Reese’s Stuffed Cookies Recipe

Introduction

These Reese’s Stuffed Cookies combine rich, creamy peanut butter cups with soft, chocolate-studded cookie dough for an irresistible treat. Perfect for peanut butter lovers, they offer a delightful surprise in every bite.

Ingredients

• 1 cup unsalted butter (softened)
• ⅓ cup creamy peanut butter (not natural)
• ¾ cup sugar
• ¾ cup brown sugar (tightly packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cornstarch (cornflour in the UK)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cups chocolate chips (regular and mini semisweet mix recommended)
• 16 standard size Reese’s Peanut Butter Cups

Instructions

1. Step 1: Place the Reese’s Peanut Butter Cups in the freezer to harden for easier stuffing later.
2. Step 2: In a stand mixer bowl (or large bowl with electric mixer), cream together the softened butter, creamy peanut butter, sugar, and brown sugar until light and fluffy. Scrape down the sides as needed.
3. Step 3: Add the eggs and vanilla extract, beating until well combined. Scrape sides again if necessary.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet mixture on low speed until completely combined.
6. Step 6: Stir in the chocolate chips by hand.
7. Step 7: Refrigerate the dough for 15 to 30 minutes until it is soft and pliable but not sticky.
8. Step 8: Remove the chilled dough from the fridge and take the peanut butter cups out of the freezer and their wrappers.
9. Step 9: Scoop about 1½ tablespoons of dough, press a peanut butter cup sideways into the center, then cover completely with more dough, shaping into a round ball.
10. Step 10: Place the dough balls on a wax-paper-lined plate or tray and chill in the refrigerator for 15 minutes.
11. Step 11: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
12. Step 12: Arrange the cookie dough balls at least 2 inches apart on the cookie sheets and bake for 14 minutes, or until the edges start to turn golden brown.
13. Step 13: Let the cookies cool completely on the cookie sheet before serving, as they are fragile when warm. Enjoy!

Tips & Variations

• For best results, use creamy peanut butter instead of natural to maintain the dough’s texture.
• Try mixing different types of chocolate chips for varying flavors and textures.
• If dough feels too sticky after 15 minutes chilling, leave it in the refrigerator a bit longer.
• Wrap and freeze extra cookie dough balls for fresh baked treats later.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat briefly in the microwave or oven to enjoy a warm gooey center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Natural peanut butter can change the dough’s consistency, making it less pliable. This recipe is best with creamy peanut butter for the right texture.

Can I make these cookies ahead of time?

Yes, you can prepare the dough and shape the cookie balls ahead of time. Keep them refrigerated for up to 24 hours or freeze for longer storage, then bake fresh when ready.

Reese’s Stuffed Cookies Recipe

Print Recipe

★★★★★

4.9 from 112 reviews

Delight in these irresistible Reese’s Stuffed Cookies featuring a perfect blend of soft peanut butter cookie dough enveloping a whole Reese’s Peanut Butter Cup. With melted chocolate chips both inside and out, these cookies offer a rich, gooey center and a golden-baked exterior that’s sure to satisfy any chocolate and peanut butter lover’s craving.

• Author: Cleo
• Prep Time: 25 minutes
• Cook Time: 14 minutes
• Total Time: 39 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (softened)
• ⅓ cup creamy peanut butter (not natural)
• ¾ cup sugar
• ¾ cup brown sugar (tightly packed)
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons cornstarch (cornflour in the UK)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 cups chocolate chips (half regular, half mini semisweet, or any combination)

Filling

• 16 Reese’s Peanut Butter Cups (standard size)

Instructions

1. Freeze Reese’s Cups: Place the Reese’s Peanut Butter Cups in the freezer so they harden, making them easier to stuff inside the cookie dough later.
2. Cream Butter, Peanut Butter, and Sugars: In a stand mixer bowl or large mixing bowl, beat together softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Scrape down the sides as needed to ensure even mixing.
3. Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture. Beat again until fully combined, scraping the bowl as necessary.
4. Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking powder, baking soda, and salt.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet batter, mixing on low speed until the flour is completely incorporated.
6. Add Chocolate Chips: Stir in the chocolate chips evenly throughout the dough by hand or on low mixer speed.
7. Chill Dough: Refrigerate the cookie dough for 15 to 30 minutes to make it less sticky and easier to handle. The dough should be soft and pliable but not messy.
8. Prepare Dough and Filling: Remove chilled dough from the fridge and frozen Reese’s cups from the freezer. Take Reese’s out of their wrappers.
9. Stuff Cookies: Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly. Press a Reese’s cup sideways into the center and scoop more dough around it, fully covering the candy. Roll into a round ball, ensuring the peanut butter cup is concealed.
10. Chill Cookie Balls: Place the stuffed cookie dough balls onto a wax-paper lined plate or tray and refrigerate for 15 minutes to firm up.
11. Preheat Oven and Prepare Baking Sheets: Preheat oven to 375°F (190°C) and line cookie sheets with parchment paper.
12. Bake Cookies: Arrange cookie dough balls on the prepared baking sheets at least 2 inches apart. Bake for 14 minutes or until the edges start to turn golden brown.
13. Cool Before Serving: Allow the cookies to cool completely on the baking sheet before handling or serving, as they are fragile when hot. Enjoy your Reese’s stuffed cookies!

Notes

• Use creamy peanut butter instead of natural for better texture and binding.
• Freezing the peanut butter cups before stuffing helps prevent melting and makes assembly easier.
• Chilling the dough improves handling and prevents spreading during baking.
• Cookies are fragile when hot; wait until completely cooled before moving.
• For variation, mix different types of chocolate chips or add chopped nuts if desired.

Keywords: Reese’s stuffed cookies, peanut butter cookies, chocolate chip cookies, stuffed cookies, homemade cookies, peanut butter and chocolate desserts