Gluten-Free, Vegan Peanut Butter Cup-Stuffed Cookies


I am literally eating one as I am writing this because they are absurdly good! And I’m not just saying that because I made them. I’ve never been a big fan of the peanut butter and chocolate combination, but my boyfriend is and since he has been putting in extra hours at work this week, I though he could use a special treat. I present to you the peanut butter cup-stuffed cookie!

Crispy, chewy cookie outside, smooth chocolate-y center, and creamy peanut butter-ness in every bite. Imma stop you right there, otherwise you’ll be drooling all over yourself. :)

It’s such an elegant, simple solution for a next level cookie! I mean stuffing a dessert inside another dessert = pure genius!

You can use your favorite chocolate chip cookie recipe; although I highly recommend @makingthymeformyhealth’s melt-in-your-mouth gluten-free, vegan chocolate chip cookies. They are delightful!

I like to add a bit of creamy peanut butter into the cookie batter to make sure each bite is strewn with salty, nuttiness.

Then roll a Justin’s Mini Dark Chocolate Peanut Butter Cup into each dough ball before baking for an added surprise with each cookie. They’re like a little happy dance on on your tastebuds.

Lastly since it’s American Craft Beer Week I should mention they pair nicely with

Besides being tasty on their own, they are great paired with an imperial stout or Belgian abbey dubble, a beer that will contrast the subtle bitterness of the dark chocolate.




  • Check out Making Thyme for My Health for the melt-in-your-mouth gluten-free, vegan chocolate chip cookie recipe
  • 2 (47 oz) bags of Justin’s Mini Dark Chocolate Peanut Butter Cups*
  • 2 tbsp - 1/4 cup creamy peanut butter, to taste and texture preference


  1. Preheat oven to 350 degrees Fahrenheit (or temperature recommended by your recipe) and line a baking sheet with parchment paper.
  2. Make chocolate chip cookie recipe of choice, stopping when all ingredients are combined.
  3. Stir in the peanut butter until well combined.
  4. Scoop out roughly 1 1/2 tbsp of dough. Place one peanut butter cup in the middle and roll into a ball until the peanut butter cup is concealed.
  5. Repeating this step until dough or peanut butter cups run out. Place each ball 2-inches apart on parchment lined baking sheet.
  6. Bake 12-15 minutes or until edges are golden.
  7. Allow to cool 5 minutes on baking sheet, as they will be fragile until cooled, before transferring to wire rack.

NOTE: Justin's are certified GF, but not certified vegan as items are processed on shared equipment.