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Stuffed Peanut Butter Cup Cookies

Course: Dessert
Cuisine: American
Keyword: cookie, fall baking, fall cookie week, peanut butter cookie, peanut butter cup, peanut butter cup cookie
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Who wouldn't love a cookie stuffed with a peanut butter cup? Combining two flavors I love, these Stuffed Peanut Butter Cup Cookies are one of my favorite treats!


  • 1 cup butter - softened
  • 1/2 cup creamy peanut butter
  • 3/4 cup packed brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 package Miniature Reese's Peanut Butter Cups - unwrapped
Chocolate Drizzle:
  • 1 cup semisweet chocolate chips
  • 1 tablespoon creamy peanut butter
  • 1 teaspoon shortening


  • In a large bowl, cream the butter, peanut butter, and sugars until light
  • and fluffy. Beat in egg and vanilla.
  • In a smaller bowl, combine flour and baking soda.
  • Gradually add the dry mixture to the creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
  • Roll dough into 1-1/4-inch balls. Press a miniature peanut butter cup into
  • each; reshape balls.
  • Place 2 inches apart on ungreased baking sheet.
  • Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned.
  • Cool for 2 minutes before removing from pans to wire racks.
  • For drizzle,melt chocolate chips, peanut butter, and shortening in a microwave (or in a double boiler). Stir until smooth. Drizzle over cooled cookies. (I allowed my mixture to cool slightly and then put it into a Ziploc bag. I snipped off a tiny portion of the corner of the bag so I could drizzle the cookies.)

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