Gluten-free Peanut Butter Cup Stuffed Brownie Cookies

Life changing gluten-free Peanut Butter Cup Stuffed Brownie Cookies that are actually out of this world. Easy to make and each stuffed with a dark chocolate peanut butter cup.

Holy BEEP you guys! These are actually one of the best things I have ever baked and eaten and shared on the blog ever. So brace yourselves right now.

These Peanut Butter Cup Stuffed BROWNIE COOKIES are the ultimate dessert to bake. They are delicious brownie cookies stuffed with mini dark chocolate peanut butter cups and with a sprinkle of sea salt on top – they are too die for.

I love that these cookies have a little bit of a crunch on the outside but they are soft and melt in your mouth as soon as you take a bit. The peanut butter cup comes oozing out like a lava cake vibe and with the melted pools of chocolate mixed with peanut butter – OMG. Plus you’d never know that these cookies are gluten-free and dairy free-friendly. You can use regular butter or vegan butter. I haven’t tested oil yet but I do think ghee would work well.

These cookies are bit thicker than the usual cookies here on the blog so this batch only makes 9 cookies. They are also absolutely delicious frozen if you love frozen cookies. At this point you guys know I live for my frozen cookies just as much as cookies hot out of the oven.

I hope you all love these as much as I do. I can’t wait to hear what you think!

What ingredients you need to make peanut butter stuffed brownie cookies:

• Vegan or regular butter
• Egg – I haven’t tested flax egg here
• Coconut sugar
• Vanilla extract
• Cacao powder
• Gluten-free oat flour
• Dark chocolate chips – code RACHL for free shipping)
• Dark chocolate peanut butter cups – mini ones work best – regular are too big. I love the Trader Joe’s ones for these too.

How to bake and store gluten-free brownie cookies with PB cups:

1. In a large bowl, whisk together butter, egg, coconut sugar, vanilla extract and cacao powder until smooth
2. Mix in oat flour and baking powder until smooth then fold in chocolate chips
3. Line a large baking sheet with parchment paper
4. Scoop about 1 tablespoon of cookie dough and add to baking sheet and add peanut butter cup on top then add more dough on top and roll into a ball leaving the peanut butter cup in the center
5. Repeat for remaining dough then add to fridge to set for at least 30 minutes (this recipe makes about 9 cookies)
6. Leaving the dough in ball form, sprinkle sea salt on top – add to preheated oven of 350 degrees and bake for about 10-12 minutes
7. Allow the cookies to cool for a few then enjoy!
8. I store these in an airtight container for 3 days on counter, 5 days in fridge or you can freeze for 2 months

A few of my other favorite healthier cookie recipes to bake:

Paleo Brownie Crinkle Cookies (nut-free + gluten-free)

Vegan Peanut Butter Cup Blossoms

The BEST Chocolate Chip Walnut Cookies (gluten-free)

Vegan Funfetti Sugar Cookies (paleo)