Stuffing these Reese's chocolate chip cookies with whole peanut butter cups takes them over the top! This easy recipe makes thick, chewy cookies loaded with chocolate chips and Reese's Pieces. Best of all, there is no need to chill the dough, making this a quick family favorite.
Love chocolate and peanut butter? Try my chewy chocolate Reese's cookies and these best-ever Reese's peanut butter bars next.
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If you love Reese's, you are in for a treat! These homemade Reese's chocolate chip cookies are absolutely loaded with peanut butter and chocolate flavor.
Since I'm still on my cooking-baking kick, I just had to add my favorite candies to a stuffed chocolate chip cookie.
From the outside, these cookies look like a cross between my thick chocolate chip cookies and Reese's Pieces cookies. But the best part? They're stuffed with whole peanut butter cups, giving you a delicious surprise when you bite into one.
Why You'll Love These Reese's Chocolate Chip Cookies
- They're (literally) stuffed with Reese's. Each cookie has a hidden peanut butter cup and is studded with chocolate and Reese's Pieces candy. They are perfect for peanut butter lovers.
- No chilling required. Keeping ingredients like butter and eggs cold helps stop these cookies from spreading in the oven. This way, you don't need to chill the dough.
- Perfect for holidays. I especially love making these cookies before and after Halloween! They're a fantastic way to use up leftover candy. And in our house, these Reese's Pieces chocolate chip cookies are welcome at cookie exchanges year-round.
Main Ingredients
This Reese's cookie recipe calls for traditional chocolate chip cookies ingredients. You will also need a few special add-ins to load them with Reese's flavor. Scroll to the recipe card at the bottom of the post for the full, printable recipe with measurements.
- Unsalted Butter: Take your butter out of the fridge 30 minutes ahead of baking. It should be softened, but still cold.
- Sugar: Like my classic chocolate chip cookies, this recipe uses both granulated sugar and brown sugar for extra moisture.
- Large Eggs: These should be cold from the fridge.
- Cornstarch: My secret ingredient! Cornstarch makes these Reese's chocolate chip cookies extra soft and chewy.
- Baking Powder and Baking Soda: I use both for just the right amount of lift in the cookies. Make sure that your baking powder and soda are fresh and not expired.
- All Purpose Flour: See how to measure flour correctly using the spoon and level method to avoid adding too much. To sum up, spoon the flour from the bag. Do not scoop it. After that, level the measuring cup with the back of a knife.
- Chocolate Chips: Any kind you'd like. Semi-sweet, dark, milk chocolate chips are all great options.
- Reese's Pieces: You could also use peanut butter chips or M&Ms.
- Peanut Butter Cups: I stuff these chocolate chip cookies with regular-sized peanut butter cups. To ensure the peanut butter cups don't completely melt out of the cookies while baking, pre-freeze them beforehand.
How to Make Reese's Stuffed Chocolate Chip Cookies
Follow the steps below to make these easy Reese's cookies with chocolate chips and peanut butter cups:
- Prepare for baking. First, preheat your oven to 375ºF while you line a sheet pan. Meanwhile, unwrap your Reese's peanut butter cups into a bowl, and place them in the freezer.
- Mix the wet ingredients. Beat the butter and both sugars in a bowl. Then, mix in the eggs and vanilla extract.
- Add the remaining ingredients. Now, stir in the cornstarch, salt, baking powder, baking soda, and half the flour. Mixing slowly, add the rest of the flour to form the dough. Fold in the chocolate chips and Reese's Pieces.
- Portion the dough. Using a large scoop, portion the dough into 14 even-sized dough balls, about 3.5 ounces each.
- Stuff the cookies. Work in batches of 4-5 dough balls at a time. Divide each ball in half and wrap it around a frozen peanut butter cup, making sure the cup is completely covered.
- Bake. Bake your Reese's chocolate chip cookies for 10-11 minutes. After baking, fix any uneven cookies by reshaping the sides using a large glass. The trick is to do this while they're fresh from the oven.
- Garnish and cool. Rest the cookies on the hot baking sheet for a few minutes, then carefully move them to a sheet of parchment paper. While the cookies are warm, press extra chocolate chips and Reese's Pieces into the top of each one to make them picture perfect!
BruCrew Tips
For the best results in your kitchen, be sure to follow our recipe tips.
- Freeze the peanut butter cups ahead of time. This keeps them from melting during baking.
- Do not use room temperature ingredients. When making this dough, start with slightly cold butter and cold eggs. This will keep the cookies from spreading too much during baking.
- Try to scoop cookies that are similar in size. Portion the dough evenly for cookies that will be consistent in size and will bake uniformly. A cookie scoop comes in handy here.
- Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Cool the cookies before storing. Make sure these stuffed Reese's cookies have cooled completely before storing them airtight to prevent the cookies from becoming soggy. See the How to Store section below for details.
Cookie Variations
- Make smaller cookies. Divide the dough into 30 balls and wrap each around a miniature peanut butter cup. Then, bake for 7-9 minutes.
- Skip the peanut butter cup center. You can chop the peanut butter cups and mix them into the dough. I do this with my Reese's peanut butter cookies. In this case, you don't need to freeze them first.
- Use other mixins. Try peanut butter M&M's, peanut butter chips, and dark chocolate chunks.
How to Store
- On the Counter. Once the cookies have cooled, transfer them to an airtight container to keep on the counter for 3-4 days.
- In the Freezer. You can freeze these Reese's chocolate chip cookies for up to 2 months. Thaw them at room temperature before serving.
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Recipe
Reese’s Chocolate Chip Cookies
These thick and chewy Reese’s chocolate chip cookies are loaded with Reese's Pieces and melty chocolate chips, then stuffed with whole peanut butter cups!
Ingredients
- 1 cup unsalted butter, softened 30 minutes
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, cold
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 3 ½ cups all-purpose flour (420g)
- 1 ¾ cups semi-sweet chocolate chips, divided
- 1 ¼ cups Reese’s Pieces, divided
- 14 regular sized peanut butter cups, frozen
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper. Unwrap the Reese’s peanut butter cups and place in a bowl in the freezer.
- Beat the butter and both sugars until smooth and creamy. Add the eggs and vanilla and mix again.
- Add the cornstarch, salt, baking powder, baking soda, and half the flour and mix slowly.
- Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Gently stir in 1 ½ cups of chocolate chips and 1 cup of Reese’s Pieces. Use a 4-tablespoon scoop to make 14 large dough balls that weigh 3.5 ounces each.
- Work with 4-5 dough balls at a time. Divide each ball in half and wrap it around a frozen peanut butter cup. Bake in the preheated oven for 10-11 minutes.
- Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest on the hot pan for 3-4 minutes before gently moving them to a sheet of parchment paper on the counter.
- Press a few extra chocolate chips and Reese’s Pieces into the tops of the cookies while they are still warm.
- Once the cookies have completely cooled, place them in an airtight container.
Notes
- Freeze the peanut butter cups ahead of time to keep them from melting during baking.
- Do not use room temperature ingredients. When making this dough, start with slightly cold butter and cold eggs. This will keep the cookies from spreading too much during baking.
- Portion the dough evenly for cookies that will be consistent in size and will bake uniformly.
- Make smaller cookies. Divide the dough into 30 balls and wrap around a miniature peanut butter cup, then bake for 7-9 minutes.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 619Total Fat: 32gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 64mgSodium: 365mgCarbohydrates: 79gFiber: 3gSugar: 49gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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