Print

Ultimate Gooey Peanut Butter Cup Stuffed Cookies

peanut butter cup stuffed cookies - featured image

These cookies feature a soft, chewy dough stuffed with gooey mini peanut butter cups, delivering a perfect balance of sweetness and slight saltiness for an indulgent treat.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 36 mini peanut butter cups (about 1.5 ounces each), unwrapped

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed just until combined. Avoid overmixing.
  6. Using a cookie scoop or tablespoon, scoop about 2 tablespoons of dough. Flatten slightly in your hand, place one mini peanut butter cup in the center, and fold dough over to seal completely. Roll gently to form a ball.
  7. Place cookies on baking sheet about 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden but centers remain soft and gooey.
  9. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Chill dough for 15-20 minutes if too sticky to handle. Seal edges well to prevent peanut butter cups from leaking. Start checking cookies at 10 minutes to avoid overbaking and maintain gooey centers. Do not overcrowd baking sheets.

Nutrition

Keywords: peanut butter cookies, stuffed cookies, peanut butter cups, gooey cookies, homemade treats, easy cookies, comfort food