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Reese’s Peanut Butter Cup Stuffed Cookies

These cookies are soft, rich, and filled with a hidden Reese's Peanut Butter Cup, finished with a chocolate drizzle for a nostalgic treat.
Print Recipe
Prep Time 40 minutes
Cook Time 13 minutes
Total Time 2 hours 53 minutes
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 1/4 cups all-purpose flour, spooned into the cup and leveled Measure carefully to avoid excess flour.
  • 1/2 teaspoon baking soda Helps the cookies rise.
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened Bring to room temperature for easier mixing.
  • 1/2 cup packed light or dark brown sugar Use light brown for caramel-like flavor, dark for deeper taste.
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 3/4 cup creamy peanut butter (thick commercial style such as Jif or Skippy) A stable peanut butter works best.
  • 1 teaspoon pure vanilla extract
For the Filling and Drizzle
  • 20 miniature Reese’s peanut butter cups, unwrapped These create the hidden surprise in each cookie.
  • 1 cup semi-sweet chocolate chips
  • 2 teaspoons creamy peanut butter Used in the drizzle.
  • 1 teaspoon shortening (optional, only if the drizzle is not smooth)

Method
 

Preparation
  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, beat the butter with both sugars on medium speed until smooth.
  3. Beat in the peanut butter, egg, and vanilla until smooth and a little lighter in color.
  4. Slowly add the flour mixture, mixing until a dough forms. Cover and refrigerate for at least 1 to 2 hours.
Baking
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. For each cookie, roll 1 tablespoon of dough around a peanut butter cup, then shape and smooth out.
  3. Bake for 12 to 13 minutes until edges are lightly browned. Let cool for 10 minutes on the pan.
Drizzling
  1. Microwave chocolate chips and peanut butter, stirring often. If thick, add shortening to smooth.
  2. Drizzle over cooled cookies and let set before serving.

Notes

Store baked cookies covered at room temperature for up to 7 days. Freeze baked cookies for 3 months.