Reese's Chocolate Chip Cookies

Big, chewy chocolate chip cookies stuffed with an entire peanut butter cup - these cookies are over the top. Take your milk to the next level with these Reese's chocolate chip cookies!

Course Dessert

Cuisine American

Keyword Reese's Chocolate Chip Cookies, Reese's Cookies

Prep Time 30

Cook Time 12

Chilling 2 30

Total Time 3

Servings large cookies

Calories 380kcal

Author Fiona Dowling

Ingredients

¾ cup unsalted butter (168 grams) softened
¾ cup brown sugar (150 grams) light or dark
¾ cup granulated sugar (150grams)
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour (150 grams)
¾ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips I used ½ cup mini and ½ cup chocolate chips
15 peanut butter cups

Instructions

Making the Cookie Dough

Place the peanut butter cups in the freezer for easier handling.
In a large bowl, beat together the butter, brown sugar and white sugar until creamy.
Beat in the egg and vanilla extract.
Turn off the mixer. Add in the flour, 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. I typically stir in about ¾ cup save the rest for placing on top of the baked cookies.
Cover the bowl and place in the fridge for at least 30 minutes.

Assembling the Cookies

Unwrap the peanut butter cups.
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. Then flatten slightly and wrap 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 place in the fridge for at least 2 hours or up to 48 hours.
When ready to bake, preheat the oven to 350F (180C or 160C in a fan forced/convection oven).
Line cookie sheets with parchment paper or silicon baking mats.
Place the 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. (Put the remaining cookie dough balls in the fridge as the first cookie sheet bakes). Bake for 11-14 minutes, or until the tops look just set.
Remove from the oven and optionally dot the top of each cookie with a few extra chocolate chips. Cool on the sheet for at least 5 minutes, then transfer to a cooling rack to continue cooling.

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. They'll just need 1-2 minutes longer.
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