Reese’s Stuffed Peanut Butter Cookies.

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.)

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.

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.

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. 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!

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!

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.

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

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 (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


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


  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.

Additional 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, 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.

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


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

  1. #
    Stephanie @ Long Distance Bakingposted January 25, 2014 at 4:35 pm

    I think my stomach just growled at work…I need to get home and make these ASAP! They sound delicious! I was so upset I forgot my peanut butter today and had to eat my apple plain…it’s a rough life.


    • Sallyreplied on January 26th, 2014 at 7:40 am

      VERY rough life. 😉 Let me know when you give these a try!


  2. #
    Barbara Rockwellposted January 28, 2014 at 1:27 pm

    Thank you, thank you and thank you. This is the absolute best cookie I have ever made… awesome peanut butter – butter cookie – surrounding the most wonderful peanut butter chocolate stuffing topped by chocolate peanut butter swirls. Cookie genius~! How kind of you to share this with all of us.


    • Sallyreplied on January 28th, 2014 at 4:03 pm

      So happy you love them, Barbara! They are definitely one of the best in my eyes too.


  3. #
    Mariahposted January 28, 2014 at 5:39 pm

    Found these on Pinterest and finally made them after obsessing about them for a week. Oh. My. God. These cookies could solve global warming and bring peace to… well, everywhere. I think I love you. Thank you.


    • Sallyreplied on January 28th, 2014 at 5:40 pm

      Hahaha these cookies certainly could bring peace everywhere. Happy you made them. Thanks for reporting back Mariah!


  4. #
    vintiposted January 30, 2014 at 3:09 am

    hi sally these looked fabulous so I decided to give them a try because i’m just as crazy about peanut butter. I’m not so sure what went wrong but these cookies were really under baked and almost tasted raw, and when they were baking they were not spreading at all!, I’m not sure if it was my oven but i could use an idea on what went wrong? please help, i’d love to give these another try.


    • Sallyreplied on January 30th, 2014 at 4:12 pm

      Hey Vinti! It sounds like your cookies tasted raw in the middle because they were not cooked through, as well as were not spreading. I suggest gently pressing them down before baking, which will help induce spreading. Checking your oven temperature wouldn’t hurt either – I always use an oven thermometer. They’re inexpensive and yet are one of the most valuable items in my kitchen.


  5. #
    Danny Knightposted February 1, 2014 at 4:56 pm

    These cookies are AMAZING! I’ve made them twice in the past month and not one was left. Question… does the drizzle last? I have a good amount left over but I can’t bring myself to throw it away. 🙁


    • Sallyreplied on February 2nd, 2014 at 4:27 pm

      Happy you like these cookies. It’s hard not to! For the leftover drizzle – you can just put it in the fridge (covered) for a few days and then melt it to use again. Dip strawberries in it – it’s good!


  6. #
    Alison Palmerposted February 2, 2014 at 5:49 pm

    Hi Sally, my husband made these as a Super Bowl treat and I absolutely love them! I am a huge peanut butter cookie fan and these definitely win over my old Betty Crocker recipe. Thanks for sharing! I’m going to go grab another one!


    • Sallyreplied on February 2nd, 2014 at 7:36 pm

      Wonderful! Definitely my very favorite PB cookie recipe too. Enjoy the Super Bowl!


  7. #
    Sarahposted February 3, 2014 at 12:01 am

    Be prepared to have your mind blown! These are absolutely the best PB cookies I’ve ever had! I made them for a Super Bowl party and they were gone within 45 minutes of arriving. I’ll be making a double batch for my daughters bday in a few weeks. WOW!!!


    • Sallyreplied on February 3rd, 2014 at 8:54 am

      Thanks Sarah! These cookies are always a touchdown. (I couldn’t resist!)


  8. #
    Lisa H.posted March 1, 2014 at 3:58 pm

    Cute idea for a cookie! I have a gluten-free peanut butter cookie recipe that I could use for a similar effect, although I wish I could make them exactly like yours. They sound amazing!

    FYI-your content is being used on this site:

    They provide a link to this post (which is how I found it), but I thought you should know. I already fixed the link on my pin. 😉


    • Sallyreplied on March 1st, 2014 at 4:03 pm

      Thanks Lisa, I had no idea! I appreciate you bringing it to my attention. It happens all the time to my content!


  9. #
    Julie Hposted March 15, 2014 at 3:12 pm

    Made a double batch of these cookies and they are DELICIOUS! Mmmm sooo good…
    Here is a pic of during & the final product 🙂


    • Sallyreplied on March 15th, 2014 at 5:44 pm

      Gorgeous, Julie! Your photo is making me hungry for dessert.


  10. #
    Katieposted March 25, 2014 at 6:13 pm

    Hi! I am making these for a school baking competition. I made them once before and they were delish!!! I am so excited! Thank you sooo much 🙂


  11. #
    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.


  12. #
    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.


  13. #
    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!!


  14. #
    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?

  15. #
    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. 🙂

  16. #
    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.


  17. #
    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! 🙂


  18. #
    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!


  19. #
    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.


  20. #
    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. 


  21. #
    Hollyann Kendrickposted October 15, 2015 at 4:28 pm

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


  22. #
    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.


  23. #
    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.. 


  24. #
    Julianneposted February 18, 2016 at 11:59 am

    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.


    • Sallyreplied on February 18th, 2016 at 3:45 pm

      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?


      • Juliannereplied on February 19th, 2016 at 1:10 pm

        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.

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