Peanut Butter Cup Stuffed Cookies

Peanut butter cup stuffed cookies have been a genuine favorite in the cookie-stuffing trend — a soft chocolate chip cookie shell hiding a whole peanut butter cup in the center, still slightly melted when warm.

Why you'll love these cookies

• A hidden peanut butter cup in every cookie.
• Soft, chewy, bakery-style chocolate chip dough.
• Freezer-friendly — bake straight from frozen whenever a craving hits.
• Perfect for Halloween candy leftovers.

Ingredients (makes 12 large cookies)

• 12 regular-size peanut butter cups, frozen (or 24 minis, 2 per cookie)
• 115g (1/2 cup) butter, room temperature
• 150g (3/4 cup packed) brown sugar
• 50g (1/4 cup) granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 280g (2 1/4 cups) plain/all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 150g (1 cup) chocolate chips

Directions

1. Freeze the peanut butter cups for at least 1 hour ahead — this keeps them from melting out during baking.
2. Cream butter and both sugars until light and fluffy. Add egg and vanilla, mixing well.
3. In a separate bowl, whisk flour, baking soda, and salt, then fold into the wet ingredients along with the chocolate chips.
4. Take a portion of cookie dough (about 3 tbsp), flatten slightly, place a frozen peanut butter cup in the center, and wrap the dough completely around it, sealing well.
5. Chill the assembled cookies at least 30 minutes.
6. Preheat oven to 180°C/350°F. Bake 12-14 minutes, until golden at the edges.
7. Let cool on the tray for 10 minutes before moving — the peanut butter cup center will be molten right out of the oven.

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Alla's tips

• Freeze the cups well — frozen centres stay inside instead of leaking out.
• Seal the dough completely with no gaps, or the filling can escape.
• Chill the dough balls so the cookies stay thick instead of spreading.
• Press a few extra chips on top straight out of the oven for that bakery look.
• Add a pinch of flaky sea salt to balance the sweetness.

Storage

Keep in an airtight container at room temperature for up to 4 days. Freeze unbaked dough balls for up to 3 months and bake from frozen, adding 2–3 minutes.

Frequently asked questions

Can I use other candy?
Yes — Rolos, mini Snickers or chocolate caramels work beautifully.

Why did the filling leak out?
The cups weren't frozen or the dough wasn't fully sealed. Freeze well and pinch the seams closed.

Why did my cookies spread flat?
The butter was too soft or the dough wasn't chilled. Chill for at least 30 minutes before baking.

Can I add peanut butter to the dough?
Yes — swap 2 tbsp of the butter for smooth peanut butter.

How do I get them gooey again?
Warm a cookie in the microwave for 10–15 seconds.

More cookies to try

• Biscoff Stuffed Cookies
• Cheesecake Stuffed Cookies
• Giant Bakery-Style Cookies
• Nutter Butter Truffles

Hugs, Alla xox

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