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Stack of peanut butter cup stuffed chocolate cookies
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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.
Prep Time30 minutes
Cook Time12 minutes
Chilling3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Reese's Chocolate Cookies, Reese's Stuffed Chocolate Cookies
Servings: 12 cookies
Author: Fiona Dowling

Equipment

  • Cookie Sheets

Ingredients

  • 1 1/3 cup all-purpose flour (166 grams)
  • 6 tablespoons cocoa powder (32 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter (112 grams) softened but not melted
  • 1/2 cup brown sugar (100 grams) packed
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips (135 grams)
  • 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 1/2 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 pinch the dough around the edges of the peanut butter cup. Try to keep the peanut butter cups horizontal.
  • Freeze the cookie dough balls for at least 30 minutes or up to 2 months. Ensure they are covered. If freezing for longer than a few hours, be sure to place them in a freezer bag or freezer safe container. If in a freezer safe container, I recommend covering tightly with plastic wrap as well to avoid freezer burn.
  • 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. 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.
  2. 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.
  3. Storage: Store in an airtight container for up to 4 days. 
  4. Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 equal-sized cookies. 

Nutrition

Calories: 342kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 165mg | Potassium: 164mg | Fiber: 2g | Sugar: 32g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg