These peanut butter cup cookies taste just like a Reese’s or Buckeye has made it’s way into the center of our rich, fudgy double chocolate cookies!
I call these “peanut butter cup cookies” not because there actually is a peanut butter cup inside, but because the sweet peanut butter center tastes just like the inside of a Reese’s peanut butter cup! We are using our favorite, fudgy, bakery style double chocolate cookie recipe as a base and glammed them up with our peanut butter cup filling topped them with a peanut butter white chocolate drizzle and crushed peanuts.
How to stuff these Peanut Butter Cup Cookies
Making the filling
The peanut butter cup filling for these cookies could not be any easier to make! Simply melt your butter, mix it with your peanut butter until smooth, and then add in your salt and vanilla. Then slowly add your powdered sugar a ½ cup at a time. You may not need all of your powdered sugar, which is why we add a little bit at a time. Your peanut butter filling should be thick like the consistency of fudge or cookie dough.
Troubleshooting your Filling:
- Too dry: Add a teaspoon of water and mix until you get the consistency you want.
- Too wet: Add a little more powdered sugar! Add it ¼ cup at a time until the texture is just right
Make Peanut butter discs for your cookies
You’ll want about a teaspoon of this sweet peanut butter filling for each of your cookies. Use a teaspoon to portion them out and then use your hands to flatten them into little discs. The reason we flatten them into discs is because the peanut butter cup filling won’t spread at all in the oven, so you want to flatten them so you’ll have an even dispersion of peanut butter throughout the cookie.
Wrap them up
In the pictures above we show you how to wrap the double chocolate cookie dough around the peanut butter disc. You’ll want about 2 tablespoons of the double chocolate dough and flatten it out in your hand as shown. Place the peanut butter patty disc in the center of the cookie dough and completely wrap the chocolate cookie dough around it.
Cookie dough too sticky? CHILL IT!
This cookie dough tends to be super soft and sticky! Which is what makes these cookies so fudgy and brownie-like! BUT, it can make it difficult to work with, especially when you’re handling the dough!
Chilling or freezing your dough is the best thing you can do to make your dough firm up. You can plop the whole bowl in the fridge for a while, OR what I like to do, is to use my two tablespoon cookie scoop and have all the cookies portioned on a cookie sheet and then pop the whole sheet in the freezer! But either way works, it’s up to you.
Give your cookies space
These cookies like to spread! So make sure you give them plenty of space on the cookie sheet so they don’t all run into each other when baking.
Fancy them up, add a drizzle
This part is totally optional, but I love to add a fancy drizzle and little something extra to these cookies! I melt down coconut oil (or butter, with white chocolate and peanut butter and using just a spoon quickly drizzle a little bit on half of the cookies! Then while the drizzle is still wet add a little crushed peanut on top.
If you love these cookies, check out these other amazing double chocolate cookies!
Or these other incredible treats!
- Brown Butter Chocolate Chip Cookies
- Blueberry Lemon White Chocolate Chip Cookies
- Double Chocolate Salted Caramel Brownies
- Butter Pecan Cookies
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Peanut Butter Cup Cookies
For Peanut Butter Filling:
- 3 tablespoons butter melted
- 8 tablespoons creamy peanut butter
- 2- 2¼ cup powdered sugar
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 cup butter room temperature
- 1 ¼ cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- ¾ cup cocoa powder
- 2 cups flour measured correctly
- 1 teaspoon salt
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 ½ cups chocolate chips I used semisweet
For Topping (Optional):
- 2 teaspoons coconut oil butter will work too
- 1 tablespoon peanut butter
- ¼ cup white chocolate chips
- ¼ cup peanuts chopped finely
For Peanut Butter Filling:
- In a microwave safe bowl, melt butter. Mix in peanut butter until smooth. Stir in powdered sugar, vanilla, and salt. The mixture will be very thick, like cookie dough.
- Drop teaspoons full of dough onto a tray. Shape into a flat disc. Place in freezer while you prepare the cookie dough.
For Cookies and Assembly:
- Preheat oven to 375 degrees Fahrenheit. Cream together butter, both sugars, and eggs for 2 minutes until color starts to pale slightly.
- Mix in cocoa powder, salt, cornstarch, and baking soda. Gradually add in flour, mixing until just barely incorporated. Stir in Chocolate Chips
- Take your ball of cookie dough (about 2 tablespoons of dough) and flatten it into a disc, place frozen frosting in the center of the dough and wrap the cookie dough around it sealing the peanut butter filling in. If you’re dough has become super sticky refrigerate or freeze dough for a few minutes before baking. Bake for 8-10 minutes.
- Prepare peanut butter glaze while cookies bake. In a small microwave safe bowl, add coconut oil, peanut butter, and white chocolate chips. Microwave in 10-15 second increments, stirring in between until smooth.
- When cookies are cool, drizzle peanut butter glaze on half of cookies and then sprinkle chopped peanut on top. The glaze will set up with time, or pop the cookies in the refrigerator until the drizzle is set.
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Originally published September 12, 2018