These soft bakery-style peanut butter cookies are everything you love about a classic PB cookie but with an extra Reeses cup hidden inside!
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Why you'll love these!
- Peanut butter lovers dream! If your family loves peanut butter as much as mine, these are a must-make.
- Soft & melt-in-your-mouth
- Cheaper than Crumbl - make the whole batch for around $5!
Ingredient Notes & Substitutions
- Creamy peanut butter: I used JIF for these but you can use any creamy peanut butter; avoid natural as it will be too oily.
- Reeses cups: You want to use the regular size for these. I get these at Aldi or Dollar General for about $2.50 for 8. Definitely try to get them on sale!
- All-purpose flour: I haven't tested this recipe gluten free but it should work well with a 1-to-1 swap. My favorite brand is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Step by Step Overview
Jump down to the recipe card for the full recipe with amounts!
Step 1: Make Dough
After mixing, let dough sit for 5 minutes to firm up a little. If dough still seems too sticky to form, place in the refrigerator for 5-10 minutes.
Scoop Dough
Scoop dough into 3-tablespoon-sized scoops. I use this 3-tablespoon-sized cookie scoop.
Stuff with Reeses Cups
- Roll dough into balls, then flatten.
- Add a Reeses cup to the center, then fold the dough over top the Reese cup to cover it.
- Roll it back into a smooth, slightly flat disc.
- Place on the parchment-lined baking tray and gently flatten the dough.
Bake
Bake at 350℉ for 9-10 minutes, or until edges are lightly golden brown. For soft cookies, it's best to take them out before the edges are brown. They will look slightly underbaked but will continue to firm up as they cool.
Drizzle, if desired!
I like to use melting wafers for easy melting & quick drying.
After drizzling, quickly lift and transfer the cookies to a clean sheet of parchment paper before the chocolate sets. If you wait too long, strands of chocolate will cling and harden to the cookies.
Tips for Success
- Gently flatten before baking: To help the cookie nicely spread while baking, gently flatten the dough ball before baking.
- Cover up the cup: Be sure to cover the cup completely with dough.
- Watch the oven: Ovens can brown cookies within a minute so be sure to keep an eye out around the 9 minute mark.
Storage & Freezing
- Storage: Store in an airtight container for 3-4 days.
- Freezing: Allow to fully cool then store in an airtight container in the freezer for up to 2 months for best freshness.
Frequently Asked Questions:
You sure can! For miniature peanut butter cups, scoop dough 2 tablespoons and bake for 8-9 minutes. Because the miniatures are thicker, you may want to slightly smash them before placing in the cookie unless you want more ball-shaped cookies.
It's best to use no-stir peanut butter like JIF or Skippy. Natural peanut butter is too oily and will not yield the same result.
I haven't tested this recipe gluten free but it should work well with a 1-to-1 swap. My favorite brand is Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Stuffed Reeses Cup Cookies
Ingredients
- ½ cup unsalted butter (i.e. 1 stick) softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup creamy peanut butter not natural, as it's too oily
- 1 large egg
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour (not packed, just scooped and leveled with a knife)
- 12 Reeses peanut butter cups
- Chocolate for drizzling, optional I like using melting wafers for easy melting & quick drying
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, add softened unsalted butter (½ cup, i.e. 1 stick), light brown sugar (½ cup) and granulated sugar (¼ cup) and beat for 2 minutes until light and creamy.
- Mix in egg (1 large) and vanilla extract (2 teaspoons) until combined. Mix in creamy peanut butter (½ cup).
- Mix in baking soda (½ teaspoon), baking powder (½ teaspoon), and salt (½ teaspoon).
- Add all-purpose flour (1 ¼ cups) and mix until all the flour disappears into the dough.
- Let dough sit for 5 minutes to firm up a little. If dough still seems too sticky to form, place in the refrigerator for 5-10 minutes.
- Line a baking sheet with parchment paper. Scoop dough into 3-tablespoon-sized scoops.
- Roll dough into balls, then flatten. Add a Reeses cup to the center, then fold the dough over top the Reese cup to cover it. Roll it back into a smooth, slightly flat disc. Place on the parchment-lined baking tray and gently flatten the dough.
- Bake at 350℉ for 9-10 minutes, or until edges are lightly golden brown. For soft cookies, it's best to take them out before the edges are brown. They will look slightly underbaked but will continue to firm up as they cool.
- Remove from oven and place entire pan on a cooling rack. Once cooled, drizzle with chocolate if desired.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
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