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!
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
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.
Frequently Asked Questions
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!
You can substitute it with additional flour, the cookies just won’t be quite as soft and will spread a bit more.
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.
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!
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!
Reese’s Stuffed Cookies
Ingredients
- 1 cup (226 g) unsalted butter softened
- ⅓ cup (90 g) creamy peanut butter I have NOT tried this with natural peanut butter
- ¾ cup (150 g) sugar
- ¾ cup (150 g) brown sugar tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (340 g) chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination.
- 16 Reese’s Peanut Butter Cups standard size
Recommended Equipment
Instructions
- Place your Reese’s Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.16 Reese’s Peanut Butter Cups
- 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.1 cup (226 g) unsalted butter, ⅓ cup (90 g) creamy peanut butter, ¾ cup (150 g) sugar, ¾ cup (150 g) brown sugar
- Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).2 large eggs, 1 teaspoon vanilla extract
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.3 cups (380 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, ¾ teaspoon salt
- Gradually add flour mixture to batter while stirring on low speed until completely combined.
- Stir in chocolate chips.2 cups (340 g) 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
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.
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.
Matthew Cox
Hello to the entire Sugar Spun Run team! You may suspect that there are many of us out there in cyberspace who are using the recipes without leaving comments. You may wonder if they are enjoying the recipes, too busy eating to leave a comment; or if they are simply moving on. Well, I am one who has enjoyed the recipes so much but has been too busy to comment. For years. Take heart, I think there are many of us. Many many many. I always felt badly about not commenting. I was working hard to achieve a personal goal. I vowed that if I achieved that goal, I would make time to thank you all for your hard work and great recipes – that you make available for free to us. Well, I didn’t achieve that goal, but some other good news happened so, today is the day! Thank you all! I have tried nearly a dozen recipes. The Reese’s stuffed cookie was our first. My son (probably 11 at the time) brought it to me and told me he wanted to try it. It was great. Easy to follow, worthwhile tips, fun, and delicious. So, for years SSR has been our go to for dinners and deserts. At least once a month, if not once a week, we use your recipes. We do not alter them. We do not substitute – to the letter.
For those of you who are new to SSR: Sam and the team are not testing the recipes dozens of times strictly for kicks, they are doing it for precision. For our benefit. If they say 53 grams of unsalted butter or cook at 432 degrees for 18 minutes, it is because THAT is the best variation of the recipe. I suggest you try it their way.
What we love and appreciate:
1. Worthwhile advice. The videos describe how the batter/dough/meal should look, feel, smell, and taste during the trickiest moments. Other websites say: “mix until combined.” No no no. Your videos are so helpful. They have made me a much better baker/cook just watching the videos over and over again.
2. Precise measurements – in grams – inside the directions. Thank you! Such a great idea.
3. Winks to the fans. I feel the loneliness of the stand-mixer. I snicker at the wiping of the butter wrapper. Solidarity with the humorous whoops moments when the mid-Atlantic (Maryland?) accent comes on strong. There are probably others I have missed but I will find them.
Personal and family faves (imagine each one has an exclamation point after it): Vodka sauce, chocolate mousse (yes, I am still alive – don’t worry about the egg temp, just try it), second best cookie, peanut-butter-chocolate chip brookies, strawberry brownie (every year son’s birthday), cheesecake-stuffed chocolate chip cookie (son’s birthday), French silk pie (my birthday), banana cream pie, bundt cake (every year wife’s birthday), peanut butter blossoms, chicken and dumplings. xmas sugar cookies, Russian tea cakes – snowballs, chicken and wild rice, and more.
And now you have Butter Chicken and Naan. YES! Next week.
There is much darkness out there. But every night you give us a little bit of light and hope. You help us improve our skills. You make our lives better and you don’t even know me. Your passion shows through. Thank you thank you thank you.
Sam
Thank you so much for such a nice comment, Matthew! I truly appreciate comments like this and they make everything worth while. It’s so nice to know that people truly appreciate the hard work I put into my recipes. Thank you so, so, so much for your support and I hope you continue to love everything you try, especially that naan and butter chicken. 🙂
Matthew Cox
This was our first Sugar Spun recipe that we tried. It was great.
Sam
I’m so glad you enjoy them so much, Matthew! 🙂
Katie
Best cookies ever! I mixed white and milk chocolate chips! Turned out amazing!
Sam
I’m so glad you enjoyed them so much, Katie! 🙂
Heather
Hi Sam! Im getting ready to make these right now but am a little stumped by one thing (which I’m probably WAY over thinking) but I’m going to ask for clarification to ease my mind… I ALWAYS weigh dry ingredients when baking (especially flour) and I know 1 cup of flour equals 120 grams (per google) but this recipe calls for 3 cups of flour (but in parenthesis it says 380 grams)… 120×3 is 360 so I’m not sure if I should be using 360 or 380 grams like the recipe states. Please help🙏
Sam
Hi Heather! I have since standardized my flour to weigh 125g per cup. (You will find slight variations from site to site.) This one I actually weighed as I did it so that’s the reason for the discrepancy between the recipe and my standard. 380g is the correct weight here. 🙂
Joyce
I have just made these for my second time. Both times I doubled the recipe, knowing they’d be great – and I was right! I made a few changes that I’d like to share. I added about 3/4 cup extra flour to my doubled recipes, as well as about 1/4 cup flour that I mixed the mini chips in (I also only used minis). Before adding more dough to the tops, I added about 1 teaspoon of peanut butter (I have many fans of peanut butter that I share my baked good with) on top of the peanut butter cups. I also made some (slightly)smaller versions using mini peanut butter cups. RAVE REVIEWS ALL AROUND 😋😋
Donna
excellent cookies
I am wondering if you can freeze them
Sam
Hi Donna! You shouldn’t have any issues freezing these! 🙂
Amy
The recipe was easy to follow and very thorough. The cookies are amazing!! We’ll definitely be trying it again. Thank you!
Emily @ Sugar Spun Run
We’re so glad you think so, Amy! Thanks for commenting and trying our cookies 😊
Jody
I have the mini Reese cups which are a bit chunkier (not flat). Would they work here?
Emily @ Sugar Spun Run
Hi Jody! They should work fine. You might want to make your cookies smaller as a result though! Hope that helps 😊
Brooke
Can I leave the peanut butter out and still use the regular recipe?
Sam
Hi Brooke! Just out of the cookie dough? I would recommend using a different dough, like my cheesecake stuffed cookie dough instead.
annette C (fabri) Peterson
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?
Terry
I never saw her hair hanging out in the bowl. She looks great for the video
Stella
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! 😁🥰
Sam
I am so glad everyone enjoyed them so much, Stella! 🙂
Mindy
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!
Emily Kemper
How long can I refrigerate cookies before eating?
Sam
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. 🙂
Lisa
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!
Sam
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. 🙂
Curtis
in the video you say 1/2 tsp of salt but twice in the written part you have 3/4 tsp. Which is it? Also, is there a way to make them a little crunchier?
Sam
Hi Curtis! I’m sorry for any confusion. The written part is correct. I’m not sure how you would make them crunchier as I have developed this to ultimately be a soft cookie.
Katherine Ann Cascella
I absolutely love these cookies. Can I use Crisco if I dont have butter on hand?
Sam
Hi Katherine! They will still turn out you just lose a little bit of flavor. 🙂
Rosemary Correia
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.
Sam
Hi Rosemary! Is is possible that you have an ad blocker enabled? This will prevent the video from showing.
Diane
Lov to receive banana oats choc chips and walnut receipe was on fb a few days ago
Sugar Spun Run
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?