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Glass of milk with half a peanut butter cup chocolate cookie on top
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Reese's Double Chocolate Cookies

These Reese's double chocolate cookies are stuffed with a full peanut butter cup for the ultimate surprise. They're decadent, fudgy, and for true chocolate peanut butter lovers only.
Course Dessert
Cuisine American
Keyword Reese's Chocolate Cookies, Reese's Stuffed Chocolate Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Chilling 3 hours 30 minutes
Servings 14 cookies
Calories 339kcal
Author Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 ½ cup all-purpose flour (187.5 grams)
  • ¾ cup cocoa powder (60 grams)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅔ cup unsalted butter (150 grams) softened but not melted
  • ¾ cup brown sugar (150 grams) packed
  • ½ cup granulated sugar (100 grams)_
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup chocolate chips (135 grams) I used a combination of mini & regular
  • 12-14 peanut butter cups

Instructions

  • Whisk together the flour, cocoa, baking soda, baking powder and salt in a medium-sized bowl. If the cocoa is very lumpy, sift it first.
  • In a separate large bowl, beat together the butter, brown sugar and granulated sugar until creamy.
  • Beat the egg and vanilla extract into the butter mixture.
  • Turn off the mixer and scrape down the sides of the bowl. Mix the dry ingredients into the butter mixture about ½ at a time, starting with the mixer on a low speed.
  • Turn off the mixer and stir in the chocolate chips.
  • Cover the bowl with plastic wrap and place in the fridge for about 30 minutes.
  • Scoop out about 1 to 1.5 tablespoons of dough and flatten slightly to create a slight bowl shape.
  • Place an unwrapped peanut butter cup in the middle of the dough and wrap the dough around the sides of the peanut butter cup.
  • Scoop a second 1 to 1.5 tablespoons on top of the peanut butter cup.
  • Flatten the top scoop of dough slightly and roll the dough into a ball shape. Ensure that the peanut butter cup stays horizontal.
  • Place the cookie dough balls on a plate and cover with plastic wrap. Place in the fridge to chill for at least 3 hours or up to 48 hours.
  • When ready to bake, preheat the oven to 350F (180C or 160C fan forced). Line baking sheets with parchment paper.
  • Place the cookies (keeping the peanut butter cup horizontal) on the lined cookie sheets, ensuring that they're at least 2.5 inches apart.
  • Bake 1 sheet at a time in the preheated oven for 12-14 minutes or until the tops look just set. Optionally, place a few extra chocolate chips on top of each cookie.
  • Cool the cookies on the cookie sheet for at least 10 minutes, then transfer to a cooling rack to continue cooling.

Notes

  1. Chocolate Chips: I prefer to use mini chocolate chips or a combination of mini and regular for this recipe, because it's easier to wrap the dough around the peanut butter cups when using mini chocolate chips.
  2. Peanut Butter Cups: I used regular peanut butter cups. I don't recommend using miniatures, because they're much taller and harder to wrap the dough around compared to regular peanut butter cups.
  3. Freezing: Cookie dough balls can be frozen for up to 2 months in an airtight freezer bag. Bake from frozen as directed in the recipe - they'll need 1-2 minutes extra.
  4. Storage: Store in an airtight container for up to 4 days. 
  5. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 equal-sized cookies. 

Nutrition

Calories: 339kcal | Carbohydrates: 46g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 150mg | Potassium: 173mg | Fiber: 3g | Sugar: 32g | Vitamin A: 319IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg