Reese's Stuffed Cookies
In this easy recipe, soft and chewy chocolate chip cookies are stuffed with a full-size Reese's peanut butter cup. These Reese's stuffed cookies are the perfect treat for peanut butter lovers!
Ingredients
- ¾ cup unsalted butter softened (170 grams; 1.5 sticks)
- ¾ cup packed light brown sugar (150 grams)
- ⅓ cup granulated sugar (67 grams)
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 1 ½ teaspoons pure vanilla extract
- 2 ¼ cups all-purpose flour spooned and leveled (280 grams)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips (270 grams)
- 15 to 16 full-sized Reese’s unwrapped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined.
- Mix in the egg, egg yolk, and vanilla extract, stopping to scrape down the sides of the bowl as needed.
- In a separate large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
- Cover the cookie dough tightly and transfer to the freezer for 20 minutes. This is optional, but it will make the cookie dough a little easier to work with!
- Line a small baking sheet with parchment paper. Place the unwrapped Reese’s on the baking sheet, then place the baking sheet in the freezer.
- Line a separate large baking sheet with parchment paper or a silicone baking mat and set aside.
- Remove the cookie dough from the freezer. Using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheet. You should end up with 30 to 32 balls of cookie dough.
- Remove the frozen peanut butter cups from the freezer.
- Flatten one ball of cookie dough and gently press one of the frozen Reese’s into the flattened piece of cookie dough. Flatten another ball of cookie dough, place it on top, and seal the edges together so that the Reese’s is fully covered with the cookie dough. Place the ball of cookie dough onto the prepared baking sheet. Repeat with the remaining balls of cookie dough, you should end up with 15 to 16 large balls of cookie dough.
- Cover the cookie dough with plastic wrap and refrigerate for at least one hour.
- Once the dough is almost chilled, preheat the oven to 375°F (190°C).
- Line two to three large baking sheets with parchment paper or silicone baking mats. Divide the balls of cookie dough between the prepared baking sheets, making sure to leave about 2-inches of space between each one.
- Bake for 12 to 14 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and use a spoon to quickly shape the cookies into a circle.
- Allow to cool on the baking sheets for 10 to 15 minutes, then transfer the cookies to a wire rack to cool completely.
Video
Notes
Storage Instructions: Cookies may be stored in an airtight container at room temperature for up to one week.
Freezing Instructions: Cookie dough will freeze well for up to 3 months. Thaw overnight in the fridge, assemble the cookies, and bake as directed.