Calling all peanut butter lover’s, these are for you. Two kinds of peanut butter in one supremely thick cookie.

That’s better than any Black Friday deal.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

If you’re typically plagued by cookies that spread, or bake thin and flat, there’s no chance of that here.

They’re baked in a muffin pan, and they have no where to go but up.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The outer peanut butter cookie layer is made with Skippy Roasted Honey Nut Creamy Peanut Butter. I love baking with honey roasted peanut butter because it adds an extra layer of flavor and sweetness.

And I’m all about the sweetness.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The cookies are stuffed with Skippy Natural Dark Chocolate Peanut Butter Spread. For those wondering if it’s like Nutella, no, it’s not. It’s much thicker and it doesn’t have any hazelnut flavor. It’s what you’d get if you infused peanut butter with dark chocolate. It’s much less sweet than Nutella and has 60% less sugar.

Although it’s a ‘natural’ spread, it’s no-stir and there’s no oil slick floating to the top of the jar with dry crumbly bits below, a problem that happens often with ‘natural’ peanut butters, but not this one. Whew.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

The recipe for the peanut butter cookie dough is very similar to the Old-Fashioned Peanut Butter Cookies in my cookbook, Peanut Butter Comfort. I love those cookies and these are a hybrid of that recipe and Reese’s Pieces Soft Peanut Butter Cookies.

You don’t have to chill the cookie dough before baking, which is a nice time saver, but I strongly recommend putting the Dark Chocolate PB in the freezer for a few hours.

When frozen, it scoops out like mini scoops of ice cream and it’s much easier to work with. If it’s soft at room temperature, it’s a really messy job. So freeze it for your sanity and ease.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

After making the peanut butter cookie dough, form it into 12 golf ball-sized mounds. They’ll look pretty enormous, but the dough is very soft and surprisingly lightweight for its size.

Scoop out rounded teaspoons of Dark Chocolate Peanut Butter and place one scoop in the center of each dough mound.

Finesse the sides of the dough up and around the chocolate ball. Take your time and make sure the Dark Chocolate Peanut Butter is fully encased so it doesn’t leak while baking.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

I’m sure I’ll be asked for substitutions if you can’t find the Dark Chocolate Peanut Butter. You can likely stir in melted chocolate, with some cocoa powder, into regular peanut butter until you get the appropriate consistency, but I haven’t tried this. You can also just stuff them with regular peanut butter and a few chocolate chips.

Place the stuffed mounds into a muffin pan and bake until the tops are domed and set, and are slightly firm to the touch. Testing with a toothpick is a futile job because you’ll hit melted chocolate. Oh darn. Even if they look underdone, that’s okay because they firm up as they cool.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Don’t be surprised if the tops fall a bit while the cookies cool. The rich cookie dough is just settling down into the squishy, chocolate peanut butter layer.

After cutting into these oozing beauties you can see how soft, squishy, and melty they interiors are.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

I baked all 12 at once, but if you don’t need a dozen of these tempting double-peanut butter treats around at once, you can keep the stuffed dough mounds in the fridge for up to 5 days before baking, or in the freezer for up to 4 months, and bake just what you need because fresh, warm cookies are always best.

The cookies are plush, soft, and thick enough that you can literally sink your teeth into them for big, rich, satisfying bites.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

They’re soft with slightly chewy edges, they’re buttery and moist, and are more rich than they are overly sweet.

The peanut butter intensity is strong and robust. You know you’re eating peanut butter cookies. Nothing wimpy or lackluster about the peanut butter flavor, which is to be expected when using two types.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Chocolate and peanut butter are made for each other.

And who can say no to peanut butter and chocolate and warm cookies. I can’t.

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

{Pinterest Collage}

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups - Two kinds of PB in one thick, soft & chewy cookie! Easy recipe at averiecooks.com

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups
Yield: 1 dozen large cookie cups

Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Two kinds of peanut butter are used in these soft cookies with slightly chewy edges. They’re buttery and moist, rich and not overly sweet, and the peanut butter intensity is strong and robust. They’re thick enough to really sink your teeth in for big, rich, satisfying bites. If you’re prone to cookies that spread or bake thin and flat, there’s no chance of it here because they’re baked in a muffin pan. Make sure to freeze the Dark Chocolate Peanut Butter for at least 2 hours, or overnight, which makes stuffing the dough much easier and less messy. The cookie tops may fall slightly upon cooling as the rich cookie dough settles down into the squishy, melty chocolate peanut butter layer.

Ingredients

Instructions

  1. Place jar of Skippy Natural Dark Chocolate Peanut Butter Spread in the freezer to chill for at least 2 hours, or overnight.
  2. Preheat oven to 350F. Spray a Non-Stick 12-Cup Regular Muffin Pan extremely well with cooking spray; set aside. I don’t like the cosmetic look of paper liners because of ridges they leave, and haven’t tested the recipe with them and am unsure if they will stick.
  3. To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the first 6 ingredients (through vanilla) on medium-high speed until light and fluffy, about 5 minutes.
  4. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don’t overmix.
  5. Using a 1/4-cup measure, portion out the dough, into 12 equal-sized mounds. Dough is very soft, squishy, and the mounds look large, but are lightweight for the size.
  6. Roll each mound between your palms to create round, smooth globes, and set them on a plate or flat work surface.
  7. Remove Skippy Natural Dark Chocolate Peanut Butter Spread from freezer and using a 1-teaspoon measure, scoop out rounded teaspoons, and place one teaspoon of chocolate on top of each mound of dough.
  8. Gently push the chocolate peanut butter down into the dough mound, and use your fingers to carefully stretch up the sides of the dough to fully encase the Dark Chocolate Peanut Butter. Make sure it’s fully encased so it doesn’t leak while baking. Repeat for all 12 mounds.
  9. Place one mound in each of the cavities of the prepared pan.Bake for about 14 to 16 minutes (I baked for 14 1/2), or until tops are just set; making sure not to overbake because cookies will continue to cook in pan (carryover cooking) while they cool. Allow cookies to cool in pan for about 15 to 20 minutes, or until firm enough to remove.
  10. To dislodge cookies if you’re having any trouble, gently run the tip of  rubber spatula or plastic knife around the rim of the cavity; a sharp knife will scratch your pan. Or, invert the pan and tap the bottom and they’ll pop out. Cookies will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Unbaked cookie dough mounds can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Reese’s Pieces Soft Peanut Butter Cookies, Old-Fashioned Peanut Butter Cookies in Peanut Butter Comfort, and Caramel-Stuffed Chocolate Chip Cookie Cups

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 191Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 81mgCarbohydrates: 24gFiber: 1gSugar: 13gProtein: 3g

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This post has been brought to you by Skippy Brand Peanut Butter. Recipe and all opinions are my own.

What’s your favorite kind of peanut butter or peanut butter cookie?

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