Reese’s Stuffed Cookies (With Video!)
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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 1/4 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
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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.
I made these cookies for my second time baking, after the Easy Brownies from Scratch recipe, and they were absolutely delicious. My whole family loved them. Great recipe!
We have made these twice now and everyone loves them! New favorite cookie for sure.
So happy to hear this!
Made these the other day. They were so good! Peanut butter cup inside the cookie = mind blown!! Family loved them.
Yay! Glad everyone enjoyed!!
These were delicious! Great recipe! These turned out perfect and looked just like the picture( not always an easy thing to do).
I’m so glad that you enjoyed them, Sarah!! Thank you for coming back and commenting! 🙂
Think these would work with the smaller Reese’s cups so that the cookies aren’t so big?
I haven’t tried them that way but I definitely think it would work. The cookies will need to bake for less time, though.
I haven’t tried the recipe, but had wondered about the idea of using the mini reese’s and making smaller cookies. Have you tried this? If so, how did it work?
I haven’t tried this but I think it would work, I would bake the cookies for less time, though.
These look amazing. I was wondering about how long do you leave them on the cookie sheet to cool?
Hi Tara, it says to let them cool completely on the cookie sheet, they’ll be a little fragile when they’re hot. Hope that helps, and I hope you love the cookies! 🙂
Hi,
Really interested in the recipe for the Reeses filled chocolate chip cookies. However, I don’t tweet, google, pin or any of the other things. My printer is not working currently, so I would love it if you could add the icon….to e-mail your recipes. That will give me quick easy access to the recipe, instead of having to search for it on facebook, or whatever. Anxious to try them as my family is cookoo for Reeses ! LOL. Thank you for your help !
Linda, that is a great suggestion and I went ahead and added the option to e-mail. Let me know if it gives you any issues, and thank you for the suggestion! I hope you and your family love the cookies! 🙂
is there a substitute for the cornstarch?
If you don’t have it, you can just leave it out. It makes the cookies softer but you’ll be OK without it. Hope that helps!
Kids will love these! Great photography as well.
I think I just died and went to dessert heaven. LOVE.
Thank you, Lauren! 🙂
Yum, Yum, Yum! These look like my perfect cookie!
Thank you! 🙂
Took these to work today and they were snatched up in a heartbeat. They were great. Thanks.
This makes me so glad to hear! Thank you so much for commenting, David! 🙂
I think I’ll have to try these with my home made Peanut Butter Cubs. Maybe using a variant that results in a thinner candy than the previous one (either scaling down the recipe or using a baking sheet instead of the pan). Either way, I think this is going to be awesome XD
OMG that sounds perfect. Then it’ll really be a from-scratch, cookie, too. Please let me know if you try it out! 🙂
These cookies look unreal! They are baked so perfectly that it doesn’t even seem like there’s a huge PB cup hiding in there 🙂
Thank you, Medha! They’re pretty sneaky, huh? 😉