These Reese’s Stuffed Cookies start with a classic chocolate chip cookie, then we stuff in a Reese’s peanut butter cup to add a warm peanut butter bomb in the center of each cookie! Did I mention these cookies are as big as my HAND???Jump to Recipe
These Reese’s Stuffed Cookies are soft and delicious. We have a huge debate in my house whether a cookie should be soft, or crunchy. I love a soft, chewy cookie, but my husband prefers crunchy (honestly almost burned) cookies, like some sort of crazy person.
Regardless what team you are on, you can bake them for a little while longer to get a more crunchy outside.
WHAT YOU NEED TO MAKE REESE’S STUFFED COOKIES
Reese’s Peanut Butter Cups– The star of this recipe. I used 12 of them. Make sure you pop them in the freezer to get nice and chilled.
Brown and White Sugar
Butter– I like to use salted, but you can use unsalted.
Mini and Regular Chocolate Chips– I like to mix, but you can use just one or the other.
These cookies are easy to put together than you may think. The secret is starting with frozen peanut butter cups, and chilled cookie dough. I always chill my cookie dough. Not only is it easier to work with, but it keeps the cookies from spreading too much while baking, resulting in a super thin cookie.
First, you want to get one cookie dough ball, I used a 3 oz. scoop (using 2 scoops per cookie). Next, gently press the peanut butter cup into the center of the dough. Place the second ball of dough on the opposite side of the peanut butter cup and gently roll to combine the dough around the peanut butter cup.
TIP: Try to remember which way the peanut butter cup is facing and place it topside up on the cookie sheet.
FREQUENTLY ASKED QUESTIONS
Can I make the cookie dough in advance?
Yes! You can prepare the dough ahead of time and keep refrigerated for up to a week. Be sure to bring the dough to room temperature before baking.
Can I freeze the cookie dough?
You can make the dough ahead and freeze for several months. Make sure the dough is in an airtight, freezer safe container. Bring the dough to room temperature before baking.
Do I need to refrigerate the dough after preparing?
I HIGHLY recommend refrigerating the dough for at LEAST 15 minutes after you prepare it to keep the cookies from spreading too much while baking.
What size Reese’s cups should I use?
I have used the snack size and the regular size for this recipe and they both work just fine 🙂 It really is a personal preference.
MORE COOKIE RECIPES TO TRY!
Reese’s Stuffed Cookies
- 3 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons cornstarch
- 1 ½ teaspoons salt
- 1 ½ cups brown sugar lightly packed
- ½ cup granulated sugar
- 1 ½ cups butter- melted
- 2 eggs + 3 egg yolks
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
- 1 cup regular chocolate chips
- 12 Reese’s Peanut Butter Cups
- Place your Reese’s in the freezer before you start to prepare the dough.
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt. Set aside.
- In the bowl of a stand mixer equipped with a paddle attachment, cream both sugars and the melted butter for about 1 minute.
- Add the eggs and vanilla and mix until well combined.
- With the mixer on low speed, slowly add in the dry ingredients and mix until there are no dry spots remaining.
- Fold in the chocolate chips last.
- Cover the dough with plastic wrap and refrigerate for 20-30 minutes until it is easy to handle.
- Once the dough is chilled, preheat your oven to 425 degrees/F and prepare 2 cookie sheets by spraying generously with non-stick spray.
- Remove the Reese’s cups from the package and set aside.
- Take one ball of dough (I use a 3 oz. cookie scoop) and gently press one peanut butter cup in the center of the dough.
- Take another scoop of cookie dough, and form around the other side of the peanut butter cup.
- Gently roll the dough in your hand, trying to remember which way the peanut butter cup is facing, place the dough ball on a cookie sheet with the bottom of the peanut butter cup facing down.
- Continue with all the peanut butter cups.
- Refrigerate the rolled cookie dough balls for 15 minutes.
- Bake for 14-15 minutes or until golden brown.
- Remove from the oven and place the cookie sheet on a wire rack and allow the cookies to cool completely.
- Serve immediately or place in an air tight container at room temperature for up to three days.