Big, chewy chocolate chip cookies filled with a whole peanut butter cup in the center. These Reese’s-stuffed chocolate chip cookies are ideal for anyone who loves peanut butter and chocolate. Below are tips and instructions for making bakery-style, extra-thick cookies at home.
This post was updated February 23, 2026 with new photos and a slightly updated recipe for thicker cookies
A Note from Fiona
Why You’ll Love These Reese’s-Stuffed Cookies
These Reese’s chocolate chip cookies are incredibly indulgent. Each cookie hides a full peanut butter cup inside rich chocolate chip dough. The result is a cookie with a soft, chewy center and slightly crisp edges—perfect with a cold glass of milk.
The cookies are simple to make but require a bit of extra assembly. Freezing the dough balls for at least two hours is important to get thick, round cookies that don’t spread. Be sure to allow time for chilling and freezing.
Making the Cookies
Start by freezing the Reese’s peanut butter cups—this makes them easier to handle and keeps them from melting into the dough while you shape the cookies.
The cookie dough is a classic chocolate chip base, intentionally on the thicker side so the cookies stay tall. An extra egg yolk adds tenderness. After mixing, chill the dough for about 30 minutes so it’s manageable, then assemble the dough around each peanut butter cup.
- Use about 1 to 1.5 tablespoons of dough for the bottom portion and flatten it slightly to form a shallow bowl.
- Place a frozen, unwrapped peanut butter cup in the center.
- Scoop a second 1 to 1.5 tablespoon portion of dough and place it on top of the peanut butter cup.
- Press and seal the top piece around the edges, then gently roll the cookie into a ball. Keep the peanut butter cup horizontal so the cookie bakes evenly.
Once formed, freeze the dough balls. Freezing prevents spreading so the peanut butter cup stays enclosed and the cookies remain thick. Bake the cookies from frozen at 375°F (190°C)—the higher temperature helps the edges set quickly and reduces spreading.
Baking Tips & Tricks
- Chill and then freeze: Chilling the mixed dough for 30 minutes makes it easy to handle. After shaping the cookies, freeze the dough balls for at least 2 hours so they bake into thick rounds rather than spreading.
- Cookie scoop: A 1.5 tablespoon scoop works well for consistent-size cookies.
- Keep the peanut butter cup horizontal: Position each cup horizontally when you seal it in dough and place it on the baking sheet the same way—this helps the cookie keep its shape.
- Higher oven temperature: Baking at 375°F (190°C) helps the cookie set quickly, keeping the sides from spreading too thin.
Love Peanut Butter Cups? Be Sure to Try:
- Reese’s Stuffed Double Chocolate Cookies
- Reese’s Stuffed Brownies
- No-Bake Peanut Butter Cheesecake
- Peanut Butter Pie
- Peanut Butter Cookie Pizza – peanut butter cookie dough topped with peanut butter frosting and candies
- Peanut Butter Layer Cake
Reese’s Chocolate Chip Cookies
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Equipment
- Cookie sheets
Ingredients
- 15 peanut butter cups
- 3/4 cup unsalted butter (168 g), softened
- 3/4 cup brown sugar (150 g), light or dark
- 1/2 cup granulated sugar (100 g)
- 1 large egg
- 1 large egg yolk (just the yolk)
- 2 teaspoons vanilla extract
- 2¼ cups all-purpose flour (281 g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1¼ cup chocolate chips
Instructions
Making the Cookie Dough
- Put the peanut butter cups in the freezer for easier handling; unwrap them if desired.
- In a large bowl, beat the softened butter, brown sugar and granulated sugar until creamy.
- Beat in the egg, extra egg yolk, and vanilla extract.
- Turn off the mixer and add the flour, baking powder, baking soda and salt. Stir a few times by hand, then mix on low speed until combined.
- Turn off the mixer and fold in the chocolate chips.
- Cover and refrigerate the dough for at least 30 minutes.
Assembling the Cookies
- If not already unwrapped, remove the wrappers from the peanut butter cups.
- Scoop about 1 to 1.5 tablespoons of dough, flatten it into a shallow bowl, and place a peanut butter cup in the center. Top with another 1 to 1.5 tablespoons of dough, press to seal around the edges, and roll into a ball. Keep the peanut butter cup horizontal. If the dough becomes too sticky, chill it again.
- Place dough balls on a plate with the peanut butter cups horizontal. Cover and freeze for at least 2 hours. Dough balls can be frozen in a bag for up to 2 months.
Baking the Cookies
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment paper or silicone mats.
- Arrange frozen dough balls on the prepared sheets about 3 inches (7–8 cm) apart, keeping the peanut butter cups horizontal.
- Bake one sheet at a time on the middle rack for 11–14 minutes, or until the tops look just set. Keep remaining dough in the freezer while the first sheet bakes.
- For round edges, while cookies are warm on the tray, press a large biscuit cutter or mug around each cookie and gently rotate to shape the sides; do not cut.
Notes
- Peanut Butter Cups: Regular-size cups were used for this recipe rather than miniatures.
- Freezing: Dough balls freeze well in a freezer bag for up to 2 months; bake from frozen as directed.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition values are estimates per cookie, assuming 15 equal-sized cookies.
Nutrition
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