Peanut Butter Cup Stuffed Chocolate Chip Cookies Recipe
Soft, chewy cookies hide a delightful surprise - mini peanut butter cups nestled in the center of each bite. The rich butter cookie dough creates the perfect vehicle for the creamy peanut butter and chocolate combination. These crowd-pleasing treats are ideal for bake sales, holiday gatherings, or any time you want to surprise someone with a hidden treasure. What makes this version special is the complete encasement of the peanut butter cups, ensuring every bite delivers that perfect chocolate-peanut butter contrast.
Ingredients
Instructions
- 1
Preheat oven to 350°F
- 2
Cream together butter, granulated sugar, and brown sugar until light and fluffy
- 3
Beat in eggs one at a time, then stir in vanilla extract
- 4
Combine flour, baking soda, and salt
- 5
Gradually add flour mixture to the creamed mixture
- 6
Shape dough into 1-inch balls and place a peanut butter cup in the center of each ball, covering completely with dough
- 7
Place cookies 2 inches apart on ungreased baking sheets
- 8
Bake for 10 minutes or until edges are lightly browned
- 9
Cool on wire racks
Tips
Chill the dough for 30 minutes before shaping to make it easier to wrap around the peanut butter cups without the candy showing through.
Press the dough firmly around each peanut butter cup to prevent them from peeking out during baking, which could cause uneven cooking.
Let cookies cool completely before storing to prevent the peanut butter cups from becoming too soft and losing their shape.
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookie dough can be shaped and refrigerated for up to 2 days before baking
Serve at room temperature or slightly warm for best texture
Common Mistakes
Avoid overbaking to prevent hard, dry cookies
Press dough tightly around peanut butter cups to avoid candy exposure during baking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Use certified gluten-free blend
FAQ
Can I use regular-sized peanut butter cups instead of mini ones?
Yes, but cut them in half or quarters to fit properly inside the cookie dough balls and ensure even baking.
How long do these cookies keep fresh?
Store in an airtight container at room temperature for up to one week, or freeze for up to 3 months.
Can I freeze the unbaked cookie dough?
Yes, shape the cookies and freeze on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 minutes to baking time.