Description
Indulge in these Reese’s Stuffed Peanut Butter Chocolate Chip Cookies! Soft, chewy, and filled with gooey Reese’s perfect for any chocolate-peanut butter lover.
Ingredients
Scale
Ingredients List
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Filling:
- 12–15 Reese’s peanut butter cups
Instructions
Step-by-Step Instructions
- Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the creamy peanut butter and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Assemble the Stuffed Cookies:
- Scoop out a tablespoon of cookie dough and flatten it into a disk. Place a Reese’s peanut butter cup in the center of the disk, then top with another tablespoon of dough. Wrap the dough around the Reese’s, ensuring it is fully enclosed and sealed.
- Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Notes
Notes
- Flavor Variations: Feel free to experiment with other types of chocolate, such as white chocolate chips or milk chocolate chips. You can also substitute Reese’s with other candy, like peanut butter M&M’s or caramel-filled chocolates.
- Peanut Butter Alternative: If you’re not a fan of peanut butter or have allergies, try using almond butter or sunflower seed butter as a replacement.
- Soft vs. Crunchy Cookies: For softer cookies, slightly underbake them and let them cool on the baking sheet. For crispier edges, bake the full recommended time and let them cool on a wire rack.