Imagine biting into a soft, peanut buttery cookie only to find a gooey, melted chocolate center waiting inside. These Soft Peanut Butter Cup Cookies Filled with Chocolate are everything you love about peanut butter and chocolate combined into one irresistible treat.
They’re easy to make, packed with rich flavor, and perfect for any occasion, whether it’s a holiday cookie exchange or just a cozy night in.
If you’re like me, peanut butter and chocolate are a match made in dessert heaven. These cookies bring together the creamy, nutty taste of peanut butter with the rich indulgence of melted chocolate—making every bite pure bliss.
They have a soft, slightly chewy texture with just the right balance of sweetness. The best part? They come together quickly, making them perfect for both experienced bakers and beginners.
Ingredients
Here’s what you’ll need to make these decadent cookies:
For the Cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Filling:
- 12 mini peanut butter cups (Reese’s work great!)
- 1/2 cup chocolate chips, melted
Nutritional Information (Per Cookie)
- Calories: 180
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 100mg
- Carbohydrates: 20g
- Fiber: 1g
- Sugar: 12g
- Protein: 4g
Step-by-Step Instructions
Step 1: Prepare the Dough
In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2–3 minutes using a hand or stand mixer.
Next, beat in the egg and vanilla extract until well combined. The egg helps bind everything together while the vanilla enhances the flavors. The dough should be smooth and creamy at this stage.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough instead of soft.
To ensure even mixing, use a spatula to scrape down the sides of the bowl as you go. The dough should be thick and slightly sticky but easy to handle.
Step 3: Chill the Dough
For the best texture, chill the dough in the refrigerator for at least 30 minutes. This step helps the cookies hold their shape and prevents excessive spreading.
If you’re in a hurry, you can place the dough in the freezer for about 15 minutes instead. Chilling also enhances the flavor, making the peanut butter taste even richer.
Step 4: Shape and Fill the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out 1 1/2 tablespoons of dough and flatten it slightly. Place a mini peanut butter cup in the center and cover it with another small scoop of dough. Seal the edges to encase the chocolate completely.
Make sure each cookie is fully sealed to prevent the chocolate from leaking out during baking. If needed, roll the filled dough between your hands to create a smooth ball.
Step 5: Bake
Arrange the stuffed cookie dough balls on the prepared baking sheet, leaving about 2 inches of space between each. Bake for 10–12 minutes, or until the edges are lightly golden but the centers are still soft.
Keep a close eye on them in the last few minutes. The cookies should look slightly underbaked in the center—this ensures they stay soft and chewy once cooled.
Step 6: Add the Chocolate Drizzle
While the cookies are still warm, drizzle melted chocolate over the tops for an extra indulgent touch. Let them cool for at least 5 minutes before transferring them to a wire rack.
For an even fancier finish, you can sprinkle crushed peanuts or sea salt over the chocolate drizzle. This adds texture and enhances the flavor contrast.
Tips for Success
- Use creamy peanut butter for the smoothest texture. Avoid natural peanut butter, as it can separate and alter the dough consistency.
- Chilling the dough is essential to prevent the cookies from spreading too much.
- Don’t overbake! The cookies will continue to set as they cool.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Reheat for a fresh taste. If you want that gooey chocolate center again, microwave a cookie for 10 seconds before eating.
Variations
Want to mix things up? Try these fun variations:
- Crunchy Twist: Use crunchy peanut butter for added texture.
- Double Chocolate: Stir in 1/4 cup cocoa powder to the dough for an extra chocolatey flavor.
- Nut-Free Version: Swap peanut butter for almond or sunflower seed butter.
- Stuff with other fillings: Instead of peanut butter cups, try caramel squares, marshmallows, or even Nutella for a fun surprise inside.
FAQs
Can I use store-bought cookie dough?
Yes! If you’re short on time, use pre-made peanut butter cookie dough and follow the same filling and baking steps.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread—it helps maintain moisture.
Can I make these ahead of time?
Absolutely! Prepare the dough and freeze the unbaked stuffed cookies for up to 2 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Can I make smaller or larger cookies?
Yes! For bite-sized cookies, use half the dough and mini peanut butter cups. For larger cookies, increase the dough amount and adjust baking time accordingly.
Final Thought
These Soft Peanut Butter Cup Cookies Filled with Chocolate are bound to become your new favorite!
Whether you make them for a special occasion or just because you’re craving something sweet, they’re guaranteed to be a hit.
The combination of peanut butter and chocolate is truly irresistible, and the soft, gooey center makes them extra special. Enjoy!
Total Time: 45 minutes
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
