Reese's Stuffed Cookies
User Reviews
5
Reese's Stuffed Cookies
Description
Reese's Stuffed Cookies start by chilling peanut butter-enhanced cookie dough and freezing the candy for easier handling. The dough includes butter, peanut butter, sugars, eggs, flour, cornstarch, baking powder, baking soda, salt, and chocolate chips. After chilling, a heaping spoonful of dough is flattened, wrapped around a thawed Reese's peanut butter cup, and sealed tightly before baking. This technique prevents the candy from melting excessively out of the cookie.
The combination of peanut butter dough and chocolate chips provides a balance of creamy, sweet, and slightly salty flavors with added texture contrast. The cookies bake until edges set while the centers remain soft, surrounding the gooey peanut butter cup inside. The freezing step for the candy helps maintain shape.
These cookies serve well as a decadent snack or dessert. They bring together two favorite flavors in a portable baked good without separation of the chocolate and peanut butter. Leftover cookies can be stored sealed for later enjoyment.
Ingredients
- 1 cup butter softened, unsalted
- ⅓ cup peanut butter I have NOT tried this with natural peanut butter, creamy
- ¾ cup sugar
- ¾ cup brown sugar tightly packed
- 2 egg large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination.
- 16 Reese's peanut butter cups standard size
Instructions
- Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.
- In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy. Scrape sides of bowl.
- Add eggs and vanilla extract. Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).
- In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add flour mixture to batter while stirring on low speed until completely combined.
- Stir in chocolate chips.
- Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).
- Remove chilled dough from fridge and Reese's cups from freezer. Remove peanut butter cups from their wrappers.
- Scoop dough by heaping 1 ½ Tbs-sized spoonful and press peanut butter cup sideways into the center. Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed.
- Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes.
- Preheat oven to 375F (190C) and line cookie sheets with parchment paper.
- Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 16large cookies
Amount Per Serving
Calories 417 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 417kcal | 21% |
| Carbohydrates | 54g | 18% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 54mg | 18% |
| Sodium | 194mg | 8% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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