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Stuffed Peanut Butter Cup Cookies

These vegan Stuffed Peanut Butter Cup Cookies are rich and fudgy with peanut butter and chocolate flavor in every bite. Use your fave minin peanut butter cups for stuffing or chopping.
Prep Time12 minutes
Cook Time15 minutes
Total Time27 minutes
Servings: 10 cookies
Author: Kathy Patalsky

Ingredients

Wet:

  • ½ cup brown sugar
  • ¼ cup vegan butter
  • 2 tablespoon peanut butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup applesauce

Dry:

  • 2 teaspoon baking powder
  • 1 cup whole wheat flour*

Fold or Stuff in:

  • 9-10 vegan peanut butter cups, dark chocolate
  • sprinkle on top: ½ teaspoon coarse sea salt (fleur de sel is my favorite)
  • * (or sub with 1 cup + 1 tablespoon white all purpose flour or gf flour blend)

Instructions

  • Preheat oven to 350 degrees. All parchment paper or oil to a baking sheet.
  • Add all the wet ingredients to a large mixing bowl. Beat with a hand or stand mixer until well-combined.
  • Add the dry ingredients. Beat well until a fluffy, thick dough forms. 
  • Chopped Cup Cookies: Fold in chopped peanut butter cups. Stuffed Cookies: Wrap a ball of dough around each peanut butter cup, covering it on all sides. They end cookie will be about the size of a golf ball if using Justin's mini cups like me. Sizes will vary based on the vegan peanut butter cup that you use. If desired, press down slightly on the tops of the cookies to help them flatten a bit.
  • Sprinkle the salt over top the cookies.
  • Bake at 350 degrees for about 15 minutes. Cooking time will vary based on the sizes of your cookies.
  • Cool for at least 15 minutes before serving. If served right away they will be gooey and melty, extra fudgy.

Nutrition Estimate

Calories: 212kcal | Carbohydrates: 27g | Protein: 5.5g | Fat: 11g | Fiber: 4g