You’ll love these decadent Reese’s peanut butter cup cookies AKA the BEST chocolate chip cookies with a whole Reese’s peanut butter cup in the middle. Uh-huh. Don’t walk…RUN to these peanut butter cup cookies.
Reese’s Stuffed Cookies
Is there anything better than a gooey chocolate chip cookie? My answer would usually be no. But if you were to say…I don’t know, stuff that cookie with a whole Reese’s peanut butter cup? Well you might just change my mind. Because when it comes to cookies and classic candies MORE IS MORE. Go big or go home with these huge Reese’s stuffed chocolate chip cookies!
What are peanut butter cup cookies?
These salty-sweet chewy chocolate chip cookies are our absolute favorite cookies of all time. They’re the most popular recipe on the site and for a good reason. They’re crunchy on the edges and chewy in the middle with a gooey center that stays soft for days. And while you can never go wrong with a classic, it’s also NEVER a bad idea to stuff a baked good with another confection. I mean, what’s not to like?
Ingredients for easy Reese’s cookies
You’ll need all the ingredients for classic chocolate chip cookies + Reese’s peanut butter cups to make these decadent peanut butter chocolate bombs.
Unsalted Butter: Using unsalted butter means that you can fully control the amount of salt going into your cookies and also ensures that it browns evenly. You’ll brown the butter for a nutty, toasty deep flavor as the base for your cookies! Sugar: Chocolate chip cookies should always be made with a mixture of brown and white sugar
Eggs: Eggs will bind your cookies together. A single egg and one egg yolk will gives these cookies their soft, chewy, not too cakey texture.
Vanilla Extract: Make sure you’re using a high quality PURE vanilla extract for the best results. I get asked all the time if you can make cookies without vanilla extract and unfortunately it’s really a make or break ingredient!
Flour: All purpose flour is our flour of choice for these chewy cookies. It creates a tender but hearty crumb. Make sure when you are measuring your flour you measure it carefully using a spoon to aerate the flour!
Chocolate Chips: Since these peanut butter cup cookies have the added chocolate punch of a whole candy in the middle, your chocolate caliber isn’t quite as important here. Any chocolate chips will do–or if you’re feeling extra peanut butter-y use chopped up Reese’s instead!
Salt: Baked goods NEED salt. Without it they’re just cloyingly sweet. Salt adds that perfectly nuanced salty-sweet flavor that pushes a baked good from good to great.
Reese’s Cups: Make sure you’re using standard size Reese’s cups rather than the mini ones which are taller and smaller in diameter!
How to make the best Reese’s stuffed chocolate chip cookies
These homemade chocolate chip cookies are pretty straightforward to make, but these three tips will guarantee you perfect cookies every time!
Freeze the Reese’s: Reese’s are made with milk chocolate which has a high sugar content! We found that pre-freezing the Reese’s helped them to stay whole in the middle of the cookie and prevent them from dissolving into the cookie dough.
Refrigerate the dough: The flavor will deepen in these chocolate cookies if you let them sit in the fridge for a at least an hour before making! Preferably, make the cookies the day before, shape the peanut butter cup stuffed dough balls and let them refrigerate overnight for optimal results!
Don’t over bake: In fact, when in doubt UNDER bake. The cookies will continue to bake as they cool. Plus, no one ever complained about a gooey center 🙂
How to jazz up your peanut butter cup cookies
These cookies are absolutely perfect as is, but the best part about baking is going with the flow and rolling with the punches. If you’re missing an ingredient or feeling something a little different go for it! Remember baking is supposed to be fun, and if you’re stuffing a cookie with a candy bar you pretty much can’t go wrong.
Feeling lazy? Make these into Reese’s stuffed chocolate chip cookie bars!
Out of chocolate chips? Chop up some Reese’s instead and fold them into the batter! Or omit them entirely–you’ll have plenty of chocolate with a whole peanut butter cup in the middle
Are you a peanut butter monster? You could make these scrumptious peanut butter cup cookies with a peanut butter cookie dough instead if you want to double down on that salty-sweet nutty flavor!
Happy baking my loves! We know you’ll enjoy these peanut butter cup cookies just as much as we do!
Unwrap the Reese’s cups and place in the freezer while you make the cookie dough. This will help them to hold their shape and not dissolve into the cookies!
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
In a separate bowl mix together the flour, salt and baking soda. Mix the dry ingredients into the wet until everything comes together. Fold in the chocolate. Do not over mix.
Use a 2 ounce cookie scoop to scoop out balls of cookie dough. Flatten the ball out in your palm and place a whole Reese’s cup in the center. Fold the cookie dough up around the Reese’s to completely cover it, rolling it back into a round ball. Refrigerate the cookie dough balls for at least a half hour, or overnight if desired.
When you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper. Place the cookies 2 inches apart on the prepared sheet. Bake for 12 minutes*, or until the edges are just golden brown and the centers have puffed up but are still gooey.
Allow to cool before eating!
Keywords: reese's cookies, reese's chocolate chip cookies, peanut butter cup cookies
If you want the cookies to be flat and look like regular chocolate chip cookies on the outside make sure you are using the standard flat, circular Reese’s peanut butter cups rather than the minis!
Every oven is different, so make sure you keep an eye on your cookies. We recommend taking them out right when they have puffed up and just turning golden brown on the edges. The cookies should still be raw in the middle. If you leave them in past this point they will not have that gooey center you’re looking for.