These Reese’s stuffed chocolate chip cookies are simple yet decadent cookies stuffed with an entire Reese’s peanut butter cup in the center. They are soft and chewy and are perfect for both peanut butter lovers and chocolate lovers alike. Make these for the holidays or for a fun weekend or weeknight sweet treat to satisfy that sweet tooth.
Since you are here, you have to take a look at these cheesecake stuffed chocolate chip cookies, this Oreo stuffed chocolate chip cookie recipe, single serve chocolate chip cookie dough recipe, as well as this milk chocolate stuffed chocolate chip cookie recipe.
This is the best peanut butter chocolate chip cookies recipe ever!
These Reese’s cups stuffed chocolate chip cookies are the ultimate indulgence for days when you are craving something sweet that involves both peanut butter and chocolate.
They take classic chocolate chip cookies and add a surprise element in the center that no one was expecting (of course, make sure to let people know if you are aware that they have some sort of a nut allergy)
The combination of the soft and chewy chocolate chip cookies and creamy peanut butter filling will explode with everybite making these a great treat to make for some fun weeknight baking, during the holidays like Christmas or even Halloween, or just for fun family get-togethers.
Why do you need to make this recipe!
- Easy to make- These homemade chocolate chip cookies with a PB cup in the center is so easy to make and only require a handful of simple ingredients.
- One bow- You will only need one bowl to make the base recipe, meaning less cleanup!
- Versatile- You can use it with any peanut butter cup you prefer. You can even use almond butter cups.
Ingredients for this Reeses peanut butter cups stuffed chocolate chip cookie recipe
Here are the ingredients you will need to make this cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter – This will give that perfect buttery flavor to your cookies!
- Light brown sugar – This will keep our cookies extra soft with a nice molasses flavor.
- 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 – Just one 🙂
- Flour– I use all-purpose flour for this recipe, but feel free to experiment with whole wheat flour for a healthier option.
- Cornstarch– This is my secret ingredient to extra chewy cookies!
- 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.
How to make these peanut butter cup cookies?
This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- 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.
Frequently asked questions – FAQ
How to store these homemade reese’s cup chocolate chip cookies
You can store these cookies in an airtight container at room temperature for up to 4 days. Of course, they will last a little bit longer if stored in the fridge.
Can I freeze these Reese’s stuffed chocolate chip cookies?
You can freeze these in an airtight container for up to 3 months. Once you are ready to enjoy them let them thaw in the fridge overnight or on the counter for a few hours. For the best results microwave your cookie for a few seconds to warm them up and enjoy them with a tall glass of milk.
Reese’s peanut butter cup stuffed chocolate chip cookies
Pb cup stuffed chocolate chip cookies
Ingredients
- ½ cup butter Slightly softened
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & ¾ cup flour
- 3 tablespoon corn starch
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ 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.½ cup butter, ½ cup brown sugar, ⅓ cup granulated sugar
- Add in the vanilla and egg yolk and mix everything is smooth and well incorporated.1 egg, 1 teaspoon 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 & ¾ cup flour, 3 tablespoon corn starch, ½ teaspoon baking soda, ¼ teaspoon 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.⅔ 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
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Amy Kinseth
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!
Chahinez
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. 🍪🙌