Reese's Stuffed Cookies
These cookies are the perfect combo for a Reese's lover. Easy to make, topped with a milk chocolate and peanut butter drizzle, these are a must try!
Servings: 20 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!