Peanut Butter Cup Stuffed Chocolate Chip Cookie Recipe

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!
Peanut Butter Cup Stuffed Chocolate Chip Cookie in white background
Jump to RecipePinSave to Favorites

Site Index Chocolate chip cookies Peanut butter

This post may contain affiliate links. See my privacy policy for details.

Peanut Butter Cup Stuffed Chocolate Chip Cookie in white background

The devil made me do it.

That’s the only thing that came to mind when I realized that on a day when it was about plus 28 Celsius, I was finally making the cookies that have been niggling in the back of my mind for a long, long time.

I recently posted the base recipe for making the Perfect Stuffed Chocolate Chip Cookie and used these peanut butter cup cookies as an example in the post. If nothing else, a great chocolate chip cookie recipe was born.

The recipe has garnered a lot of attention on the interwebs,  and with a lot of attention comes a lot of questions!

So I thought my best course of action is to now show you exactly HOW to make the peanut butter cup stuffed cookies, since those are definitely the ones I received the most questions about.

It’s not that stuffing a chocolate chip cookie with anything is a new concept, it’s just that I was extremely unsatisfied with any recipe that I came across.

Look at the picture below.

Notice a difference between those and all the other stuffed cookie pictures?

NO LUMP! No bump! No weird shaped cookie.

stack of large chocolate chip cookies

They look like large chocolate chip cookies, until the unsuspecting victim lucky duck bites into them. I was so happy when these came out of the oven!

Another picture, because I just can’t get over the perfection I achieved.


They are also cooked all the way around, no gooeyness. The other problem I noticed with other recipes is that the “treat” sinks its way to the bottom of the cookie, every single time.

This had the very large peanut butter cups completely centered! I  didn’t want the peanut butter cup just pushed into the top of a cookie, I wanted a hidden treat.

close up of Peanut Butter Cup Stuffed Chocolate Chip Cookie showing what is inside

A good rule of thumb is to use very good chocolate chips. If you are going to spend the money on those peanut butter cups, you should indulge in decent chocolate as well. I adore The Decadent chocolate chip from President’s Choice. It is a semi-sweet chocolate with such a unique flavor and the quality is apparent in how they bake up, which is fantastic.

a pack of semi sweet chocolate chips

Reese’s Peanut Butter Cups! I grabbed a package of Snack Size to use, 15 in all. And to clarify even further the questions I have been asked, these are NOT mini’s. These are just snack packs with one whole normal sized peanut butter cup in them, all I could find at the store at the time for bulk amounts.

Package of snack size Reese's Peanut Butter Cups

First you need to whip up my Perfect Stuffed Chocolate Chip Cookie Recipe.

The Perfect Stuffed Chocolate Chip Cookie Recipe

Thick chocolate chip cookie dough that is the perfect base for making decadent stuffed chocolate chip cookies!
5 from 6 votes
Peanut Butter Cup Stuffed Chocolate Chip Cookie in white background
Prep Time
5 minutes
Cook Time
12 minutes
Total Time
17 minutes
Karlynn Johnston


  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla
  • 2 eggs
  • 2 cups semi-sweet chocolate chips


  • Kick the tires and light the fires to 350 degrees. 
  • Cream together your butter and sugar until it’s light and fluffy. 
  • Add in the eggs and vanilla, mixing thoroughly. 
  • Beat in the flour, baking soda and salt. 
  • When that is done, fold in the two cups of chocolate chips by hand, and prepare to put them on some parchment paper lined cookie sheets.

Nutrition Information

Calories: 439kcal, Carbohydrates: 59g, Protein: 5g, Fat: 20g, Saturated Fat: 11g, Cholesterol: 49mg, Sodium: 287mg, Potassium: 223mg, Fiber: 3g, Sugar: 36g, Vitamin A: 290IU, Calcium: 40mg, Iron: 3.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Vintage Baking to Celebrate the Festive Season!

Learn More

a copy of Flapper Pie cook book

Flapper Pie and a Blue Prairie Sky

A Modern Bakerโ€™s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Voila! This is the only recipe you should use to make stuffed cookies,  using a very small of butter in the dough is the real secret here, no melting dough, it holds the “stuffing” firmly in place. There are other chocolate chip cookie recipes out there, but this is tweaked especially for this purpose.

chocolate chip cookie dough in Pyrex galss

Take a scoop of cookie dough, flatten it slightly to about 1/2 cm thickness and place the peanut butter cup on top.

Flattened scoop of a cookie dough chocolate chip cookie with peanut butter cup on top

Take another large scoop and place it on top, then mold and pinch the edges together like you would a perogie or a dumpling. The top of the cookie in your hand will be lovely and flat, thus turning into the bottom!

The reverse shape of the peanut butter cup lends to a great cookie shape, the top is wider and flatter than the bottom, so inverting it straight onto the cookie sheet makes for a perfect cookie.

chocolate chip cookie shape top is wider and flatter than the bottom

Because I know it helps readers like myself, I took a measurement of the cookies and most were 2 1/2 inches wide.

I know. I am a geek, I can’t help it.

measuring the chocolate chip cookie dough using a tape measure

I always leave a lot more space when trying out something new on a cookie sheet, but I didn’t need to in the slightest. These are not supposed to spread out and they don’t.

Pop those babies into the 350 degree oven for 15-17 minutes, until they are golden brown and ready to come out.

chocolate chip cookie dough balls in a cookie sheet

And then they look like this.

Can I again mention the no huge lumps and bumps  and sheer cookie perfection or is it just annoying at this point in time?

I can’t help it, I get excited when recipes turn out so fantastic and I just can’t wait to share with everyone, I am impatient like a child at Christmas.

These are large cookies for sure, but a peanut butter cup is large so this is what will happen.

large chocolate chip cookies on red cooling rack

How large is large, you ask?

Well, just wait while I get out my measuring tape, of course!

These cookies ended up being 3.5 inches wide, meaning only .5 inch spread in each direction, an incredibly small distance for that amount of dough.

measuring the baked chocolate chip cookie using tape measure

And in proportion to my hand, which I would like to think is a normal, nice sized hand. So just large enough not to be crazy.

large chocolate chip cookie in hand

I think that no matter how hot it is, these cookies should be on your list of  Must Bake Now! I do apologize for coming up with these right smack in the middle of summer weather.

I am pretty sure that Pandora’s Recipe Box has simply flown open at this point and more chocolate chip cookie recipes are forthcoming. Who wants a chocolate chip cookie recipe that has the cookie stuffed with bacon??

Just kidding, the bacon thing is so over.



The Peanut Butter Cups Make Me Do Crazy Things Magpie

Karlynn Johnston

Iโ€™m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Chocolate chip cookies Peanut butter

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Karen Hall says

    does high humidity affect the batter, my batter was not thick had to put in fridge

  2. AH says

    I followed the recipe, but the dough was gooey. It was difficult to shape. The cookies baked ok though.

  3. Shannon Ebbesen says

    Nicole Ebbesen Rowan please make me these

  4. Rose-Mary Hall says

    You know what happens when you post these on Wednesdays, right? ๐Ÿ™‚

  5. ssweetheart270 says

    I used this recipe to bake cookies from scratch for the first time. It was a very simple recipe to follow and they turned out great! As a “new” baker, I noticed a couple of things. The first is that the butter at room temperature did not cream with the sugar. I am not sure if others experienced this as well or if this is normal with brown sugar, but nevertheless when mixed enough, they worked out in the end! I also used Chipits which are pretty big chocolate chips, and found that even using less than two cups left alot of extra chocolate chips. But hey – you can never have too much chocolate, right? Thanks for posting this incredible recipe! 

    • thekitchenmagpie says

      @ssweetheart270 Ok that photo has me drooling!

  6. debz3969 says

    hi there……just found this recipe today….I’ve been looking for something like this for ages……and made my first batch…..they tasted fantastic…..but I had a real job converting the recipe to grams/ounces…..used a normal conversion chart….but I was a little unsure I had done it right…..think I used too much butter as they spread out immensely!!!!……any chance you could put alternative weights into some of your recipes please… would be greatly appreciated x

  7. luftherz says

    Thanks for sharing this recipe Karlynn! I just made these today and I’m in love! The measurements were precise  and spot on! (I made 14 cookies total, used up all the Reese’s Cups and no dough leftover.) Perfect recipe! They came out light golden brown on the bottoms and soft and chewy inside, just how I love a good chocolate cookie. I’m keeping your recipe forever! 

    Best of baking! Kevin. 

    • thekitchenmagpie says

      luftherz  WOW I love that you shared a picture! I didn’t even know you could do that….thank you for the feedback, I am so glad you liked them! 

  8. Tana27 says

    I just tried this recipe, tastes amazing! Although I used margarine instead of butter and the cookies spread quite a bit and ended up almost moulding together! I also ended up with way too many chocolate chips, after I used up all the cookie dough I had about 3/4cup of chocolate chips that just had no space in the dough…. I would for sure make again but would probably only use half the chips ๐Ÿ™‚ Thanks for the recipe!

  9. SwittersB says

    Awesome recipe! However, BACON will never be over. BACON is not a fad…it is a staple! ๐Ÿ™‚

  10. MikeAndChris says

    You are obviously an experienced baker but filling biscuits with pre-made fillings (is like cheating). Sorry, but I also experiment with baking, especially biscuits but my fillings are all natural. I was impressed with your Webpage but I also think I can give you some tips.

  11. SylviaKornherr says

    Well it is a cold, dreary mid February day in Almonte, Ontario and I am surfing the internet for a decandent peanut butter recipe…I am not sure what I enjoyed more; drooling over your excellent recipe or splitting a gut enjoying your humorous instructions! Well done- certainly put a smile on my face even before biting into these babies.

  12. KristanLeighYoungblood says

    Yeah umm thanks for this..I do not have any chocolate chips so I am going to cut up kirkland brand peanut butter cups instead…I am still thinking about how the cookies would taste with bacon lol.

  13. Amanda says

    Oh. My. Goodness. It’s close to 100 degrees F right now, but I think I may have to turn the oven on anyway. Wow.

  14. Pooja says

    Hi ๐Ÿ™‚ is there any way that i can make these cookies without eggs? i am a vegetarian so we dont use eggs. n we dont get peanut butter cups here so can i jus use peanut butter?

    • Karlynn says

      That changes the recipe so much that you would have to look up an egg free PB cookie recipe!

    • BarbWire says

      Here is a website that gives a range of options for eggless baking…


      No, do not use straight peanut butter in place of the PB cups.  Mix peanut butter with equal parts graham wafer crumbs and confectioners sugar and a bit of melted margarine or butter (more or less depending on natural or hydrogenated PB) and you’ll come close to the peanut filling in the Reece’s PB cups.

    • Judy says

      I don’t know about the egg question but I would suggest you use what the Jewish call a Parved Cookie Recipe. I used to manage a Jewish Baking Plant and we made both Parved cakes & cookies. Parved means it’s made without egg or dairy and I don’t necessarily know how they do it but I do know that unless you’re told you would have no clue you were eating a parved dessert! You should have no trouble finding a recipe online. But I have been filling both my PB & Choc. chip cookies with PB filling for years! To be honest, this is the first I’ve heard of using actual PB cups which btw, is a very good idea! To make my own PB filling I simply combine PB with confectioner (powdered) sugar until it’s at the desired consistency, refrigerate to cool, if need be, just enough to be able to create small balls. Flatten a slightly larger ball of cookie dough and wrap around PB filling ball making sure to seal completely on the bottom. Place cookie balls exactly as they are on a cookie sheet about 2 inches apart. Then using the bottom of your measuring cup or a glass, gently press down on the cookie till it’s at your desired preference in size/thickness (as long as the dough is kept cool, the cookies will not spread out much at all as if they would if the dough was already room temp when put in the oven). Bake at the normal time & temp the cookie dough recipe your using calls for. This filling does not affect your cookies cooking process whatsoever! They turn out perfect every time and the filling stays right where you want it, smack dab in the center! And no one will even know they’re filled till they bite into them! You don’t even necessarily have to bake it inside, you could just bake up some good ole classic cookies and use this PB mixture to make some sandwich cookies. I prefer to fill them myself but either way, they’re delicious! Hopes this helps you & anyone else wondering this very same thing. Enjoy5 stars

  15. martha says

    seriously, i made these once and have had SO many requests for them since then! just curious if anyone has tried making them with small peanut butter cups (like the kind in the foil)?

    • KristanLeighYoungblood says

      I do not have chocolate chips on hand, so I am going to cut up some little snack size peanut butter cups and add them in instead of the chips..I cannot wait to try them! :D)

  16. hannah says

    Taste great but I should have read this comment about humidity first. My dough was so sticky I had to re-wash and grease my hands between each cookie. They spread out to about 6 inches. I’m in Seattle so humidity is always an issue. Any tips for high-humity areas? Should I add more flour?

    • Karlynn says

      Try adding some flour for sure, do you usually have an amount you usually use to adjust due to the humidity? It is a very dry dough so it won’t spread out. Did you also try refrigerating it until cold? That’s one of my tricks that usually works.

  17. Jennifer Yeo Gilmore says

    Thanks! So 1 batch makes roughly 12 cookies?

  18. Jen G. says

    O.M.G….I CANNOT wait to make these. I noticed you said that you use 1/2 tsp of salt…but if you use salted butter, you omit the salt. I generally bake with unsalted butter so I can control the salt content. Are you saying:

    omit salt if using 1/2 cup salted butter
    use 1/2 tsp salt with 1/2 cup unsalted butter


  19. MiddleC says

    Made these the other day and they were soooo delicious. I had a couple questions though. In the Ingredients there is no amount displayed for salt but in the directions it says to “Beat in the flour, baking soda and salt”, just wondering if there was a certain amount we should be adding or just a dash?? Also when I made these the dough was extremely “wet” and sticky, which made it difficult to mold around the PB cup, was it just the heat of where I live or what could I do to help this? Thanks!!

    • Karlynn says

      Wet and sticky dough always happens to me in high humidty or heat for sure, try chilling it! It should work a lot better then. I just put in 1/2 tsp of salt into the recipe, I usually use salted butter and omit the salt when I do!

      • Gino says

        @Karlynn I have the same issue. I live in a tropical country and it’s almost ALWAYS hot and humid. My first batch (actually my first attempt at baking at all. Your recipe made me do it!!!) came out wet and sticky too even if I followed your instructions and measurements precisely. Will chilling the dough be the solution or should I modify the the recipe a bit to get the desired consistency? Thanks again, excited to to try second batch ๐Ÿ™‚

  20. Amy says

    Hi! I came across your site when looking up a buttercream recipe. I love all of your recipes and can’t wait to try them out! (I am new to baking) Thank you so much for sharing. ๐Ÿ™‚

  21. Free2bmeakabecca says

    I have no idea how I stumbled upon this blog or this recipe but let me tell you how happy I am I did! I just made this recipe and OMG SO good!!!! thank you thank you thank you:)

  22. Sdrake67 says

    I made these two days ago (it was raining, seemed like a good day for baking!). They are AWESOME!! Mine were a little more spread out than yours – I’m thinking I may have used more dough than I needed (it really molds well around the cookie) or pinched them out a bit on the sides. In any case, they still looked and tasted great! I actually really liked the cookie part and may try this recipe just for plain chocolate chip cookies to see how they are with the reduced amount of butter.

    BTW – since you are a pb cup freak like me :), I’m not sure if you have had the President’s Choice brand mini peanut butter cups, but I personally think they are better than the original! The ratio of pb to chocolate is perfect and they are so smooth and delicious! Best of all, they aren’t wrapped in foil, so they’re much easier to eat! ๐Ÿ™‚

  23. Delightful Bitefuls says

    Oh my! This is going to be BAD! My poor thighs ๐Ÿ˜‰

    New to your blog; happy I found you!

    Mary xo
    Delightful Bitefuls

  24. Katherine Albright says

    This looks and sounds delicious! I’ve pinned this to my pinterest board. Stopping by from Taste-spotting!

  25. Sandy Mathews Pierce says

    BTW I’m sorry I didn’t mean to be “that” person picking apart your recipe.  When I was growing up we used shortening instead of butter. Thank you for the reply!

  26. Sandy Mathews Pierce says

    <3 this!  Gotta try it, soon!  Going to the store anyway, better score me some pb cups while I’m there!  Thank you for this fantastic recipe.

    One question you say “the lack of butter is the real secret here,” but there’s butter listed in the recipe above it?

  27. Acanadianfoodie says

    Love BIG cookies. Love peanut butter cups and never buy them. These cookies should be ILLEGAL. YUM! The bigger the better – and for breakfast, right? There’s peanut butter….

Leave a Comment or Recipe Tip

Recipe Rating

Enter your email to get this recipe emailed to you, so you don’t lose it and get new recipes daily!