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.
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.
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!
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.
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!
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.
Now… drizzle away.
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.Print
Super soft peanut butter cookies stuffed with Reese’s Peanut Butter Cups and drizzled with peanut butter and 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 temperature*
- 3/4 cup (185g) creamy peanut butter*
- 1 teaspoon pure 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 350°F (177°C). 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.
- Freezing Instructions: 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.
- Egg: 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.
- Peanut Butter: 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.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: reese's stuffed peanut butter cookies, reese's peanut butter cookies