These chocolate peanut butter cookies are stuffed with Reese’s peanut butter cups so each cookie has a creamy peanut butter center. The cookies are topped with chocolate chunks, too. They are so rich and chocolatey –the perfect cookie for anyone who loves peanut butter and chocolate.
We are just a few days away from Halloween and I stuck to my strategy of waiting until the very last weekend before Halloween to purchase candy so I wouldn’t be eating Halloween candy all month long.
But since purchasing the candy on Saturday, I’ve already “taste tested” 22 pieces. This is not including the half-empty bag of pumpkin spice latte M&M’s I supposedly bought for baking, but haven’t yet used for baking. I have used the peanut butter cups to make these rich chocolate peanut butter cookies, though.
These peanut butter chocolate cookies are each stuffed with a full peanut butter cup, giving them a rich and creamy center. It’s a great way to use up any leftover peanut butter cups you may have after Halloween.
This is always a hard time of year because I really love candy and have a hard time resisting it. I had a particularly embarrassing moment last night when I decided I needed to go for a walk on my treadmill to work off all the candy.
I asked Mr. K to set up the TV so I could watch it while walking on the machine. About fifteen minutes after I went downstairs, my husband called down to see if the TV was working correctly. I was mid-bite into a Snickers bar, which I then quickly, guiltily, stuffed back into the snack closet.
I managed not to eat all of the peanut butter cups, though, and I’m glad because these chocolate cookies are such a great way to use them. If you love peanut butter and chocolate you will love these cookies.
Tips for Making Peanut Butter Cup Stuffed Cookies
- This recipe makes 16 peanut butter cup stuffed cookies.
- Each cookie is made with one regular-sized peanut butter cup. I like to buy the bags that have single-wrapped peanut butter cups.
- You only need one bowl to make the cookie dough. First, you cream the butter and sugar and then combine the wet ingredients. Then you just add the dry ingredients and mix until combined.
- Plan to chill the dough for at least 30 minutes. You can make the dough ahead and keep it in the refrigerator overnight, too.
How to Stuff Cookies with Peanut Butter Cups
- Scoop approximately 1 ½ tablespoons of cookie dough and place it on a baking sheet. You should be able to fit eight scoops of dough spaced a few inches apart on your baking sheet.
- Lightly flatten each cookie dough ball with the palm of your hand.
- Place one peanut butter cup on each flattened dough round.
- Scoop another 1 ½ tablespoons of dough and place it on top of the peanut butter cup.
- Using your hands, mold the cookie dough around the peanut butter cup. The candy should be completely covered. Be sure to seal the top dough to the bottom dough. None of the peanut butter cup should be exposed.
- Press a few chocolate chunks into the top of each cookie.
- Bake the cookies for about 12 minutes at 350°F. Leave the cookies to cool on the baking sheet. Once cooled transfer them to an airtight container.
It’s hard to wait for these cookies to cool, but they are worth the wait. I love biting into the chocolate cookie and getting that creamy peanut butter center. I hope you enjoy these cookies, too!
More Chocolate and Peanut Butter Cookies
Peanut Butter Cups Stuffed Chocolate Cookies
- 1 cup unsalted butter room temperature
- 1¼ cups granulated white sugar
- 2 large eggs
- 1/2 cup unsweetened dutch processed cocoa powder
- 2¼ cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 cup semi-sweet chocolate chunks
- 16 regular-sized peanut butter cups
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugar on medium-high speed in a stand mixer with paddle attachment until light and fluffy, about 2-3 minutes. Mix in the eggs. Add in the cocoa powder and mix on low speed until completely incorporated.
- Add the flour, salt and baking powder to the bowl and mix on low speed until just incorporated. Refrigerate the dough for about 30 minutes.
- Using a 1.5 tbsp cookie scoop, scoop 8 dough balls onto each baking sheet, spacing them each about 2 inches apart. Flatten each dough ball with the palm of your hand.
- Place a peanut butter cup in the middle of each dough round. Scoop 1.5 tbsp of cookie dough and put on top of one of the cookies. Using your hands, spread the top dough ball over peanut butter cup until it is completely covered in chocolate cookie dough. Make sure to seal the top cookie dough with the bottom cookie dough. Seal remaining dough balls the same way with the remaining dough.
- Gently press about 5-6 chocolate chunks on the surface of each cookie. Bake about 12 minutes until cookies are set and cooked. Let cookies cool directly on baking sheets before removing.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.