Peanut Butter Cup Stuffed Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, combining the rich, gooey goodness of chocolate chip dough with the creamy, peanut butter-filled surprise of Reese’s Peanut Butter Cups. This indulgent treat has become a favorite among home bakers, with its popularity soaring on baking blogs and social media. The recipe is praised for its simple yet decadent approach, making it a must-try for cookie lovers looking to elevate their baking game with a unique and crowd-pleasing dessert.

Key Ingredients:

All-Purpose Flour: Forms the base of the dough, providing structure.
- Substitutions: Gluten-free flour can be used for a gluten-free version.
Baking Soda & Cornstarch: Leavening agents that help the cookies rise and remain soft.
- Tip: Cornstarch ensures a tender texture.
Butter: Adds richness and flavor.
- Substitution: Margarine or coconut oil can be used for a different flavor profile.
Sugars (Granulated & Brown): Granulated sugar adds sweetness, while brown sugar gives a chewy texture and depth of flavor.
Eggs: Bind the ingredients together and provide moisture.
- Substitution: Use flax eggs for a vegan option.
Vanilla Extract: Enhances the flavor of the dough.
Chocolate Chips: Semi-sweet or dark chocolate chips complement the sweetness of the cookie.
- Variation: Use milk chocolate or white chocolate chips for a different taste.
Reese’s Peanut Butter Cups: The star ingredient, offering a delightful contrast with the cookie dough.
- Variation: Mini peanut butter cups or other candy can be used for a different twist.

Tips for Sourcing High-Quality Ingredients:

Butter: Use unsalted, high-fat butter for a richer flavor.
Vanilla Extract: Opt for pure vanilla extract over imitation for a more authentic taste.
Chocolate Chips: Choose a brand with a high cocoa content for a more intense chocolate flavor.
Peanut Butter Cups: Ensure they are fresh for the best gooey texture.

Step-by-Step Preparation Guide

Prepare the Dough:
- Begin by creaming together softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This typically takes about 3-4 minutes.
- Add eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for enhanced flavor.
Combine Dry Ingredients:
- In a separate bowl, whisk together all-purpose flour, baking soda, cornstarch, and a pinch of salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Overmixing can lead to tough cookies.
Add Chocolate Chips:
- Gently fold in your choice of semi-sweet or dark chocolate chips, distributing them evenly throughout the dough.
Incorporate Reese’s Peanut Butter Cups:
- Take a small portion of dough and flatten it in your palm. Place a Reese’s Peanut Butter Cup in the center and wrap the dough around it, ensuring the candy is fully enclosed. Repeat with the remaining dough and peanut butter cups.
Chill the Dough:
- For the best results, chill the dough balls in the refrigerator for at least 1-2 hours. This step helps the cookies maintain their shape during baking and enhances the flavors.
Bake the Cookies:
- Preheat your oven to 350°F (175°C). Place the chilled dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft. The cookies will continue to firm up as they cool.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for a gooey center or at room temperature for a firmer bite.

Baking Techniques and Tips

Bake Evenly:
- Use a baking sheet lined with parchment paper or a silicone baking mat to promote even heat distribution. Rotate the baking sheet halfway through the baking time to ensure that all cookies bake uniformly.
Prevent Spreading:
- Chilling the dough is crucial in preventing cookies from spreading too much during baking. Cold dough solidifies the butter, reducing the spread. Another tip is to avoid overworking the dough, which can warm it up and lead to excess spreading.
Importance of Baking Temperature and Time:
- Bake at 350°F (175°C) for optimal results. This temperature allows the cookies to bake evenly without burning the edges. Baking time is typically 10-12 minutes. For chewy cookies, remove them when the edges are just golden, but the centers are still soft. Overbaking leads to hard, dry cookies, so it’s essential to monitor them closely during the last few minutes.

Presentation and Serving Suggestions

Serving Ideas:
- Serve these cookies warm for a melty, gooey center, perfect for a cozy dessert or as an indulgent afternoon snack. Arrange them on a decorative plate, stacked or spread out, for an appealing presentation.
Beverage Pairings:
- Pair these rich cookies with a glass of cold milk, hot cocoa, or a warm cup of coffee. The sweetness of the cookies complements these beverages, enhancing the overall experience.
Storing for Freshness:
- Store the cookies in an airtight container at room temperature for up to a week to maintain their softness. For longer storage, freeze them in a sealed bag, and thaw at room temperature when ready to enjoy.

Nutritional Information and Variations

Nutritional Breakdown:
- Each cookie typically contains around 200-250 calories, with 12-15g of fat, 25-30g of carbohydrates, and 3-4g of protein. The exact values may vary based on ingredient brands and portion sizes.
Healthier Variations:
- Substitute half of the all-purpose flour with whole wheat flour for added fiber. Reduce sugar by a quarter to lower the sweetness without compromising taste. Use dark chocolate chips, which have less sugar and more antioxidants than milk chocolate.
Dietary Alternatives:
- For a vegan version, replace the butter with coconut oil or vegan margarine, and use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Gluten-free flour can be used in place of regular flour to accommodate gluten intolerance.

Common Issues and Troubleshooting

Dough Consistency:
- Problem: Dough too sticky.
- Solution: Chill the dough longer or add a small amount of flour to achieve the right consistency.
- Problem: Dough too dry.
- Solution: Add a teaspoon of milk or water to moisten the dough.
Baking Issues:
- Overbaking: Cookies become hard and dry. Solution: Check cookies a few minutes before the recommended time and remove them when the edges are just golden.
- Underbaking: Centers remain too soft. Solution: Allow cookies to cool on the baking sheet for a few minutes longer; the residual heat will finish the baking process.

Frequently Asked Questions

What size Reese’s cups should I use?
- Use standard-sized Reese’s Peanut Butter Cups for the best balance of cookie to filling. Mini cups can also work for smaller cookies.
Can I substitute cornstarch with another ingredient?
- Yes, you can substitute cornstarch with an equal amount of arrowroot powder or leave it out, though the cookies may be slightly less tender.
How long can I refrigerate the dough before baking?
- The dough can be refrigerated for up to 48 hours. Chilled dough improves the texture and flavor of the cookies.
Can I freeze the cookie dough?
- Yes, freeze the dough balls on a baking sheet, then transfer to a zip-top bag. Bake from frozen, adding a few extra minutes to the baking time.
What other fillings can I use besides Reese’s?
- Try using other candies like Rolos, Snickers, or even Nutella for a different twist on the classic stuffed cookie.

Conclusion

Peanut Butter Cup Stuffed Chocolate Chip Cookies combine the classic flavors of chocolate and peanut butter into a decadent treat that’s sure to impress. With easy-to-follow steps and versatile variations, this recipe is perfect for bakers of all levels. Whether enjoyed warm with a gooey center or stored for later, these cookies are a crowd-pleaser. I encourage you to try this recipe and share your results! Don’t forget to explore other delicious dessert recipes on the blog for more inspiration and baking fun.

Reese’s Stuffed Cookies

Author: Christine

Print Recipe

Description

Peanut Butter Cup Stuffed Chocolate Chip Cookies are an indulgent treat that merges the rich flavors of classic chocolate chip cookies with the creamy, nutty surprise of a Reese’s Peanut Butter Cup hidden inside. Perfect for special occasions or a luxurious snack, these cookies are easy to make and are sure to impress anyone with a love for chocolate and peanut butter.

Instructions

Place your Reese’s Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.

16 Reese’s Peanut Butter Cups
In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl.

1 cup (226 g) unsalted butter,⅓ cup (90 g) creamy peanut butter,¾ cup (150 g) sugar,¾ cup (150 g) brown sugar
Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).

2 large eggs,1 teaspoon vanilla extract
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

3 cups (380 g) all-purpose flour,2 teaspoons cornstarch,1 teaspoon baking powder,1 teaspoon baking soda,¾ teaspoon salt
Gradually add flour mixture to batter while stirring on low speed until completely combined.
Stir in chocolate chips.

2 cups (340 g) chocolate chips
Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
Remove chilled dough from fridge and Reese’s cups from freezer. Remove peanut butter cups from their wrappers.
Scoop dough by heaping 1 ½ Tbs-sized spoonful and press peanut butter cup sideways into the center. Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.
Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.
Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
Place cookie dough balls at least 2″ apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving. Enjoy!

Notes

Chilling the Dough: Don’t skip the chilling step; it helps control spreading and enhances flavor.
Customization: Feel free to experiment with different fillings like other candies or even caramel.
Serving: Enjoy these cookies warm for a melty center or at room temperature for a more structured bite.