Go Back
+ servings

Peanut Butter Cup Stuffed Chocolate Chip Cookies

Peanut Butter Cup Stuffed Chocolate Chip Cookies with Peanut Butter M&M's
Course Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Author Melissa @ No. 2 Pencil adapted from Picky Palate


  • 2 sticks 8 oz of softened butter
  • 3/4 cup of light brown sugar firmly packed
  • 1 cup of granulated sugar
  • 2 large eggs
  • 1 tablespoon of pure vanilla extract
  • 3 1/2 cups of all-purpose flour
  • 1 teaspoon of kosher salt
  • 1 teaspoon of baking soda
  • 1 12 oz bag of semi-sweet chocolate chips
  • 2 10.5 oz bags of FROZEN Reese's Peanut Butter Cups about 28 full size peanut butter cups
  • 1 12 oz bag of Peanut Butter M&M's


  1. Start by freezing peanut butter cups. They should be frozen when they go into the oven.
  2. Preheat oven to 350 degrees and line baking sheets with parchment paper.
  3. In a large bowl, whisk together flour, salt and baking soda.
  4. In the bowl of a stand mixer, beat room temperature butter and sugar until combined.
  5. Add eggs and vanilla and continue stirring until well combined.
  6. Continue mixing and slowly add dry ingredients.
  7. Stir in chocolate chips.
  8. To layer cookies. Start with two tablespoons of cookie dough, place frozen peanut butter cup on top, then place another two tablespoons of cookie dough on top of the peanut butter cup.
  9. Gently seal the peanut butter cup inside the cookie dough by pinching the edges together.
  10. Press Peanut Butter M&M's onto top of cookie dough. I used eleven M&M's on each cookie.
  11. Bake at 350 degrees for about 15 minutes. Oven temperatures vary, so start checking before 15 minute mark.