If you’re a fan of the classic combination of peanut butter and chocolate, these Reese’s Stuffed Cookies will take your dessert game to the next level. Imagine biting into a soft, buttery cookie only to discover a hidden Reese’s Peanut Butter Cup inside. It’s a dream come true for peanut butter lovers!
These cookies use a chocolate chip cookie base (minus the chocolate chips), which perfectly complements the creamy, peanut butter center. They’re also topped with milk chocolate and a peanut butter white chocolate drizzle, taking these over the top! The cookies do tend to spread as they bake, but don’t worry—I’ll share some easy tips to prevent this and show you how to reshape them so they turn out perfect every time.
Recipe tips
Preventing Spread: The key to preventing these cookies from spreading too much is to chill the dough before baking. Cold dough ensures the butter doesn’t melt too quickly, which keeps the cookies from becoming too flat. Once you make the dough, scoop 20 even cookie dough balls. Flatten them, place a Reeses inside and cover completely with the dough. Place on a baking sheet lined with wax paper or parchment paper and chill for at least 45 minutes.
Cookie dough scoop: I use the largest in this set of cookie dough scoops. You need a lot of dough to cover the whole Reeses. If you use smaller candy then feel free to use a smaller cookie dough scoop!
Chilling the dough: Do not skip this step! It’s really important to use melted butter for flavor and to create that chewy cookie, but you have to chill the dough or they will spread and be super flat. To avoid this, I scoop my dough, fill with the Reese’s and then chill for at least 45 minutes.
Reese’s Placement: Be sure the dough fully covers the Reese’s cup. Any exposed parts could cause the peanut butter cup to melt and ooze out, which isn’t necessarily a bad thing—but if you want a neater cookie, cover it well!
Reshaping the Cookies: Don’t worry if your cookies come out of the oven looking a bit uneven or flat. You can quickly reshape them with a spoon or a round bowl or cookie cutter while they’re still warm. Gently nudge the edges into place for a perfect circle.
Storage Tips for Reese’s Stuffed Cookies:
To keep your Reese’s stuffed cookies fresh and delicious for as long as possible, here are some helpful storage tips:
- Room Temperature Storage:
Store the cookies in an airtight container at room temperature for up to 3 days. Be sure the container is fully sealed to prevent the cookies from drying out. - Refrigerator:
If you’d like to keep the cookies fresh for a bit longer, you can store them in the fridge for up to a week. Just make sure they’re in an airtight container to maintain their softness. Before serving, let them come to room temperature or pop them in the microwave for 10-12 seconds to soften the peanut butter center. - Freezer:
Reese’s stuffed cookies freeze wonderfully! Once baked and cooled, you can freeze them for up to 3 months. Place the cookies in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper to avoid sticking.- To Thaw: Simply let the cookies sit at room temperature for about 20-30 minutes, or warm them up in the microwave for a freshly baked feel. If you’re reheating in the microwave, start with 10-second increments to avoid overcooking.
By following these storage tips, you’ll be able to enjoy your Reese’s stuffed cookies long after baking!
These Reese’s stuffed cookies are rich, indulgent, and sure to satisfy your peanut butter and chocolate cravings. They’re perfect for parties, holidays, or just an indulgent treat at home. Give them a try and watch them disappear in no time!
Reese’s Stuffed Cookies
Ingredients
For the cookie:
- 1 ¼ cup melted butter room temperature. I prefer to use salted butter but you can use unsalted!
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- 20 full size Reese's
For the topping:
- ½ cup milk chocolate chips
- 1 tsp crisco you can use oil or butter as well
- ½ cup white chocolate chips
- ¼ cup peanut butter
Instructions
For the cookies:
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients.
- Line a cookie sheet with parchment paper and scoop 20 even dough balls. Gently flatten the dough and place a Reese's in the center. Cover completely with the dough and place on the prepared baking sheet. Cover with clear wrap and chill in the refrigerator for 45 minutes, but up to 24 hours. **If your dough is too soft, refrigerate for 30 minutes and then scoop the dough balls, fill with the Reeses and then chill for 45 minutes.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 12 minutes, or until the edges are just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely.
For the topping:
- In a medium sized bowl add the milk chocolate chips and crisco. Heat in the microwave for 20 second intervals, stirring in between, until completely melted. Set aside to cool for 5 minutes.
- In a medium sized bowl combined the white chocolate chips and peanut butter. Heat in the microwave for 20 second intervals, stirring in between, until completely melted. Set aside to cool for 20 minutes.
To decorate:
- Once the cookies have completely cooled, drizzle on the milk chocolate, then the peanut butter white chocolate mixture and allow to cool completely. Serve & enjoy!
3 cups of flour seemed like a lot to me. My dough was pretty dry and difficult to form over the Reese’s. They still taste great but wonder what happened
Is it better to use a resees thin, a normal sized resees cup, or the resees cup miniature? I thought the thin might help coverage wise?