These irresistible cookies take the classic peanut butter blossom to the next level by hiding a mini Reese’s Cup inside. With a soft peanut butter cookie exterior and a rich, melty chocolate and peanut butter center, these treats are perfect for any peanut butter lover. They are great for holidays, bake sales, or just satisfying a sweet tooth.
Why You’ll Love This Recipe
- Peanut Butter Lovers’ Dream – A double dose of peanut butter makes these cookies extra indulgent.
- Surprise Center – The hidden Reese’s Cup adds a delightful, chocolatey twist.
- Easy to Make – Simple ingredients and steps make this recipe beginner-friendly.
- Perfect for Any Occasion – Great for holiday baking, parties, or a delicious homemade treat.
- Soft and Chewy Texture – These cookies have the ideal balance of softness and chewiness.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 mini Reese’s Cups, unwrapped
Directions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, then beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll the dough into 1-inch balls.
- Flatten each ball slightly and place a mini Reese’s Cup in the center. Wrap the dough around the candy, shaping it into a ball.
- Arrange the stuffed dough balls 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
- Servings: 10-15 servings
Variations
- Use Different Chocolates – Swap Reese’s Cups for mini Snickers, Rolos, or even a piece of your favorite chocolate bar.
- Crunchy Peanut Butter – If you prefer a little extra texture, use crunchy peanut butter instead of creamy.
- Drizzle with Chocolate – Melt some chocolate and drizzle it over the cooled cookies for an extra fancy touch.
- Roll in Sugar – Before baking, roll the dough balls in granulated sugar for a sparkly, sweet finish.
- Add a Nutty Twist – Mix chopped peanuts into the dough for even more crunch and peanut flavor.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week for longer freshness.
- Freezing: Freeze baked cookies in a sealed container for up to 3 months. Let them thaw at room temperature before serving.
- Reheating: If you want to bring back the freshly baked taste, warm a cookie in the microwave for 10-15 seconds.
FAQs
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread—the moisture from the bread helps keep them soft.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Let it come to room temperature before rolling and stuffing.
Can I use natural peanut butter?
It’s best to use regular peanut butter, as natural peanut butter can alter the texture of the dough.
Can I freeze the dough?
Absolutely! Roll the dough into balls (without the Reese’s Cups), freeze them on a baking sheet, then transfer to a freezer bag. When ready to bake, let them thaw slightly before wrapping the Reese’s Cups.
Do I need to chill the dough before baking?
No, but if your kitchen is warm and the dough is very soft, chilling for 20 minutes can help prevent excessive spreading.
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour substitute for a gluten-free version.
What if I don’t have Reese’s Cups?
You can use chocolate kisses, peanut butter chips, or even a small scoop of Nutella inside instead.
Why did my cookies spread too much?
Make sure to measure your flour correctly. Too little flour can cause spreading—spoon and level your flour instead of scooping it directly from the bag.
How do I prevent the Reese’s Cups from melting too much?
Let the cookies cool slightly before handling them, and avoid placing them in direct heat or sunlight after baking.
Can I make smaller or larger cookies?
Yes! Adjust the size of the dough balls and Reese’s Cup pieces accordingly. Just keep an eye on the baking time.
Conclusion
Reese’s Cup Stuffed Peanut Butter Blossom Cookies are a perfect combination of peanut butter, chocolate, and soft cookie goodness. They’re easy to make, fun to eat, and great for any occasion. Whether you’re baking for a party, a holiday, or just a personal treat, these cookies are guaranteed to be a hit. Try them out and enjoy the rich, peanut buttery delight in every bite!
Reese’s Cup Stuffed Peanut Butter Blossom Cookies
- Total Time: 30 minutes
- Yield: 10-15 servings
- Diet: Vegetarian
Description
These Reese's Cup Stuffed Peanut Butter Blossom Cookies take the classic peanut butter blossom to the next level with a hidden mini Reese’s Cup inside. Soft, chewy, and packed with a delicious peanut butter and chocolate center, these cookies are perfect for holiday baking, bake sales, or satisfying your sweet tooth. Learn how to make these irresistible treats with our easy-to-follow recipe.
Ingredients
Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 24 mini Reese’s Cups, unwrapped
Instructions
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth.
- Add the egg and vanilla extract, then beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a dough forms.
- Roll the dough into 1-inch balls.
- Flatten each ball slightly and place a mini Reese’s Cup in the center. Wrap the dough around the candy, shaping it into a ball.
- Arrange the stuffed dough balls 2 inches apart on the prepared baking sheet.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Use different chocolates like mini Snickers, Rolos, or other chocolate bars as a variation.
- If you prefer more texture, try using crunchy peanut butter instead of creamy.
- Drizzle melted chocolate over cooled cookies for an extra touch of sweetness.
- Roll dough balls in sugar before baking for a sparkly finish.
- Add chopped peanuts to the dough for more crunch and peanut flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
