Reese’s Stuffed Cookies (With Video!) – Sugar Spun Run
Written by admin on October 27, 2020
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!
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.
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.
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.
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!
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)
- 1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
- 3/4 cup sugar (150g)
- 3/4 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
- 3/4 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
