Reese's Stuffed Cookies

stack of peanut butter cup stuffed cookies cut in half

Reese's stuffed cookies are the best way to get your peanut butter & chocolate fix! Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 14

Chill Time 30

Total Time 1 4

Servings large cookies

Calories 417kcal

Author Sam Merritt

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!

Video

Notes

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition