Description
These Peanut Butter Cup Stuffed Cookies are soft, chewy, and packed with gooey mini peanut butter cups in every bite. This easy-to-make American dessert combines creamy peanut butter dough with a hidden chocolatey center, perfect for holiday treats or everyday indulgence.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Filling & Topping
- 16 mini peanut butter cups (unwrapped)
- Coarse sea salt for sprinkling (optional)
Instructions
- Preheat oven: Set your oven temperature to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Cream ingredients: In a large mixing bowl, cream together the softened butter, granulated sugar, brown sugar, and creamy peanut butter until the mixture becomes light and fluffy, ensuring a smooth texture for your cookies.
- Add wet ingredients: Beat in the egg and vanilla extract to the creamed mixture until fully combined, which adds moisture and flavor to the dough.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix dough: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until a cohesive dough forms that will hold together when shaped.
- Form cookies: Scoop approximately 1 tablespoon of dough and flatten it slightly. Place a mini peanut butter cup in the center, then cover it with another tablespoon of dough. Seal the edges carefully to fully enclose the candy, creating stuffed dough balls.
- Arrange on baking sheet: Place the stuffed dough balls onto your prepared baking sheet, spacing each about 2 inches apart to allow room for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn golden brown while the centers remain soft and chewy.
- Cool and finish: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Optionally, sprinkle with coarse sea salt for a delightful salty-sweet contrast.
Notes
- For an extra boost of chocolate flavor, mix mini chocolate chips into the cookie dough before baking.
- These cookies freeze well both before and after baking—store in an airtight container for up to 3 months.
- Make sure to seal the dough tightly around the peanut butter cups to avoid exposure and melting out during baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 16g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
