Reese’s Stuffed Chocolate Chip Cookies
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Big, chewy chocolate chip cookies stuffed with an entire peanut butter cup in the middle. These Reese’s stuffed chocolate chip cookies are perfect for anyone who loves peanut butter and chocolate. Learn all the tips and tricks to making these big, bakery-style cookies.
**This post was updated February 23, 2026 with new photos and a slightly updated recipe for thicker cookies**
A Note from Fiona
Why You’ll Love these Reese’s Stuffed Cookies!
These Reese’s chocolate chip cookies are some of the most decadent cookies I’ve ever made. You get an entire peanut butter cup engulfed in chocolate chip cookie dough. The peanut butter cup is the perfect surprise and you’ll love the cookie texture – extra chewy with slightly crispy edges. A glass of cold milk is a requirement for this recipe.
These cookies are so delicious – but they do require a bite of extra work to assemble the dough balls. Freezing the dough for at least 2 hours is also necessary. Be sure to allocate enough time.
Making the Cookies
The first step of making these cookies is freezing the Reese’s peanut butter cups. This makes the process of forming the dough balls much easier.
The cookie dough recipe is very simple and what you’d expect from really any chocolate chip cookie recipe. You’ll notice that the dough is on the thicker side – which is necessary so that the cookies don’t spread too thin. We’re also using an extra egg yolk for tenderness.
After making the dough, you’ll need to chill it for about 30 minutes so that it’s not too sticky to work with. Then it’s time to assemble the dough balls. This process does take a bit of extra effort.
- First, scoop about 1 to 1.5 tablespoons of dough. Flatten it slightly creating a slight bowl shape.
- Place a peanut butter cup in the middle.
- Scoop a second ball of dough (about 1 to 1.5 tablespoon in size) and place on top of the peanut butter cup.
- Flatten the top dough ball down and wrap around the sides of the peanut butter cup. Then gently roll the cookie into a ball. Ensure that the peanut butter cup stays horizontal.
After the dough balls are formed, you’ll need to freeze the dough. This is to ensure that the cookies don’t spread too thin. If you skip this step, you can end up with thin cookies with a peanut butter cup sticking out of the middle.
The cookies will bake from frozen. They’ll bake at 375F (190C) – which is slightly higher than many cookie recipes. This helps to minimize spreading.
Baking Tips & Tricks
- Chilling the dough, then freezing after forming the dough balls is absolutely necessary. The first chill ensures that the dough isn’t too sticky. The freeze ensures that the cookies bake as balls instead of spreading too thin.
- I recommend using a 1.5 tablespoon cookie scoop for this recipe.
- Make sure that the peanut butter cups are horizontal when placing the dough balls on your cookie sheet so that the cookie dough balls bake properly. If they’re vertical the cookies will spread too thin.
- The cookies are baked at a slightly higher temperature – this is to ensure that the cookies don’t spread too thin.
Love Peanut Butter Cups? Be Sure to Try:
- Reese’s Stuffed Double Chocolate Cookies
- Reese’s Stuffed Brownies
- No-Bake Peanut Butter Cheesecake
- Peanut Butter Pie
- Peanut Butter Cookie Pizza – this has peanut butter cookie dough, peanut butter frosting on top & tons of peanut butter candies
- Peanut Butter Layer Cake
Reese’s Chocolate Chip Cookies
Equipment
- Cookie Sheets
Ingredients
- 15 peanut butter cups
- 3/4 cup unsalted butter (168 grams), softened
- 3/4 cup brown sugar (150 grams) , light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1 large egg yolk, just the yolk, not the whole egg
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour (281 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1¼ cup chocolate chips
Instructions
Making the Cookie Dough
- Place the peanut butter cups in the freezer for easier handling. You can unwrap them first and place on a cookie tray.
- In a large bowl, beat together the butter, brown sugar and white sugar until creamy.
- Beat in the egg, additional egg yolk and vanilla extract.
- Turn off the mixer. Add in the flour, baking powder, baking soda, and salt. Stir the batter a few times by hand. Then starting with the mixer on a low speed, beat the ingredients together until combined.
- Turn off the mixer and stir in the chocolate chips.
- Cover the bowl and place in the fridge for at least 30 minutes.
Assembling the Cookies
- Unwrap the peanut butter cups if not already.
- Scoop about 1 to 1.5 tablespoons of cookie dough and flatten slightly creating a slight bowl shape. Then place an unwrapped peanut butter cup on top. Scoop a second 1 to 1.5 tablespoons of cookie dough and place overtop of the peanut butter cup. Flatten and pinch the dough around the edges of the peanut butter cup. Roll the dough into a ball shape – be careful to keep the peanut butter cup horizontal. **Note that if the dough starts to get too sticky to work with, place it back in the fridge.
- Place the dough balls on a plate with the peanut butter cup horizontal. Cover with food wrap and freeze for at least 2 hours, or place in a freezer bag and freeze for up to 2 months.
Baking the Cookies
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper or silicon baking mats.
- Place the frozen cookie dough balls on the lined cookie sheets, placing each cookie 3 inches (about 7-8 cm) apart and keeping the peanut butter cups horizontal.
- Bake 1 sheet at a time on the middle rack of the preheated oven. (Keep the remaining cookie dough balls in the freezer as the first cookie sheet bakes). Bake for 11-14 minutes, or until the tops look just set.
- Remove from the oven. For perfectly round cookies, take a large biscuit cutter (or a large mug) and place it around a warm cookie (fresh from the oven and still on the cookie tray). Gently make a circular motion around the cookie to mold the sides into a perfect circle. Note that you are not cutting the cookie into a circle, you are gently pressing the sides to create a circle.
Notes
- Peanut Butter Cups: I used regular peanut butter cups as opposed to miniatures.
- Freezing: Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake from frozen as directed in the recipe.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 15 equal-sized cookies.
Nutrition
