Ingredient Notes & Essential Substitutions for Perfect Cookies

Crafting the perfect stuffed peanut butter cookie begins with understanding your ingredients. Here’s a deeper dive into what you’ll need and why:

• Creamy Peanut Butter: For this recipe, I highly recommend using a classic creamy peanut butter like JIF or Skippy. The key is to avoid natural peanut butter, as its tendency to separate and be overly oily will significantly alter the cookie’s texture, leading to a greasy or crumbly result. The emulsifiers in conventional creamy peanut butter provide the necessary stability and moisture for that ideal soft, chewy consistency.
• Reese’s Cups: The star of the show! You’ll want to use the regular, standard-sized Reese’s Peanut Butter Cups for this recipe to ensure a substantial, satisfying center. Keep an eye out for sales at stores like Aldi or Dollar General, where you can often snag a bag of 8 for about $2.50. For a fun twist, you can experiment with holiday-shaped Reese’s cups (like pumpkins or eggs) or even mini Reese’s cups, adjusting the dough scoop size and baking time accordingly (see FAQ for more details on minis!). Just ensure they are fully enclosed by the dough.
• All-Purpose Flour: This forms the foundational structure of our cookies. While I haven’t personally tested this recipe with gluten-free alternatives, it should work beautifully with a high-quality 1-to-1 gluten-free baking flour blend. My preferred brand for such swaps is Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Remember to spoon and level your flour rather than packing it, which can lead to dry, dense cookies.
• Unsalted Butter: Softened unsalted butter is crucial for creating a light and creamy base when creamed with sugars. Using unsalted butter gives you control over the overall saltiness of the cookie. If you only have salted butter, you can use it but reduce the added salt in the recipe by ¼ teaspoon.
• Light Brown Sugar & Granulated Sugar: The combination of both sugars is essential. Light brown sugar contributes to the cookies’ chewiness and adds a subtle molasses flavor, while granulated sugar ensures proper spreading and a touch of crispness on the edges.
• Large Egg: The egg acts as a binder, providing structure and moisture to the dough. Ensure it’s at room temperature for better emulsification with the other ingredients.
• Vanilla Extract: A splash of good quality vanilla extract enhances all the other flavors, adding depth and warmth to the cookies.
• Baking Soda & Baking Powder: These leavening agents work together to give the cookies their characteristic rise and soft texture. Baking soda reacts with the acidic brown sugar, while baking powder provides extra lift.
• Salt: A pinch of salt balances the sweetness and brings out the rich flavors of both the peanut butter and chocolate.

Step-by-Step Overview: Crafting Your Stuffed Peanut Butter Cookies

Let’s walk through the baking process together. For precise measurements, be sure to jump down to the full recipe card below. This overview will give you a clear understanding of each crucial step.

Step 1: Prepare the Dough

Begin by creaming together the softened unsalted butter with both light brown sugar and granulated sugar until the mixture is light, fluffy, and pale in color. This process incorporates air, which contributes to the cookies’ soft texture. Next, beat in the large egg and vanilla extract until well combined. Finally, fold in the creamy peanut butter until fully incorporated. In a separate bowl, whisk together your dry ingredients: all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing only until the flour streaks have just disappeared. Be careful not to overmix, as this can lead to tough cookies.

Once the dough is mixed, let it sit for about 5 minutes at room temperature. This brief resting period allows the flour to fully hydrate and the dough to firm up slightly, making it easier to handle. If your kitchen is warm or the dough still feels too sticky, pop it into the refrigerator for an additional 5-10 minutes. This chilling step is a game-changer for easier handling and helps prevent excessive spreading during baking.

Step 2: Scoop the Dough

Line a large baking sheet with parchment paper; this prevents sticking and ensures even baking. Using a 3-tablespoon-sized cookie scoop is highly recommended for consistent cookie size and to ensure you have enough dough to completely encase each Reese’s cup. If you don’t have a scoop, measure out about 3 tablespoons of dough per cookie. Uniform sizing is key for even baking.

Step 3: Stuff with Reese’s Cups

This is where the magic happens! Follow these simple steps for perfectly stuffed cookies:

1. Take a scoop of dough and gently roll it into a smooth ball between your palms.
2. Carefully flatten the dough ball into a disc, making it wide enough to fully wrap around a Reese’s cup.
3. Place one regular-sized Reese’s cup in the center of the flattened dough.
4. Carefully fold the edges of the dough over the Reese’s cup, working your way around until the candy is completely covered. It’s crucial that no part of the Reese’s cup is exposed to prevent it from melting out during baking.
5. Gently roll the dough back into a smooth ball, then slightly flatten it again into a thick disc. This helps with even spreading.
6. Place the stuffed dough balls onto your prepared parchment-lined baking tray, leaving ample space between each cookie for spreading.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 9-10 minutes, or until the edges are lightly golden brown. For that desired soft, melt-in-your-mouth texture, it’s essential to take them out of the oven just before the edges are deeply golden. They might look slightly underbaked in the center when you pull them out, but don’t worry! They will continue to firm up and cook through as they cool on the baking sheet. Overbaking is the enemy of a soft cookie, so keep a close eye on them, especially around the 9-minute mark.

Step 5: Drizzle with Chocolate (Optional, but Recommended!)

Once your cookies have cooled completely on a wire rack, it’s time for an optional, yet highly recommended, finishing touch: a chocolate drizzle! I find melting wafers to be fantastic for this as they melt smoothly and set quickly, creating a beautiful, crisp drizzle. Alternatively, you can use chocolate chips melted with a tiny bit of coconut oil for a similar effect.

After drizzling the chocolate over the cooled cookies, immediately and carefully lift and transfer them to a clean sheet of parchment paper. This quick transfer prevents any excess chocolate from hardening and sticking to your cooling rack, making cleanup a breeze and ensuring your cookies look picture-perfect.

Pro Tips for Baking The Best Stuffed Reese’s Cup Cookies

Achieve cookie perfection every time with these essential baking tips:

• Gently Flatten Before Baking: After stuffing and rolling your dough balls, gently flatten them slightly on the baking sheet. This encourages the cookies to spread nicely and evenly while baking, resulting in a more uniform shape and a beautifully soft interior.
• Completely Cover the Reese’s Cup: This is perhaps the most critical tip! Ensure that each Reese’s cup is entirely enclosed by the cookie dough with no seams or gaps. Any exposed chocolate or peanut butter will melt out during baking, leading to messy cookies and potentially burnt edges. Take your time to seal them perfectly.
• Watch Your Oven Closely: Oven temperatures can vary significantly, and cookies can go from perfectly baked to overbaked in a matter of seconds. Start checking your cookies around the 8-9 minute mark. Look for lightly golden edges; the centers should still appear soft and slightly undone. Trust your instincts and remember, a slightly underbaked cookie is usually a softer, chewier cookie!
• Room Temperature Ingredients: Always start with room temperature butter and eggs. This allows them to cream together more effectively, creating a smoother dough with a better texture. Cold ingredients can lead to a lumpy batter and denser cookies.
• Don’t Overmix the Flour: Once you add the flour, mix just until it’s incorporated. Overmixing develops the gluten in the flour, which can result in tough, dry cookies instead of the desired soft and chewy texture.
• Use Parchment Paper: Lining your baking sheets with parchment paper is non-negotiable for these cookies. It prevents sticking, ensures even baking, and makes for incredibly easy cleanup.
• Cool on the Baking Sheet: Allow the cookies to cool on the baking sheet for at least 5-10 minutes before transferring them to a wire rack. This allows them to finish baking and firm up, preventing them from breaking apart when moved.

Storage & Freezing Instructions

Want to enjoy these delicious cookies for longer? Here’s how to properly store them:

• Storage: Once completely cooled, store your baked Reese’s Peanut Butter Cup Cookies in an airtight container at room temperature for up to 3-4 days. For optimal freshness, keep them out of direct sunlight.
• Freezing Baked Cookies: These cookies freeze wonderfully! Allow them to cool completely after baking. Then, place them in a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. They will retain their best freshness and flavor for up to 2 months. To enjoy, simply thaw at room temperature.
• Freezing Dough: You can also freeze the raw, stuffed cookie dough balls. Place the prepared dough balls on a parchment-lined baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen dough balls to an airtight freezer bag. When ready to bake, place them on a parchment-lined baking sheet and bake from frozen, adding an extra 2-4 minutes to the baking time.

Frequently Asked Questions About Stuffed Reese’s Cup Cookies

Did you just bake a batch of these amazing cookies? If so, I’d be incredibly grateful if you could leave a review and rating below! Your feedback helps my small business grow, allowing me to continue sharing delicious, free recipes and high-quality content with you.

Stuffed Reese’s Peanut Butter Cup Cookies Recipe

These soft, chewy, bakery-style peanut butter cookies are everything you love about a classic PB cookie but with a delightful Reese’s Peanut Butter Cup hidden inside!

Total Time: 30 mins

Servings: 12 cookies

By: Melissa Rose

Print Recipe

Looking for More Candy-Inspired Cookies?

If you loved these Reese’s stuffed cookies, you’ll definitely want to try these other candy-inspired delights:

• Fudgy Cosmic Brownie Cookies
• Chewy Snickers Cookies
• Kitchen Sink Cookies (Panera Copycat)
• Fudgy Chocolate Blossom Cookies