![- 1 cup creamy peanut butter - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract These essential ingredients form the base of our Peanut Butter Cup Stuffed Cookies. Creamy peanut butter gives a rich flavor, while unsalted butter keeps the cookies soft. Granulated and brown sugars add the perfect sweetness and moisture. The egg helps bind everything, and vanilla extract adds a lovely aroma. - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt The dry ingredients play a vital role in structure. All-purpose flour creates the cookie's body. Baking soda helps them rise, making them light and fluffy. A pinch of salt enhances all the flavors. - 1 cup mini chocolate peanut butter cups, unwrapped - Sea salt for sprinkling (optional) The star of the show is the mini chocolate peanut butter cups. These sweet bites melt in the center, bringing joy to every bite. A sprinkle of sea salt on top adds a nice touch, balancing the sweetness and enhancing flavor. For the complete recipe, check out the Full Recipe section. - Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - In a large bowl, mix creamy peanut butter, softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed until smooth. - Add one large egg and one teaspoon of vanilla extract to the mixture. Beat until well mixed. - In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to your wet ingredients. Stir until just combined. - Cover the dough with plastic wrap and chill it in the fridge for about 30 minutes. This makes it easier to handle. - Once chilled, scoop a tablespoon of dough and flatten it slightly in your hand. Place one mini chocolate peanut butter cup in the center. Wrap the dough around it and roll into a ball. Repeat this for the rest of the dough and cups. - Place the cookie balls on the prepared baking sheet, keeping them about 2 inches apart. - Optionally, sprinkle a pinch of sea salt on each cookie. Bake for 10-12 minutes until the edges are golden and the centers look soft. - Let the cookies cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. For the full details, check the [Full Recipe]. Chilling the dough is key for great cookies. It firms the dough, making it easier to shape. When the dough is cold, the cookies keep their form while baking. This helps avoid flat cookies that spread too much. Aim to chill the dough for at least 30 minutes. To ensure soft, chewy centers, do not overbake the cookies. They should be slightly golden on the edges, while the center remains soft. This gives that perfect melt-in-your-mouth texture. Remember, cookies will continue to cook on the baking sheet after you pull them out of the oven. Serve these cookies on a tiered cake stand. This creates a beautiful display that guests will love. You can also drizzle melted chocolate over the cookies for a touch of elegance. Sprinkle crushed peanuts on top for extra crunch and visual appeal. For a fun twist, try adding colorful sprinkles or edible glitter. These small touches make the cookies even more inviting. One common mistake is overmixing the dough. This can lead to tough cookies. Mix until just combined for the best results. Another mistake is not cooling the cookies properly. Let them sit on the baking sheet for five minutes before moving them to a wire rack. This helps them firm up and prevents breakage. Proper cooling is crucial for maintaining their shape and texture. For the full recipe, check out the Peanut Butter Cup Stuffed Cookies section above. {{image_2}} You can switch up the flavors in these cookies. Use crunchy peanut butter instead of creamy. It adds a fun texture and a nutty bite. You can also add chocolate chips to the dough. This boosts the chocolate flavor and makes each cookie even more decadent. Imagine biting into a soft cookie with creamy peanut butter and melting chocolate. It’s pure bliss! If you need gluten-free cookies, use almond flour or coconut flour. Both work well and taste great. You can also make these cookies vegan. Substitute the egg with a flax egg or applesauce. For butter, use coconut oil or a vegan butter. These swaps keep the taste yummy and the texture soft. Get creative with the stuffing! Try different candies like caramel or white chocolate. Each candy brings a unique flavor. You can also use different nut butters. Almond butter or cashew butter works well. Each option gives the cookie a new twist. Don't be afraid to experiment! For the full recipe, check out the details above and enjoy baking these delightful treats! To keep your Peanut Butter Cup Stuffed Cookies fresh, store them in an airtight container. This helps prevent the cookies from drying out. Layer parchment paper between cookies to avoid sticking. I suggest keeping them at room temperature for the best texture. They will stay fresh for about a week. If you want them to last longer, consider refrigeration. However, this may change the texture slightly. You can freeze both uncooked dough and baked cookies. To freeze uncooked dough, scoop cookie balls and place them on a baking sheet. Freeze them for about an hour until firm. Once frozen, transfer them to a freezer-safe bag. Baked cookies can also be frozen. Just let them cool completely first. Then, place them in an airtight container with parchment paper between layers. To thaw cookies, simply leave them at room temperature for about 30 minutes. For baked cookies, you can reheat them in the oven. Preheat your oven to 350°F (175°C) and warm them for about 5 minutes. Enjoy them warm for the best taste and texture. For the full recipe, check out the detailed instructions above. Peanut Butter Cup Stuffed Cookies stay fresh for about 5 days at room temperature. Store them in an airtight container. This keeps them soft and tasty. If you want them to last longer, you can freeze them. They will stay good for up to 3 months in the freezer. Yes, you can use different types of peanut butter cups. Try dark chocolate, white chocolate, or even caramel-filled cups. Each type gives a new flavor twist. You can also mix and match for fun combinations. Just pick your favorite kind and enjoy the new taste! Absolutely! You can prepare the dough in advance and chill it. Just cover it and store it in the fridge for up to 2 days. When you're ready, scoop and bake the cookies. This makes it easy to enjoy fresh cookies without too much work. If your dough feels too sticky, add a bit more flour. Start with a tablespoon at a time. Mix well until it feels easier to handle. You can also chill the dough longer. This makes it firmer and easier to shape into cookies. You can find Peanut Butter Cup Stuffed Cookies at local bakeries or grocery stores. Some stores may have them fresh baked. Check the bakery section or ask the staff. You can also find them at cafés or dessert shops. If you can’t find them, you can always make them at home using the Full Recipe! These Peanut Butter Cup Stuffed Cookies are easy and fun to make. We went through the key ingredients, step-by-step instructions, and useful tips. Remember, chilling the dough helps make softer cookies. Explore variations like crunchy peanut butter or gluten-free options. Store them right to keep them fresh. With these tips, you're ready to bake delicious cookies. Enjoy your tasty treats, and happy baking!](https://toastedrecipes.com/wp-content/uploads/2025/05/432443c2-4433-496b-95da-e14bd5d769c9-300x300.webp)
Peanut Butter Cup Stuffed Cookies
Indulge in the ultimate treat with these Peanut Butter Cup Stuffed Cookies! Made with creamy peanut butter and filled with mini chocolate peanut butter cups, these cookies are a delightful blend of flavors. Follow our simple recipe to create soft, chewy cookies that your family will love. Perfect for any occasion, these cookies are sure to impress! Click through to explore the full recipe and elevate your baking game today!