Stuffed Peanut Butter Cup Cookies

Get ready to experience pure bliss with this dessert recipe. If you’re a fan of peanut butter cups and cookies, then you’re in for a treat. Introducing the stuffed peanut butter cup cookie! This delectable bite-sized dessert is a perfect combination of creamy peanut butter and rich chocolate, bound to make your taste buds sing. This may quickly become your new favorite cookie recipe.

Who wouldn’t love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats! I love all of the unique touches to this cookie including the Reese’s Peanut Butter Cup tucked away inside and the glorious drizzle of chocolate on the top.

Peanut butter desserts are my favorite. Drizzle them with chocolate and I won’t be able to resist.

One bite of the stuffed peanut butter cup cookie, and you’ll be hooked.  If you’re a fan of peanut butter cups and cookies, these stuffed peanut butter cup cookies will not disappoint. With a perfect combination of creamy peanut butter and rich chocolate in every bite, you’re going to look for any excuse to make these unique cookies again and again.

Why You’ll Love This Recipe

• It’s a delicious balance between salty peanut butter and sweet chocoalte.
• The surprise peanut butter cup inside each cookie makes for a fun and exciting element. 
• This cookie recipe is also incredibly easy to make. With just a few simple ingredients and some basic kitchen tools, you can whip up a batch of these cookies in no time.
• They’re perfect for sharing with friends and family. So whether you’re looking for a quick dessert to bring to a party or just want to indulge in a sweet treat, these stuffed peanut butter cup cookies are the perfect choice.

Ingredients

To make these scrumptious stuffed peanut butter cup cookies, you’ll need just a handful of ingredients. Here’s what you’ll need:

• butter
• creamy peanut butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• all purpose flour
• baking soda
• peanut butter cups
• semisweet chocolate chips
• vegetable shortening

How to Make

1. In a large bowl, cream the butter, peanut butter, and sugars until lightand fluffy. Beat in egg and vanilla.
2. In a smaller bowl, combine flour and baking soda.
3. Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
4. Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into each; reshape balls.

5. Place 2 inches apart on ungreased baking sheet.
6. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
7. Cool for 2 minutes before removing from pans to wire racks.

8. For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies.

Recipe Tips

Now that you’ve got your hands on the perfect recipe for stuffed peanut butter cup cookies, it’s time to make sure they turn out perfectly every time. Here are some tips for success:

• Use room temperature ingredients: Make sure both your butter and eggs are at room temperature before beginning. This allows for easier mixing and incorporation of ingredients.
• Use the right amount of dough: It’s tempting to use more dough for each cookie, but make sure to follow the recipe and use the recommended amount. Too much dough can result in the cookies spreading too much and not retaining their shape.
• Watch the baking time: Keep a close eye on the cookies while they’re in the oven. Overbaking can result in dry cookies, while underbaking can result in raw dough.

With these tips in mind, you’re sure to have perfectly delicious stuffed peanut butter cup cookies every time.

Recipe Variations

Now that we have covered the basics of making a perfect batch of stuffed peanut butter cup cookies, it’s time to mix things up with some fun variations. Here are a few ideas to get you started:

• Double Chocolate: Swap out the peanut butter cups for mini chocolate chips and drizzle melted chocolate on top of the baked cookies.
• Nutella: Instead of peanut butter cups, use a dollop of Nutella in the center of each cookie.
• Salted Caramel: Add a sprinkle of coarse sea salt on top of the cookies before baking and use caramel-filled chocolate squares in place of peanut butter cups.
• S’mores: Top each cookie with a mini marshmallow and a square of chocolate before baking, then sprinkle with crushed graham crackers when they come out of the oven.

These are just a few ideas, but the possibilities for customizing this cookie are truly endless.

More Recipes You May Enjoy

• Black and White Pumpkin Cookies
• Nutella Thumbprint Cookies
• Peanut Butter Lover’s Peanut Butter Cookies
• Cream Wafer Cookies – my favorite! 
• Peanut Butter Sprinkle Cookies

It took every ounce of my will power not to gobble them up in one evening with a big glass of milk. I hope you’ll try making these stuffed peanut butter cup cookies I know you’re going to enjoy them. If you do, please leave a comment and a 5-star rating below. 

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Stuffed Peanut Butter Cup Cookies

Who wouldn’t love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookie, fall baking, fall cookie week, peanut butter cookie, peanut butter cup, peanut butter cup cookie

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Ingredients

• 1 cup butter softened
• 1/2 cup creamy peanut butter
• 3/4 cup packed brown sugar
• 1/2 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 package Miniature Reese’s Peanut Butter Cups unwrapped

Chocolate Drizzle:

• 1 cup semisweet chocolate chips
• 1 tablespoon creamy peanut butter
• 1 teaspoon shortening

Instructions

• In a large bowl, cream the butter, peanut butter, and sugars until light
• and fluffy. Beat in egg and vanilla.
• In a smaller bowl, combine flour and baking soda.
• Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
• Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into
• each; reshape balls.
• Place 2 inches apart on ungreased baking sheet.
• Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
• Cool for 2 minutes before removing from pans to wire racks.
• For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies. (I allowed my mixture to cool slightly and then put it into a Ziploc bag. I snipped off a tiny portion of the corner of the bag so I could drizzle the cookies.)