Reese’s Stuffed Double Chocolate Cookies
A truly thick and fudgy double chocolate chip cookie, made even better by stuffing an entire Reese’s peanut butter cup in the center, and melted peanut butter drizzled on top for a stripe effect. These Reese’s Stuffed Double Chocolate cookies are perfect for all chocolate and peanut butter lovers.
Reese’s are my ultimate weakness. I enjoy them in every form – mini cups, jump cups, the kind that are stuffed with Oreo pieces. Everyone in my life knows, for every holiday, I want a bag of Reese’s.
In my opinion, chocolate and peanut butter is the ultimate flavor combo. Who doesn’t love peanut butter and chocolate?! The slightly bittersweet dark chocolate, with the smooth and salty peanut butter hits every note of flavor. And I have brought it all together with this double chocolate Reese’s stuffed cookie.
For another chocolate and peanut butter recipe, try my reader-favorite Sumbitches Cookies!
What do I need to get started?
- Peanut butter cups. You do any size Reese’s you want, but I recommend using mini Reese’s cups – I will explain why later.
- Melted peanut butter. This will be drizzled on top of the cookie dough balls before baking, to get that nice stripe effect.
- Unsalted butter at room temperature. Pull the butter out the night before, or soften it in 10 second intervals in the microwave.
- Granulated sugar and brown sugar. This recipe uses more brown sugar than white – this is how it gets nice and soft.
- Cocoa Powder. I always use Hershey’s Special Dark, because I like how dark the cookie gets. Your preference is fine, but Dutch process will not work. Check out this article for more info – basically it doesn’t react with baking soda.
- Flour, baking soda, and salt.
- Corn Starch. This is the secret ingredient that keeps cookies nice and thick and reduces spread.
- Chocolate chips. I prefer to get a bar of baking chocolate and chop it up.
How do I make Reeses Stuffed Double Chocolate Cookies?
These start off like any other cookie recipe – cream the butter and sugars together in a large bowl, add the egg and vanilla, then add the dry ingredients, then add chocolate chips. You can do this in a stand mixer, with a hand mixer, or by hand in a large mixing bowl. If you choose to do it by hand, be sure to cream your butter and sugar together until it is light and fluffy.
Once your dough has formed, it MUST be chilled. Chilling time is very important for this cookie recipe (if you want something with no chilling time, try my Sumbitches). If these cookies do not chill, they will over-spread and become very thin.
After the dough has chilled for at least two hours, preheat oven to 350, and prepare baking sheet with parchment paper. Then you can get to rolling your dough into balls – I recommend weighing each dough ball on a kitchen scale, to ensure they’re all the same size.
I roll my dough into balls about 65-70 grams each, or 3.5-4 tablespoons. Before I roll them into a ball, I take half the dough, put in my Reeses cup, then cover it with the other half of the dough and roll into a ball. I then put them completed peanut butter cup stuffed dough balls back into the fridge and let them firm up while the oven finishes heating.
Take peanut butter and melt it in the microwave (it shouldn’t take any more than 30 seconds) and then drizzle it over the cookie dough balls before they go in the oven, and bake for about 10 minutes. Let them cool completely before serving.
Tips and Tricks
- To lessen the spread of your dough and get super thick cookies, roll them taller rather than wider. This is also why I recommend using the mini cups – full size cups will cause a weird shape that can’t be rolled as tall.
- Do not skimp on the cooling time. You want the dough balls to be cold when they go into the oven.
- Cornstarch is a very important ingredient in these cookies. They are what ensures the cookies stay nice and thick – do not skip.
Reese’s Stuffed Double Chocolate Cookies
A thick and fudgy double chocolate chip cookie stuffed with a Reeses peanut butter cup and drizzled with more peanut butter.
- 10 tbsp unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1 cup all purpose flour
- 1 tsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup cocoa powder
- 1 bar chopped chocolate, or 1/2 cup chocolate chips
- 10-12 mini Reeses cups
- 1/4-1/2 cup peanut butter
- Mix together flour, cornstarch, baking soda, salt, and cocoa powder. Set aside.
- In a separate bowl, whip together butter and sugars on a high speed until light and fluffy.
- Add egg and vanilla to butter mixture, and whip until fully combined.
- Add the flour mixture to the butter mixture, and gently fold in until you can no longer see flour. Add in the chocolate chips and gently fold. Both of these steps are best done by hand.
- Cover the dough and refrigerate for at least 3 hours, or overnight.
- Remove the chilled dough from the fridge and preheat oven to 350.
- Take a ball of dough, about 30-35 grams or 1.5-2 tablespoons and roll into a ball. Then place a mini Reeses cup in the center and wrap the dough around the sides of the Reeses cup. Take another dough ball, same size as the last, and top the peanut butter cup and seal the sides of dough together. Roll into full ball that is taller rather than wider. Repeat until all your dough is gone.
- Place your peanut butter in a microwave safe bowl and microwave for about 30 seconds, or until peanut butter is loose and able to drizzle. Drizzle peanut butter onto the cookies using a spoon or a piping bag.
- Bake cookies for about 11 minutes. They will look a bit underdone when you take them out - this is okay. They will keep cooking while they cool.