Stuffed Reeses Cup Cookies

These soft bakery-style peanut butter cookies are everything you love about a classic PB cookie but with an extra Reeses cup hidden inside!

Course Dessert

Cuisine Cookie

Keyword stuffed reeses cup cookies

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 326kcal

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

Preheat oven to 350℉.
In a large mixing bowl, add ½ cup unsalted butter (i.e. 1 stick), ½ cup light brown sugar and ¼ cup granulated sugar and beat for 2 minutes until light and creamy.
Mix in 1 large egg and 2 teaspoons vanilla extract until combined. Mix in ½ cup creamy peanut butter.
Mix in ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
Add 1 ¼ cups all-purpose flour 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.

Nutrition information is calculated using an ingredient database and should be considered an estimate.