Peanut Butter Cup Stuffed Cookies

Oh my gosh, have you ever bitten into a warm cookie and discovered a melty peanut butter cup surprise inside? That’s the exact moment I fell in love with these Peanut Butter Cup Stuffed Cookies!

I remember making them for the first time during a hectic week. I needed something quick but decadent to bring to a potluck. The combination of rich chocolate cookie dough hugging a gooey Reese’s center? Absolute magic. And the best part? They’re ridiculously easy to make with just a few simple ingredients.

No fancy techniques, no hours of chilling dough, just pure, peanut buttery bliss in under 40 minutes. Trust me, once you try these, you’ll be hooked. They’re the kind of treat that disappears fast, whether it’s a Tuesday night craving or a holiday cookie swap. Let’s get baking!

Table of Contents

Why You’ll Love These Peanut Butter Cup Stuffed Cookies

Listen, I don’t just make these cookies, I crave them. Here’s why you will too:

• Foolproof magic: Cake mix dough means no measuring flour or worrying about ratios, just dump, mix, and stuff!
• Surprise factor: That moment when someone bites in and discovers the melty peanut butter center? Priceless.
• Emergency dessert hero: From oven to table in under 40 minutes when unexpected guests show up.
• Sweet-salty perfection: The rich chocolate cookie balances the creamy peanut butter cups like they were made for each other (because, well, they were).
• Crowd pleaser: I’ve never brought these to a party without someone asking for the recipe, they vanish every time.

Seriously, these cookies are happiness you can hold in your hand, and lick off your fingers afterward.

Ingredients for Peanut Butter Cup Stuffed Cookies

Okay, here’s the beautiful part, you only need four simple things to make these magical cookies happen (plus one fun extra if you’re feeling fancy):

• 1 box (18.25 oz) chocolate cake mix – I use Devil’s Food for extra richness, but any chocolate variety works
• 6 tablespoons butter, melted – Let it cool slightly so it doesn’t cook the eggs!
• 2 large eggs – Room temperature helps them blend in smoothly
• 18 Reese’s Peanut Butter Cups (snack size) – Keep them in the fridge so they don’t soften while you work
• 1/3 cup peanut butter chips (optional) – For that gorgeous drizzle on top

Ingredient Notes & Substitutions

Short on time? Use store-bought cookie dough instead of cake mix, just flatten portions and wrap them around the cups. For fun twists, try dark chocolate peanut butter cups or mini cups (you’ll need about 36). Out of butter? Coconut oil works in a pinch, but your cookies will spread more. The peanut butter chips? Totally optional, but they make these look bakery-worthy!

Equipment You’ll Need

Grab these basics, you probably already have them in your kitchen:

• Mixing bowl – Any medium-sized bowl will do
• Baking sheet – Standard half-sheet pan is perfect
• Parchment paper – Lifesaver for easy cleanup and no sticking
• Spatula or wooden spoon – For mixing that dreamy dough
• Measuring spoons – Just for the butter, since the cake mix does the heavy lifting

That’s it, no fancy gadgets required!

How to Make Peanut Butter Cup Stuffed Cookies

Alright, let’s get to the fun part—turning these simple ingredients into gooey, peanut butter-filled miracles! I promise, it’s easier than you think. Just follow these steps, and you’ll have cookies that’ll make everyone think you’re a baking genius.

Step 1: Prep the Dough

First things first, preheat that oven to 375°F (190°C). Trust me, you don’t want to realize it’s not hot enough when your cookies are ready to go in! Now, grab your mixing bowl and dump in that chocolate cake mix.

Add the slightly cooled melted butter and crack in those eggs. Stir it all together with a wooden spoon or spatula until it forms this gloriously thick, fudgy dough. No fancy mixer needed here, just good old-fashioned arm power.

The dough should be sticky but hold together when you pinch it. If it feels too dry, add a teaspoon of water, but I’ve rarely needed to.

Step 2: Stuff the Cookies

Here’s where the magic happens! Take about 2 tablespoons of dough and flatten it in your palm, I like to make a little well in the center with my thumb. Place one chilled peanut butter cup right in the middle (keep them cold so they don’t melt too fast!).

Now, gently wrap the dough around the cup, sealing it completely. Roll it lightly between your palms to smooth out any cracks. Pro tip: If the dough sticks to your hands, wet your fingers just a tiny bit, it helps! Repeat until all your peanut butter cups are snug in their chocolate blankets. Space them about 2 inches apart on a parchment-lined baking sheet. They won’t spread too much, but they need a little breathing room.

Step 3: Bake & Cool

Pop those beauties into the oven and set a timer for 9 minutes. The tops should look crackly and the edges set, but the centers will still be soft, that’s perfect! They’ll keep cooking a bit as they cool. Let them sit on the baking sheet for 3-5 minutes before transferring to a wire rack.

This patience-testing step prevents broken cookies (learned that the hard way!). If you’re feeling extra, melt those peanut butter chips with a splash of oil in the microwave (20-second bursts, stirring in between) and drizzle over the cooled cookies. Then try not to eat them all in one sitting, I dare you!

Tips for Perfect Peanut Butter Cup Stuffed Cookies

After making these cookies more times than I can count (and taste-testing every batch, obviously), I’ve picked up some foolproof tricks:

• Chill those cups! Keep your peanut butter cups in the fridge until the last second, cold centers stay intact better during baking.
• Parchment paper is non-negotiable. No sticking, easy cleanup, and it helps prevent burnt bottoms. Wax paper? Nope, it’ll smoke in the oven!
• Underbake slightly. Take them out when edges look set but centers seem soft; they firm up perfectly as they cool.
• Seal tight. Any cracks in the dough let peanut butter ooze out, press seams firmly and smooth with damp fingers.
• Freeze for later. Unbaked dough balls freeze beautifully; just add 1-2 minutes to baking time straight from the freezer.

The biggest rookie mistake? Eating them all before your family gets any. Not that I’d know anything about that…

Storing & Reheating Peanut Butter Cup Stuffed Cookies

These cookies taste best fresh, but if by some miracle you have leftovers (ha!), here’s how to keep them happy: Store cooled cookies in an airtight container at room temperature for up to 3 days, layer them with parchment to prevent sticking.

For that just-baked magic, pop one in the microwave for 8-10 seconds until the peanut butter center gets oozy again. Want to prep ahead? Freeze unbaked dough balls for up to 2 months and bake straight from frozen, adding a minute or two. Just don’t blame me when your freezer stash mysteriously disappears!

Peanut Butter Cup Stuffed Cookies Nutrition

Okay, let’s be real, we’re not eating these cookies for their health benefits! But since I know some of you like to keep track (or need to for dietary reasons), here’s the scoop on what you’re getting in each delicious bite. These estimates are based on using the exact ingredients I listed, your numbers might vary slightly depending on brands or if you tweak the recipe.

• Serving Size: 1 cookie (about 2.5 oz)
• Calories: 180
• Sugar: 12g
• Sodium: 200mg
• Fat: 8g (3g saturated, 4g unsaturated)
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 3g

A quick heads up, these numbers can change if you use different brands of cake mix or peanut butter cups. Homemade dough instead of cake mix? That’ll change things too. And obviously, if you go wild with the peanut butter chip drizzle (no judgment!), you’ll want to account for those extra goodies. But honestly? When that melty peanut butter center hits your tongue, I doubt you’ll be thinking about numbers, just pure joy!

FAQs About Peanut Butter Cup Stuffed Cookies

I’ve gotten so many questions about these cookies over the years. Here are the ones that pop up most often, along with my hard-earned answers:

Can I use mini peanut butter cups instead?

Absolutely! Mini cups work great, just use about 36 instead of 18 regular snack-size cups. The baking time stays the same, but you’ll get twice as many adorable two-bite cookies. Perfect for parties where people want to try “just one” (then inevitably go back for five more).

Why did my peanut butter ooze out while baking?

Oh no, been there! Usually, this happens if either: 1) The dough wasn’t sealed completely (check for cracks before baking), or 2) The peanut butter cups were too warm when you wrapped them. Always work with cold cups straight from the fridge, and really press that dough seam together. I sometimes pinch it like a dumpling for extra security.

Can I make these without cake mix?

Sure thing! Use your favorite chocolate cookie dough recipe, just portion it so each cookie gets about 2 tablespoons of dough. The cake mix version is my lazy-day lifesaver, but homemade dough makes these extra special. Pro tip: Chill the dough balls for 30 minutes before baking to prevent too much spreading.

How do I prevent the cookies from breaking when I move them?

Patience is key! Let them cool on the baking sheet for at least 3-5 minutes to set, that molten peanut butter center needs time to firm up. When transferring, slide a thin spatula under the whole cookie at once rather than lifting from one side. If one does break? Quality control snack time!

Can I freeze baked cookies?

You bet! Freeze cooled cookies in a single layer on a baking sheet first (so they don’t stick together), then transfer to an airtight container with parchment between layers. They’ll keep for 2 months, thaw at room temp or microwave for 15 seconds to revive that gooey center. Though honestly? They rarely last that long in my house!

Share Your Peanut Butter Cup Stuffed Cookies

Nothing makes me happier than seeing your cookie creations! Did you add a sprinkle of sea salt on top? Try them with white chocolate peanut butter cups? Snap a pic and tag me @recipesbycharlotte (or whatever your handle is). I live for those melty-center close-up shots.

Leave a comment below telling me who you made these for (or let’s be real, how many you ate straight from the baking sheet). Your reviews help other bakers know what to expect, so don’t hold back, was the peanut butter perfectly gooey? Did your kids go nuts for them? Spill all the delicious details!

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