Description
These Peanut Butter Cup Stuffed Cookies are soft, chewy chocolate chip cookies with a gooey surprise center of melty peanut butter cups. Perfectly baked to golden edges and filled with a decadent peanut butter cup, these cookies are a delightful treat that combines classic chocolate chip cookie flavors with rich peanut butter goodness.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup semi-sweet chocolate chips
Filling
- 12 mini peanut butter cups (unwrapped)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture becomes light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, creating a smooth batter base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture and mix gently until just combined to prevent overworking the dough and keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold the semi-sweet chocolate chips into the cookie dough to distribute evenly.
- Assemble Stuffed Cookies: Scoop out 1.5 tablespoons of dough and flatten it slightly in your hand. Place one mini peanut butter cup in the center, then cover with another tablespoon of dough, sealing the edges completely around the candy to avoid leakage during baking.
- Arrange on Baking Sheet: Place the stuffed dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes or until the cookie edges turn golden brown and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Make sure the peanut butter cups are unwrapped before stuffing to avoid melting the wrappers inside the cookie.
- Do not overmix the dough after adding the flour to keep the cookies soft and tender.
- For an extra chocolatey touch, use dark chocolate chips or add chopped nuts if desired.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- Use room temperature butter to help cream the sugars properly.
