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.

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

  1. #
    Eve at Baking the dayposted December 21, 2013 at 4:21 pm

    I seriously think pb and chocolate are the best combo ever. Love the idea of the cup in the dough, such a good idea. The sugar cookie is the best, I made your recipe not long ago and it was great!


    • Sallyreplied on December 21st, 2013 at 5:02 pm

      Love those sugar cookies! Thanks Eve, hope you try these!


  2. #
    Cindyposted December 21, 2013 at 4:34 pm

    Ahh! Should I just follow the directions as posted if I’m using the regular Skippy’s creamy peanut butter or should I do something else? Really wanna make these! >.<


    • Sallyreplied on December 21st, 2013 at 5:01 pm

      Hey Cindy! Sorry if that was confusing. Any creamy peanut butter is fine, as long as it is not oily. So skippy creamy is great!


  3. #
    Erinposted December 21, 2013 at 5:00 pm

    These are perfect! I can’t get over that beautiful Reese’s stuffed in the middle. Tooooo good. Kevin’s coworkers are some lucky lucky people! Sheesh. :)


    • Sallyreplied on December 21st, 2013 at 5:07 pm

      Haha – yes, they get a taste of most of the cookies on my website. 😉 Thanks Erin!


  4. #
    Katrina @ Warm Vanilla Sugarposted December 21, 2013 at 5:35 pm

    These look like the perfect treat!! Lovely!


  5. #
    jamieposted December 21, 2013 at 5:41 pm

    these look delicious! thanks for posting!


  6. #
    Graceposted December 21, 2013 at 6:01 pm

    SALLY. So coincidental that you posted this peanut-buttery recipe tonight! I just started the dough for your soft-baked peanut butter lover’s cookies. Planning to take them to my parent’s house for Christmas. Thanks for making this time of year more cheerful by sharing your baking adventures with us!


    • Sallyreplied on December 21st, 2013 at 6:04 pm

      Perfect. :) It’s the same cookie dough used here, Grace! Have a very, very merry Christmas!


  7. #
    Anna @ Crunchy Creamy Sweetposted December 21, 2013 at 6:05 pm

    From the PB base, to Reeses inside to the chocolate drizzle – love, love, love these cookies, Sally!!


  8. #
    Mimi @ Culinary Coutureposted December 21, 2013 at 7:00 pm

    Now these are my kind of cookies!!


  9. #
    Kelly @ hidden fruits and veggiesposted December 21, 2013 at 7:28 pm

    Oh my peanut butter goodness! My mom asked me relatively last minute to bring some cookies to Christmas Eve, and I wasn’t planning on making any at all this year. Glad she asked me, because I NEEEEEED these ASAP and definitely can’t be trusted alone with a whole batch!


    • Sallyreplied on December 21st, 2013 at 10:10 pm

      Being trusted alone is very, very dangerous. 😉 Kelly, hope you get to make them! Merry Christmas!


  10. #
    Liz @Life Made Sweetposted December 21, 2013 at 8:56 pm

    I love that you tripled the peanut butter in this recipe! You can never have enough peanut butter! I bet they stayed soft long after the 3rd day! I am making these for my hubby for sure! He will loose his mind! He has lots ot taste buds :)


  11. #
    Kellyposted December 21, 2013 at 9:07 pm

    Just had to stop by and say thank you. Just finished by daughter’s Christmas present ( “favorites” cookbook like mine.) when I made mine last year, I bought the same binder, had the same cover printed, etc. we make a lot if recipes together and those “favorite s” are the ones I have included. Several of your cookies are our family favorites. We are excited for your new cookbook to come out, but I wanted you to know you made it into ours as well. :)
    Merry Christmas !


    • Sallyreplied on December 21st, 2013 at 10:12 pm

      Thanks so much Kelly – this comment made my night! I’m so happy you all love my recipes so much. :)


  12. #
    Beth @ bethcakesposted December 21, 2013 at 10:46 pm

    Love the Reese’s cups inside these cookies! I love it when there are surprises inside baked goods. :) All the peanut butter in these cookies is calling my naaame!


  13. #
    Tieghanposted December 21, 2013 at 11:10 pm

    Can I just have them all!?!? :)

    Seriously, you have turned out so many amazing cookies over the last 9 days, but these are my favorite! peanut butter and chocolate? Well, I am just not sure these is a better combo!


  14. #
    Amyposted December 22, 2013 at 1:52 am

    Sally, you aren’t the crazy cookie fiancé. You’re the best fiancé in the world! Everybody LOVES your cookies (they’ve even been featured in magazines and won contests!), so they definitely don’t mind when you give them 3 different flavors all in the same day. Especially when they’re as amazing as these! PB cups inside of cookies? Genius.

    So excited to see what else you have up your sleeve! :)


    • Sallyreplied on December 22nd, 2013 at 1:54 pm

      Haha thanks for making me feel slightly less cookie crazy, Amy! They’re my favorite thing to bake. The flavors, add-ins, etc – are endless! PS: your chocolate peppermint muffins look so good!


      • Amyreplied on December 22nd, 2013 at 6:46 pm

        Aww thank you Sally! I used your tall muffin trick, and I love how they turn out every time. :) I love that about cookies too — so many fun things to try!

  15. #
    Layla @ Brunch Time Bakerposted December 22, 2013 at 10:50 am

    now that’s really stuffed lol. LOVEE the idea, I just love reeses and can’t wait to try them in cookies.


  16. #
    Linnyposted December 22, 2013 at 11:15 am

    OMG, I must make these! I have some Reese’s Christmas bells that might work. They would probably be a little bigger than the miniatures, but I could probably make it work. I might make these in January to use leftover Christmas candy.


    • Sallyreplied on December 22nd, 2013 at 1:58 pm

      I’m sure the Reese’s bells would work. The cookies may be extra tall, though. Maybe you could stuff them inside the dough horizontally? Hope you enjoy Linny!


  17. #
    Erin @ The Spiffy Cookieposted December 22, 2013 at 11:49 am

    PB lover’s dream for sure! I have stuffed Reese’s inside of chocolate chip cookies, but somehow didn’t think of doing it in pb.


  18. #
    Mallory @ Because I Like Chocolateposted December 22, 2013 at 1:04 pm

    These look divine, especially with the chocolate drizzled on top. You can’t go wrong with a good, chewy cookie, not to mention one with peanut butter!


  19. #
    Mary Frances @ The Sweet {Tooth} Lifeposted December 22, 2013 at 1:56 pm

    Your stuffed cookies always turn out so nice! Mine either spread out or there isn’t enough dough to successfully stuff any candy in it. Next time I try to tackle stuffed cookies, this will be the one I’ll use. I am a peanut butter kick right now and these would satisfy any sweet and nutty craving!


    • Sallyreplied on December 22nd, 2013 at 3:06 pm

      2 Tbsp of dough per cookies works wonderfully to completely cover a reese’s peanut butter cup. Let me know if you try these Mary Frances – I know you’ll love them!


  20. #
    Keelinposted December 22, 2013 at 2:32 pm

    Ohh these looks so good. I make the peanut butter temptation cookies every holiday so I love that this is like another spin on them! Happy Holidays!


    • Sallyreplied on December 22nd, 2013 at 3:05 pm

      Happy holidays to you as well Keelin! Your temptation cookies sound amazing.


  21. #
    Shelby S http://bellabakes.netposted December 22, 2013 at 3:21 pm

    Ok, these look like the best cookies ever I’m not kidding! And I mean come on they’re packed with protein! 😉 I love the pictures by the way! Great lighting!


    • Sallyreplied on December 23rd, 2013 at 7:25 am

      Thanks Shelby!


  22. #
    Jennie @themessybakerblogposted December 22, 2013 at 5:11 pm

    Oh, girl, there are no words. Love these. Pinned.


    • Sallyreplied on December 23rd, 2013 at 7:20 am

      Thanks for pinning Jennie!


  23. #
    Colleen @ What's Baking in the Barbershop?!posted December 22, 2013 at 6:50 pm

    I have loved every one of your Christmas cookies thus far, but gosh – this one – this looks especially amaaaazing!


    • Sallyreplied on December 23rd, 2013 at 7:18 am

      Thanks Colleen. You should try them! :)


  24. #
    Luv What You Doposted December 22, 2013 at 11:27 pm

    My boyfriend LOVES Reese’s…he would kill for these cookies!


    • Sallyreplied on December 23rd, 2013 at 6:49 am

      Sounds like you should make them. Happy Holidays!


  25. #
    Cate @ Chez CateyLouposted December 23, 2013 at 10:19 am

    I think you have created my husband’s ideal cookie! He is obsessed with peanut butter. Which isn’t a bad thing b/c I can’t get enough of it either! These look amazing! I love the picture of the dough ball with the pb cup on it – so cute


    • Sallyreplied on December 23rd, 2013 at 10:20 pm

      Thanks Cate – it sounds like you need to go bake a batch of these :)


  26. #
    Jamieposted December 23, 2013 at 8:49 pm

    Is this the same recipe as your Soft & Thick Peanut Butter Cookies? If not, does it make a difference as to which recipe I follow? The only extra steps are the stuffing the dough balls with the reeses cups and drizzling with chocolate, right? Thank you! I want to make these for Christmas and was going to get started on the dough and was curious!


    • Sallyreplied on December 23rd, 2013 at 10:01 pm

      Hey Jamie! Yep, it’s the same exact cokie dough recipe as my Soft & Thick Peanut Butter Cookies (though that recipe uses salted butter and this uses unsalted with a bit of salt). But yes, it’s the same dough.


      • Jamiereplied on December 23rd, 2013 at 11:00 pm

        Thanks Sally! I know my father-in-law will love these cookies! Have a Merry Christmas & Happy New Year!

  27. #
    Kayle (The Cooking Actress)posted December 24, 2013 at 8:32 am

    *sob* they’re just…*sniffle* so….*hiccup* BEEEAUTIFULLL!!

    I would eat a dozen of these before I even knew what I was doing, ahhhh peanut buttaaaaah!


  28. #
    Michelleposted December 26, 2013 at 10:50 am

    I just have three words: DEE-LISH-CIOUS!!! I’ve been baking peanut butter cookies for the last two years for Thanksgiving and Christmas. When I stumbled upon your recipe for the Reese’s Stuffed P.B. version a couple of days before this Christmas, I decided to go for it. I made these cookies Christmas morning and brought them with me to my family’s Christmas dinner. There were more dessert choices this year than in the past and all the cookies disappeared within an hour of me putting them on the table! Your cookies got so many compliments! You’re an excellent teacher – I love that you’re so detailed. I followed your instructions and used my tablespoon measuring spoon to measure out the cookie dough balls and end up with 21 cookies (trust me, no complaints here!). Thanks again for sharing one of your wonderful recipes! Have a great new year!


    • Sallyreplied on December 27th, 2013 at 3:39 pm

      Hey Michelle! Thank you so much for reporting back about these peanut butter cookies! I am truly in love with them. A favorite of mine for sure! I’m so happy that my writing is helpful. A lot of my friends are teachers, so maybe their ways rub off on me. 😉


  29. #
    Kathyposted December 27, 2013 at 3:13 pm

    Just wanted to tell you how much we LOVED this recipe. We made ours with Reese pieces and they were wonderful! I have a good peanut butter recipe that we enjoy but this one is even better! They were a hit with everyone who had one. Can’t wait to make again and will be checking out your recipes for more goodies in the future!


    • Sallyreplied on December 27th, 2013 at 3:24 pm

      So glad these cookies were a hit, Kathy! Thanks for reporting back. I bet they’re fantastic with Reese’s Pieces.


  30. #
    Michelleposted December 27, 2013 at 9:51 pm

    Hi Sally, I just made both these and your Ultimate peanut butter chocolate cookies simultaneously. I was wondering how you would alter this recipe to use it as a standard cookie base if you didn’t want the peanut butter? Is it possible? I am after a go to adaptable recipe which I can alter to suit my tastes and what I have on hand on any given day. I loved both of the batches of cookies I made today, and am super excited, because I froze part of each batch :)


    • Sallyreplied on December 28th, 2013 at 3:38 pm

      Hey Michelle! How about you use this cookie recipe (it’s one of my favorites) as the base? It’s just a basic chocolate chip cookie. You can leave out the chocolate chips and then stuff them with Reese’s, just as I explain in this recipe.


      • Michellereplied on December 29th, 2013 at 3:46 pm

        Thanks Sally!

  31. #
    Christineposted December 31, 2013 at 9:15 am

    Made this and loved it! The reese chocolate inside is superbbbb….
    I wish i could stuff 2 reese !!


    • Sallyreplied on December 31st, 2013 at 10:29 am

      I was thinking about two reese’s inside. May have to play around with the recipe/dough to fit two in there! Thanks Christine. Happy New Year!


  32. #
    Antoniaposted January 2, 2014 at 6:31 pm

    Made these for New Year’s and the are absolutely AMAZING! I love all your recipes, but this one is my favorite so far! But then again anytime I try a new one its my favorite. lol


  33. #
    Raquelposted January 2, 2014 at 10:20 pm

    Oh wow. I need to make these asap. Drooling.


  34. #
    Cherrie Hayesposted January 3, 2014 at 1:08 am

    Made these for our Christmas cookie plates this year…realized I had to make a second batch after the first came out of the oven. Definitely the cookie of the year for our family and friends. In our family, we don’t have 4 food groups, we have 5; the fifth is reserved for peanut butter and potatoes (it’s the “p” food group). And if you don’t like those – you’re nuts! Thanks again for sharing this recipe. It’s our new favorite!!


    • Sallyreplied on January 3rd, 2014 at 9:58 am

      Very happy you all love this cookie so much! How can you not?! 😉


  35. #
    Micheleposted January 3, 2014 at 7:15 am

    Ohhhhh…these cookies look so yummie. I found your blog a while ago and i love it!
    I was in the US for a high school year and i fell in love with your cookies. They are so chewy and soft. AMAZING!


    • Sallyreplied on January 3rd, 2014 at 9:55 am

      Glad you found my blog, Michele!


  36. #
    Virginiaposted January 10, 2014 at 12:46 am

    Hi Sally!

    I just made these yesterday to bring to my father-in-law’s birthday party (my in-laws absolutely LOVE peanut butter) and they were a huge hit! Their facial expressions when they realized there was an actual peanut butter cup inside were priceless. They told me that I should be arrested for making such decadent and delicious cookies but all the credit goes to you!

    Incredible recipe!


    • Sallyreplied on January 10th, 2014 at 6:13 am

      Virginia, I love seeing other people bite into these cookies. Finding that PB cup inside is like finding gold. :) Very glad they were a hit! Thank you so much for taking the time to report back to me about them.


  37. #
    Maggieposted January 13, 2014 at 3:02 pm

    Wow Sally!! As a card-carrying peanut butter/chocolate addict I had to try these out, and they blew my mind!! So delicious and soft, I could have eaten the entire batch last night, but literally went to bed at 9 so I wouldn’t be tempted. They are easy to make too! The visual was very helpful on how to stuff the cookie. Anyone reading these comments wondering if they should make these, run to the store and get those Reeses, you won’t be sorry!!


    • Sallyreplied on January 13th, 2014 at 5:51 pm

      Maggie, your “card carrying peanut butter/chocolate addict” has me cracking up. You and I alike! I’m so glad you made these. And even more glad you loved them!


  38. #
    Ferchelleposted January 14, 2014 at 10:14 pm

    Do you have a recipe that I could use for Rolos? And no peanut butter in the cookie batter? My husband has been bugging me to make something like this but with Rolos. Thanks!!


  39. #
    Sophieposted January 18, 2014 at 3:24 am

    Hi Sally, i discovered your website a couple of weeks ago and i have to say i’m completly addicted to it! I made yesterday those cookies and they were faboulous!!!! I’m french so i couldn’t stuff them with Reese buttercups so i chose Rolo! But i’m planning to find a way to get some! Thank you so much for sharing with us a great part of american cooking! Now, each of my weekend is à Sally’s baking addiction recipe cooking weekend! If i found here cream of tartar, today it’s snickery doodle!!! Thank you again so so so much ! Et bon appétit 😉


    • Sallyreplied on January 18th, 2014 at 11:05 am

      Hey Sophie! Thank you so much for saying hi all the way from France. Rolos inside of peanut butter cookies is fabulous. I’ve tried them that way before. I love caramel and peanut butter. So happy you’re going to try the snickery doodles next! I know you’ll love them. Thanks for the kind comment!


  40. #
    Tamikaposted January 22, 2014 at 6:08 pm

    These cookies are amazing! I love them even without the drizzle. They are so dangerous…I can’t eat just one. Good thing the kids help me out. I can’t wait until your cookbook comes out. I will be purchasing one.


    • Sallyreplied on January 22nd, 2014 at 7:06 pm

      Thank you Tamika! And yes, these cookies certainly are dangerous :)


  41. #
    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!


  42. #
    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.


  43. #
    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!


  44. #
    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.


  45. #
    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!


  46. #
    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!


  47. #
    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!)


  48. #
    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!


  49. #
    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.


  50. #
    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 :)


  51. #
    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.


  52. #
    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.


  53. #
    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!!


  54. #
    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?

  55. #
    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. :-)

  56. #
    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.


  57. #
    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! :)


  58. #
    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!


  59. #
    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.


  60. #
    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. 


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