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Imagine breaking open a thick chocolate chip cookie and finding an entire melted Reese’s peanut butter cup hiding inside. These Reese’s stuffed chocolate chip cookies are gooey in the center, slightly crisp on the edges, and packed with rich chocolate and creamy peanut butter in every bite.
If you’ve ever wanted chocolate chip cookies with Reese’s peanut butter cups baked inside, this recipe gives you that dramatic surprise center in every bite.
These peanut butter cup stuffed cookies are made in one bowl using simple pantry ingredients and are ready in under 30 minutes. They’re perfect for holidays, game days, bake sales, or anytime you’re craving the classic peanut butter and chocolate combination. If you love stuffed cookies, you’ll also enjoy my Oreo stuffed chocolate chip cookies and cheesecake stuffed chocolate chip cookies.
These cookies are especially impressive when broken open while still slightly warm, the peanut butter center stays soft and creamy.
Why You’ll Love These Reese’s Stuffed Chocolate Chip Cookies
- One bowl recipe
- Thick, bakery-style texture
- Gooey peanut butter cup center
- Easy to customize
Table of Contents
- When to Make These Reese’s Stuffed Chocolate Chip Cookies
- Ingredients for Reese’s Stuffed Chocolate Chip Cookies
- Variations
- How to Make Peanut Butter Cup Stuffed Cookies
- Tips for Perfect Reese’s Peanut Butter Cup Cookies
- How to Store Reese’s Stuffed Chocolate Chip Cookies
- Frequently asked questions – FAQ
- Pb cup stuffed chocolate chip cookies Recipe
When to Make These Reese’s Stuffed Chocolate Chip Cookies
- Weekend baking with kids
- Christmas cookie platters
- Halloween dessert trays
- Game day parties
- Bake sales
- Valentine’s Day treats
Ingredients for Reese’s Stuffed Chocolate Chip Cookies
- Butter – Use slightly softened butter for proper creaming and structure.
- Brown sugar – Adds moisture and chewiness.
- Granulated sugar – I like to use a combination of sugars in my cookies. I use less granulated sugar because cookies that are too sweet are overkill.
- An egg –
- Flour– I use all-purpose flour for this recipe, but feel free to experiment with whole wheat flour for a healthier option.
- Cornstarch – Helps create a thick, soft bakery-style texture.
- Baking soda
- Salt – when using unsalted butter, always add a bit of salt to your baked goods to add a depth of flavor.
- Vanilla – Pretty much the most magical ingredient… Makes everything taste amazing!
- Semi-sweet chocolate chips – I used regular-sized semi-sweet chocolate chips but if you have something else feel free to use that!
- Full-size peanut butter cup– You’ll need these to stuff the cookies.
Variations
- Make cookie cups in muffin tin
- Use mini Reese’s cups
- Try dark chocolate chips
- Swap with almond butter cups
How to Make Peanut Butter Cup Stuffed Cookies
Follow these step-by-step instructions to make perfect Reese’s peanut butter cup stuffed cookies every time.
- Line your large baking sheet with parchment paper or a silicone mat.
- In a large bowl, cream butter and white sugar, and brown sugar together.
- Add in the egg and the vanilla extract and mix to combine. Make sure to scrape the sides of the bowl.
- Add in the dry ingredients and mix just until combined.
- Fold in the chocolate chips into the homemade cookie dough, then using a large cookie scoop scoop the cookie dough.
- Divide the cookie dough in half, flatten the first half, and place the peanut butter cup on top of it.
- Flatten the second half and place it on top of the peanut butter cup. Gently seal the edges and roll the cookie dough in between the palm of your hands to seal well.
- Place the cookie dough balls on the prepared baking sheet, and bake in the preheated oven.
- Pull out the cookies from the oven top them with extra chocolate chips while they are still warm and allow them to cool down a little longer on a cooling rack before enjoying them.
Tips for Perfect Reese’s Peanut Butter Cup Cookies
- Press extra chocolate chips on top for bakery look
- Do not overbake (centers should look slightly underdone)
- Seal dough fully to prevent leaks
- Chill dough 20–30 minutes for thicker cookies
- Use full-size Reese’s for dramatic center
How to Store Reese’s Stuffed Chocolate Chip Cookies
Store these Reese’s stuffed chocolate chip cookies in an airtight container at room temperature for up to 4 days. For slightly longer freshness, refrigerate them.
To freeze, place the cookies in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours. For that fresh-baked texture, warm in the microwave for 5–10 seconds before serving.
Frequently asked questions – FAQ
Yes, mini Reese’s peanut butter cups work great. Use 2–3 minis per cookie instead of one full-size cup.
If your peanut butter cup leaked, the dough may not have been sealed completely around the edges. Make sure the candy is fully enclosed before baking.
mixed in?
Yes. Chop 6–8 Reese’s peanut butter cups and fold them into the dough (instead of, or in addition to, the chocolate chips). Keep the pieces fairly large so you still get melty pockets of peanut butter cup after baking.
To make peanut butter filled chocolate chip cookies, add a peanut butter center (like a Reese’s cup, a frozen dollop of peanut butter, or peanut butter mixed with powdered sugar) inside the dough before baking. This creates a true “stuffed” cookie with a gooey peanut butter middle instead of peanut butter flavor mixed throughout.
Yes. Scoop about 1 teaspoon peanut butter onto parchment and freeze until firm, then stuff it inside the cookie dough the same way. Freezing helps prevent the peanut butter from leaking out while baking.
Yes. Assemble the stuffed cookie dough balls and freeze them on a tray until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
Stuffed cookies spread when the butter is too soft or the dough isn’t chilled. For thicker cookies with a defined peanut butter center, chill the dough before baking and measure the flour properly.
Pb cup stuffed chocolate chip cookies
Ingredients
- 1/2 cup butter Slightly softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & 3/4 cup flour
- 3 tbsp corn starch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi sweet chocolate chips more for topping
- 9 peanut butter cups
Instructions
- Preheat the oven to 350F, then line a baking sheet with parchment paper or silpat.
- In a medium bowl, cream the butter and both sugars together. I did so using my spatula.1/2 cup butter, 1/2 cup brown sugar, 1/3 cup granulated sugar
- Add in the vanilla and egg and mix everything is smooth and well incorporated.1 egg, 1 tsp vanilla extract
- Add in the dry ingredients over the wet ingredient mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until combined.1 & 3/4 cup flour, 3 tbsp corn starch, 1/2 tsp baking soda, 1/4 tsp salt
- Fold in the chocolate chips, then using a large cookie scoop, scoop out the cookie dough, split each ball in half, flatten it between the palm of your hand and place the peanut butter cut in the center. Top with the other half and seal the edges.2/3 cup semi sweet chocolate chips, 9 peanut butter cups
- Place them on the prepared baking sheet and bake for 12 minutes. Don't worry if they look underdone or gooey in the middle. That's what we want, they will continue to bake even after you pull them out of the oven to cool.
- Top the cookies with extra chocolate chips as soon as they come out of the oven, cool on the cookie sheet for 5 minutes then transfer to a cooling rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are delicious, but I had to do a lot of heavy lifting with the recipe. I converted the measurements to weights. (butter= 113g, brown sugar=100g, granulated sugar=33g, flour=156g, chocolate chips=120g). Also, each dough ball measured 71 grams before halving and stuffing. After stuffing each, I froze the dough pucks for about half an hour. I baked in 4in cookie rings for 16-17 minutes, and they turned out perfectly!
Wow, I love the precision! 🤩 Thanks for sharing the weight conversions and your method—it’s super helpful for anyone looking to replicate your results. Freezing the dough before baking is such a great tip for maintaining structure! So glad they turned out perfectly for you. 🍪🙌
these look great, and I do have leftover pb cups. Just checking, does this take 1 egg, or 1 yolk. in the recipe to print it is yolk only, in the full post it is an egg.
Just an egg, sorry about that!
These look delicious!! In the directions; it says to add the egg yolk, but I don’t see an egg yolk in the ingredients. I am guessing you mean add the eggs. Can you please clarify, I want to make these, they look SO GOOD!! Thank you in advance!!
Yolk is a typo, it’s the whole egg 🙂 recipe card is fixed.