In today’s post: These peanut butter cup stuffed cookies are an 11 out of 10 on the delicious scale! They’re so full of rich chocolate and peanut butter flavor no one will ever guess they only take four ingredients and about half an hour to make.
Something this easy to make really shouldn’t be this good.
When I had the idea to try a chocolate cake mix cookie stuffed with a Reese’s peanut butter cup, I figured I’d need to make the recipe four or five times, tweaking it to make sure it was really delicious. But instead, the very first cookie that came out of the oven was pretty darn incredible.
Why You’ll Love These Cookies
Here’s what makes these cookies so great:
- These cookies start with a cake mix, which means the dough is super quick to mix up with a wooden spoon – you don’t even need to pull out a mixer!
- Each ball of cookie dough gets stuffed with an entire Reese’s Peanut Butter Cup which gives you a great ratio of peanut butter to chocolate.
- These cookies come together fast but still look and taste impressive. Melt a few peanut butter chips and drizzle on top to make them even prettier.
Here’s what you need to make Peanut Butter Cup Stuffed Cookies:
- Chocolate Cake Mix: any brand of cake mix should work (as long as it’s sized for a 9×13 pan, approx 18.25 oz). I prefer Betty Crocker or Duncan Hines cake mixes and I always use a Devil’s Food mix because those generally have the richest chocolate flavor
- Reese’s Peanut Butter Cups: I used the snack size cups, which you can usually buy in a 12-pack or in a bag. You’ll need approximately 18 peanut butter cups for this easy recipe.
Mix the Cookie Dough
The chocolate cookie dough is super simple: just put a cake mix in a bowl and add melted butter and two eggs. Stir well to combine. The dough will be stiff; this ensures that the cookies hold their shape while baking. Don’t be tempted to add extra moisture, just keep stirring and it will come together.
Stuff with PB Cup
Unwrap all the snack size peanut butter cups. You’ll use two tablespoons of dough for each cookie. Standard size cookie dough scoops hold one and a half tablespoons, so if you’re using a scoop overfill it slightly.
Alternately, you can use a tablespoon to portion out the dough. Place one tablespoon of dough on top of the peanut butter cup and one tablespoon on the bottom. Then shape the dough around the peanut butter cup, making sure it’s completely encased in cookie dough.
Place the pb cup stuffed cookie dough on a cookie sheet lined with parchment paper or a cookie sheet liner. These cookies are a little bit larger than the cookies I usually make so I only put 8 or 9 on a tray.
Bake the cookies at 375 degrees for approximately 9 minutes. When they are done the edges will feel set and the tops will be just starting to crack but still quite soft. Let them cool for a minute or two on the baking sheet before removing to a wire rack to cool completely. Drizzle with melted peanut butter chips if desired.
Peanut Butter Cup Stuffed Cookies
- 1 18.25 oz Chocolate Cake Mix
- 6 tablespoons Butter melted
- 2 large Eggs
- 18 Reese's Peanut Butter Cups snack size
- 1/3 cup Peanut Butter Chips optional, for decorating
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- Preheat the oven to 375 degrees. Unwrap 18 peanut butter cups.
- In a bowl, stir together the cake mix, melted butter, and eggs. Dough will look dry at first; continue stirring until completely combined. Cookie dough will be fairly stiff.
- Cover each peanut butter cup with 2 tablespoons of cookie dough. It's easiest to place one tablespoon of dough on top of the pb cup and one tablespoon underneath it. Then use your hands to spread out the cookie dough until it completely covers the peanut butter cup, even the sides.
- Place the peanut butter cup stuffed dough on a baking sheet that's lined with parchment paper or a cookie sheet liner. Place them so the peanut butter cup is upside down (wider side down).
- Bake for approximately 9 minutes, until edges feel set and tops are just beginning to crack. Remove from oven and allow to cool for a few minutes on the baking sheet before removing to a cooling rack or paper towel.
- When cool, drizzle with melted peanut butter chips if desired. Store at room temperature in a covered container.
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