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Peanut Butter Cup Stuffed Cookies

Chewy brown sugar cookie dough stuffed with a giant homemade peanut butter dark chocolate cup. Salty & sweet cookie heaven! 
Servings 12 cookies

Equipment

  • silicone candy mold

Ingredients

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

Instructions

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.

Notes

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