These Reese’s Stuffed Cookies are a dream come true for peanut butter and chocolate lovers. Each bite delivers a gooey, melty Reese’s cup center wrapped in a soft, chewy cookie with crisp edges. The rich, buttery dough perfectly balances the sweet and salty flavors, creating a treat that’s impossible to resist. Ready in just over an hour, including a quick chill time, these cookies are surprisingly simple to make yet feel indulgent and special.
With decadent textures and a heavenly aroma, these cookies are perfect for sharing or savoring solo. The combination of creamy peanut butter and smooth chocolate creates a satisfying contrast that will have everyone reaching for seconds. Whether you’re baking for a crowd or treating yourself, these cookies are guaranteed to impress and delight.
Delicious Ingredients for Reese’s Stuffed Cookies
- 1 cup (226 g) unsalted butter, softened
- ⅓ cup (90 g) creamy peanut butter (avoid natural peanut butter for best results)
- ¾ cup (150 g) granulated sugar
- ¾ cup (150 g) brown sugar, tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups (340 g) chocolate chips (use a mix of regular and mini semisweet chips, or your favorite combination)
- 16 Reese’s Peanut Butter Cups, standard size (freeze before using)
Step-by-Step Instructions for Perfect Cookies
- Freeze Reese’s Cups: Place Reese’s Cups in the freezer to harden, making them easier to stuff into the dough.
- Cream Butter and Sugars: In a stand mixer or large bowl with an electric mixer, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in eggs and vanilla extract until well combined. Scrape the bowl again if necessary.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully combined.
- Fold in Chocolate Chips: Stir in the chocolate chips until evenly distributed.
- Chill the Dough: Refrigerate the dough for 15-30 minutes. If it’s still sticky after 15 minutes, chill longer. The dough should be soft but not messy.
- Prepare Reese’s Cups: Remove the chilled dough and frozen Reese’s Cups from the freezer. Unwrap the peanut butter cups.
- Stuff the Cookies: Scoop a heaping 1 ½ Tbsp of dough, press a Reese’s Cup sideways into the center, and add more dough as needed to completely cover it. Roll into a ball and place on a wax-paper-lined plate or tray. Repeat with remaining dough and Reese’s Cups. Return the cookie dough balls to the fridge for 15 minutes.
- Preheat Oven: Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
- Bake: Place cookie dough balls at least 2 inches apart on the prepared sheets. Bake for 14 minutes, or until the edges are just beginning to turn golden brown.
- Cool and Serve: Allow the cookies to cool completely on the cookie sheet (they’ll be fragile when hot) before serving. Enjoy!
Storage and Reheating Tips
Store your Reese’s Stuffed Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch up the chocolate chips by using dark, milk, or white chocolate chips for a different flavor profile. You can also swap Reese’s Cups with mini peanut butter cups or even caramel-filled chocolates for a fun twist. For a nut-free version, use sunflower seed butter and omit the Reese’s Cups entirely.
Time-Saving Hacks
If you’re short on time, skip the second chilling step and bake the cookies immediately after forming them. The texture might be slightly different, but they’ll still be delicious. Alternatively, prepare the dough ahead of time and store it in the fridge for up to 2 days or freeze it for up to a month.
Equipment Guidance
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze, but you can also mix by hand with a sturdy spatula. Use a cookie scoop for evenly sized dough portions, and always line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Common Questions Answered
Can I use natural peanut butter?
It’s not recommended, as it can make the dough too oily. Stick to creamy, processed peanut butter for the best results.
Why chill the dough?
Chilling helps prevent the cookies from spreading too much and keeps the Reese’s Cups intact during baking. Don’t skip this step for the perfect cookie texture!
Reese’s Stuffed Cookies (With Video!)
Ingredients
- 1 cup unsalted butter softened
- ⅓ cup creamy peanut butter I have NOT tried this with natural peanut butter
- ¾ cup sugar
- ¾ cup brown sugar tightly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch cornflour in the UK
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination.
- 16 Reese’s Peanut Butter Cups standard size
Instructions
- Place your Reese’s Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
- In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl.
- Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to batter while stirring on low speed until completely combined.
- Stir in chocolate chips.
- Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
- Remove chilled dough from fridge and Reese’s cups from freezer. Remove peanut butter cups from their wrappers.
- Scoop dough by heaping 1 ½ Tbs-sized spoonful and press peanut butter cup sideways into the center. Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed. Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Place cookie dough balls at least 2″ apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving. Enjoy!