flatten slightly, and place a mini Reese's Peanut Butter Cup in the center. Top with more dough and seal the edges.
  7. Arrange cookie balls on the prepared baking sheets and bake for 12-14 minutes until edges are golden and centers slightly puffed.
  8. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 75mgPotassium: 60mgFiber: 0.5gSugar: 10gVitamin A: 150IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough for easier handling. Ensure the dough completely encases the peanut butter cup to prevent leaks during baking. Use a cookie scoop for uniform cookies.

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