Katie Lee makes Peanut Butter Cup Stuffed Chocolate Chip Cookies, as seen on Food Network's The Kitchen
Recipe courtesy of The Kitchen

Chocolate Chip Peanut Butter Cup Cookies

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  • Level: Easy
  • Total: 2 hr 5 min (includes freezing time)
  • Active: 20 min
  • Yield: 14 to 15 cookies



  1. Unwrap the peanut butter cups, place on a plate and freeze for 1 hour.
  2. Preheat the oven to 375 degrees F and line 3 baking sheets with parchment paper.
  3. Prepare the cookie mix according to package instructions and chill in the fridge about 10 minutes. Slightly dampen hands with cool water and wrap each peanut butter cup in a heaping tablespoon of cookie dough, being sure to enclose the peanut butter cup completely. Shape into a disc. Place 6 cookies on each baking sheet spaced about 2 1/2 inches apart, and freeze for 15 minutes.
  4. Bake the cookies until the edges are golden brown and crispy with soft-looking centers, 15 to 18 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before moving to a plate, then serve immediately.