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