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Reese’s Stuffed Chocolate Peanut Butter Cookies

Reese’s Stuffed Chocolate Peanut Butter Cookies - featured image
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These soft, fudgy chocolate cookies are stuffed with a gooey Reese’s Peanut Butter Cup for the ultimate chocolate-peanut butter treat. Easy to make and always a crowd-pleaser, they’re perfect for bake sales, parties, or cozy nights in.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour (220g)
  • 1/2 cup unsweetened cocoa powder (45g)
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon salt (3g, fine sea salt preferred)
  • 1/2 cup unsalted butter, melted and slightly cooled (113g)
  • 1/2 cup creamy peanut butter (130g, Skippy or Jif recommended)
  • 3/4 cup brown sugar, packed (150g)
  • 1/4 cup granulated sugar (50g)
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract (10ml)
  • 12 regular size Reese’s Peanut Butter Cups, unwrapped (about 0.75oz each)
  • Mini chocolate chips (optional, for topping)
  • Flaky sea salt (optional, for topping)
  • Chopped peanuts (optional, for topping)

Instructions

  1. Line two large baking sheets with parchment paper. Unwrap 12 Reese’s Peanut Butter Cups and chill them in the fridge. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Sift cocoa powder if lumpy.
  3. In a large bowl, mix melted butter, peanut butter, brown sugar, and granulated sugar until smooth and glossy (about 2 minutes). Add egg and vanilla extract; mix until fully incorporated.
  4. Gradually add dry ingredients to wet, mixing on low or by hand until a thick, fudgy dough forms. If crumbly, keep mixing. Chill dough for 10–15 minutes if your kitchen is warm.
  5. Scoop about 2 tablespoons of dough and flatten into a disk. Place a chilled Reese’s cup in the center, wrap dough around it, and seal completely. Roll gently to smooth. Place seam-side down on baking sheet, 2 inches apart. Repeat with remaining dough and cups.
  6. Press mini chocolate chips, chopped peanuts, or flaky salt on top of each cookie if desired.
  7. Bake for 10–12 minutes, until edges are set but centers are still soft. Check at 9 minutes if your oven runs hot.
  8. Cool cookies on pan for 5 minutes, then transfer to a wire rack. The Reese’s inside will be molten—let cool before eating for a firmer center.
  9. Serve warm for a gooey center or cool completely for a bakery-style bite. Store leftovers in an airtight container.

Notes

Chill Reese’s cups before stuffing to prevent melting. If dough is sticky, chill for 10–15 minutes or dust hands with cocoa powder. Avoid natural peanut butter for best texture. For gluten-free, use a 1:1 gluten-free flour blend. Cookies can be frozen baked or unbaked for up to 2 months.

Nutrition

Keywords: Reese's cookies, chocolate peanut butter cookies, stuffed cookies, easy cookie recipe, bake sale cookies, holiday cookies, peanut butter cup cookies, fudgy cookies, chocolate cookies, dessert

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