Reese’s Stuffed Peanut Butter Cookies

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

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.

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

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

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.

Print

Reese’s Stuffed Peanut Butter Cookies

  • Author: Sally
  • Prep Time: 1 hour, 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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!


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 temperature*
  • 3/4 cup (185g) creamy peanut butter*
  • 1 teaspoon pure vanilla extract
  • 18 Reese’s Miniature Peanut Butter Cups, unwrapped

Drizzle

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

Instructions

  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 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.
  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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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

137 Comments

  1. 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! >.<

    1. 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!

  2. 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. 🙂

  3. 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!

  4. 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!

  5. 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 🙂

  6. 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 !

  7. 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!

  8. 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.

    1. 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!

  9. 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!

  10. 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!

    1. 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!

  11. 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

  12. 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!

    1. 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.

  13. 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!

    1. 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. 😉

  14. 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!

  15. 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 🙂

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