If you have been following along with this recipe blog you would probably have noticed that I have a weakness for chocolate and peanut butter desserts, especially when there are Reese’s peanut butter cups involved. Which is why I simply couldn’t resist stuffing our favorite fudgy chocolate cookies with peanut butter cups and must say they did not let us down! You can use snack sized or regular sized Reese’s peanut butter cups in this recipe, which makes it great for using up candy after the holidays or birthday parties.
For more Reese’s treats, you may also enjoy Reese’s peanut butter skillet cookie, Peanut butter surprise cookies, Reese’s peanut butter swirl brownies or Reese’s peanut butter cookies.
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Reese’s Stuffed Chocolate Cookies
Ingredients
- 1/2 cup softened butter
- 3/4 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons whole milk
- 1 cup chocolate chips melted
- 1/3 cup cocoa powder
- 2 cups all-purpose flour see note
- 1 teaspoon baking powder rounded
- 1/4 teaspoon salt
- 18-20 large snack sized Reese's peanut butter cups or around 24 regular sized
Instructions
Preheat oven to 350 degrees
- Cream butter, brown sugar and granulated sugar until smooth. Whisk in eggs, vanilla, milk and 1 cup melted chocolate chips until well combined.
- Combine dry ingredients, then mix into the wet ingredients. Add flour sparingly for a sticky cookie dough. *see note. Chill the dough for 30-60 minutes until stiff enough to roll.
- Unwrap the Reese's peanut butter cups, then wrap the chilled chocolate cookie dough around each candy until the peanut butter cups are fully covered with no chocolate exposed. For best results wrap the dough tightly around the candy without too much extra dough.
- Place the cookies several inches apart on a greased or parchment lined baking sheet, then bake in the preheated oven for 8-10 minutes until set in the center or until the dough no longer collapses in the center when lightly tapped. Sprinkle coarse sea salt lightly over top if desired, then allow to cool. Serve and enjoy!
Notes
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Ingredients needed for these Reese’s stuffed chocolate cookies: vanilla extract, flour, butter, cocoa powder, milk, baking powder, eggs, salt, chocolate chips, Reese’s peanut butter cups, granulated sugar and brown sugar.
Step 1-2: Cream butter and sugars, then add the remaining wet ingredients including the melted chocolate chips and mix well. Combine dry ingredients, then mix into the wet ingredients. Add flour sparingly for a sticky cookie dough. Fold in chocolate chips, then chill the dough for 30-60 minutes until stiff enough to roll.
Help?! The dough is too wet!
If the dough feels much too sticky, you can add a little more flour, however the more flour you add the less fudgy the cookies will be. I suggest refrigerating the dough first, then if it is still impossible to roll the dough into a ball, add more flour.
Step 3: Unwrap the Reese’s peanut butter cups, then wrap chocolate cookie dough around each candy until the peanut butter cups are fully covered with no chocolate exposed. For best results wrap the dough tightly around the candy without too much extra cookie dough. Note* regular or large snack sized Reese’s peanut butter cups can be used, however my personal preference is to use larger snack sized peanut butter cups for a larger cookie.
Step 4: Place the cookies on greased or parchment lined cookie sheets and bake in the preheated oven for 8-10 minutes until set in the center or until the dough no longer collapses in the center when lightly tapped.
Baking tips:
For best results do not overbake these chocolate cookies. I usually find 8-10 minutes to be enough, but to double check, ensure the dough does not collapse away from your finger when lightly tapped in the center of the cookie. If the dough holds up to a light tap, then the cookies are ready to cool. I also recommend allowing the cookies to cool on the cookie sheet for a few minutes before removing them to cool on racks.
Last but not least, sprinkle coarse sea salt lightly over top if desired, then allow to cool. Serve and enjoy!
Storage notes:
Like most cookies, these are best when warm and fresh out of the oven, but they do keep well in airtight containers at room temperatures for several days. For longer storage, I would recommend freezing the cookies in zip-lock bags or airtight containers. These cookies can be kept frozen for up to 3 months.
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