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Candy-Stuffed Chocolate Chip Cookies

Candy-Stuffed Chocolate Chip Cookies

Published October 13, 2026

Thick chocolate chip cookies wrapped around miniature peanut butter cups for a melty candy center.

Seal the dough completely around each candy, with no gaps. Swap in caramel candies or chopped chocolate squares for the peanut butter cups.

Chilling the dough keeps the cookies thick and stops the candy from leaking out.

Cook time
37 min
Rating
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Ingredients

Scale
Measurement units
  • ¾ cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup semisweet chocolate chips
  • 18 miniature peanut butter cups (or caramel candies or chocolate squares)

Instructions

Make the dough
Beat unsalted butter (¾ cup) with light brown sugar (¾ cup) and granulated sugar (¼ cup) until light and fluffy.
Beat in egg, egg yolk and vanilla extract (2 tsp).
Stir in all-purpose flour (2 cup), baking soda (1 tsp) and salt (½ tsp) until just combined.
Fold in semisweet chocolate chips (1 cup).
Equipment: rimmed baking sheet
Chill the dough
Refrigerate the dough about 30 minutes, until firm enough to shape.
Stuff and shape
Heat the oven to 350°F and line a baking sheet with parchment.
Flatten about 3 tablespoons of dough in your palm, set one of the miniature peanut butter cups in the center, and wrap the dough around it.
Seal the seam and roll into a ball; repeat with the remaining candies, spacing the balls 2 inches apart on the sheet.
Equipment: rimmed baking sheet, parchment paper
Bake
Bake about 12 minutes, until the edges are golden and the centers look slightly underdone.
Cool
Cool on the baking sheet for 10 minutes so the centers finish setting before moving.
Equipment: rimmed baking sheet

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