Indulge your sweet tooth with a flavorful twist on the classic chocolate chip cookie. These Peanut Butter Cup Stuffed Cookies pair creamy peanut butter cups with melty chocolate chips inside a soft, chewy cookie for an irresistible treat.
Perfect for satisfying cravings or impressing guests, these decadent cookies are easy to make and sure to become a new favorite in your dessert rotation.
Peanut Butter Cup Chocolate Chip Cookies
A few months ago I stopped at a coffee shop with my mom that had an impressive cookie selection, including giant Reese’s-stuffed cookies. They were one of the best cookies I’ve tasted and inspired me to recreate a simpler version at home. To keep it quick, I used pre-made chocolate chip cookie dough, but you can certainly use your favorite homemade recipe instead.
These stuffed cookies are rich and indulgent—one might be enough, but they’re worth every bite. If you love chocolate chip cookies and Reese’s, this combination is a true match made in dessert heaven.
What you need for these Peanut Butter Cup Stuffed Cookies
- Chocolate Chip Cookie Dough – A store-bought roll (Toll House is my go-to) or your homemade dough will both work well.
- Reese’s Peanut Butter Cups – Plan on 8–10 peanut butter cups depending on the package. If you only have 8, make 8 larger cookies.
- Peanut Butter – Optional. I melted a small amount and drizzled it over the warm cookies for extra flavor.
Watch the video for these stuffed cookies below!
How to make these Peanut Butter Cup Stuffed Cookies
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a spoonful of cookie dough and press it down slightly on the pan; this makes room for the peanut butter cup. From one roll of dough I made nine cookies.
Step 2: Place a Reese’s peanut butter cup onto the flattened dough. Add another scoop of dough on top, then fold and smooth the dough around the peanut butter cup until it’s completely enclosed and the exterior is rounded.
Step 3: Bake at 350°F for 10–12 minutes, or until the edges are light golden brown. Baking time varies by oven, so watch them closely to avoid overbaking.
Step 4: If using, place 1–2 tablespoons of peanut butter in a microwave-safe bowl and heat for about 15 seconds, or until slightly melted and pourable. Drizzle the warm peanut butter over the freshly baked cookies for extra richness.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. Store in an airtight container for best freshness for a few days.
Variations
- Use peanut butter cookie dough for a deeper peanut flavor.
- Double up the chocolate by melting chocolate to drizzle on top instead of peanut butter.
- Use your preferred homemade chocolate chip cookie recipe if you want to bake from scratch.
Make sure to PIN IT!
Like this cookie recipe? Check out my:
- Peanut Butter Chocolate Parfaits
- Lemon Almond Bars
- Peanut Butter Chocolate Chip Brownies
Peanut Butter Cup Stuffed Cookies
Pin Recipe
Ingredients
- 1 30 oz. Roll of Chocolate Chip Cookie Dough
- 9 Reese’s Peanut butter Cups
- 2 tbsp peanut butter optional
Equipment
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1 baking sheet
Method
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Scoop a spoonful of cookie dough and press it slightly onto the baking sheet to create a base. I made nine cookies from one roll of dough.
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Place a peanut butter cup on the dough base, add another scoop of dough on top, and wrap the dough around the cup until it is fully enclosed and smooth.
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Bake at 350°F for about 10–12 minutes, or until the edges are lightly golden. Oven times can vary, so watch them closely.
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If desired, warm peanut butter for about 15 seconds in the microwave and drizzle over warm cookies.
Video
