I crafted Peanut Butter Filled Cookies by enclosing a peanut butter cup inside a classic peanut butter cookie, and the clever hidden center is why I had to share this recipe.

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I love taking a classic and sneaking in a surprise, and these soft peanut butter cup cookies do exactly that. Imagine a chewy peanut butter cookie with a miniature peanut butter cup tucked inside so the chocolate melts into the center as you bite, leaving this gooey, ridiculous middle you weren’t ready for.

I throw these into my Baking Recipes Peanut Butter collection when I need something that gets people talking, and yeah they live up to the Peanut Butter Filled Cookies hype. They’re messy, kind of perfect, and honestly you might sneak three before anyone notices.

Ingredients

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Unsalted butter: gives richness, soft texture and helps cookies spread a bit, but not greasy.
Creamy peanut butter: adds protein, nutty flavor, moisture and that peanut butter punch you crave.
Brown sugar: gives molasses notes, keeps cookies soft and moist, adds depth not just sweet.
Eggs: bind ingredients, add protein and lift so cookies stay tender, sometimes overmix ruins them.
All purpose flour: provides structure and carbs, too much makes cookies dense so dont overmeasure.
Mini peanut butter cups: melted chocolate center adds indulgent gooey richness, lots sugar and fat.
Flaky sea salt: optional salty contrast lifts flavors and balances sweetness like a pro.

Ingredient Quantities

1 cup (226g) unsalted butter, softened (about 2 sticks)

1 cup (240g) creamy peanut butter

1 cup (200g) granulated sugar

1 cup (220g) packed light brown sugar

2 large eggs at room temp

2 teaspoons vanilla extract

2 1/4 cups (281g) all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

24 miniature peanut butter cups, unwrapped (or about 12 regular cups, halved)

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat, set it aside.

2. In a large bowl cream the softened butter, creamy peanut butter, granulated sugar and packed brown sugar until light and fluffy, about 2 to 3 minutes with a mixer; add the two eggs one at a time then stir in the vanilla, scrape the bowl when you need to.

3. In a separate bowl whisk the all purpose flour, baking powder, baking soda and one half teaspoon fine salt, then slowly add the dry mix to the wet and mix just until combined, dont overmix or the cookies will get tough.

4. Cover and chill the dough for about 20 minutes so it firms up and wont spread too much; while the dough chills unwrap the 24 miniature peanut butter cups and pop them into the freezer for 10 to 15 minutes so they hold their shape when stuffed.

5. Scoop or portion the dough into about 24 even pieces, roughly one and a half tablespoons each, flatten each piece into a small disk in your palm.

6. Put a chilled peanut butter cup in the middle of each disk, bring the dough up around the candy and pinch the seams together tightly to seal, roll into a smooth ball; if you use regular size cups cut them in half before stuffing.

7. Place the stuffed dough balls seam side down on the prepared sheet about two inches apart, you can press the top lightly with a fork for a peanut butter cookie look or leave them rounded for a taller cookie.

8. Bake for 10 to 12 minutes until the edges are set and the tops look just done but still soft, rotate the pan halfway through if you have multiple sheets in the oven so they brown evenly.

9. Let the cookies cool on the baking sheet for five to seven minutes so the filling sets, then transfer to a wire rack to cool completely; while still warm sprinkle a little flaky sea salt on top if you like the sweet salty hit.

10. Store cooled cookies in an airtight container at room temp for up to three days or freeze for longer, and if any filling leaks during baking a quick reheat in the microwave for a few seconds will make them gooey again.

Equipment Needed

1. Oven set to 350°F
2. Baking sheet plus parchment paper or a silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric mixer (hand or stand) or a sturdy wooden spoon, if you wanna do it by hand it just takes longer
5. Whisk for the flour, baking powder and soda
6. Rubber spatula or bowl scraper to scrape the bowl clean
7. Measuring cups and spoons, and a kitchen scale if you prefer weighing ingredients
8. Cookie scoop or tablespoon for portioning dough evenly
9. Wire cooling rack for cooling the cookies so the filling sets

FAQ

Q: Can I use crunchy peanut butter instead of creamy?
A: Yes, but expect a slightly chunkier, more crumbly cookie. Crunchy adds texture, creamy gives the classic soft bite. If your jar has separated oil, stir it well before measuring.

Q: How do I keep the cookies soft and not dry or cakey?
A: Dont overbake them. Pull cookies when edges are set but centers still look a little soft, about 10 to 12 minutes depending on your oven. Use the packed light brown sugar and dont skimp on butter, and measure flour by spooning it into the cup then leveling it so you dont add too much.

Q: When and how do I add the peanut butter cups so they stay gooey inside?
A: Bake the cookies, then immediately press an unwrapped miniature cup into the warm cookie so it sinks and melts slightly. If you're using full size cups, halve them first. If the cups are firm, microwave them 5 to 10 seconds so they soften a touch before pressing.

Q: Can I freeze the dough or baked cookies?
A: Yes. Scoop dough balls onto a baking sheet, freeze until solid, then store in a freezer bag up to 3 months. Bake from frozen, adding 1 to 2 minutes. Baked cookies freeze great too; flash freeze on a tray, then bag. Thaw at room temp.

Q: Do these need to be refrigerated because of the chocolate or peanut butter cups?
A: Not necessary. Store in an airtight container at room temperature for 3 to 4 days. If your house is warm or you want longer storage, refrigerate up to 2 weeks but theyll firm up — bring to room temp before eating for best texture.

Q: Any swaps for gluten, butter, or eggs?
A: For gluten-free use a 1:1 GF flour blend with xanthan gum, should work similarly. Salted butter is fine, just cut the added salt a bit. Vegan swaps like flax eggs or margarine can work but cookies may be denser and less tender, so expect slightly different results.

Soft Peanut Butter Cup Cookies Filled With Chocolate Recipe Substitutions and Variations

Butter (1 cup / 226g): use 1 cup margarine or vegan buttery spread, or 1 cup refined coconut oil (solid). If you use oil chill the dough so cookies don’t spread too much.
Peanut butter (1 cup / 240g): swap 1:1 with almond butter, cashew butter, or sunflower seed butter for peanut allergy. Use creamy kinds, not runny natural ones, they’ll hold the cookie texture better.
Granulated sugar (1 cup / 200g): swap 1:1 with coconut sugar for similar texture and a caramel note, or use 3/4 cup honey or maple syrup but reduce other liquids by about 3 tbsp and expect chewier, darker cookies.
Eggs (2): vegan option is 2 tbsp ground flax + 6 tbsp water (mix and let sit 5 minutes). Or use 1/4 cup unsweetened applesauce per egg for a moister, slightly cakier result.

Pro Tips

1) Chill is your friend. Let the dough firm up and stick the peanut butter cups in the freezer before stuffing, it makes sealing way easier and stops the candy from melting into a mess. If things still get soft while you work, toss a tray of formed balls in the freezer for 10 minutes so they hold their shape.

2) Seal those seams tight and test one. Pinch, press, then roll the seam side down on the sheet so gravity helps keep it closed. A little extra dough under a candy half prevents leaks better than trying to fix it after baking.

3) Know your oven. Use an oven thermometer, rotate the sheet halfway and pull the cookies as soon as the edges are set not when the tops look totally done, otherwise the centers will be dry. Every oven heats weirdly so trust feel and edge color more than the clock.

4) Finish and storage hacks: sprinkle flaky sea salt only while warm for the best contrast, and if any filling oozes or goes firm later, a quick 7 to 10 second zap in the microwave brings back the gooey center. Freeze extras flat on a tray then bag them, they’ll reheat well in short bursts so you dont overcook.

Soft Peanut Butter Cup Cookies Filled With Chocolate Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I crafted Peanut Butter Filled Cookies by enclosing a peanut butter cup inside a classic peanut butter cookie, and the clever hidden center is why I had to share this recipe.

Servings

servings

Calories

270

kcal

Equipment: 1. Oven set to 350°F
2. Baking sheet plus parchment paper or a silicone baking mat
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric mixer (hand or stand) or a sturdy wooden spoon, if you wanna do it by hand it just takes longer
5. Whisk for the flour, baking powder and soda
6. Rubber spatula or bowl scraper to scrape the bowl clean
7. Measuring cups and spoons, and a kitchen scale if you prefer weighing ingredients
8. Cookie scoop or tablespoon for portioning dough evenly
9. Wire cooling rack for cooling the cookies so the filling sets

Ingredients

1 cup (226g) unsalted butter, softened (about 2 sticks)
1 cup (240g) creamy peanut butter
1 cup (200g) granulated sugar
1 cup (220g) packed light brown sugar
2 large eggs at room temp
2 teaspoons vanilla extract
2 1/4 cups (281g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
24 miniature peanut butter cups, unwrapped (or about 12 regular cups, halved)
Flaky sea salt for sprinkling, optional

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat, set it aside.
In a large bowl cream the softened butter, creamy peanut butter, granulated sugar and packed brown sugar until light and fluffy, about 2 to 3 minutes with a mixer; add the two eggs one at a time then stir in the vanilla, scrape the bowl when you need to.
In a separate bowl whisk the all purpose flour, baking powder, baking soda and one half teaspoon fine salt, then slowly add the dry mix to the wet and mix just until combined, dont overmix or the cookies will get tough.
Cover and chill the dough for about 20 minutes so it firms up and wont spread too much; while the dough chills unwrap the 24 miniature peanut butter cups and pop them into the freezer for 10 to 15 minutes so they hold their shape when stuffed.
Scoop or portion the dough into about 24 even pieces, roughly one and a half tablespoons each, flatten each piece into a small disk in your palm.
Put a chilled peanut butter cup in the middle of each disk, bring the dough up around the candy and pinch the seams together tightly to seal, roll into a smooth ball; if you use regular size cups cut them in half before stuffing.
Place the stuffed dough balls seam side down on the prepared sheet about two inches apart, you can press the top lightly with a fork for a peanut butter cookie look or leave them rounded for a taller cookie.
Bake for 10 to 12 minutes until the edges are set and the tops look just done but still soft, rotate the pan halfway through if you have multiple sheets in the oven so they brown evenly.
Let the cookies cool on the baking sheet for five to seven minutes so the filling sets, then transfer to a wire rack to cool completely; while still warm sprinkle a little flaky sea salt on top if you like the sweet salty hit.
Store cooled cookies in an airtight container at room temp for up to three days or freeze for longer, and if any filling leaks during baking a quick reheat in the microwave for a few seconds will make them gooey again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.