Reese’s Stuffed Peanut Butter Cookies.

Welcome to day 9 of Sally’s Cookie Palooza! Surely you didn’t think I’d throw a cookie bash without inviting some peanut butter to the party – right? If you know anything about me, you know my love for peanut butter runs deep. (Heck, I even drink peanut butter.)

Since I made you wait 9 days into the party, I tripled the peanut butter goodness in this cookie recipe. Soft and thick peanut butter cookies, secretly stuffed with peanut butter cups, and topped with melted peanut butter chocolate. Yes, yes, yes.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

These cookies are completely crazy. They’re the star of the show. They’re the peanut butter cookies to put all other peanut butter cookies to shame. They are absolutely number 1 on my peanut butter cookie list at this point. Ha! Who am I kidding? I can’t choose favorites.

If you love peanut butter as much as I do, you have to make these cookies. If you have a peanut butter lover in your life, you have to make these cookies. If you have any tastebuds at all, you have to make these cookies.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

Ok. Let’s do this.

First, drop what you’re doing right now and get your peanut butter ready. I like to use store-bought, thick-style peanut butter in this cookie recipe. I either use Jif Creamy or Skippy Natural (which is not oily). Basically any no-stir, non oily peanut butter will do.

So you have your peanut butter ready? Great. Mix it up with some softened butter, brown sugar, white sugar, egg, and vanilla. Add some flour, baking soda, and salt. Chill this soft cookie dough for at least 1 hour. Chilling is mandatory – otherwise the cookie dough will spread all over your baking pan and drip all over the oven.

So yeah – to avoid a disaster – chill this cookie dough!

Another plus to chilling the cookie dough? It intensifies the peanut butter flavor. Sort of like how banana bread’s flavor gets more intense over time. Same thing with the peanut butter in this cookie dough as it chills. That’s a good thing!

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

Seriously – that peanut butter cup inside. I can’t even handle it.

Ok, moving on…

So you have your cookie dough chilled? Good! Now, roll the cookie dough into balls – about 1 Tablespoon of dough per ball. Unwrap your Reese’s Peanut Butter Cups. I use the miniature peanut butter cups. Press a peanut butter cup inside of a cookie dough ball – sort of like a little nest or cradle. Top the peanut butter cup with another cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll it with your hands so the sides are smooth.

Since that was all probably confusing, here is a visual.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

I always learn better with visuals. 😉

The peanut butter cookies don’t take very long at all to bake. About 10 minutes. They will be super soft when you remove them from the oven – that’s ok! You want that. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. That’s ok, too. Just press the cookies down a bit to flatten them out.

Don’t they just look like regular peanut butter cookies? Little do innocent taste testers know… there’s a little peanut butter cup surprise inside!

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

The Reese’s stuffed peanut butter cookies would be pretty darn good at this point, but they’re not quite ready for the party. They’re missing a little accessory.

A peanut butter-chocolate drizzle accessory. 

To make the drizzle, simply combine some semi-sweet chocolate chips (or milk chocolate) with a bit of peanut butter. Melt it all together and drizzle.

I use an empty condiment bottle for all of my drizzled baked goods. I bought it for $1 at Walmart. I’ve also seen these bottles at craft stores – or just use a condiment bottle you’ve emptied and washed out quite well.

Use an empty condiment bottle for drizzling chocolate onto cookies!

Now… drizzle away.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

Perfect!

The chocolate/peanut butter drizzle will “set” after a few hours, making these cookies perfect for traveling.

There really are no more words. Please. Go make these dreamy cookies now.

Reese's Stuffed Peanut Butter Cookies

Super soft peanut butter cookies stuffed with Reese's Peanut Butter Cups and drizzled with peanut butter/chocolate. A peanut butter lover's dream!

Ingredients:

Cookies

  • 1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (103g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature1
  • 3/4 cup (185g) creamy peanut butter2
  • 1 teaspoon vanilla extract
  • 18 Reese's Miniature Peanut Butter Cups, unwrapped

Drizzle

  • 1 cup (180g) semi-sweet chocolate chips
  • 2 teaspoons creamy peanut butter

Directions:

  1. Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and white sugar together on medium speed until combined. On low speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until combined and a dough is formed.
  3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
  4. Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1 Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a ball. Stick a peanut butter cup into one ball, kind of like a "cradle" as shown above. Top the peanut butter cup with other cookie dough ball and seal down the sides so that the peanut butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.
  5. Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies may be taller than others, depending how the peanut butter cup was positioned inside. Just press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least 10 minutes and transfer to a wire rack to cool completely.
  6. Make the drizzle: melt chocolate chips and peanut butter together in the microwave, stirring often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle over cooled cookies.
  7. Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well, up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra minutes, do not thaw.

Recipe Notes:

  1. Room temperature egg is best for the cookies. General rule of thumb: I use for my cookie recipes: when using warm or room temperature butter, I always use room temperature egg as well. To bring egg to room temperature quickly, simply place in a cup of warm water for 5 minutes.
  2. Thick, commercial brand peanut butter is preferred. If using natural style, make sure the peanut butter is thick and not oily in the slightest - which will make your cookie dough thin, slippery, and spread all over the baking sheet even after chilling the cookie dough. You need thick, non-oily peanut butter like Jif or Skippy.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Reese's Stuffed Peanut Butter Cookies. Soft, chewy, and overloaded with peanut butter! sallysbakingaddiction.com

122 comments

  1. How high do you set the oven to bake them???????

  2. My daughter found this recipe on Pinterest, and they turned out PERFECTLY! I plan to make them for a holiday party this week. Should we keep them refrigerated, or store at room temperature?

  3. Hey Sally. Wondering if accurate measurement aids in making the cookie look nice like yours, rather than an obvious bulge where the reese’s is.. 

  4. I was so excited about this recipe but it didn’t quite turn out for me. I made the dough, even measured the ingredient weights instead of doing it by volume. The dough looked right when I put it in the fridge to chill. But when I took it out and tried to work it, it just crumbled apart. It was extremely greasy, just coated my hands in oil when I tried to work it. I’ve never had oily dough like that. I’m sure I measured the ingredients correctly and I used creamy JIF for the peanut butter. Any ideas? Also, the drizzle doesn’t harden. Is it supposed to? It makes them a big harder to store an travel with when it stays gooey. Would adjusting the chocolate chip to PB ratio change that? I’m only a mediocre baker so I don’t know how to solve these problems myself! Any help you can give me would be great because I think these could be my favorite cookies because I’m a chocolate peanut butter addict! Thanks.

    • Julianne, the drizzle hardens. In your case, I would increase the chocolate chips and decrease the peanut butter in the drizzle to help. Did you skip any ingredients in the cookie dough? Or change anything at all like a different kind of flour or use margarine instead of butter? Anything like that? Because the peanut butter cookie dough recipe as written is the basic soft-baked peanut butter cookie recipe all over my blog and I haven’t heard of this issue before. I’m trying to understand– it was greasy and crumbly at the same time?

      • I swear everything I used was standard and I triple checked it all. I’ve never had dough like that before either. I must have done SOMETHING wrong but I can’t figure out what! Yes the dough was greasy…when I worked it into balls my hands were COVERED with oil. Like I had to stop and wash my hands after every few balls. It seemed like the oil was what kept the dough from sticking together. If I sort of worked it gently, I could make balls but I couldn’t just roll it normally because they would just crumble and it was nearly impossible to do like the directions said and basically stick two balls together. I ended up just sort of working the dough around the pb cup gently. Hard to explain! But then they baked fine and they don’t have a weird texture when baked. They’re totally edible, which I didn’t expect. I just can’t figure it out. I guess I’ll just have to try it again and see what happens because it was just too weird.

      • Mine are greasy and crumbly too! I mean they taste ok, it’s just a bit greasy.  I wonder if I beat the mixture too much. I used Skippy smooth.

  5. Hi Sally!
    I have’t made them just yet but I am planning on shipping them overseas so I was wondering if there’s anything I need to do in order for my boyfriend to receive them as fresh as day one?

    • Here’s what I usually do when I ship cookies: wrap the cookies back to back, like a sandwich, in plastic wrap. Fill a tupperware with the wrapped “sandwiches” and add lots of packing peanuts or bubble wrap. They keep their shape and stay soft.

  6. So good. I made the balls really small and ended up making 45 cookies, each with a mini reese’s inside. I increased the cooking time by two minutes just because I like them to be a bit more brown on the bottom. I now have more cookies than I know what to do with which is always a great thing. I left off the drizzle because I didn’t feel like washing my mixing bowl twice, and i left out the quarter cup of white sugar and they taste plenty sweet. thanks so much for the recipe! 

  7. Not so oily like the above comment but feel apart very easily? Thoughts?

  8. Hi I wanted to try to make these peanut butter cookies, so I’m wondering if I can make this recipe without the egg? I’ve made a recipe from your website the banana muffins and didn’t use the 1 egg it called for and they turned out very good still. My husband doesn’t eat eggs because he thinks they are gross lol. 

  9. Hello! I’m making these cookies for my fiancé. He LOVES Reeses!! Only problem I’m coming across is that my dough doesn’t look like yours. It’s not smooth and feels sone what gritty. Do you know what I might have done wrong?? And will my cookies still taste good?

    Thank you

  10. These cookies had wonderful flavor and came out soft. My only question is that they are pretty crumbly. Any tips?

  11. I made these yesterday for a crafting class. I didn’t taste them because I am diabetic. I had a friend test them and recorded her comment: “A pillow of heavenly goodness in my mouth.” She said “These are the best peanut butter cookie I have ever eaten.” All the other people loved them as well! I will be making these for my family for Thanksgiving.

  12. Hi!! I am very new to the whole baking scene, and just tried these cookies! They are amazing!!!! however, I found that as I was rolling the dough in my hand, the consistency seemed very grainy, and as the cookies were baking, the spread a LOT. Was this due to not chilling the dough long enough (I was in a hurry so I only chilled it for about an hour), or perhaps the fact that I used a regular hand mixer? They tasted amazing, and they look pretty good, just not quite as pretty as the ones you made, haha. Thanks for sharing this awesome recipe!!!

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