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These are the ultimate peanut butter cup stuffed cookies! These classic chocolate chip cookies are stuffed with a gooey peanut butter cup baked in the middle. Plus, they're ready in 25 minutes, no dough chilling required.
Peanut butter and chocolate is a classic combination for a reason! These soft gooey peanut butter cup cookies are definitely not your average cookie.
Once you start eating these Reeses stuffed cookies you’re not going to be able to stop! If you couldn’t get enough of my vegan Reeses peanut butter cups, you are going to love these Reeses stuffed cookies!
Why You'll Love These Peanut Butter Cup Stuffed Cookies
- Each gooey cookie is stuffed with a whole peanut butter cup, baked right into the middle!
- You get an extra hit of chocolate thanks to chocolate chips in the cookie dough.
- You only need 10 simple ingredients to make these cookies, nothing too fancy here!
- You can easily make these cookies dairy free, gluten free and vegan! So they’re perfect for people with food allergies.
- Peanut Butter Cups: you can use regular Reeses peanut butter cups or dairy free peanut butter cups if you’re dairy-free! You can also use almond butter cups if you have a peanut allergy.
- Flour: feel free to use all purpose flour or gluten free all purpose 1-1 baking flour if you’re gluten intolerant.
- Butter: you can use regular butter or vegan butter.
- Egg: you can swap out the egg for a flax egg if you’re vegan!
- Chocolate Chips: I love using semisweet chocolate chips but feel free to swap them out for milk chocolate chips, or dark chocolate chips or even a chopped up chocolate bar.
Step by Step Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: Place your peanut butter cups in the freezer before you start making the cookies.
Step 2: Preheat the oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 3: In a medium bowl, mix the flour with the baking soda and salt. Set the dry ingredients aside.
Step 4: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the butter with the white sugar and light brown sugar. Mix until light and fluffy.
Step 5: Add the egg and vanilla extract and beat until just combined.
Step 6: Add the dry ingredients until a dough forms. Stir in the chocolate chips.
Step 8: Take the peanut butter cups out of the freezer. Press one on top of each cookie dough ball, then cover with another 1 ½ tablespoons of cookie dough. Seal the edges and top each cookie dough ball with extra chocolate chips.
Step 9: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven once the edges are set but the middles are slightly underbaked. Let them cool on the baking sheet for 5 minutes before removing to a wire cooling rack.
FAQs and Expert Tips
You’ll want to use regular stand sized peanut butter cups. You’ll need 13 of them for these reeses stuffed cookies!
Before you start making these cookies, make the flax egg by combining 1 tablespoon of ground flaxseed with 2 ½ tablespoons of warm water in a small bowl. Let it sit for 10-15 minutes, it should become very thick and gelatinous. Then make sure you use vegan reeses peanut butter cups and butter!
The edges will have set but the middles will be slightly underbaked! You want those underbaked middles since that is going to give you extra gooey and soft cookies!
- I recommend using a kitchen scale to weigh your flour! It’s so easy to add too much flour, giving you dry and crumbly cookies. If you aren’t using a kitchen scale, make sure to use the scoop and level method to measure the flour.
- Don’t over-mix the cookie dough once you add the dry ingredients. Stop mixing as soon as everything is combined.
- Be sure to seal the cookie dough well on the sides to cover up the peanut butter cup.
- I love adding a few extra chocolate chips on top of each cookie dough to get that bakery style look!
- Use a large biscuit cutter or mug to gently scoot each freshly baked cookie into a perfectly round shape right after taking them out of the oven.
Storage and Freezing Instructions
Store the baked cookies in an airtight container at room temperature for 5-6 days.
To freeze, place the baked cookies in a freezer bag in the freezer for up to 2 months. Let them thaw at room temperature before enjoying them.
More Peanut Butter Recipes You'll Love
Peanut Butter Cup Stuffed Cookies
- Standing or handheld mixer
- ¾ cup butter, softened (regular or dairy free)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg
- 1 tablespoon vanilla extract
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- 2 cup + 2 tbsp all-purpose flour
- ⅓-⅔ cup chocolate chips or chopped chocolate (I use semisweet)
- 13 Peanut butter cups (Reese's or a dairy free alternative)
- Place the peanut butter cups in the freezer to harden before making the cookies.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients until a dough forms. Stir in the chocolate chips and mix until just combined.
- Remove the peanut butter cups from the freezer. Gently press a peanut butter cup into each ball of dough, then cover with another 1-1.5 Tablespoons of dough to seal the edges. Add a few more chocolate chips on top of the dough if desired.
- Bake the cookies (one sheet at a time for even baking) for 8-11 minutes. Remove them from the oven when the edges look set. They should look a little under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.