Peanut Butter Stuffed Chocolate Chip Cookie Cups
Yup, this just happened. You’re not dreaming. These here peanut butter stuffed chocolate chip cookie cups are for real.
Whew, that’s a mouthful. Here’s the thing…these peanut butter stuffed chocolate chip cookie cups are much too epic to leave even a single detail out. I’m talking mind-blowing, head spinning, gotta-have-more-cookies-in-my-face deliciousness!
This recipe really is the ultimate cookie recipe. I’m not just saying that because I’m biased. Heck, I’m my own worst critic. I’m telling you this because it’s true.
Fact: These will become your favorite cookie.
Fact #2: These will become everyone else’s favorite cookie.
If you give your family a cookie, they’re sure to want a glass of milk…and at least three more cookies.
Yup, I just semi-quoated If You Give a Mouse a Cookie, which, by the way, is the best children’s book ever!
These peanut butter stuffed cookies require a small amount of effort on the part of the baker. No worries, I have a step-by-step picture tutorial for you to follow. I used my no-fail, extremely versatile Soft Batch Triple Chocolate Cookie recipe as the base for this recipe. Instead of adding triple the chocolate, I used a combination of semi-sweet chocolate chips and mini Reese’s Pieces.
The cookie batter comes together in one bowl and takes a little under 7 minutes to mix.
Here’s how you’ll assemble the cookies after you mix up the batter:
- Spray a 12-cup muffin tin with nonstick baking spray. Gently press 1 tablespoon of dough in the bottom of each cup.
- Top each cookie with a teaspoon of peanut butter. The peanut butter is easier to handle if you heat it in the microwave for 20 seconds to soften.
- Measure out a tablespoon of cookie batter and roll it into a ball. Gently press each dough ball into a flat disc in between your palms.
- Place the discs directly on top of the peanut butter. Bake for 16-17 minutes, or until lightly golden brown.
These cookies bake up perfectly crunchy with a soft, oozing peanut core. They’re sweet, gooey, and loaded with chocolate chips and mini Reese’s Pieces.
In my opinion, they’re even better than a traditional peanut butter cookie. They have just the right amount of peanut butter flavor–they’re the perfect combo of chocolate chip cookie and peanut butter goodness.
I like to eat them warm so the peanut butter center is melty and gooey. To achieve this even after they cool to room-temperature, place them in the microwave for 10-15 seconds. Viola, they taste just like you pulled them out of the oven.
Head on over to Food Fanatic to read my article and grab this peanut butter stuffed cookies recipe.
Baking tools I used to make these cookie cups:
If you’re a peanut butter lover like me, check out my recipe for peanut butter oat balls.
It’s one of my most popular recipes!