Chewy brown sugar cookie dough stuffed with a giant homemade peanut butter dark chocolate cup. Salty & sweet cookie heaven!
I have been experimenting with stuffing cookies with all sorts of things for over a year now. This peanut butter/dark chocolate combination is my favorite. Ganache oozed out everywhere and burned in the oven; pure chocolate was, well, a lot of chocolate (even for me!); homemade marshmallows disappeared into the dough; homemade caramels make a giant mess; but this peanut butter version was my goldilocks find.
These cookies are truly special: between two layers of soft brown sugar egg yolk cookie you have an impressive layer of peanut butter which itself is sandwiched between dark chocolate. It’s pb cup cookie heaven.
Homemade Peanut Butter Cups
Let’s start with the obvious: why go through the effort to make your own peanut butter cups? Okay here me out, I have a few reasons:
- You get to use the chocolate you LIKE. A lot of pb cups are made with milk chocolate or a chocolate that is ‘overly’ sugared so there’s less actual chocolate taste to them. I reach for dark chocolate here.
- You get to make the filling the way YOU like. The pb filling doesn’t need much sugar, there’s very little here and you can even go lower if you like. And if you like it really salty, make it so!
- The shape: maybe you already have a pb cup that you love but if you bake it into a cookie it will come out flat and the layers between cookie and cup are not clearly defined, thus the taste doesn’t come through much. What we’re going to do here is make a pb “dome” around which we’ll wrap cookie dough (the best cookie dough I might add, more on that in a bit). When the cookie bakes, stuffed with your pb cup, it will flatten but just a bit. When you bite into it there is an unmistakable thick layer of pb and chocolate.
Egg Yolk Cookie Dough
This is the cookie dough from the beloved one yolk cookies (and egg yolk cookies) it’s the kind of dough that wraps beautifully and easily around a filling but also, because it’s based on brown sugar and egg yolks, it doesn’t spread much, keeping those layers we’re trying to achieve. Also, it’s super flavorful and very chewy. It is, without a doubt, the perfect cookie dough.
Filling Options for Stuffed Chocolate Cookies
If peanut butter is not your thing and you want to try another nut butter, I think (although I haven’t tried) it could work: cashew or almond butter, though you might want to thicken them with a bit more powdered sugar. Sun butter would work well too as it’s quite thick. Someone will ask about nutella, I think you could do it but avoid a brand that’s overly runny and definitely freeze the dome completely.
No nut butter at all? I have tried these with a dome of pure chocolate (I mean, of course I did) and I’ll be honest… it’s kind of amazing but beware, it’s a thick block of chocolate!
How to make peanut butter stuffed cookies
- Brush mold with the first layer of chocolate.
- Fill peanut butter into the mold and top with chocolate.
- Make cookie dough.
- Wrap dough around domes.
Dome Size and Shaping the Cookies
You might not find the same mold as I used here, so for whatever size you do end up using (although it should be dome shaped), here’s some tips:
- The mold should be big enough to fit chocolate and a good amount of peanut butter.
- Portion your cookie dough so that there is enough to completely cover the dome.
- Bake according to size; if you have small cookies they’ll be done sooner. Check them, once you see a hint of golden color on the edge they are done.
Recipe for Homemade Peanut Butter Cup Stuffed Cookies
Homemade Peanut Butter Cup Stuffed Cookies
Special tool needed: a silicone candy mold Note 1: How many these make will depend on the size of your candy mold; mine made 12.
- Chocolate Peanut Butter Cup Domes
- 280g dark chocolate (chopped bar or a good quality chocolate chip)
- ¾ cup peanut butter (180g)
- ¼ cup powdered sugar (32g)
- ½ teaspoon salt
- 1 teaspoon pure vanilla
- Egg Yolk Cookie Dough
- 129g European style butter (83% butterfat, such as Kerrygold Irish), softened (1 stick plus 1 tablespoon)
- 213g light brown sugar (about 1 cup)
- 1 teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- ¾ teaspoon baking soda
- 3 large egg yolks (from 3 large eggs)
- 220g all purpose flour
- Step 1 First, prepare the chocolate peanut butter domes:
- Step 2 Melt ⅔ of the chocolate in the microwave, in bursts of 30 seconds, stirring between. Don’t melt it fully, just until it’s halfway melted. Stir it to melt the rest.
- Step 3 Spoon the chocolate into the domes in the mold, about 1 teaspoon per mold (or enough to completely “paint” what will be the top of the dome) and use the back of a small spoon to coat the bottom with chocolate. Set the mold in the freezer to harden.
- Step 4 Stir together the peanut butter, powdered sugar, salt and vanilla. Melt the rest of the chocolate, using the same method.
- Step 5 Add about 1 tablespoon of peanut butter to the molds then spoon chocolate on top and smooth it so it covers the peanut butter. Set the molds in the freezer.
- Step 6 Make the cookie dough:
- Step 7 Preheat the oven to 350 F. Grease and line two cookie sheets with parchment paper.
- Step 8 In the bowl of a stand mixer (or in a bowl using a hand mixer) beat the butter with the vanilla, salt and baking soda. Add the sugar and beat until very light and fluffy (at least 5 minutes).
- Step 9 Add the egg yolks and beat for another 3-4 minutes, give the yolks time to emulsify into the butter.
- Step 10 Add the flour and beat to just combine.
- Step 11 Assemble the dough:
- Step 12 Line two cookie sheets with parchment paper and scoop cookie dough into domes (about 3 tablespoons each). One by one, flatten the dough and wrap it around a peanut butter dome so that it covers it completely and still holds a dome shape.
- Step 13 Bake for 10-12 minutes, until the edges are just turning golden. Let cool on pan.
- Step 14 Served warm, the filling will ooze out when broken or when cookie is bitten into. It’s messy and wonderful.