To celebrate my 42 years on this earth {not today…later in the week} I decided that it had to be a cookie.  Don’t get me wrong…I love a good cake or even a pie but cookies make me extra happy.  I am a firm believer that people should get the dessert they want for their birthday.  In my book it is even more important than a gift.  We all know that getting older isn’t very exciting after a certain age.  It is a day just like any other but a good treat can make you feel extra special, for a minute anyway.  This recipe was created by accident and I have decided that sometimes the best things happen by accident.  I had made up my mind that I was going to use my favorite base cookie recipe and add Mini Cadbury Eggs because…I am obsessed.  I went to the store to grab a bag and…they were out!!!  What the what?!?  Which got me thinking…how can that be legal…followed by…what in the world am I going to do now??  Then like a miracle from heaven a bag of Reece’s Peanut Butter Cups hopped into my cart {really…it did :)}.

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We aren’t talking about the cute little miniature peanut butter cups.  If I am going to go all out then it has to be the big ones!  We are not cutting them up either…we are using them just how they are and stuffing them inside two regular sized cookie dough mounds {I think that deserved a drum roll}.  Just like my original plan, I used my favorite base recipe because it is awesome {I also use it to make Soft Confetti Sprinkle Cookies, Soft Chocolate Chunk Cookies, Soft Snickerdoodles} !  Then I did what any 41…almost 42 year old manic mama would do…I took a scoop of dough…pressed the entire peanut butter cup into it…topped it with yet another scoop of dough and then combined it into one large {4-5 oz.} cookie.  Just be sure to seal the edges where the two cookies come together because we want the chocolate goodness to bake inside and chilling the cookie mounds is super important because otherwise your cookie will spread too much.

Then because I don’t have any will power or restraint…I melted both peanut butter and chocolate to drizzle over the top of the already outrageous cookie.  The result-a cookie big enough to feed 2-3 people but you all know that isn’t going to happen {party of 1}!!  If anyone needs me I will be elbow deep in cookies…Happy {almost} Birthday to ME!!


Giant Peanut Butter Cup Stuffed Cookies

Whole Peanut Butter cups baked into an enormous cookie and drizzled with melted peanut butter and chocolate.

Course Dessert
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes


  • 1 cup butter {softened}
  • 1 cup brown sugar {packed}
  • 1/2 cup granulated sugar
  • 4 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 4 tsp cornstarch
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 8-10 Reese's Peanut Butter Cups {unwrapped}


  • 1/4 cup creamy peanut butter
  • 1/4 cup milk chocolate chips or squares


  1. In the bowl of a stand mixer {fitted with paddle attachment} combine butter, both sugars, vanilla and eggs.  Beat on medium speed until creamed {it should be light and fluffy}.  This will take about 5 minutes, but do not skip this part.  Scrape down the sides of the bowl as necessary.

  2. Add flour, cornstarch, baking soda and salt, mix until just combined.

  3. Using a medium cookie scoop {or 2-3 tablespoons of dough} get a mound of dough.  Add a peanut butter cup to the middle of the scoop and press down into dough.  Scoop another mound of dough and place on top of the peanut butter cup.  Using your hands bring the two cookie dough mounds together around the peanut butter cup, being sure to seal edges.  Place on a pan lined with parchment or wax paper and continue making cookies until all of the dough is gone {should be about 8-10 VERY large cookies}.  Refrigerate for at least 2 hours and up to 5 days.

  4. When ready to bake, preheat oven to 350 degrees.  Line cookie sheets with parchment or spray with cooking spray.  Place 4 mounds on sheet about 3 inches apart.  Bake for 9-11 minutes, or until the edges are set and the middle of the cookie is just beginning to set and barely brown.  They will look under baked but let them cool on cookie sheet for 5-7 minutes before moving to a cooling rack and they will firm up as they cool.

  5. Once cookies have cooled completely melt peanut butter and chocolate in separate bowls in the microwave.  I like to start with 30 seconds, stir and add more time if it need it.  Both should be smooth and thin.  Using a spoon or fork drizzle both peanut butter and chocolate over the cookies.

  6. Store cookies in an air tight container at room temperature for up to a week or freeze for up to 3 months.

Recipe Notes

  •  The peanut butter drizzle will set but it will take longer than the chocolate.