Reese’s Stuffed Peanut Butter Cookies
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These Reese’s stuffed peanut butter cookies are big, chewy peanut butter cookies with an entire peanut butter cup in the middle. After they’re baked and cooled, they’re drizzle with a little milk chocolate and crushed Reese’s Pieces.
If you’re looking for a truly impressive peanut butter cookie – then make these Reese’s stuffed peanut butter cookies. I was inspired by an ad for a viral cookie bakery on Instagram, and immediately wanted to bake a peanut butter cup stuffed peanut butter cookie.
These cookies are absolutely giant with a rich peanut butter flavor and chewy texture. They aren’t overly sweet thanks to the saltiness of the peanut butter – but they’re definitely decadent. The dough is wrapped around a full sized peanut butter cup. Then after the cookies have baked and cooled, I like to add an extra drizzle of chocolate on top and a sprinkle of Reese’s Pieces. This step is optional, but definitely recommended.
Baking Tips & Tricks
- Use smooth peanut butter – do not use anything where the oil sits on top. Any peanut butter labeled natural can separate and lead to inconsistent results.
- Measure the flour carefully. Too much flour and the cookies will get dry. Always whisk the flour first, then spoon into a dry measuring cup and level off the top. If you have a kitchen scale, I highly recommend using it for the most accurate results.
- These cookies require a double chill. After making the dough, you’ll cover the bowl and pop it in the fridge for at least 30 minutes. This is so that the dough isn’t too sticky to work with. Then you form the cookie dough into balls with the peanut butter cup inside. Then the dough balls will go in the freezer for at least 1 hour. This step is to ensure that the cookies don’t spread too thin.
- To form the stuffed cookie dough balls:
- Scoop out about 1 to 1 1/2 tablespoons of dough and flatten slightly.
- Place an unwrapped peanut butter cup in the middle and pinch the dough around the sides of the peanut butter cup.
- Scoop another 1 to 1 1/2 tablespoons of dough and place on top of the peanut butter cup. Roll the cookie into a ball, ensuring that the peanut butter cup is entirely encased in cookie dough.
- Make sure that the peanut butter cups stay horizontal – otherwise the cookies won’t spread into an even circle as they bake.
A Note from Fiona
Why You’ll Love these Peanut Butter Stuffed Cookies!
If you’re a bit peanut butter fan, then I urge you to try these stuffed peanut butter cookies. The dough comes together very quickly, however, there is some assembly required. I love this recipe because of the soft cookie texture, extra thick cookies, and how professional these cookies look.
They’re definitely rich, but also definitely worth it!
More Stuffed Cookies to Try
- Reese’s Stuffed Chocolate Chip Cookies
- Biscoff Cookies – stuffed with Biscoff cookie butter
- Nutella Stuffed Chocolate Chip Cookies
- Cheesecake Stuffed Red Velvet Cookies
Reese’s Stuffed Peanut Butter Cookies
Equipment
- Cookie Sheets
Ingredients
- 10-12 Reese's Peanut Butter Cups, full-sized, not miniatures
- ½ cup unsalted butter (112 grams), softened
- ⅔ cup peanut butter, smooth, commercially prepared, not natural
- ½ cup granulated sugar (100 grams)
- ½ cup brown sugar (105 grams)
- 1 large egg
- 1 large egg yolk, discard the white
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour (188 grams), spooned and leveled
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 ounces milk chocolate (56 grams), optional
- ¼ cup Reese's Pieces, optional
Instructions
Make the Dough
- Place the Reese's Peanut Butter Cups in the freezer. This makes for easier handling.
- In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. There should be no lumps of butter. If your butter is still quite firm before starting, beat the butter on its own first.
- Beat the egg, additional egg yolk and vanilla extract into the bowl. Make sure you do not use 2 whole eggs.
- Turn the mixer off and scrape down the sides and bottom of the bowl. Add in the flour, baking soda and salt. Beat together, starting with the mixer on a low speed.
- Cover the bowl and refrigerate for at least 30 minutes, or up to 48 hours.
Assemble
- Scoop about 1½ tablespoons of peanut butter cookie dough and flatten slightly. Place an unwrapped frozen peanut butter cup in the middle. Pinch the dough around the sides of the peanut butter cup.
- Scoop out another 1 to 1½ tablespoons of dough and place on top of the peanut butter cup. Mold the dough so that the entire peanut butter cup is encased. Roll into a ball. Ensure that the peanut butter cups stay horizontal!
- Cover the dough balls and freeze for at least 30 minutes. Alternatively, place in a freezer bag and freeze for up to 2 months. Again, ensure the peanut butter cups stay horizontal.
Bake
- When ready to bake, preheat the oven to 350℉ (180℃). Line cookie trays with parchment paper.
- Place the frozen cookie dough balls (do not thaw) at least 2½ inches apart on the lined cookie sheets. (Keep cookie dough balls in the freezer as the first cookie sheet bakes to ensure that they don't start to thaw).
- Bake 1 cookie sheet at a time in the middle of the preheated oven. The cookies will bake for about 12-14 minutes, or until the tops look just set.
- Cool the cookies on the cookie tray. Do not try to transfer while the cookies are still warm, as they can easily fall apart due to the peanut butter cup.
Decorate
- Finely chop the chocolate and place in a heatproof bowl. Melt in a double boiler (ensure the water underneath does not touch the bowl of the chocolate). Alternatively, melt in the microwave using 45-second intervals on medium power, stirring between each interval. Do not use high power (often the default) as the chocolate can become grainy or burn.
- Drizzle the chocolate on top of each cookie (I used a small spoon to do this), and sprinkle the tops with crushed Reese's Pieces.
Notes
- Peanut Butter: Be sure to use smooth peanut butter. Do not use anything where the oil sits on top as it can lead to inconsistent results.
- Storage: Store in an airtight container for up to 4 days.
- Freezing: Frozen cookie dough balls can be stored in a freezer bag and frozen for up to 2 months. Always bake from frozen, do not thaw.
- Nutrition: Details provided are an estimate only, based on 1 cookie with chocolate drizzle and Reese’s Pieces on top assuming the recipe yields 12 uniform cookies.
