Peanut Butter Cup Stuffed Chocolate Chip Cookies

Chocolate chip cookies with a slight peanut butter flavor stuffed full of peanut butter cups -- these are a great way to use up leftover Halloween candy!
Servings 16 extra large cookies
Author Sam Merritt


  • 1 cup unsalted butter softened (226.8g)
  • 1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
  • 3/4 cup sugar (150g)
  • 3/4 cup brown sugar tightly packed (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (380g)
  • 2 teaspoons cornstarch or cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination. (340g)
  • 16 Reese's Peanut Butter Cups standard size


  • Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
  • In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.
  • Add eggs and vanilla extract.  Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
  • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
  • Gradually add flour mixture to batter while stirring on low speed until completely combined.
  • Stir in chocolate chips.  
  • Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
  • Remove chilled dough from fridge and Reese's cups from freezer.  Remove peanut butter cups from their wrappers.
  • Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.  
  • Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.  
  • Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
  • Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
  • Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!