Reese's Stuffed Peanut Butter Cookies
User Reviews
5.0
9 reviews
Excellent
Reese's Stuffed Peanut Butter Cookies
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These over-the-top Reese's Stuffed Peanut Butter Cookies that are dipped in chocolate and sprinkled with peanuts. They are giant peanut butter cookies, fully loaded with peanut butter, and have a full-size Reese's cup in the center.
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Ingredients
Cookies
- 1 cup butter room temperature
- 1 cup peanut butter
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups all-purpose flour
- 23 full-size Reese's peanut butter cups
Garnish
- 1 cup chocolate candy melts
- 1/4 cup peanuts chopped
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Instructions
- Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
- In a large mixing bowl, add butter and peanut butter. Beat on medium with a hand mixer until smooth and creamy.
- Add the brown sugar and granulated sugar. Beat until incorporated.
- Add the egg and vanilla extract. Continue to beat on medium until the egg is combined.
- Add in the flour, baking soda, and salt. Beat on low until most of the flour is worked in. Turn hand mixer up to medium and finish working in the flour.
- Using a 3 tablespoon scoop, scoop the cookie dough into your hand. Flatten it out and place a peanut butter cup in the center. Work the dough around the peanut butter cup and pinch together any cracks or holes.
- Place onto the prepared cookie sheet. Leave about 2 inches of space between each cookie.
- Place in the preheated oven for 16 minutes or until the edges are slightly brown. Let cool on the cookie sheet for about 10 minutes and place on a cooling rack to cool completely.
- Add the candy melts into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted and smooth.
- Dipped Cookies: Dip the completely cooled cookies into the chocolate. Scrape off the excess chocolate on the bottom of the cookie.
- Place on wax paper to dry.
- Sprinkle with chopped peanuts as soon as you place it on the wax paper.
- Drizzled cookies: You'll probably only need 1/2 cup of candy melts rather than 1 cup. Pour the melted chocolate into a sandwich bag or a disposable piping bag. Cut a small hole in the corner of the sandwich bag or in the tip of the piping bag.
- Lay the completely cooled cookie on a piece of wax paper. Drizzle the chocolate back and forth on cookie. Let the chocolate set.
- Store in an airtight container.
Nutrition Information
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Calories
329kcal
(16%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Cholesterol
29mg
(10%)
Sodium
238mg
(10%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
265IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
31mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 23cookies
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 29mg | 10% |
| Sodium | 238mg | 10% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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