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!

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

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.)

Sally's Christmas Cookie Palooza

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, and yes.

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

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!

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. If you have something against this type of peanut butter, you shouldn’t make this cookie recipe because you need thick, non-oily peanut butter in order for your cookies to have the correct texture.

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!

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. Not the snack size, not the Reese’s Minis (which are not wrapped). Just the standard Reese’s 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.

Soft-Baked Reese's Stuffed Peanut Butter Cookies. Get the recipe at

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!

Soft-Baked Reese's Stuffed Peanut Butter Cookies |

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!


The chocolate/peanut butter drizzle will “set” after a few hours, making these cookies perfect for traveling. I baked them on Thursday, saved a few, and sent the rest along with Kevin to work. And then brought these to his holiday work party at night.

I’m officially the crazy cookie fiancé.

The few cookies that I saved? Well they’re still soft on day 3. And they won’t last another hour if I have anything to do with it.

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

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Reese's Stuffed Peanut Butter Cookies

Yield: 18 large cookies

Prep Time: 1 hour, 25 minutes (includes chilling)

Total Time: 1 hour, 35 minutes

Print Recipe

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



  • 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (103g) packed dark brown sugar (or light brown)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature*
  • 3/4 cup (185g) creamy peanut butter*
  • 1 teaspoon vanilla extract
  • 18 Reese's Miniature Peanut Butter Cups, unwrapped


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


Make the cookies: Toss the flour, baking soda, and salt into a bowl until combined. Set aside.

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.

Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.

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.

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.

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.

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.

Additional Notes:

*Room temperature egg is required for the cookies. General rule of thumb I use for my own 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. 

*Thick, store-bought 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.

© 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.


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See more peanut butter recipes.

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108 Responses to “Reese’s Stuffed Peanut Butter Cookies.”

  1. #
    Angelinaposted June 23, 2014 at 2:35 pm

    Just made these for my friend for her birthday and they are delicious! Perfect for a peanut butter lover.


  2. #
    Erinposted October 15, 2014 at 7:46 pm

    Made these and brought them to work last week omg they are delicious. People were stopping by my office asking for the recipe. My kids loved them and could not believe i was taking them to work they wanted to keep the double batch for home. Making a batch this week for the hubby to bring to work for a fundraiser bake sale.


  3. #
    Roseposted October 26, 2014 at 11:16 pm

    Just made these, they are absolutely to die-for!!! My family absolutely loves them. Has to be one of the best cookies I’ve baked so far!!


  4. #
    Jessie Floydposted November 6, 2014 at 7:01 pm

    This is such a great idea!!!! Would this work with any cookie dough?


    • Sallyreplied on November 6th, 2014 at 7:46 pm



      • Jessiereplied on November 6th, 2014 at 8:54 pm

        So I’m making these cookies tonight but won’t be using them until saturday. should I put in fridge after or just leave out, covered?

  5. #
    Natalie Munroeposted November 8, 2014 at 7:22 pm

    Have you ever made these with the full size ones? My girls got quite a few trick or treating and I’m wondering if I could steal some for this recipe. Would the wider, flatter “filling” change the bake time? Would they end up monster cookies to accommodate the bigger candy? Is trying the big candy a fool’s errand? Lol!


    • Sallyreplied on November 8th, 2014 at 9:32 pm

      Hey Natalie! I feel like that could work – the bake time will be a little longer because yes, your cookies will have to be rolled larger. Or you could cut them up and just fold them into the dough directly? Let me know what you try!


      • Natalie Munroereplied on November 9th, 2014 at 7:32 pm

        Ok, I did it!

        First off, DELICIOUS! Good golly Miss Molly, they’re delicious!

        Secondly, they’re huge. haha. To accommodate the full-sized Reese’s cup, I used two scoops of the OXO medium scoop (1.5 TBSP of batter) – one for the base and one for the lid. I sealed the edges like you said and it worked well. I did increase bake time- I started with 10 minutes and checked on them. I ended up leaving them in about 13 and a half minutes.

        Thirdly, the yield of jumbo cookies was 11 cookies plus about 2 tsp of batter left over. The outside part that spread past the Reese’s cup is about the width of a thumb nail and is a delightful plain peanut butter cookie. That middle part with the cup in it is a wonderful surprise.

        Thanks for the idea and the recipe, and I hope my trial with the ginormous ones is helpful for other people. :-)

  6. #
    Amyposted November 9, 2014 at 5:20 pm

    Made these the day after Halloween, and they were an absolute hit! My MIL even requested the recipe, stating that it should be a holiday regular.


  7. #
    Kelsey Kposted November 23, 2014 at 7:13 pm

    I just made these and they are barely making it out of the oven before getting eaten up! So good! :)


  8. #
    Kristenposted December 15, 2014 at 12:37 pm

    These are delicious, Sally, especially eaten while the peanut butter cup is still melty!

    A lot of your recipes are finding their way onto my Christmas baking list this year…:-)

    I did want to mention though that I didn’t see your note about not using all natural, oily peanut butter until after mine were already mixed using Smucker’s All Natural peanut butter. I thought, “Oh, well!” and baked them anyway, and had no trouble with them spreading or being too thin, although that might be because I did use less dough per peanut butter cup than you recommend.

    Thanks for another great recipe!!


    • Sallyreplied on December 15th, 2014 at 5:59 pm

      Wonderful. Thanks for reporting back Kristen!


  9. #
    Kellyposted March 1, 2015 at 1:03 pm

    OMGosh, these cookies are delicious! Sally, these are our family & friends favorite. Thank you for your step by step directions and spectacular photos. You are an inspiration.


  10. #
    Amandaposted August 28, 2015 at 1:45 pm

    Sooooo, I just made these on a whim last night and they are beyond amazing!! I never comment on posts like this, but the good news needs to be shared! I doubled the recipe and let the dough chill for about 3 hours. I was worried at first because the dough seemed really thick, but they were perfect. Mine for some reason did not spread  (hardly at all), and i needed to smash on them a bit to make them more cookie-like. I actually cooked the first batch for 15 min because they didn’t look done at all – still almost ball-shaped and the dough looked the same, not even browned around the edges, totally uniform in color, but they were done and still came out soft, even when cooled.  The next batches i cooked for 13 and all of them are perfect, thick, soft, and chewy. Not sure why mine didn’t spread, but I’m not altering the recipe at ALL, they taste and texture was perfection. Thank you so much, these will definitely be a go-to recipe for parties/holidays, etc. 


  11. #
    Hollyann Kendrickposted October 15, 2015 at 4:28 pm

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


  12. #
    Kariposted December 14, 2015 at 9:39 am

    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?


    • Sallyreplied on December 14th, 2015 at 12:12 pm

      They’re fine at room temperature.


  13. #
    Jillposted January 9, 2016 at 5:40 pm

    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.. 


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