This Reese’s Peanut Butter Cup Stuffed Cookies Post was originally posted February 28, 2018 and updated as of July 7, 2020.
Whenever I celebrate my birthday it has to be with a cookie.  Don’t get me wrong…I love a good cake or even a pie but cookies make me extra happy.  I am a firm believer that people should get the dessert they want for their birthday.  It is a rule at our house that everyone gets to decide what they want to have for dessert and these Reese’s Peanut Butter Cup Stuffed Cookies are exactly what I will be making myself.  Keep scrolling to see how you can make them for yourself too!

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

In my book it is even more important than a gift.  We all know that getting older isn’t very exciting after a certain age.  It is a day just like any other but a good treat can make you feel extra special, for a minute anyway. 

This recipe was created by accident and I have decided that sometimes the best things happen by accident.  I had made up my mind that I was going to use my favorite base cookie recipe and add Mini Cadbury Eggs {because…I am obsessed}. 

Then I went to the store to grab a bag and…they were out!!!  What the what?!?  Which got me thinking…how can that be legal??  Followed by…what in the world am I going to do now??  Then like a miracle from heaven a bag of Reese’s Peanut Butter Cups hopped into my cart {really…it did :)}.

Thank you so much for stopping by! This Reese’s peanut butter cup cookies post contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

How to make a Reese’s Peanut Butter Cup Stuffed Cookie

The original recipe called for a dough that needed to chilled but lets be honest…who has time for that!?

Instead, we are going to start with cold butter which might seem strange but just trust me on this one.  Add both sugars to the butter and mix with a paddle attachment in an electric mixer for about 4 minutes.

Why use Cold Butter in Cookie Dough?

There are a number of reasons to use cold butter in cookies.  The main reason is because it speeds things up when you don’t have to wait for your butter to come to room temperature.

It also allows you to skip the step of chilling the dough because it is already cool from the butter.  You just have to be sure that you don’t overwork the dough otherwise that will warm up the otherwise cold butter.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

Or until you have a smooth mixture and the butter and sugars are creamed together nicely.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

Next, add both of your eggs, one at a time and make sure that you mix each one in before adding another ingredient.

You will also want to add the vanilla extract at this point and mix to combine.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

The final step for the dough is to add the dry ingredients {flour, baking soda and salt} all at once and mix until just combined.  It is important to not over mix the dough but you also don’t want pockets of flour in the dough.  Remember we want to keep the butter cool.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

The dough will be thick and easily scooped.  I like to work it together with my hands into one large clump of dough.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

The filling is next and we aren’t talking about the cute little miniature peanut butter cups.  If I am going to go all out then it has to be the regular sized cups! 

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

How to Stuff a Reese’s Peanut Butter Cup into a Cookie

We are not cutting them up either…we are using them just how they are and stuffing them inside two medium sized cookie dough mounds {I think that deserves a drum roll}. 

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

Just be sure to seal the edges where the two cookies come together because we want the chocolate goodness to bake inside the dough and not ooze out.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

After about 10-13 minutes in a 375 degree oven, the cookies will be nicely set up and starting to turn golden brown around the edges.

Let them cool on the cookie sheet completely.

Why it is Important to Let Your Cookies Cool on the Cookie Sheet

I am a stickler when it comes to letting cookies cool on the cookie sheet {just ask my culinary students}.  When you are a lover of thick and soft cookies it is necessary.

To get the soft inside of a cookie set up but not over done, you want to almost under bake your cookies by a minute or so.  Then in order to not have a huge mound of uncooked dough in the middle of your baked cookie, we let them cool on the cookie sheet.

This works because the cookie sheet is still warm when you remove it from the oven, so the heat will continue to cook the cookie slightly and allow it to set up without over baking it.  It is like magic really and it totally changed my cookie baking game when I adopted this rule.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

Then because I don’t have any will power or restraint…I melted both peanut butter and chocolate to drizzle over the top of the already outrageous cookie.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

I mean…really…can you even?  These babies are dreamy!!

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

They are also GIANT!  I guess that’s what happens when you decide to stuff a regular sized Reese’s Peanut Butter Cup inside of an already amazing cookie.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

All it takes is one bite and you will be totally hooked!  Reese’s Peanut Butter Cup Stuffed Cookies are definitely a cookie for the books {or blog in this case}.

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

The end result is a cookie big enough to feed 2-3 people but you all know that isn’t going to happen {party of 1}!!  If anyone needs me I will be elbow deep in cookies…Happy {pretend} Birthday to ME!!

Reese's Peanut Butter Cup Stuffed Cookies featured by top US cookie blogger, Practically Homemade

Do you love desserts with peanut butter?  Try these recipes…

Reese's Peanut Butter Cup Stuffed Cookies

A whole Reese's peanut butter cup is baked into an enormous cookie and drizzled with melted peanut butter and chocolate.

Course Dessert
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 cup butter {cold}
  • 1 cup brown sugar {packed}
  • 1/2 cup granulated sugar
  • 3 tsp vanilla extract
  • 2 eggs
  • 3 cups flour
  • 1 tsp cornstarch
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 8-10 Reese's Peanut Butter Cups {unwrapped}

Topping

  • 1/4 cup creamy peanut butter
  • 1/4 cup milk chocolate chips or squares

Instructions

  1. Preheat oven to 375°.

  2. In a large bowl from your mixer, combine the cold cubed butter and both sugars. Fitted with the paddle attachment, mix ingredients on a medium speed for about 4 minutes or until creamy.

  3. Add eggs, one at a time. Be sure to mix well after adding each one. Then add vanilla and mix to combine.

  4. In a separate bowl combine flour, cornstarch, baking soda and salt. Whisk ingredients together and then add to the butter and sugar mixture all at once. Mix until just combined. You do not want to over mix {this will heat up your butter}.

  5. Using a medium cookie scoop {or 2-3 tablespoons of dough} get a mound of dough.  Add a peanut butter cup to the middle of the scoop and press down into dough.  Scoop another mound of dough and place on top of the peanut butter cup.  Using your hands bring the two cookie dough mounds together around the peanut butter cup, being sure to seal edges.  Place on a pan lined with parchment or wax paper and continue making cookies until all of the dough is gone {should be about 8-10 VERY large cookies}. 

  6. Bake for 10-13 minutes, or until the edges are set and the middle of the cookie is just beginning to set and barely brown.  They will look under baked but let them cool completely on cookie sheet and they will firm up as they cool.

  7. Once cookies have cooled completely melt peanut butter and chocolate in separate bowls in the microwave.  I like to start with 30 seconds, stir and add more time if it need it.  Both should be smooth and thin.  Using a spoon or fork drizzle both peanut butter and chocolate over the cookies.

  8. Store cookies in an air tight container at room temperature for up to a week or freeze for up to 3 months.

Recipe Notes

  •  The peanut butter drizzle will set but it will take longer than the chocolate.