Soft Peanut Butter Cup Cookies Filled with Chocolate
What do you get when you take a soft, buttery peanut butter cookie and shove chocolate into its soul? These absolute units of dessert joy.
They’re warm, gooey, and dangerously addictive. Oh, and yes—there’s an entire mini peanut butter cup hiding inside. Because we don’t do things halfway around here.
Perfect Pairing
- A tall glass of ice-cold milk (obviously)
- Coffee if you like your sweet with a little bitter
- Crumbled over vanilla ice cream… don’t say I didn’t warn you
Occasions to Serve
- Bake sales (they’ll disappear in minutes)
- Holiday cookie swaps—prepare for compliments
- “I had a rough Tuesday and need a cookie hug” kind of day
Recipe Overview
- Servings: 24 cookies
- Prep Time: 15 minutes
- Chill Time: 30 minutes (optional but worth it)
- Bake Time: 10 minutes
- Total Time: ~55 minutes
- Calories: ~220 per cookie (you’re welcome)
Nutritional Info (Per Cookie)
- Protein: 4g
- Carbs: 26g
- Fat: 12g
- Sugar: 17g
- Fiber: 1g
Ingredients List
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For Filling
- 24 mini peanut butter cups (Reese’s or whatever’s your fave)
- 1/2 cup semisweet chocolate chips (optional but epic)
Step-by-Step Instructions
1. Prep Your Dough
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In another large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy (about 2–3 minutes).
- Add in egg and vanilla, mix well.
- Slowly beat in the dry ingredients just until combined—don’t overdo it.
- If using, stir in chocolate chips for an extra chocolate kick.
2. Chill (If You Can Wait)
- Cover and chill dough for 30 minutes. Totally optional, but helps keep the cookies thick and chewy.
3. Shape and Stuff
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop about 1 tablespoon of dough, flatten it slightly in your palm, press a peanut butter cup in the center, and cover it with a second tablespoon of dough. Seal the edges and roll gently into a ball.
- Repeat until all your dough is stuffed and fabulous.
4. Bake to Perfection
- Place cookies on baking sheet, spaced about 2 inches apart.
- Bake for 9–11 minutes, until edges are set and tops look barely done.
- Cool on the baking sheet for 5 minutes, then move to a wire rack (if you don’t eat them all warm, straight off the pan, like a legend).
Tips for a Successful Cookie
- Use room temp ingredients—they mix better, and you’ll get a smoother dough.
- Don’t skip chilling if you want them thicker. Warm dough = flat cookies.
- Underdone is good—they’ll finish setting as they cool.
- Freeze extra dough balls (with or without peanut butter cups) for emergency cookie situations.
Troubleshooting Common Issues
- Cookies spreading too much? Your dough was too warm. Chill it longer next time.
- Peanut butter cup leaks? Seal that dough around the candy like your life depends on it.
- Dry cookies? Probably overbaked. Pull them when they still look slightly soft in the center.
FAQ
1. Can I use crunchy peanut butter?
Sure can. It adds a little texture, which some people love.
2. Can I use regular-sized peanut butter cups?
You could, but they’re a bit chunky for this recipe. Stick to minis unless you’re feeling bold.
3. Can I freeze them?
Yes! Freeze the baked cookies or the unbaked stuffed dough balls. Just add an extra minute or two of bake time from frozen.
These Soft Peanut Butter Cup Cookies are dangerously good. Whether you’re baking for someone else (aww, cute) or just making your own week a little better, these cookies are guaranteed to hit the spot.
FYI: They also make amazing gifts… assuming you don’t eat them all first. 😉