If you’re a fan of gooey centers, classic flavor combos, and over-the-top cookie magic, you’re about to fall head over heels for Peanut Butter Cup Stuffed Cookies. Imagine a soft, chewy cookie with a luscious mini peanut butter cup tucked inside each bite—the best of peanut butter and chocolate worlds coming together in a glorious dessert! These cookies are perfect for sharing, gifting, or enjoying alongside your favorite cup of coffee. If you’re searching for something that will wow both kids and adults, Peanut Butter Cup Stuffed Cookies are pure bliss in every bite.

Peanut Butter Cup Stuffed Cookies Recipe - Recipe Image

Ingredients You’ll Need

The secret to irresistible Peanut Butter Cup Stuffed Cookies is starting with high-quality, pantry-friendly ingredients. Each one plays a deliciously important role, from achieving that iconic soft texture to accentuating the rich, chocolatey center.

Unsalted butter (1/2 cup, softened): This gives the cookie its soft, rich crumb and helps blend the flavors beautifully.
Granulated sugar (1/2 cup + 1/4 cup for rolling): Essential for sweetness, structure, and a crisp edge when rolled right before baking.
Packed brown sugar (1/2 cup): Adds moisture and a subtle caramel note for extra depth.
Creamy peanut butter (1/2 cup): Brings nuttiness and creamy richness—absolutely essential for that classic peanut butter experience.
Large egg (1): Acts as a binding agent and adds richness to the dough.
Vanilla extract (1 teaspoon): Enhances every flavor and rounds out the sweetness.
All-purpose flour (1 1/4 cups): The backbone of the cookies, providing that perfect chewy texture.
Baking soda (1/2 teaspoon): Gives the cookies a bit of lift, ensuring they’re soft and not too dense.
Salt (1/4 teaspoon): Balances the sweetness and highlights all the other flavors.
Mini peanut butter cups (12, unwrapped): The surprise center that makes these cookies so exciting and indulgent.

How to Make Peanut Butter Cup Stuffed Cookies

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 350°F. Line a baking sheet with parchment paper, which not only prevents sticking but also helps the cookies bake evenly. This small prep step is your insurance for gorgeous, bakery-worthy cookies every time!

Step 2: Cream the Wet Ingredients

In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and creamy peanut butter. Beat these together until the mixture becomes light, fluffy, and almost pale in color—this usually takes a couple of minutes and makes a big difference in the final texture. Next, add in the egg and vanilla extract, continuing to mix until everything is beautifully blended.

Step 3: Mix the Dry Ingredients

Grab a separate bowl and whisk together the flour, baking soda, and salt. This step ensures that the baking soda and salt are distributed throughout and that there aren’t any little salty or bitter pockets in your finished Peanut Butter Cup Stuffed Cookies.

Step 4: Combine Wet and Dry

Gradually add your dry ingredient mixture into the bowl with the wet ingredients. Mix everything together gently—just until the dough comes together. Overmixing at this stage can make your cookies tough instead of soft and tender, so stop as soon as the dough is uniform.

Step 5: Shape and Stuff

Use a cookie scoop or tablespoon to take about 1 1/2 tablespoons of dough for each cookie. Flatten the dough slightly in your palm, then nestle a mini peanut butter cup right in the center. Carefully wrap the dough around the peanut butter cup, ensuring it’s completely enclosed, then roll the ball in the extra granulated sugar. This outer layer is what gives these Peanut Butter Cup Stuffed Cookies that delightful bakery-style finish.

Step 6: Bake

Arrange your dough balls on the lined baking sheet, leaving about two inches between each cookie to allow for spreading. Bake for 10 to 12 minutes, or until the cookies have set edges that are barely golden. The centers will look delightfully soft but will firm up as the cookies cool.

Step 7: Cool and Enjoy

Let your cookies cool on the baking sheet for five minutes before transferring them to a wire rack. This resting time helps the centers stay gooey but ensures the outsides stay perfectly structured—resist the urge to dive in too soon!

How to Serve Peanut Butter Cup Stuffed Cookies

Garnishes

While these cookies are eye-catching on their own, a few simple garnishes can take them to another level! Try a drizzle of melted chocolate, a sprinkle of flaked sea salt, or even a dusting of powdered sugar. These finishing touches add elegance and make each Peanut Butter Cup Stuffed Cookie feel like a special treat.

Side Dishes

Pair your Peanut Butter Cup Stuffed Cookies with a tall glass of cold milk, a scoop of vanilla ice cream, or a warm mug of hot chocolate. The rich chocolate and peanut butter flavors complement creamy beverages and desserts beautifully. For a fun dessert board, serve alongside fresh strawberries or banana slices.

Creative Ways to Present

Stack the cookies on a tiered stand for a dramatic dessert table centerpiece, arrange them in a festive gift box with colorful tissue, or serve individual cookies in cupcake liners for easy grabbing. Peanut Butter Cup Stuffed Cookies also make fabulous edible party favors for birthdays or holiday gatherings—just tie them up in clear cellophane bags with a sweet ribbon!

Make Ahead and Storage

Storing Leftovers

Once your cookies are completely cooled, store them in an airtight container at room temperature. They’ll stay soft and delicious for up to five days, which means you can enjoy a fresh-tasting Peanut Butter Cup Stuffed Cookie whenever you need a pick-me-up treat.

Freezing

You can freeze these cookies for longer storage! Either freeze the baked cookies, tightly wrapped, for up to three months, or shape and stuff the raw dough balls (without rolling in sugar) and freeze them on a tray. Once solid, transfer to a zip-top bag. When ready to bake, thaw the dough briefly, roll in sugar, and bake as usual.

Reheating

To bring cookies back to their warm, gooey glory, pop one in the microwave for about 10 seconds. This melts the peanut butter cup center just enough to make it irresistibly soft—perfect for recreating that just-baked magic!

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Crunchy peanut butter will add an extra layer of texture and some nutty crunch to your Peanut Butter Cup Stuffed Cookies, creating a twist that’s every bit as delicious.

What’s the best way to unwrap mini peanut butter cups without breaking them?

Place the peanut butter cups in the refrigerator for about 10 minutes before unwrapping. The candy sets up nicely and is less likely to stick or melt in your hands, making them easy to handle and stuff into the cookie dough.

Can I make these in advance for a party?

Definitely! You can whip up the dough, stuff the cookies, and freeze the unbaked dough balls. When it’s party time, just roll in sugar and bake directly from the freezer with a couple of extra minutes in the oven. Fresh, warm cookies in no time!

How do I keep the cookies from spreading too much?

If the dough feels soft or sticky after you’ve mixed it, pop it in the fridge for 15–20 minutes before scooping and stuffing. This helps the cookies hold their shape and results in thicker, chewier Peanut Butter Cup Stuffed Cookies.

Can I use other types of candy for the filling?

Absolutely! Mini dark chocolate, white chocolate, or even caramel-filled peanut butter cups are delicious alternatives. Feel free to experiment and make these cookies uniquely yours!

Final Thoughts

If you love the combination of peanut butter and chocolate, you simply have to try making Peanut Butter Cup Stuffed Cookies. They’re easy to prepare, deliver a bakery-style wow factor, and are guaranteed to put a big smile on anyone’s face. Bake a batch soon, and get ready for the oohs and ahhs to roll in!