Reese's Stuffed Peanut Butter Cookies

Introduction

These cookies take the classic peanut butter cookie to an unforgettable extreme by hiding a full-size Reese’s cup inside. You get a soft, rich peanut butter cookie that gives way to a molten chocolate and peanut butter center in every single bite. They’re the ultimate cookie for anyone who believes more is more when it comes to peanut butter and chocolate.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 16 minutes

Total Time: 36 minutes

Servings: 23 cookies

Ingredients

1 cup butter (room temperature)
1 cup peanut butter
3/4 cup light brown sugar (packed)
3/4 cup granulated sugar
1 large egg
2 tsp. vanilla powder (use half this amount if you prefer less rich vanilla flavor)
1/2 tsp. baking soda
1/4 tsp. salt
2 cups all-purpose flour
23 full-size Reese’s peanut butter cups
1 cup chocolate candy melts
1/4 cup peanuts (chopped)

Instructions

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
In a large bowl, use an electric mixer to cream together the butter, peanut butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until fully combined.
In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour is incorporated and a soft dough forms.
To assemble each cookie, scoop about 2 tablespoons of dough. Flatten the dough ball in your palm, place one full-size Reese’s peanut butter cup in the center, and wrap the dough around it completely, sealing all edges. Roll gently into a smooth ball and place on the prepared baking sheet, leaving about 2 inches between cookies.
Bake for 14-16 minutes, or until the edges are just set and the tops are lightly golden. The centers will still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Once cookies are completely cool, melt the chocolate candy melts according to package instructions. Drizzle the melted chocolate over the cookies.
Immediately sprinkle the tops with the chopped peanuts before the chocolate sets. Allow the chocolate to harden completely before serving or storing.

Variations

Cookie Sandwich: Slice a cooled cookie in half horizontally and add a scoop of vanilla ice cream for an incredible ice cream sandwich.
Mini Version: Use mini Reese’s cups and a smaller scoop of dough for a bite-sized treat.
Salted Caramel Drizzle: Swap the chocolate candy melts drizzle for a simple caramel sauce and a light sprinkle of flaky sea salt.
Sugar-Coated: Before baking, roll the dough balls in a small bowl of granulated sugar for a sparkly, crispy exterior.

Tips for Success

Ensure your butter is truly at room temperature for proper creaming and a perfect cookie texture.
Unwrap all 23 Reese’s cups before you start assembling the cookies to make the process faster and smoother.
For neat drizzles, place melted chocolate in a small zip-top bag, snip a tiny corner off, and use it as a piping bag.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 2 months. To reheat and recreate the gooey center, microwave a cookie for 8-12 seconds.

FAQ

Can I use natural peanut butter?

Why did my Reese’s cup leak out?

This usually happens if the dough isn’t sealed completely around the candy or if the cookies are over-baked. Ensure the dough is sealed with no cracks and stick to the lower end of the bake time.

Can I chill the dough before baking?

Yes, chilling the stuffed dough balls for 30 minutes can help prevent slight spreading and make the cookies slightly thicker, but it’s not strictly necessary.

My dough is too sticky to handle. What should I do?

If the dough is very sticky, you can chill it for 15-20 minutes to firm it up, making it easier to wrap around the Reese’s cups.

Can I use milk or dark chocolate chips instead of candy melts for the drizzle?

Yes, but you may need to add a teaspoon of coconut oil or shortening when melting to help it drizzle smoothly.

Why did I get exactly 23 cookies?

The recipe is specifically portioned to match one standard package of full-size Reese’s cups, which typically contains 23 pieces.