Filed under: Cookies / Drop Cookies
May 29, 2021

Homemade Peanut Butter Cup Stuffed Cookies

Chewy brown sugar cookie dough stuffed with a giant homemade peanut butter dark chocolate cup. Salty & sweet cookie heaven! 

5 from 8 votes
Yield: 12 cookies
Jump to recipe


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 

  1. Brush mold with the first layer of chocolate. 
  2. Fill peanut butter into the mold and top with chocolate. 
  3. Make cookie dough. 
  4. Wrap dough around domes. 
  5. Bake! 

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


Peanut Butter Cup Stuffed Cookies

Chewy brown sugar cookie dough stuffed with a giant homemade peanut butter dark chocolate cup. Salty & sweet cookie heaven! 
Yields: 12 cookies
5 from 8 votes


Chocolate Peanut Butter Cup Domes

  • 280 g 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

  • 129 g European style butter 83% butterfat, such as Kerrygold Irish, softened (1 stick plus 1 tablespoon)
  • 213 g 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
  • 220 g all purpose flour


First, prepare the chocolate peanut butter domes:

  • 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.
  • 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.
  • Stir together the peanut butter, powdered sugar, salt and vanilla. Melt the rest of the chocolate, using the same method.
  • 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.

Make the cookie dough:

  • Preheat the oven to 350 F. Grease and line two cookie sheets with parchment paper.
  • 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).
  • Add the egg yolks and beat for another 3-4 minutes, give the yolks time to emulsify into the butter.
  • Add the flour and beat to just combine.

Assemble the dough:

  • 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.
  • Bake for 10-12 minutes, until the edges are just turning golden. Let cool on pan.
  • Served warm, the filling will ooze out when broken or when cookie is bitten into. It’s messy and wonderful.


Note 1: How many these make will depend on the size of your candy mold; mine made 12.

Did you make this recipe?

Share & tag me on instagram @buttermilkbysam






Rate + Review

What do you think of this recipe?

Your email address will not be published. Required fields are marked *

Recipe Reviews

  1. 5 stars
    These cookies are absolutely EPIC! The cookie dough is super flavorful and delicious, and the PB cup inside stays gooey and really makes for an outstanding cookie. The contrasting flavors and textures are also pretty amazing, and I added sea salt on top to add to the saltiness. I ended up making the homemade PB cups in silicone muffin liners, and they came out just fine! Also, this dough is SO good that I used it to stuff all sorts of other things too- think NUTELLA. Enough said- add these to your recipe book and bake them often. They got rave reviews at my house!

  2. 5 stars
    comment corrected:
    This is the first recipe I make from your incredible pastry blog, good recipe, good results, I want to thank you for sharing your knowledge with us, your followers, I loved the recipe, thank you!!!

  3. 5 stars
    This is the first recipe that I make from your incredible pastry blog, good recipe, good results, I want to thank you for sharing your knowledge with us, your followers, I loved the recipe, thank you, I share a photo of how I made them I made the day Today September 28 ?

  4. 5 stars
    Have made these 2 times now. Received excellent feedback from family and friends. They also held up flying in a packed suitcase across the country. Would highly recommend. Skipped the sugar in the pb filling because I tend to prefer less sweet things and they were delicious!

  5. 5 stars
    I saw this recipe on my Instagram feed and immediately ordered a silicone mold so I could make the homemade peanut butter cups. Sam’s recipes never disappoint and this was another great one. My mold was quite large so I only got 8 cookies out of the dough recipe. They were a delight to eat hot out of the oven. Next time, I might roll the dough in sugar like a Peanut Butter Blossom cookie.

  6. I pre made several of of the peanut butter chocolate filled domes and put them in the freezer until my Birthday-5 days later. Then, it was super easy for the kids to make Mom her birthday treat! They were so delicious-I may always keep the filling stocked in the freezer-just in case anyone gets the urge to make some! Pleeeease!! Excellent recipe.

  7. 5 stars
    Made these today as a rainy day treat and they did NOT disappoint. The peanut butter cup melts down beautifully and this cookie dough provides the perfect casing. So fun and easy to make – I can’t stop eating them.

    • 5 stars
      These cookies are perfect! The recipe is so straight forward and they were super easy to make. Making the peanut butter cups myself was totally worth it, it makes the cookies taste so much better.