Reeses Peanut Butter Cup Stuffed Cookies
These gooey Reeses Peanut Butter Cup Stuffed Cookies are packed with a melty peanut butter cup center and tender, chewy cookie dough—perfect for gift-giving or a cozy homemade treat!
Ingredients
- 1 cup unsalted butter softened, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 18 Reeses Peanut Butter Cups unwrapped, halved
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
- In a large bowl, beat the softened unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Mix in the eggs one at a time, beating well after each addition, then stir in the vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt, then gradually add to the butter mixture until just combined.
- Chill the dough for at least 30 minutes to prevent spreading and enhance flavor.
- Scoop 2-tablespoon portions of dough, flatten into disks, place a Reeses Peanut Butter Cup half in the center, then wrap the dough around it, sealing edges to form a ball.
- Arrange cookies on prepared sheets about 2 inches apart and bake for 10–12 minutes, or until edges are set and centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For crisper edges, bake an extra 1–2 minutes. Dough can be frozen for up to 2 months; bake from frozen adding 2–3 minutes to the bake time.
Nutrition
Calories: 240kcal
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