Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup creamy peanut butter (natural or regular)
- 24 mini peanut butter cups, unwrapped
Substitution suggestions: If you’re avoiding dairy, swap the butter for a plant-based alternative. For a gluten-free version, try a 1:1 gluten-free flour blend. If you prefer a little texture, chunky peanut butter works beautifully too.
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step is key to prevent sticking and makes cleanup easier—a lifesaver when you’re managing little helpers in the kitchen.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes with an electric mixer. I remember my first kitchen adventure where I forgot this step and ended up with flat cookies—not fun!
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The vanilla brings warmth and depth, something my mom always swore by—even when cooking with just canned tomatoes and a couple of spices.
- In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture into the wet ingredients, mixing just until combined. Overmixing is a common pitfall and can make your cookies tough.
- Using about 2 tablespoons of dough, flatten it slightly in your palm. Place one mini peanut butter cup in the center, then carefully wrap the dough around it, sealing it completely. Roll into a ball. Repeat until all dough and peanut butter cups are used. This part always feels like a little treasure hunt for my kids—they love hiding and finding the peanut butter cups in each cookie.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Gently press down each ball to slightly flatten.
- Bake in the preheated oven for 10 to 12 minutes or until the edges start to turn golden brown but the centers still look a bit soft. This ensures a chewy center with that melty peanut butter surprise inside. My tip: don’t overbake! Cookies continue to cook a bit on the hot baking sheet after coming out.
- Remove from the oven and let cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up just right without losing that gooey center.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Peanut Butter Cup Stuffed Cookies, recipe, cooking, food
