Irresistible Peanut Butter Cup Stuffed Cookies
These peanut butter cup stuffed cookies feature a soft, chewy dough with a gooey melted peanut butter cup center, perfect for any occasion and easy to make at home.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (128 g) creamy or chunky peanut butter
- 12 standard-size peanut butter cups, unwrapped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 3-4 minutes.
- Add 2 large eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in 1/2 cup peanut butter until uniform.
- Cover dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Using a medium cookie scoop, scoop about 2 tablespoons of dough. Flatten slightly, place a peanut butter cup in the center, then fold dough around it, sealing completely to form a ball. Place on baking sheets spaced 2 inches apart.
- Bake for 12-14 minutes until edges are golden but centers remain soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chill dough for at least 30 minutes to prevent spreading and keep peanut butter cups from melting out. Do not overbake; cookies should look slightly underdone when removed. Seal dough tightly around peanut butter cups to avoid leaks. For gluten-free, use a 1:1 gluten-free flour blend and adjust baking soda if needed. Refrigerate dough balls on baking sheet for 10 minutes before baking if cookies spread too much.
Nutrition
- Serving Size: 1 cookie
- Calories: 275
- Sugar: 18
- Sodium: 150
- Fat: 15
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
Keywords: peanut butter cup cookies, stuffed cookies, peanut butter cookies, chocolate peanut butter, easy cookie recipe, homemade treats