Peanut Butter Cup Stuffed Cookies

These peanut butter cup stuffed cookies have a gooey peanut butter cup baked in the middle. Ready in 25 minutes, no dough chilling required.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake Time 10

Total Time 25

Servings cookies

Calories 401

Author Gabby Kislanko

Equipment

Ingredients

¾ cup butter, softened (regular or dairy free)
½ cup granulated sugar
½ cup light brown sugar
1 egg
1 tbsp vanilla extract
¾ tsp salt
¾ tsp 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)

US Customary - Metric

Instructions

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.
Use a medium cookie scoop or spoon to make 1.5 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
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!

Video

Notes

Measuring Flour: Properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)

Chocolate Chips: You can use any kind of chocolate chips here. I like to use semisweet. You can also use a chopped up chocolate bar or even white chocolate chips.

Peanut Butter Cups: Feel free to use dairy free peanut butter cups.

Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.

The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition