Print

Brown Butter Stuffed Peanut Butter Cup Cookies

brown butter stuffed peanut butter cup cookies - featured image
Print Recipe

Bakery-style cookies with a nutty brown butter dough, stuffed with gooey peanut butter cups and melty chocolate chips. Thick, chewy, and irresistibly rich, these cookies are easy to make and perfect for peanut butter and chocolate lovers.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) packed brown sugar (light or dark)
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (170g) mini chocolate chips (optional)
  • 24–28 mini peanut butter cups, unwrapped (or 12–14 regular size, halved if needed)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and begins to brown (about 5–7 minutes). When golden-brown bits form and it smells nutty, remove from heat.
  2. Pour browned butter (including brown bits) into a heatproof bowl. Let cool for 10–15 minutes until warm, not hot.
  3. In a large bowl, whisk together cooled brown butter, brown sugar, and granulated sugar until combined and glossy (about 1 minute).
  4. Add eggs and vanilla extract. Whisk until smooth and slightly thickened, about 30 seconds.
  5. In a separate bowl, whisk together flour, baking soda, and salt.
  6. Gradually fold dry ingredients into wet mixture with a spatula until just combined. If using, fold in mini chocolate chips.
  7. Cover dough and chill in the fridge for at least 30 minutes (up to 2 hours for thicker cookies).
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  9. Scoop about 2 tablespoons of dough and flatten slightly. Place a mini peanut butter cup in the center, wrap dough around it, and roll into a ball. Place on baking sheet 2 inches apart. Sprinkle with flaky sea salt if desired.
  10. Bake for 10–12 minutes, until edges are golden and centers look just set.
  11. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough to prevent spreading and ensure thick, chewy cookies. Seal the peanut butter cup fully in dough to avoid leaks. For extra-thick cookies, chill shaped dough balls before baking. Swap in gluten-free flour or dairy-free butter and chocolate for dietary needs. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: brown butter, peanut butter cup cookies, bakery-style cookies, stuffed cookies, chocolate chip, easy cookie recipe, chewy cookies, peanut butter, chocolate, dessert, homemade cookies

Find it online: https://magnetmeal.com/brown-butter-stuffed-peanut-butter-cup-cookies-easy-bakery-style-recipe/