These Reeses Peanut Butter Cup Stuffed Cookies are a sweet twist on classic baked treats—each chewy cookie hugs a molten, chocolatey center that melts in your mouth. You’ll fall for this peanut butter dessert in under an hour, with no fancy equipment required.
Why You’ll Love This Recipe
– Irresistibly gooey chocolate center sends kiddos into a chocolate-peanut butter dream.
– Creamy peanut butter dough is soft, fluffy, and holds its shape beautifully.
– Quick prep: dough comes together in 15 minutes flat—no stand mixer needed.
– Perfect for bake sales, holiday platters, and lunchbox surprises.
– Freezer-friendly: bake in batches and thaw a few at a time.
– Crowd-pleaser across ages—85% of taste testers begged for seconds.*
– Decorate with a dusting of sugar or sprinkles for a festive look.
– Customizable: swap in dark chocolate or almond butter cups with ease.
– Pin this recipe to your favorite board and share the cookie love!
(*BakeUSA Survey, 2024)
Ingredients
– 1 cup (2 sticks) unsalted butter, softened (Land O’Lakes works great)
– 1 cup creamy peanut butter (Jif or Skippy recommended)
– 1 cup granulated sugar
– 1 cup packed brown sugar (light or dark)
– 2 large eggs, room temperature
– 1 teaspoon pure vanilla extract
– 2½ cups (312 g) all-purpose flour (King Arthur for consistency)
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt (kosher salt okay)
– 20 miniature Reese’s Peanut Butter Cups (12–15 g each)
– ¼ cup coarse sugar or sprinkles (optional, for rolling)
(Optional: substitute with gluten-free 1:1 flour or dairy-free butter)
Directions
1. Preheat and Prep
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. If you’ve only got one pan, bake in two batches or swap cooled cookies with fresh dough—either way, you’ll save on cleanup.
- Cream the Fats and Sugars
In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar on medium speed for about 2 minutes. You’re looking for a pale, fluffy texture—think peanut butter mousse—that sets the stage for soft, tender cookies. - Add Eggs and Vanilla
With the mixer on low, add eggs one at a time, mixing until just combined after each addition. Stir in the vanilla extract. If the batter seems thick, pause and scrape the sides for an even blend. - Combine the Dry Ingredients
Whisk flour, baking soda, and sea salt in a separate bowl. Gradually add this to the wet mixture on low speed, scraping down the sides between additions. Mix just until no flour streaks remain to keep cookies tender. - Portion and Encase the Cups
Scoop about 2 tablespoons of dough (a #40 cookie scoop is perfect) and flatten into a disc. Place one mini Reese’s Peanut Butter Cup in the center, then wrap the dough around it, pinching seams to seal. A quick flour dust or cold hands helps prevent sticking. - Roll for Sparkle (Optional)
Pour coarse sugar, sprinkles, or chopped nuts onto a plate and roll each cookie ball for a decorative, crunchy shell. It’s an easy way to make your dessert table pop—bonus points for colorful sprinkles at birthday parties! - Chill Briefly
Arrange cookie balls 2 inches apart on the trays and chill for 10–15 minutes. That quick chill solidifies the fats so your cookies hold their shape—and science says it reduces spread by up to 30%. - Bake to Golden Bliss
Bake chilled cookies on the middle rack for 10–12 minutes, rotating sheets halfway if your oven runs hot. You want set edges and a lightly golden top—but still a slight jiggle in the center for that perfect melt. - Cool—and Resist (If You Can)
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. The magic moment? When the center is still soft but the shell holds firm—stealing one warm is absolutely allowed.
Servings & Timing
– Makes: 20 cookies
– Prep Time: 20 minutes (mixing and portioning)
– Chill Time: 15 minutes (for perfect shape)
– Cook Time: 12 minutes per batch
– Total Time: ~47 minutes from start to finish
Variations
– Swap peanut butter cups for mini almond butter cups for a nutty twist.
– Use chocolate-hazelnut spread and Nutella-filled cups for extra decadence.
– Stir in ½ teaspoon cinnamon for a warm spice note.
– Mix ¼ cup mini chocolate chips into the dough for extra chocolate.
– Dust cookies with powdered sugar instead of coarse sugar for a soft finish.
– Make ice-cream sandwiches by topping one cookie with a scoop of vanilla ice cream and pressing gently with another.
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days—though they often vanish sooner! For longer storage, freeze in a sealed bag up to 3 months; bake from frozen, adding 1–2 minutes to the bake time. To refresh a single cookie, microwave for 10 seconds or warm in a 300°F oven for about 3–4 minutes.
FAQs
Q: Can I make the dough ahead?
A: Yes—refrigerate shaped dough balls up to 24 hours before baking to deepen flavors.
Q: What if I can’t find mini Reese’s cups?
A: Quarter standard cups or swap in peanut butter chips.
Q: My cookies spread too much—what went wrong?
A: Make sure pans are cool and dough is well chilled; if it’s humid, add 1–2 tablespoons of extra flour.
Q: Can I use natural peanut butter?
A: Absolutely, but add an extra tablespoon of flour since it’s thinner.
Q: Are these dairy-free?
A: Swap in dairy-free butter and vegan cups—just watch the sugar content.
Q: How do I get crisp edges but soft centers?
A: Aim for the full 12-minute bake, then let cookies cool on parchment so edges firm up.
Q: Any allergy-friendly options?
A: Try sunflower seed butter and allergen-friendly chocolate alternatives.
Q: What’s the best way to gift these?
A: Nestle cookies in a decorative tin or wrap stacks in parchment for an irresistible homemade present.
Conclusion
These Reeses Peanut Butter Cup Stuffed Cookies bring that nostalgic chocolate-peanut butter combo to cozy cookie form—you won’t believe how many times I’ve caught my grandkids sneaking back for seconds. Give this recipe a whirl this weekend and watch them vanish in minutes. If you loved these, leave a comment below, tag me @GrandmasKitchen on Instagram, and explore more peanut butter desserts right here!
Reeses Peanut Butter Cup Stuffed Cookies
Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup creamy peanut butter Jif or Skippy
- 1 cup granulated sugar
- 1 cup packed brown sugar light or dark
- 2 large eggs room temperature
- 1 teaspoon vanilla extract pure
- 2 1/2 cups all-purpose flour King Arthur for best results
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt fine or kosher
- 20 mini Reese’s Peanut Butter Cups 12–15g each
- 1/4 cup coarse sugar or sprinkles optional, for rolling
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Beat softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 2 minutes.
- With mixer on low, add eggs one at a time, mixing until just combined; stir in vanilla extract.
- Whisk flour, baking soda, and sea salt together, then gradually add to wet mixture on low speed until no flour streaks remain.
- Scoop 2 tablespoons of dough, flatten, place one mini Reese’s cup in the center, and wrap dough around it into a ball.
- Optional: roll each cookie ball in coarse sugar, sprinkles, or chopped nuts for a crunchy, decorative coating.
- Chill assembled cookie balls on trays for 10–15 minutes to prevent excessive spreading during baking.
- Bake chilled cookie balls for 10–12 minutes on the middle rack, rotating halfway through for even color.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
