Reeses Peanut Butter Cup Stuffed Cookies
These Reeses Peanut Butter Cup Stuffed Cookies feature soft peanut butter dough wrapped around molten mini Reese’s cups for a gooey, chocolatey dessert perfect for sharing!
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.
Notes
For extra crunch, toss in coarse sugar before baking. Dough balls freeze well up to 1 month—bake straight from frozen, adding 1–2 extra minutes if needed.
Nutrition
Calories: 250kcal
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