Reese’s stuffed cookie are absolutely delicious. These cookies are easy to make. They are the perfect addition to your cookie platters or holiday cookie exchange.
Reese’s Stuffed Cookies
These Reese’s stuffed cookies are our new family favorite. They are absolutely amazing! The soft chocolate cookie dough wrapped around a miniature Reese’s peanut butter cup candy baked to perfection and then topped with drizzled, melted Reese’s Peanut Butter Baking Chips is like a trifecta of goodness.
I had my boys taste them without the drizzle on top to determine ‘drizzle or no drizzle’? Their responses? ‘What are you waiting for‘? and ‘You can never go wrong with more peanut butter‘.
In the end, their palates were absolutely not failing them. The drizzle was definitely the way to go and it just finishes of the cookie’s flavor.
These Reese’s Stuffed Cookies are perfect all year long, but definitely are a great addition to cookie platters and holiday cookie exchanges. They make a wonderful share with friends and Reese’s lovers everywhere.
Here is the recipe for you to mix, roll, bake and drizzle.
- 3/4 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2/3 cups cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 smaller packages of Miniature Reese's Peanut Butter Cups
- 1 - 10 oz. package of Reese's peanut butter baking chips
Using a large mixing bowl and electric mixer, mix the butter, sugar, eggs and vanilla extract together until mixed well.
In a separate bowl, using a fork, stir together the flour, cocoa powder, baking soda, baking powder and sea salt. Stir until the ingredients are well mixed.
Slowly add the dry ingredients into the butter, sugar, eggs and vanilla extract batter. Continue to mix with the electric mixer until all of the dry ingredients have been added and the batter is mixed well.
Preheat the oven to 350 degrees.
Unwrap the Reese's candies.
Line a baking sheet with parchment paper.
Take some batter and roll it around each candy using the palm of your hands to create a cookie ball with the candy inside.
Place the uncooked cookies on the line baking sheet several inches a part from each other.
Bake the cookies for 10 minutes. Let them set on the pan for 10 minutes before removing them. Place them on a cooling rack and let them cool completely.
Once all of the cookies are baked and cooled, melt the Reese's peanut butter baking chips by placing half of the bag into a glass dish and microwaving for 1 minute. They will not look fully melted until you stir them together. Drizzle the melted peanut butter chips on top of the cookies. Let them set until it hardens.
The Bread Trick! Keep these cookies soft by adding a piece of bread into your airtight storage container. My mom taught me this trick and it really does work. It prevents the cookies from going stale = brilliantly simple. I wonder who came up with this idea? It’s been passed down through the generations so it’s an oldie, but a goodie.
More Cookies? Looking for more delicious ideas to add to your holiday cookie exchange? Check my Chocolate Caramel Filled Shortbread Cookies. They are another amazing cookie bite and a new creation. There is only one problem with these cookies; they will be eaten quickly…(wink).