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Close-up macro shot of hearty Reese's Peanut Butter Cookies loaded with visible peanut butter chips and chocolate chunks.

Reese's Peanut Butter Cookies: The Ultimate Stuffed Bakery-Style Recipe

Bake the ultimate Reese's Peanut Butter Cookies featuring a hearty, rustic dough loaded with chocolate chunks, peanut butter chips, and a gooey, molten peanut butter cup center.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 385
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Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough Foundation
  • 1/2 cup unsalted butter (115g) softened to room temperature
  • 1/2 cup creamy peanut butter (125g) commercial brand, not natural
  • 1/2 cup brown sugar (100g) packed
  • 1/4 cup granulated sugar (50g)
  • 1 large egg room temperature
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups all-purpose flour (180g) spooned and leveled
  • 1/2 tsp baking soda (3g)
  • 1/4 tsp salt (1.5g)
  • 3/4 cup chocolate chunks (130g) reserve a few for the tops
  • 3/4 cup peanut butter chips (130g) reserve a few for the tops
  • 12 miniature peanut butter cups unwrapped, preferably frozen

Equipment

  • 1 Stand Mixer or Electric Hand Mixer Essential for creaming butter and sugar.
  • 1 Large Cookie Scoop Ensures even baking and uniform size.
  • 1 Light-Colored Baking Sheet Prevents the bottoms from over-browning.

Method
 

Making the Dough
  1. In the bowl of your stand mixer, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes until pale and airy.
  2. Scrape down the sides of the bowl. Add the room-temperature egg and vanilla extract, mixing on medium speed just until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients on low speed until a soft dough forms.
  4. Turn off the mixer and gently fold in the chocolate chunks and peanut butter chips until evenly distributed.
Stuffing and Baking
  1. Scoop 2 tablespoons of dough, flatten it, and place an unwrapped miniature peanut butter cup in the center. Wrap the dough around it and roll into a seamless ball.
  2. Place dough balls on a parchment-lined baking sheet. Press reserved chocolate chunks and peanut butter chips onto the tops. Chill in the refrigerator for 30 minutes.
  3. Preheat oven to 350°F (175°C). Space the chilled dough balls 2 inches apart and bake for 12-14 minutes until the edges are golden-brown but centers remain soft.
  4. Let cookies cool on the baking pan for 10 minutes before transferring to a wire rack. Break one open while warm to reveal the gooey melted center.

Notes

Freezing the miniature peanut butter cups for 15 minutes prior to stuffing helps ensure they do not melt too quickly in the oven.
Chilling the dough is mandatory to prevent the cookies from spreading flat.