Reeses-Stuffed Peanut Butter Chocolate Chip Cookies

This recipe has been featured in a post on The Recipe Girl blog: Peanut Butter- Chocolate Chip Cookies Stuffed w/ Reeses PB Cups.

Yield: 12 large (4 to 5-inch) cookies

Prep Time: 30 min

Cook Time: 12 min

Reeses- Stuffed Peanut Butter Chocolate Chip Cookies

These tender peanut butter- chocolate chip cookies are stuffed with a full-sized Reeses Peanut Butter Cup. They turn out to be one giant, delicious treat!

Ingredients:

1/2 cup butter (1 stick), at room temperature
1/2 cup chunky peanut butter
1/2 cup granulated white sugar
1/2 cup brown sugar, packed
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk chocolate chips, plus a few extra for topping (optional)
12 full-sized Reeses Peanut Butter Cups

Directions:

1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat baking mats (or spray with nonstick spray).

2. In a large bowl, use electric mixer to cream together butter, peanut butter and sugars. Add egg and continue to mix until light and fluffy.

3. In a medium bowl, whisk together flour, baking powder, baking soda and salt. Add dry mixture to wet mixture. Stir together just until the dry ingredients are incorporated. Stir in 1 cup of chocolate chips.

4. Plan for baking 6 to 8 cookies on a large baking sheet. Scoop out a heaping Tablespoonful of dough and place it on your cookie sheet. Use a sugared fork to make a criss-cross on the dough (to smash it down a bit). Top with a Reeses Peanut Butter Cup. The top with another heaping Tablespoonful of dough (so that the PB Cup is sandwiched between two scoopfuls of dough). Use a sugared fork to criss-cross the top and make sure the dough is covering most of the PB Cup. Stud a few extra chocolate chips on top. Repeat with remaining cookie dough and PB Cups.

5. Bake for about 12 minutes, until cookies are lightly browned and almost set.

Tips:

*A little tip for measuring peanut butter... spray your measuring cup with nonstick spray first, then scoop the peanut butter in to measure. It'll slide right out of the cup, without sticking!
*These cookies freeze well. Throw individual cookies in sandwich-sized zip baggies and toss them in the freezer for times when the mood for cookies strikes.

Source: RecipeGirl.com

23 Responses to “Reeses-Stuffed Peanut Butter Chocolate Chip Cookies”

  1. postedFeb 17, 2011 11:48 AM

    These cookies look great. I plan on making them tonight. What an awesome tip with the cooking spray and peanut butter! I always have a huge problem with pb sticking to the measuring cups!

    • February 17th, 2011 @ 11:50 AM

      @Vicky, Happy to help :) Hope you enjoy those cookies!

  2. postedFeb 18, 2011 8:08 AM

    I can’t believe that these are even real! (I mean that in the best possible way). My favorite combo in the world is peanut butter and chocolate. These are going on my to do list for the weekend!

  3. postedMay 14, 2011 9:04 AM
    Abi

    These bake up even better than the photo shows – light, chewy, uber-peanutty. My guy went bonkers for these. I added a bit of vanilla and a pinch of cinnamon to the dough. A keeper for sure!

  4. postedMay 15, 2011 3:02 PM
    Angela

    These look heavenly! I can’t wait to give them a try!

  5. postedAug 5, 2011 10:19 AM
    Maya

    I made these for my boyfriend, who loves peanut butter cups. They turned out delicious!!

  6. postedSep 28, 2011 7:01 PM
    Molly

    Hi! this were delicious! :) but eveytime I make cookies they turn out hard! Do you know what I could do to stop this from happening?! I made this for a class project and everyone was OBBSESSED but complaining they were hard :(

    • September 28th, 2011 @ 7:10 PM

      Sometimes when you over-mix things, they can turn out tough or hard. Always mix *just* until combined, then stop mixing. Also, watch the time on baking. Cookies that are baked slightly too long become very crunchy cookies, and since all ovens vary with temperature- always check on them a few minutes before the indicated time on the recipe. Good luck!

  7. postedOct 10, 2011 4:20 PM

    Hi! The cookies were amazing! I just wanted to let you know that I featured your recipe on my blog

  8. postedNov 17, 2011 6:05 PM
    victor garcia

    i hope they’re good :)

  9. postedNov 17, 2011 6:07 PM
    Kenzie Grovington

    hope they taste as good as they look.

  10. postedDec 16, 2011 3:52 PM
    Samantha

    So I’m probably asking a silly question, but can this recipe be altered for the mini reese’s? They’re taller (obviously, and I’m wondering if i could just mold the dough around them .. but they’d come out taller … Maybe squish them a bit on the baking pan with a fork?

    Hehe, any insight you have would be helpful. Thanks so much!

    • December 16th, 2011 @ 6:09 PM

      Sure! Or chop up the Reeses and just make Reeses- Chunk cookies instead!

  11. postedDec 16, 2011 9:07 PM
    Samantha

    but the melty peanut buttery center looks far too good to pass up! :P

  12. postedDec 19, 2011 4:22 PM
    diana

    I cut the peanut butter cups in half to make a smaller cookie. Worked great!

  13. postedJan 15, 2012 3:46 PM
    pegapooh

    Just made these and the person who wrote in about mixing the dough too long is correct it dries out and is very hard to work with … also happens towards the last few cookies … but the cookies are great … only takes one to make this chocoholic say enough!! Great recipe, hope my son’s boy scout troop enjoys them this evening.

  14. postedJul 29, 2012 7:52 PM
    Danielle

    Made these and they were awesome!! Big hit and everyone loved them! I did add vanilla extract to the recipe- cookies come out huge so make sure u space them out on the pan

  15. postedAug 4, 2012 1:59 PM
    Erin

    Could the chunky peanut butter be replaced with smooth peanut butter? I am just not a fan of the chunks, even though these cookies look great! :)

  16. postedJun 20, 2013 5:13 PM
    Shari

    Just made these for a work function…brought milk…everyone LOVED them. I made extra, for selfish reasons, and a coworker suggested a brilliant idea. Ice cream sandwiches. These would be perfect. Thank you for the recipe!

  17. postedFeb 2, 2014 3:27 AM
    Jon Snow

    Holy Mother of Jesus. This is seriously the best chocolate chip cookie recipe I’ve ever tried. Sure, the peanut butter cup is such a majestically beautiful addition to them, but these cookies are perfectly crunchy on outside and slightly chewy on the inside. I’ve been looking for a perfect recipe for months– maybe even years. My taste buds were having an orgasmic experience. A thousand times I thank you!

  18. postedJul 25, 2014 7:40 PM
    Lisa Henderson

    I made these for a camping trip and they are AMAZING! Not a cookie to eat regularly (you are really eating 2 large peanut butter chocolate chip cookies AND a peanut butter cup-calorie and fat alert!), but they sure make for a fantastic treat! I will definitely make these again. NOTE: I put the peanut butter cup upside down onto the first cookie and this made it easy for the second amount of cookie dough to cover it.

  19. postedDec 20, 2014 7:50 AM
    Brooke

    Absolutely the best cookie I have ever had! I did use some suggestions of other reviewers and added 1/2 tsp of vanilla and turned the reese cup upside down to make it easier to cover. I also cut the reeses to do a half in each cookie so that I could make smaller cookies for kids. Also agree with another reviewer that this is a great chocolate chip cookie recipe too if you didnt want to do the candy. Thank you so much for sharing Lori!

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