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    You are here: Home / Desserts / Reese’s Stuffed Cookies (With Video!)

    Reese’s Stuffed Cookies (With Video!)

    October 26, 2020 By Sam 49 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of reeses stuffed cookies, top image two cookies stacked one sliced open, bottom image is of cookie dough being wrapping around peanut butter cup

    These Reese’s stuffed cookies are super simple to make! We start with a peanut butter infused cookie dough and stuff a big peanut butter cup in the center. Recipe includes a how-to video!

    reeses stuffed cookies cut in half

    At first glance, you’d probably agree that these cookies don’t look particularly basic, even without catching a peek at the inside.

    They’re thicker and bigger than your average cookie, made with two types of chocolate chips and infused with peanut butter. Not your average chocolate chip cookies (or peanut butter chocolate chip cookies!), for sure.

    But once you take that first bite… that’s when the party starts. These soft but sturdy cookies are loaded with big fat Reese’s cups, and once you try one of these, you’ll never look at a regular cookie the same way again.

    What You Need

    ingredients

    Nothing fancy to see here. I found the best cookie base to use would be a peanut butter flavored one loaded with chocolate chips (because you can’t go wrong with even more peanut butter and chocolate). It’s a bit sturdier than my peanut butter cookie recipe so that it holds the Reese’s cup well.

    I use a blend of mini and regular-sized semisweet chocolate chips, but you can use any size or type of chocolate you’d like. Milk chocolate would complement the milk chocolate flavor of the Reese’s, but I like the slightly more bitter flavor of semisweet.

    Tip: I prefer to use unsalted butter in my cookies. If you only have salted butter, just reduce the salt to ¼ teaspoon.

    stuffing a reeses cup in cookie dough

    Frequently Asked Questions

    What size Reese’s cups should I use?

    Use standard-sized peanut butter cups. You’ll need 16 of them (though get a few extra, sometimes I’m able to get an extra cookie or two out of the dough, and worse-case scenario you have some extra Reese’s around the house!

    What if I don’t have cornstarch?

    You can substitute it with additional flour, the cookies just won’t be quite as soft and will spread a bit more.

    Can I make the cookie dough in advance and refrigerate?

    Yes! The cookie dough may be refrigerated for up to a week before baking it, just keep it tightly covered. You may either refrigerate the dough alone (it will get very firm in the fridge and may need to sit at room temperature for up to 30 minutes before it’s soft enough to form into balls) or stuff it with Reese’s and roll into balls and then refrigerate.

    Can I make the cookie dough in advance and freeze?

    After forming the dough into balls it may be frozen in an airtight container for several months. The cookies may need a few more minutes in the oven when baking from frozen.

    Tip: Never put cookie dough on a hot baking sheet, the cookies will spread too much!

    reeses stuffed cookies cut in half

    More Cookie Recipes to Try!

    • Cheesecake Filled Chocolate Chip Cookies
    • Oreo Stuffed Cookies
    • Peanut Butter Blossoms
    • Flourless Peanut Butter Cookies

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    stack of peanut butter cup stuffed cookies cut in half

    Reese’s Stuffed Cookies

    Reese's stuffed cookies are the best way to get your peanut butter & chocolate fix! Recipe includes a how-to video!
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 14 minutes
    Chill Time: 30 minutes
    Total Time: 1 hour 4 minutes
    Servings: 16 large cookies
    Calories: 417kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter softened (226g)
    • ⅓ cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
    • ¾ cup sugar (150g)
    • ¾ cup brown sugar tightly packed (150g)
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 3 cups all-purpose flour (380g)
    • 2 teaspoons cornstarch (cornflour in the UK)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¾ teaspoon salt
    • 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination. (340g)
    • 16 Reese’s Peanut Butter Cups standard size

    Recommended Equipment

    • Mixing bowls
    • Cookie sheet
    Prevent your screen from going dark

    Instructions

    • Place your Reese’s Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
    • In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.
    • Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.  
    • Gradually add flour mixture to batter while stirring on low speed until completely combined.
    • Stir in chocolate chips.  
    • Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
    • Remove chilled dough from fridge and Reese’s cups from freezer.  Remove peanut butter cups from their wrappers.
    • Scoop dough by heaping 1 ½ Tbs-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.  
    • Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.  
    • Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
    • Place cookie dough balls at least 2″ apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
    • Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!

    Nutrition

    Serving: 1cookie | Calories: 417kcal | Carbohydrates: 54g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 194mg | Potassium: 110mg | Fiber: 2g | Sugar: 34g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This recipe was originally published October 26th 2016. New photos and video have been added and the post has been updated to be more helpful.

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    Reader Interactions

    Comments

    1. Amy

      December 22, 2021 at 5:03 am

      5 stars
      The recipe was easy to follow and very thorough. The cookies are amazing!! We’ll definitely be trying it again. Thank you!

      Reply
      • Emily @ Sugar Spun Run

        December 22, 2021 at 9:48 am

        We’re so glad you think so, Amy! Thanks for commenting and trying our cookies 😊

        Reply
        • Jody

          November 09, 2022 at 4:08 am

          I have the mini Reese cups which are a bit chunkier (not flat). Would they work here?

        • Emily @ Sugar Spun Run

          November 09, 2022 at 8:10 am

          Hi Jody! They should work fine. You might want to make your cookies smaller as a result though! Hope that helps 😊

    2. Brooke

      September 17, 2021 at 4:30 pm

      Can I leave the peanut butter out and still use the regular recipe?

      Reply
      • Sam

        September 18, 2021 at 1:47 pm

        Hi Brooke! Just out of the cookie dough? I would recommend using a different dough, like my cheesecake stuffed cookie dough instead.

        Reply
    3. annette C (fabri) Peterson

      January 25, 2021 at 2:39 pm

      I love your videos but am really annoyed by your hair hanging over the mixing bowl =- how do you keep long hair from getting into the bowl?

      Reply
      • Terry

        January 27, 2023 at 11:06 pm

        I never saw her hair hanging out in the bowl. She looks great for the video

        Reply
    4. Stella

      January 05, 2021 at 10:45 pm

      5 stars
      Ahhhh these cookies are amazing(as all your recipes are) I made these for my dad’s birthday and he absolutely loved them (he ate five) thank you so much for sharing your recipes!!! Will definitely make these again! 😁🥰

      Reply
      • Sam

        January 06, 2021 at 9:53 pm

        I am so glad everyone enjoyed them so much, Stella! 🙂

        Reply
      • Mindy

        December 23, 2022 at 5:10 pm

        5 stars
        We were visiting family who had a friend that introduced us to stuffed cookies. Wanted to make our own when we got home and found this recipe. It did not disappoint. We used Reese thin cups (all the store had) and they didn’t pack as much punch as I’m betting regular cups do. Can’t wait to make them again with regular size reeses cups. Make sure you have a glass of milk on hand. These cookies are decadent!

        Reply
    5. Emily Kemper

      December 21, 2020 at 11:28 am

      How long can I refrigerate cookies before eating?

      Reply
      • Sam

        December 21, 2020 at 12:37 pm

        Hi Emily! The dough is typically good in the refrigerator wrapped tightly for about a week. After they are baked they are typically good for about a week in an air tight container. 🙂

        Reply
    6. Lisa

      November 29, 2020 at 3:29 pm

      Is the dough soft enough to allow you to roll these in chopped nuts before pressing in the thumbprint? So many good reviews l’d really hope so!

      Reply
      • Sam

        November 29, 2020 at 9:13 pm

        Hi Lisa! This dough will be soft enough to roll in nuts, but if you wanted to do that I would wait until the peanut butter cup is inside and you’ve rolled it into a nice ball. 🙂

        Reply
    7. Katherine Ann Cascella

      November 26, 2020 at 8:26 pm

      I absolutely love these cookies. Can I use Crisco if I dont have butter on hand?

      Reply
      • Sam

        November 27, 2020 at 4:24 pm

        Hi Katherine! They will still turn out you just lose a little bit of flavor. 🙂

        Reply
    8. Rosemary Correia

      October 26, 2020 at 7:11 pm

      This is in reference to the videos that you state are available. Most of the recipes that state to watch videos are not working. Any suggestions. I really wanted to watch the video for this particular cookie recipe but it is not available as stated.

      Reply
      • Sam

        October 26, 2020 at 8:57 pm

        Hi Rosemary! Is is possible that you have an ad blocker enabled? This will prevent the video from showing.

        Reply
    9. Diane

      August 26, 2019 at 12:59 pm

      Lov to receive banana oats choc chips and walnut receipe was on fb a few days ago

      Reply
      • Sugar Spun Run

        August 27, 2019 at 8:16 pm

        Hello, Diane! My apologies but I have spent some time looking today and can not recall the recipe you are referring to. Do you remember if it was a cookie, pie, bread?

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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