These Reese’s–stuffed peanut butter cookies are large, chewy cookies with a full peanut butter cup hidden inside. After baking and cooling, they’re finished with a milk chocolate drizzle and crushed Reese’s Pieces for extra crunch and color.
If you want a show-stopping peanut butter cookie, try these Reese’s–stuffed peanut butter cookies. Inspired by a viral bakery cookie, this version wraps a full-size peanut butter cup in peanut butter cookie dough to create a giant, bakery-style cookie that’s soft, chewy, and full of peanut butter flavor.
These cookies are big and chewy with a deep peanut butter taste balanced by the saltiness of the peanut butter, so they’re not overly sweet. After forming and baking, I drizzle them with a little melted milk chocolate and sprinkle crushed Reese’s Pieces on top for contrast and presentation — that final step is optional but highly recommended.
Baking Tips & Tricks
- Use smooth, commercially prepared peanut butter. Avoid natural peanut butter where the oil separates, as that can affect dough texture and consistency.
- Measure flour accurately. Too much flour yields dry cookies. Whisk the flour first, then spoon into a dry measuring cup and level off. A kitchen scale gives the most reliable results.
- These cookies require a double chill. Chill the mixed dough in the refrigerator for at least 30 minutes so it’s manageable. After forming each cookie around a peanut butter cup, freeze the dough balls for at least 1 hour to prevent excessive spreading during baking.
- How to form the stuffed cookie dough balls:
- Scoop about 1 to 1½ tablespoons of dough and flatten slightly.
- Place an unwrapped peanut butter cup in the center and pinch the dough around the edges.
- Add another 1 to 1½ tablespoons of dough on top and roll into a ball, ensuring the peanut butter cup is fully enclosed.
- Keep the peanut butter cups horizontal when encasing them so the cookies bake into even circles rather than lopsided shapes.
A Note from Fiona
Why You’ll Love these Peanut Butter Stuffed Cookies!
If you love peanut butter, these stuffed cookies are worth the assembly. The dough comes together quickly, and while wrapping each peanut butter cup takes a little time, the end result is thick, soft cookies with a professional bakery look. The texture is tender and chewy, and the pockets of peanut butter and chocolate inside make every bite indulgent.
They’re rich and decadent, but definitely worth it for special occasions or when you want an impressive treat.
More Stuffed Cookies to Try
- Reese’s Stuffed Chocolate Chip Cookies
- Biscoff Cookies stuffed with Biscoff cookie butter
- Nutella Stuffed Chocolate Chip Cookies
- Cheesecake Stuffed Red Velvet Cookies
Reese’s Stuffed Peanut Butter Cookies
Equipment
- Cookie sheets
Ingredients
- 10–12 Reese’s Peanut Butter Cups, full‑sized
- ½ cup unsalted butter (112 g), softened
- ⅔ cup smooth peanut butter (commercial, not natural)
- ½ cup granulated sugar (100 g)
- ½ cup brown sugar (105 g)
- 1 large egg
- 1 large egg yolk (discard the white)
- 2 teaspoons vanilla extract
- 1½ cups all‑purpose flour (188 g), spooned and leveled
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 2 ounces milk chocolate (56 g), optional for drizzling
- ¼ cup Reese’s Pieces, optional, crushed for topping
Instructions
Make the Dough
- Place the peanut butter cups in the freezer to firm up for easier handling.
- In a large bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. If the butter is firm, beat it by itself first so there are no lumps.
- Add the egg, egg yolk (not two whole eggs), and vanilla extract and beat until combined.
- Scrape down the bowl, then add the flour, baking soda, and salt. Mix on low speed until just combined.
- Cover the dough and refrigerate for at least 30 minutes or up to 48 hours.
Assemble
- Scoop about 1–1½ tablespoons of dough and flatten slightly. Place a frozen, unwrapped peanut butter cup in the center and pinch dough around the sides.
- Add another 1–1½ tablespoons of dough on top, fully encasing the peanut butter cup. Roll into a ball, making sure the peanut butter cup remains horizontal.
- Cover the dough balls and freeze for at least 30 minutes. For longer storage, place them in a freezer bag and freeze up to 2 months. Always keep the cups horizontal.
Bake
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
- Place frozen dough balls (do not thaw) at least 2½ inches apart on the lined sheets. Keep remaining dough balls in the freezer while the first sheet bakes.
- Bake one sheet at a time in the middle of the oven for about 12–14 minutes, until the tops look set.
- Allow cookies to cool completely on the baking sheet before transferring; warm cookies can fall apart because of the peanut butter cup inside.
Decorate
- Finely chop the milk chocolate and melt in a heatproof bowl over a double boiler or in the microwave in 45‑second intervals on medium power, stirring between intervals. Avoid high power to prevent graininess or burning.
- Drizzle melted chocolate over cooled cookies and sprinkle with crushed Reese’s Pieces.
Notes
- Peanut Butter: Use smooth, commercial peanut butter. Natural varieties that separate can give inconsistent results.
- Storage: Store cooled cookies in an airtight container for up to 4 days.
- Freezing: Frozen dough balls keep up to 2 months in a freezer bag. Bake from frozen — do not thaw.
- Nutrition: Nutrition info is an estimate per cookie and assumes 12 uniform cookies with chocolate drizzle and Reese’s Pieces.
Nutrition
Carbohydrates: 41 g,
Protein: 7 g,
Fat: 20 g,
Saturated Fat: 9 g,
Sugar: 26 g