This combination of peanut butter and chocolate comes to life in a wonderfully classic way with a twist! Peanut butter cups are stuffed into classic chocolate chip cookies, and baked until golden brown and melty on the inside. These Chocolate Chip Peanut Butter Cup Cookies are an instant favorite!
Peanut butter + chocolate is one of the most classic pairings in the entire world of baking. Peanut butter CUPS are quite possible one of the most satisfying candies out there, and when you stuff them into a chocolate chip cookie, the result is an amazingly gooey, peanut buttery, chocolate chip treat. These chocolate chip peanut butter cup cookies are deceptively easy to make, chill quickly, and bake up with perfect golden edges, and that soft and melty middle.
What you will need to make these chocolate chip peanut butter cup cookies:
Salted Butter
Dark Brown Sugar (light or golden would work fine as well)
A Large Egg
Baking Powder
Salt
Pure Vanilla Extract
All Purpose Flour
Semi-sweet Chocolate Chips
The Cookie
This is my version of a classic chocolate chip cookie. It’s soft in the middle + crunchy on the edges, with a perfectly golden exterior. The use of granulated sugar is not needed in my version, as I have found that I prefer the flavor and texture that all brown sugar brings to many cookie recipes. You can substitute coconut sugar if you are wanting a less processed sweetener, and it would be a cup for cup sub, so the measurements would not change.
The Stuffed Center
I adore peanut butter cups. Stuffing them inside my favorite cookie on earth just seemed RIGHT, and I’m so happy with how this recipe came out. I used a 2 tablespoon cookie scoop for the dough balls, and then used Reeses mini peanut butter cups for the middle of the cookies. You could make these cookies quite a bit larger with an ice cream scoop, and then use a medium sized peanut butter cup such as the ones they sell at Trader Joe’s. To use a full sized Reeses cup you’d need to cut it in fourths, as it’s disc-like shape would be harder to completely conceal inside the dough.
The Dietary Substitutes
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
For the peanut butter cups, Oh! Nuts makes a dairy free version. You could also easily make your own with some mini cupcakes wrappers, dairy free chocolate chips, and peanut butter. There are many recipes online if you’d like to try your hand at a homemade version!
These cookies became an instant favorite in our home, and I hope that you find this to be true for you as well!
Tag me if you make them!
#HHBBAKES
XO,
Heather
Chocolate Chip Peanut Butter Cup Cookies
Ingredients
- ½ cup salted butter, softened
- ¾ cup dark brown sugar, packed
- 1 large egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour
- ¾ cup semi sweet chocolate chips
- 10-15 Reeses mini peanut butter cups, unwrapped
Instructions
- Combine butter and brown sugar, and beat well for about 30 seconds. Add eggs and mix for about 15 seconds. Add remainder of ingredients except for chips, and mix well. Fold chips in.
- Drop by 2 tablespoon cookie scoops onto a baking sheet, and make a hole in each cookie. Press a mini peanut butter cup into each dough ball, then roll each ball to ensure that the peanut butter cup is completed covered on all sides.
- Refrigerate for 30 minutes. Preheat the oven to 375°. Bake cookies for 10-12 minutes.
- Allow cookies to cool completely. Store in an airtight container at room temperature for up to four days. Enjoy!
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