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