Reese’s Stuffed Peanut Butter Cookies

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Nutty, sweet, and oh so delicious Reese’s Stuffed Peanut Butter Cookies. An easy and sweet homemade peanut butter cookie that’s made with simple ingredients and stuffed with the classic Reese’s peanut butter cups. Oh, yes. It simply doesn’t get better than this! Every bite is extra sweet with lots of peanut butter, just the right amount of gooey melted chocolate, and crunch from the exterior of the cookie. It’s the perfect cookie to bake all year long, but especially this Fall!

seven peanut butter cookies on cooling rack with three more cookies on marble surface with penauts and reese's around.

About The Recipe

I know we’re just passed the first week of October, but I am so EXCITED for Halloween this year! It’s one of my favorite holiday’s and these cookies were inspired by one of our favorite candies to get during Halloween…Peanut Butter Cups!

I mean, is there anything better than a sweet peanut butter cookie with extra peanut butter and some chocolate?

As much as I love our S’mores Cookies, I honestly think these might just be one of my new favorite cookies we’ve made for the blog! They’re nutty, salty, sweet, chocolate-y, and SO. GOOD.

Plus, we always have a lot of peanut butter cups after Halloween. As much as I love them, they’re definitely one of our most repeated candies that we have leftover (that and Snickers!).

So, with Halloween a few weeks away, we started thinking. What could we make with peanut butter cups? We knew we wanted to do something special, fun, and new.

Well, who doesn’t love a good peanut butter cookie?

cropped photo of peanut butter cookies on cooling rack with cookie broken in half on white plate beside on marble surface.

We originally thought about chopping the candy into the dough, but we actually had some thins leftover from a recent trip we took and stuffing the cookies came to mind pretty quickly! It’s something totally new for us and we couldn’t be happier with the results!

The cookie itself is sweet, peanutty, and crunchy, while the inside is gooey and extra chocolate-y.

There is no better combination and this cookie is truly the perfect bake to enjoy ALL year long, but especially during the holiday’s!

Reasons You Will Love These Reese’s Stuffed Peanut Butter Cookies

  • Super simple to make.
  • Extra peanutty!
  • Fun to make with friends and family.
  • Perfect to bake all year long.
  • Sweet, salty, and just melts in your mouth.
peanut butter cookie stuffed with reese's leaning against measuring cup of peanut butter with flowers around.

Equipment Needed

  • Stand Mixer
  • Sheet Pans
  • Large Cookie Scoop

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Unsalted Butter
  • Creamy Peanut Butter
  • Granulated Sugar
  • Brown Sugar
  • Large Egg
  • Egg Yolk
  • Vanilla Extract
  • Thin Peanut Butter Cups
peanut butter cups, flour, peanut butter baking powder, brown sugar, salt, eggs, sugar, butter, and vanilla on marble surface.

How To Make Reese’s Stuffed Peanut Butter Cookies

Step 1: Make the dough

In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

With an electric mixer, beat butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.

Add egg, egg yolk, and vanilla. Beat until fully incorporated.

Add the flour mixture and mix.

Step 2: Stuff and bake

Using a 3 Tablespoon cookie scoop, portion dough. Working with 1 scoop of dough at a time, flatten, place peanut butter cup in center, and fold dough around it. Place on prepared pan.

Bake for 16-18 minutes, or until cookie is completely set.

The first step is to always use a cookie scoop! It helps get each cookie the exact same size.

From there, you can use a biscuit cutter that’s larger than the cookie to bump them while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape! Though, with these cookies, you need to move quickly! These cookies firm up quickly.

What To Make With These S’mores Cookies

If you have some leftover cookies and are looking for ways to change it up, no worries! Here are a few of our favorite things to make with these peanut butter cookies.

  • Ice Cream Sandwiches
  • Swirled into vanilla ice cream or chocolate ice cream.
  • You can make a milkshake.
  • Baked into a batch of brownies.
close up overhead shot of peanut butter cookie with more around on parchment paper lined cooling rack.

How To Store

Once these cookies have been baked and cooled, you can store these cookies in a zip top bag and keep on the counter for 3-5 days. You can also freeze these cookies in a freezer safe zip top bag for about 2-3 months!

Substitutions

  • You can use crunchy peanut butter instead of creamy.
  • Thin dark chocolate peanut butter cups can be used to help cup some of the sweetness!
  • You can also make your own peanut butter cups with our recipe by Clicking Here. Just remember that if you do this, you will need to make them thinner so it will be easier to stuff inside the cookie.

Looking for more recipes like this? Here are a few you may like: Peanut Butter Chocolate Chip Cookies, Hot Cocoa Sandwich Cookies, M&M Sugar Cookies, Chocolate Chip Caramel and Pecan Cookie Bars

pulled back overhead shot of seven peanut butter cookies on cooling rack with measuring cup of peanut butter, peanut butte cups, peanuts, and white flowers on cooling rack with more cookies around, plate of broken in half cookie beside, and cake knife on marble surface.

Expert Tips

  • Make sure the butter and eggs are room temperature.
  • Be careful to not over mix the cookie dough.
  • The cookie dough itself is very sticky. It’s best to work with one cookie at a time.
  • You will need to keep your hands clean when stuffing the cookies!
  • Make sure the peanut butter cup is entirely covered with cookie dough.
  • Place only 6 cookies per pan so they will have room to spread.
  • Let these cookies cool on the pan before eating!

When you make these Reese’s Stuffed Peanut Butter Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable

seven peanut butter cookies on cooling rack with three more cookies on marble surface with penauts and reese's around.

Reese’s Stuffed Peanut Butter Cookies

Traci
Nutty, sweet, and SO. GOOD. These Reese's Stuffed Peanut Butter Cookies are the perfect treat to enjoy all year long, but especially during the holiday's!
5 from 1 vote
Prep Time 25 mins
Cook Time 18 mins
Total Time 43 mins
Course Desserts
Cuisine American
Servings 15
Calories 372 kcal

Ingredients
 

  • cups all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • teaspoon salt
  • ¾ cup unsalted butter, room temperature
  • ¾ cup creamy peanut butter
  • cup granulated sugar
  • cup brown sugar, firmly packed
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract
  • 15 thin peanut butter cups

Instructions

  • Heat oven to 350 °F.
  • Line 2 sheet pans with parchment paper. Set aside.
  • In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • With an electric mixer, beat butter, peanut butter, and sugars until light and fluffy, about 2-3 minutes.
  • Add egg, egg yolk, and vanilla.
  • Beat until fully incorporated.
  • Add flour mixture.
  • Stir until combined.
  • Using a 3 Tablespoon cookie scoop, portion dough.
  • Working with 1 scoop of dough at a time, flatten, place peanut butter cup in center, and fold dough around it.
  • Place on prepared pan.
  • Bake for 16-18 minutes, or until cookie is completely set.
  • Allow to cool on pans.

Notes

Substitutions:
  • You can use crunchy peanut butter instead of creamy.
  • Thin dark chocolate peanut butter cups can be used to help cup some of the sweetness!
  • You can also make your own peanut butter cups with our recipe by Clicking Here. Just remember that if you do this, you will need to make them thinner so it will be easier to stuff inside the cookie.
 
Expert Tips:
  • Make sure the butter and eggs are room temperature.
  • Be careful to not over mix the cookie dough.
  • The cookie dough itself is very sticky. It’s best to work with one cookie at a time.
  • You will need to keep your hands clean when stuffing the cookies!
  • Make sure the peanut butter cup is entirely covered with cookie dough.
  • Place only 6 cookies per pan so they will have room to spread.
  • Let these cookies cool on the pan before eating!

Nutrition

Serving: 1cookieCalories: 372kcalCarbohydrates: 40gProtein: 7gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 50mgSodium: 268mgPotassium: 166mgFiber: 2gSugar: 28gVitamin A: 327IUVitamin C: 0.1mgCalcium: 48mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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