Irresistible Reese’s Stuffed Chocolate Chip Cookies: The Ultimate Peanut Butter Chocolate Dream
Prepare yourself for an extraordinary treat that takes the beloved chocolate chip cookie to a whole new level of deliciousness. We’re talking about the ultimate dessert mashup: classic, chewy chocolate chip cookies generously stuffed with a creamy, dreamy Reese’s Peanut Butter Cup. If you’re a fan of the iconic peanut butter and chocolate combination, these cookies are about to become your new obsession. They offer a delightful surprise with every bite, turning an already perfect cookie into an unforgettable culinary experience that will have everyone reaching for more.
Everyone agrees that homemade cookies are truly special. For decades, the chocolate chip cookie has reigned supreme as the undisputed champion of the cookie world, celebrated for its comforting familiarity and delicious simplicity. But what if you could enhance that classic perfection? Imagine combining the warm, gooey goodness of a chocolate chip cookie with another universally adored sweet treat: the Reese’s Peanut Butter Cup. By encasing a whole Reese’s cup inside, you elevate this humble cookie into something truly magical and utterly out of this world. This isn’t just a cookie; it’s a dessert adventure, a symphony of textures and flavors that will tantalize your taste buds and bring pure joy with every single mouthful.
The Magic of Reese’s Stuffed Chocolate Chip Cookies
These aren’t just any ordinary chocolate chip cookies. What makes our Reese’s stuffed chocolate chip cookies truly exceptional is their unique construction and the incredible flavor profile they deliver. Each cookie features a soft, thick, and wonderfully chewy chocolate chip exterior that encases a secret treasure: a full-sized Reese’s Peanut Butter Cup. The beauty of this recipe is how the Reese’s cup holds its form beautifully during baking, creating a distinct, creamy peanut butter core rather than melting completely into the dough. This means every bite is a delightful explosion of rich chocolate chips, sweet cookie dough, and a luscious, intact peanut butter filling. It’s a win-win situation where you get the best of both worlds – the comforting warmth of a freshly baked cookie combined with the irresistible allure of a Reese’s cup. This perfect blend of flavors and textures makes these cookies a sensational treat that’s hard to resist.
The contrast between the crisp edges of the cookie, the soft, tender center, and the melt-in-your-mouth peanut butter surprise is simply divine. These cookies are not just a dessert; they are an experience, perfect for satisfying the most intense sweet cravings or sharing with friends and family for a guaranteed smile. Get ready to impress with this fun twist on a classic!
Essential Ingredients for Your Reese’s Stuffed Cookie Masterpiece
Crafting the perfect Reese’s stuffed chocolate chip cookies requires a thoughtful selection of ingredients, each playing a crucial role in achieving that ideal balance of texture and flavor. Here’s a detailed look at what you’ll need:
- Brown Sugar (¾ cup): This is key for adding moisture and that distinctive chewy texture to our cookies, along with a rich, caramel-like flavor that complements the chocolate beautifully. If you’re in a pinch and don’t have brown sugar, you can substitute it with granulated sugar, though it will slightly alter the final texture and depth of flavor.
- Granulated Sugar (¾ cup): White granulated sugar contributes to the overall sweetness of the cookies and helps create those slightly crisp, golden edges that everybody loves. When combined with brown sugar, it ensures a perfectly balanced sweetness throughout the cookie.
- Butter (½ cup, 1 stick, room temperature): Unsalted butter is vital for flavor and richness. Using room temperature butter is essential for proper creaming with the sugars, which incorporates air into the dough, leading to a lighter and fluffier cookie. Ensure it’s soft enough to indent with a finger but not melted.
- Shortening (½ cup): The secret to truly fluffy and richer cookies! Adding shortening alongside butter yields a superior texture that is both tender and incredibly moist. It also helps prevent the cookies from spreading too much, ensuring they remain thick. While you can use all butter as a substitute, for the best results, we highly recommend including shortening. However, avoid using all shortening, as it can result in a less flavorful cookie.
- Eggs (3 large): Eggs are the primary binding agent in baked goods, providing structure and richness to the cookie dough. They help emulsify the ingredients, contributing to the cookie’s soft texture and golden-brown hue. Adding them one at a time ensures they are fully incorporated for a cohesive dough.
- Vanilla Extract (2 teaspoons): A true flavor enhancer! High-quality vanilla extract boosts the sweetness and complexity of the cookies, bringing out the best in both the chocolate and peanut butter flavors. Don’t skimp on the vanilla!
- All-Purpose Flour (3 cups): The structural backbone of our cookie dough. Make sure to measure your flour correctly (spoon and level) to avoid dry or dense cookies.
- Cornstarch (2 teaspoons): This seemingly small addition makes a big difference! Cornstarch helps achieve that desired fluffy and tender texture, contributing to a lighter crumb. If you don’t have cornstarch, arrowroot powder can be used as a suitable substitute.
- Baking Soda (1 teaspoon): A leavening agent that reacts with the acidic brown sugar to help the cookies puff up beautifully and spread just enough, resulting in a perfectly baked cookie with a soft center.
- Salt (½ teaspoon): A natural flavor enhancer! Salt balances the sweetness and brings out the depth of the chocolate and peanut butter flavors, making the cookies taste richer and more complex.
- Mini Chocolate Chips (1 ½ cups): Using mini chocolate chips ensures that you get a generous amount of chocolate in every single bite without overwhelming the hidden Reese’s cup. Their smaller size allows for better distribution throughout the dough.
- Semi-Sweet Chocolate Chips (1 ½ cups): The classic choice for chocolate chip cookies, semi-sweet chips offer a rich, decadent flavor that perfectly complements the peanut butter.
- Reese’s Peanut Butter Cups (16 regular-sized): The star of the show! You’ll need one Reese’s cup for each cookie to create that incredible peanut butter surprise in the middle. Make sure they are unwrapped and ready to be enfolded into the dough.
Recommended Equipment for Baking Success
Having the right tools can make your baking experience much smoother and help ensure consistent results. For these Reese’s stuffed chocolate chip cookies, we recommend the following:
- Stand Mixer with Paddle Attachment: Ideal for creaming butter and sugars, ensuring a light and airy base for your cookies. A hand mixer can also work if you don’t have a stand mixer.
- Large Mixing Bowls: You’ll need at least two – one for wet ingredients and one for dry.
- Whisk: For thoroughly combining the dry ingredients.
- Rubber Spatula: Essential for scraping down the sides of the bowl and folding in chocolate chips.
- Cookie Scoop (2-ounce or ¼ cup size): This ensures uniform cookie size, which leads to even baking. It’s also incredibly helpful for portioning the dough before stuffing.
- Baking Sheets: Sturdy baking sheets will provide even heat distribution.
- Parchment Paper or Silicone Baking Mats: Crucial for preventing sticking and making cleanup a breeze. They also help cookies bake more evenly.
- Cooling Rack: Allows air to circulate around the cookies, preventing them from getting soggy on the bottom.
How to Make Irresistible Stuffed Reese’s Cookies: A Step-by-Step Guide
Get ready to create some of the most delicious cookies you’ve ever tasted! Follow these detailed instructions for perfectly baked Reese’s stuffed chocolate chip cookies:
- Prepare Your Oven and Baking Sheets: Begin by preheating your oven to 350°F (175°C). This ensures a consistent baking temperature from the start. Line your baking sheets with parchment paper or spray them thoroughly with nonstick cooking spray. This crucial step prevents sticking and makes for easy cookie removal and cleanup. Set them aside for later.
- Cream Wet Ingredients: In the bowl of your stand mixer (or a large mixing bowl if using a hand mixer), combine the brown sugar, granulated sugar, room temperature butter, and shortening. Beat these ingredients together on medium-high speed for a full 3 minutes. This creaming process is vital; it whips air into the mixture, resulting in lighter, fluffier cookies.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated. This ensures the eggs emulsify properly with the fats, contributing to a smooth, cohesive dough.
- Add Vanilla: Stir in the vanilla extract and mix until it’s fully incorporated into the wet ingredients. The vanilla adds a depth of flavor that complements the chocolate and peanut butter perfectly.
- Whisk Dry Ingredients: In a separate large mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking ensures these dry ingredients are evenly distributed, so your leavening agent and salt are spread throughout the dough.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the stand mixer bowl with the wet ingredients. Beat on medium-low speed just until the flour is incorporated and no streaks of dry flour remain. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as the flour disappears.
- Fold in Chocolate Chips: Gently fold in both the mini and semi-sweet chocolate chips using a rubber spatula. Distribute them evenly throughout the dough.
- Stuff the Reese’s Cups: Use a cookie scoop (about 2 tablespoons or a ¼ cup measure) to portion out a ball of cookie dough. Place the dough ball into the palm of your hand and gently flatten it into a bowl or disk shape. Take one unwrapped Reese’s Peanut Butter Cup and place it face down in the center of the dough. Carefully pinch and gather the dough up and around the Reese’s cup, completely enclosing it and sealing all the seams. Make sure the Reese’s cup is fully hidden within the dough to prevent it from oozing out during baking.
- Arrange on Baking Sheet: Place the stuffed cookie dough ball onto your prepared baking sheet with the sealed side down. Repeat this process until all your cookie dough is used up. You should be able to fit about 6 cookies per sheet, depending on the size of your sheet. These cookies do not expand very far while baking, so while you don’t need excessive spacing, ensure they have a little room to breathe.
- Bake to Perfection: Place the baking sheets into your preheated oven and bake for 20-22 minutes. The cookies are done when the edges are lightly golden brown and the centers appear set and slightly puffed. The exact baking time may vary based on your oven, so keep an eye on them.
- Cool and Serve: Once baked, remove the cookies from the oven. Let them rest on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely. This cooling period on the sheet allows them to firm up without breaking. Serve them warm for the ultimate gooey experience, or enjoy them once cooled. Enjoy your homemade masterpieces!
Reeses Chocolate Chip Cookies
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Ingredients
- ¾ cup brown sugar
- ¾ cup white sugar
- ½ cup butter room temp
- ½ cup shortening
- 3 eggs
- 2 tsp vanilla
- 3 cups flour
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups mini chocolate chips
- 1 ½ cups semi-sweet chocolate chips
- 16 reeses cups
Instructions
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Preheat the oven to 350 F. Line a baking sheet with parchment paper and spray it before setting it aside.
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In the bowl of a stand mixer fitted with a paddle attachment, mix the brown sugar, white sugar, butter and shortening. Beat on medium high speed for 3 minutes.
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Add in the eggs one at a time, beating after each addition.
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Add in the vanilla and mix to incorporate.In a lage mixing bowl, whisk together the flour, cornstarch, baking soda and salt.
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Add the flour mixture to the wet mixture and beat on medium low speed just until the flour is incorporated. Fold in the chocolate chips.
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Using a cookie scoop, scoop out a ball of cookie dough. Place it in the palm of your hand and shape it into a bowl shape.
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Place a reeses cup, face down, into the center and fold the cookie dough over it. Pinch the dough together.
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Place the cookie, face down, onto the baking sheet. Repeat this until your cookie dough is used. You should be able to fit about 6 cookies onto the baking sheet. They do not have to be spaced out very far as they do not expand.
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Place into the oven to bake for 20-22 minutes, or until the edges of the cookies begin to slightly brown and the centers are baked. Remove from the oven and let cool for 5 minutes before serving.
Video
Notes
- When forming the dough around the reeses, be sure to not get the dough too thin on one side and too thick on the other as the cookie will not bake evenly.
- After the cookies have cooled and possibly set for a day, they are better when reheated for a couple seconds in the microwave.
Nutrition
Expert Tips for Baking Perfect Stuffed Cookies
Achieving cookie perfection is all about the details. Here are some pro tips to ensure your Reese’s stuffed chocolate chip cookies turn out amazing every time:
- Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature. This allows them to cream together effectively, creating an emulsified mixture that traps air and results in a lighter, more tender cookie texture.
- Don’t Overmix the Dough: Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour too much, leading to tough and dense cookies instead of soft and chewy ones.
- Fully Enclose the Reese’s Cup: When stuffing the cookies, make sure the Reese’s Peanut Butter Cup is completely covered by the dough with no exposed edges. This prevents the peanut butter from melting out and burning on the baking sheet, ensuring that delightful surprise remains intact.
- Even Dough Thickness: As noted in the recipe card, when shaping the dough around the Reese’s, try to keep the dough thickness relatively even all around. If one side is too thin and the other too thick, the cookie may bake unevenly.
- Proper Spacing on Baking Sheet: While these cookies don’t spread excessively, giving them enough space (about 2 inches apart) on the baking sheet ensures even baking and prevents them from melding together. About 6 cookies per standard baking sheet is a good guideline.
- Bake Until Just Set: The cookies are done when their edges are lightly golden brown and the centers look set but might still appear slightly soft. They will continue to cook and firm up as they cool on the hot baking sheet.
- Patience During Cooling: Allowing the cookies to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack is crucial. This step lets them set properly, making them less likely to break apart.
Creative Variations to Try
While these Reese’s Stuffed Chocolate Chip Cookies are perfect as is, don’t hesitate to get creative with variations!
- Different Reese’s Candies: Experiment with different types of Reese’s cups! You could try using Reese’s Big Cups for an even bigger peanut butter punch, Reese’s White Chocolate Peanut Butter Cups for a different flavor profile, or even seasonal Reese’s shapes (like eggs, trees, or pumpkins) for a festive touch.
- Add Extra Crunch: For more texture, try folding in a handful of chopped peanuts or even some pretzel bits into your cookie dough along with the chocolate chips.
- Chocolate Varieties: Mix and match your chocolate chips. Instead of just mini and semi-sweet, try dark chocolate chips for a richer, less sweet cookie, or white chocolate chips for a creamier contrast. Butterscotch chips could also be a fun addition!
- Sprinkles for Any Occasion: Roll the cookie dough balls in sprinkles before baking to add a festive touch for holidays or celebrations.
Storing Your Delicious Reese’s Stuffed Cookies
These delectable cookies are fantastic freshly baked, but they also store well, allowing you to enjoy them for days to come or save some for later!
- Room Temperature Storage: Once completely cooled, store your baked Reese’s stuffed chocolate chip cookies in an airtight container or a sealed plastic bag at room temperature for up to 7 days. This will help maintain their softness and freshness.
- Refrigeration: For a slightly longer shelf life, you can store them in the refrigerator for up to 10 days in an airtight container.
- Freezing Baked Cookies: These cookies freeze beautifully! After they have cooled completely, place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Then, transfer the frozen cookies to a freezer-safe airtight container or heavy-duty freezer bag. They will keep well for up to 6 months. To enjoy, simply thaw them at room temperature, or reheat them briefly in the microwave for a warm, gooey, “fresh from the oven” experience.
- Freezing Cookie Dough: You can also freeze the unbaked, stuffed cookie dough balls. Prepare them as directed, then freeze them on a baking sheet until solid. Transfer to a freezer bag and bake from frozen, adding a few extra minutes to the baking time, or let them thaw slightly before baking.
Troubleshooting Common Cookie Issues
Even experienced bakers can encounter a few bumps along the way. Here are solutions to common problems you might face with your cookie dough:
- Cookie Dough is Too Soft: If your dough feels too soft or sticky to work with, it can be due to various factors like warm kitchen temperatures or slightly too much liquid. No need to panic! Simply cover the bowl of dough tightly with plastic wrap and place it in the refrigerator to chill for about 30 minutes. Chilling the dough solidifies the fats, making it much easier to handle and preventing excessive spreading during baking. If, after chilling, it still seems overly soft, try mixing in an additional ¼ cup of all-purpose flour.
- Cookies Spreading Too Much: This often happens if your butter was too soft (partially melted) or if the dough wasn’t chilled enough. Make sure your butter is at room temperature, not melted. Chilling the dough before baking, as mentioned above, can also help significantly.
- Reese’s Peanut Butter Cups Melting Out: This usually occurs if the Reese’s cup wasn’t completely sealed within the dough. Ensure there are no gaps or thin spots in the cookie dough casing. You might need to gently re-shape the dough around the cup before placing it on the baking sheet.
- Cookies are Dry or Crumbly: This is a common sign of overmixing the dough or adding too much flour. Measure your flour precisely using the spoon and level method, and stop mixing as soon as the flour streaks disappear.
More Irresistible Chocolate Chip Cookie Recipes to Explore:
If you love these Reese’s Stuffed Chocolate Chip Cookies, you’re in for a treat! We have a wide array of other fantastic chocolate chip cookie recipes that put creative spins on the classic. Expand your baking repertoire and discover your next favorite cookie:
- CARAMEL STUFFED CHOCOLATE CHIP COOKIES
- GRANOLA CHOCOLATE CHIP COOKIES
- EGGLESS OATMEAL CHOCOLATE CHIP COOKIES
- BUTTERSCOTCH CHOCOLATE CHIP COOKIES
- CHOCOLATE CHIP PUFF PASTRY COOKIES
- RICE KRISPIE CHOCOLATE CHIP COOKIES
- BIG CHOCOLATE CHIP COOKIES
- DOUBLE CHOCOLATE CHIP COOKIES
- BAKERY STYLE CHOCOLATE CHIP COOKIES
- BANANA CHOCOLATE CHIP COOKIES
- CHERRY CHOCOLATE CHIP NO BAKE COOKIES
- PUMPKIN CHOCOLATE CHIP COOKIES
- BREAKFAST CHOCOLATE CHIP COOKIES
- CHOCOLATE CHIP COOKIE BARS
- APPLESAUCE OATMEAL CHOCOLATE CHIP COOKIES
Whether you’re looking for a delightful way to use up extra Halloween candy or simply craving that classic peanut butter and chocolate pairing, these Reese’s stuffed chocolate chip cookies are a phenomenal choice. They’re not just for special occasions; they are a delightful indulgence that can be enjoyed year-round. So go ahead, bake a batch, share the joy, and don’t forget to savor every extraordinary bite!
