These Peanut Butter Stuffed Cookies have a brownie-like texture and an incredible Reese’s peanut butter surprise. They’re crispy on the outside, chewy on the inside, with gooey peanut butter lava in the middle.
These chocolate cookies are simply the best and can be made with many different variations your family will love. Who doesn’t love a rich and soft chocolate cookie with a fun candy surprise?
And if you’re looking for more amazing cookie recipes, be sure to check out our Andes Mint Cookies, M&M Cookies and our Chocolate Kiss Cookies.
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Peanut Butter Stuffed Cookies
Raise your hand if you are a chocolate peanut butter fanatic! These cookies are for you—an unbelievably rich and chewy chocolate cookie with chocolate chips that is stuffed with Reese’s Peanut Butter cups in the middle.
They’re a little like brownies, a little like chocolate chip cookies, and a little like a lava cake. You can serve these at room temperature but honestly, you are doing yourself a disservice if you don’t serve them warm. The peanut butter center is so gooey and delicious—you will be wondering where they have been all your life!
Tips and Recipe Variations
- Use your imagination. What candy goes great with chocolate? Try using Rolos, Lindt Chocolate, Hershey Kisses, and more as the surprise centers.
- Soften the butter—it really does make a difference. Let your butter sit out of the fridge for about an hour before you are ready to begin mixing.
- Measure the flour correctly and use a dry measuring cup, not a pyrex one used for liquids.
- Don’t over bake these cookies! It’s tricky because you can’t see when the cookies are golden so try to watch the center of the cookie. Take them out of the oven when the middle no longer looks doughy.
- Garnish with peanuts, coconut, or whatever flavor combo you’re using right after the cookies come out of the oven.
- Let the cookies sit on the baking sheet and cool for 2-3 minutes before transferring them to a baking sheet.
Main Ingredients
- Butter – this recipe was made using unsalted butter but if you use salted, just reduce the extra salt a touch.
- Brown Sugar – light brown sugar has a good amount of molasses flavor that won’t overpower the rest of the flavors.
- Sugar – using a little granulated sugar gives these cookies the right texture with a crispy edge.
- Eggs – eggs are what holds the cookie dough together. It’s helpful if they are at room temperature before you mix them into the dough.
- Baking Powder and Baking Soda – these help the cookies stay soft and chewy.
- Chocolate Chips – You can use milk chocolate or semi-sweet chocolate chips. Use most in the cookie dough and save a few for the tops of the cookies after they have baked.
- Cocoa Powder – a high quality Dutch-processed cocoa powder has the best flavor.
- Chopped Peanuts – Roasted and salted peanuts, coarsely chopped (this is optional but adds a fun texture and flavor dimension to the top of the cookies.
- Reese Peanut Butter Cups – you’ll need the small size for these cookies.
How to Make Peanut Butter Stuffed Cookies
- Combine the dry ingredients. Mix together the flour, baking soda, salt, baking powder. and set aside.
- Mix the wet ingredients. Cream together the butter and sugars, then add the eggs and vanilla slowly.
- Combine. Add the dry ingredients to the butter mixture and combine, then add the chocolate chips and chopped peanuts.
- Scoop. Scoop cookie dough into 2-3 tablespoon balls and press a peanut butter cup in the center. Carefully press the dough around the cup to cover.
- Bake. Place 2″ apart on lightly greased cookie sheets and bake for about 8-10 minutes in a 350 degree preheated oven.
- Finish. Top with reserved chocolate chips and chopped peanuts as soon as they come out the oven. Cool and enjoy!
Frequently Asked Questions
Absolutely! You can experiment with different types of chocolate to find the perfect match for your taste. Milk chocolate, dark chocolate, or even white chocolate can be used for the stuffing.
Yes, you can freeze the cookie dough for up to 3 months. Make sure to wrap it tightly in plastic wrap and then place it in an airtight container before freezing.
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can store them in the refrigerator for up to 2 weeks.
Yes, you can use crunchy peanut butter if you prefer a bit of extra texture and nuttiness in your cookies. It’s a delicious twist on the classic recipe.
Make Ahead Cookie Dough
- Refrigerator – You can make the cookie dough ahead of time. It will last in the fridge for up to 1 week in an airtight container.
- Freezer – Like most cookie doughs, this dough can be frozen and baked at a later date. Simply scoop into balls, place on a parchment-lined pan, and freeze until solid. Once frozen, remove from the cookie sheet and place in a freezer bag. They can be stored in the freezer for up to 3 months.
- To bake frozen cookies – Defrost for an hour or two in the fridge and bake as directed. If the dough is very cold, you may need to add a minute or two of cook time.
Storing Baked Cookies
- Room Temperature – If you want to store the cookies already baked, place them in a container with a lid. They will stay fresh for a few days.
- Freezer – You’re missing out if you haven’t tried this method. Cookies freeze really well and are so fun to grab out of the freezer and enjoy. Let them thaw for a few minutes, and you’ll enjoy an extra chewy cookie. Cookies can remain in the freezer, in an airtight container or freezer bag for up to 3 months.
Peanut Butter Stuffed Chocolate Cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2½ cups all-purpose flour
- 1/4 cup cocoa powder
- 1/4 cup peanuts, roasted, salted, and coarsely chopped
- 24 small Reese's peanut butter cups
- 12 ounces chocolate chips, (divided)
Instructions
- Preheat oven to 350 degrees F.
- Grease a baking sheet with nonstick cooking spray or line a baking pan with parchment paper and set aside.
- In a large bowl, mix the flour, baking soda, salt, and baking powder. Set aside. In the bowl of a stand mixer, add the butter and sugars and cream together using the paddle attachment until light and fluffy—about 3 minutes. Add the eggs slowly along with the vanilla, mixing on low to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until almost completely combined. Finally, add the chocolate chips (reserving a handful) and mix on low until the butter has mixed in and the flour is no longer dry.
- Scoop the cookie dough into balls that are about 2-3 tablespoons. Lightly press an unwrapped peanut butter cup into the center of each dough ball, then cover the entire peanut butter cup with the cookie dough.
- Place the cookies about 2" apart on your reserved cookie sheets.
- Bake in your preheated oven for about 8-10 minutes. Take them out when they are just BARELY starting set in the middle of the cookie–no longer doughy.
- As soon as you remove the cookies, sprinkle the rest of the chocolate chips over the top along with the chopped peanuts. Let them sit on the baking pan to cool for 2 minutes before removing to a wire cooling rack. Enjoy!
Notes
Nutrition
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This soft and chewy triple chocolate chip cookie has an incredible peanut butter cup surprise inside. They are just a little chewy and crispy on the outside with a chocolatey peanut butter lava inside.
