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. 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!

  1. 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

  2. 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!!

  3. 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!

  4. 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!

    1. 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.

  5. 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!!

    1. 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!

  6. 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!!

  7. 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 😉

    1. 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!

  8. 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.

  9. 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.

  10. Thank you, thank you and thank you. This is the absolute best cookie I have ever made…..an 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.

  11. 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.

  12. 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.

    1. 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.

  13. 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. 🙁

    1. 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!

  14. 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!

  15. 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!!!

  16. 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: http://foodiezeatz.com/2014/01/15/reeses-stuffed-peanut-butter-cookies/

    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. 😉

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

  17. Made a double batch of these cookies and they are DELICIOUS! Mmmm sooo good…
    Here is a pic of during & the final product 🙂
    https://twitter.com/julie_harper/status/444911623191265280/photo/1

  18. 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 🙂

  19. 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.

  20. 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!!

      1. 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?

  21. 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!

    1. 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!

      1. 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. 🙂

  22. 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.

  23. 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!!

  24. 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.

  25. 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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