These Reeses Stuffed Peanut Butter Chocolate Chip Cookies are pretty much the most decadent, wonderful cookies you can ever imagine- especially if you’re a lover of chocolate and peanut butter! Watch the video showing you how to make these cookies, located just above the recipe card at the bottom of this post. Then print out the recipe so you can bake them at home.
I’m not new to baking stuffed cookies. But I never hesitate at all to make these Reese Stuffed Peanut Butter Chocolate Chip Cookies again and again. They are absolutely a most wonderful sweet treat. One of these cookies is all you need for dessert. In fact, you may even wish to cut the cookie in half and share it with someone else!
🛒 Ingredients Needed:
- butter
- chunky peanut butter
- granulated white sugar
- packed brown sugar
- egg
- all purpose flour
- baking powder, baking soda and salt
- milk chocolate chips
- Reeses Peanut Butter Cups
✏️ How to Make Reeses Stuffed Peanut Butter Chocolate Chip Cookies:
The full, printable recipe is at the end of this post.
Start with one heaping tablespoon of the dough…smashed down with the criss-cross of a fork. Top with a full-sized Reeses Peanut Butter Cup. I like to freeze the peanut butter cups so they’re easier to work with. Add another big scoop of dough on top of that!
Use your fork to sort of criss-cross the top and smoosh everything down a bit. Then sprinkle a few additional chocolate chips on top to make everything look pretty. The dough will come down around the peanut butter cups while baking, to create a classic looking chocolate chip cookie.
These 4 to 5-inch bad-boys bake up in about 12 minutes. You’ll get twelve large cookies out of this recipe.
➡️ Tips and Substitutions:
- Freeze the peanut butter cups! They are so much easier to handle and stuff into the cookies when they are frozen.
- If you want extra peanut butter cup yumminess, add some chopped tiny peanut butter cups onto the tops of the cookies before baking.
- You can certainly use smooth peanut butter and a different flavor of chocolate chip, if you’d like.
These are a tender cookie (not crunchy, but certainly not cakey), and when you bite into one… you’ll most certainly discover the surprise of the Reeses Peanut Butter Cup baked inside.
Fun fact:
I once made two dozen of these cookies for an elementary school fundraising auction. Someone took them home for a $50 bid!
I hope you like milk… you’ll need quite a few swigs of it to wash down all of this decadence.
We don’t often swoon much over cookies at our house, but my family always, always goes nuts over these. And when my son comes home to visit with his friends, he always makes a special request that I bake these!
If you’re looking for more recipes using peanut butter cups, you might also enjoy my Oatmeal Peanut Butter Cup Chocolate Chip Cookies or these Peanut Butter Cup Cookie Cupcakes. Peanut Butter Cup Magic Cookie Bars, Chocolate Peanut Butter Cup Cheesecake Cake and Dirty Brownies are also great recipes starring peanut butter cups!
Reeses Stuffed Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup (1 stick) butter, at room temperature
- ½ cup chunky peanut butter
- ½ cup granulated white sugar
- ½ cup packed brown sugar
- 1 large egg
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup milk chocolate chips, plus a few extra for topping
- 12 full-size Reeses Peanut Butter Cups (freeze them for easier handling)
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).
- In a large bowl, use an electric mixer to cream together the butter, peanut butter and sugars. Add the egg and continue to mix until light and fluffy.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry mixture to the wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.
- Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reeses Peanut Butter Cup. The top with another heaping Tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Stud a few extra chocolate chips on top. Repeat with remaining cookie dough and PB Cups.
- Bake for about 12 minutes, until cookies are lightly browned and almost set.
Notes
- A little tip for measuring peanut butter… spray your measuring cup with nonstick spray first, then scoop the peanut butter in to measure. It’ll slide right out of the cup, without sticking!
- These cookies freeze well. Throw individual cookies in sandwich-sized zip baggies and toss them in the freezer for times when the mood for cookies strikes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Omg I’m 74 yrs old and these are the best cookies I’ve ever made!