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Reese’s Stuffed Double Chocolate Cookies

This one is for peanut butter lovers! I made these Reese’s stuffed double chocolate cookies for Father’s Day because in my experience, all dads love peanut butter. (But honestly, who doesn’t?) These Reese’s chocolate cookies have a soft, chocolatey cookie base, plenty of milk chocolate chips, a Reese’s cup center, and a peanut butter drizzle. Did I mention that these cookies are HUGE?

Whoever decided that jelly was peanut butter’s perfect match CLEARLY had never paired it with chocolate. There’s nothing better!

If you’re looking for some other delicious chocolate cookie recipes but want to skip on the peanut butter, check out these double chocolate chip cookies, chocolate Almond Joy cookies, frosted chocolate Oreo cookies, or these German chocolate cake cookies!

Tips for the BEST Reese’s Chocolate Cookies

  1. Use cold butter. This way you don’t need to chill the cookie dough before baking! Cold butter helps maintain the shape of the dough. If it’s too warm, the dough will spread too much in the oven. Cut the butter into small cubes so that it more easily creams with the sugar. Gradually increase the speed of the standing mixer as the sugar and butter comes together. Creaming these ingredients will take more time than it would with softened butter, but it is necessary so that the cookies don’t turn out grainy.
  2. Whisk dry ingredients separately. When adding dry ingredients to the wet ingredients, you don’t want to overmix–the cookies will turn out dense and flat. If you add the dry ingredients without whisking them first, the salt, cornstarch, baking soda, and cocoa powder won’t be evenly distributed throughout the dough UNLESS you overmix them into the wet ingredients. In order to evenly distribute the dry ingredients AND not overmix the cookie dough, make sure to whisk the dry ingredients in a separate bowl before adding them to the dough.
  3. Don’t overbake. Cookies need less time to bake than you think! When warm, cookies are softer than they will be after they cool–so they may seem super soft in the oven, but after removed from the oven they will continue to solidify. Also, they will continue to cook on the hot pan after removing them from the oven. These cookies should only take about 9 minutes to cook, sometimes 10. If you make smaller sized cookies, the bake time should be even less.
  4. Drizzle the peanut butter AFTER the cookies cool completely. You’ll be in a rush to try out these AMAZING cookies–but not too fast! If you drizzle the peanut butter on the cookies while they are still warm, the drizzle will just melt right off. Wait until they are completely cool.

These cookies are one of our favorites, and I’m excited for you to try them! Let me know how it goes in the comments below. ?

Reese’s Stuffed Double Chocolate Cookies

5 from 1 vote
Recipe by Maddie Saxey
Servings

20*

servings
Prep time

10

minutes
Cooking time

9

minutes
Calories

407

kcal

*serving size is half of a cookie

Ingredients

  • 1 cup 1 cold unsalted butter, cubed

  • 1 1/4 cup 1 1/4 light brown sugar, packd

  • 1/2 cup 1/2 white sugar

  • 2/3 cup 2/3 unsweetened cocoa powder

  • 2 1/4 cup 2 1/4 all purpose flour

  • 1 tsp 1 fine sea salt

  • 2 tsp 2 cornstarch

  • 1 tsp 1 baking soda

  • 2 large 2 eggs

  • 1 Tbsp 1 vanilla extract

  • 2 cup 2 milk chocolate chips

  • 10 10 normal Reese’s peanut butter cups

  • 1/3 cup 1/3 peanut butter (Jif or Skippy works great)

Directions

  • Preheat oven to 400° F and spray two baking sheets with cooking spray (or line with parchment paper).
  • Slice the cold butter into 1-inch cubes and place in the standing mixer, along with the brown and cane sugars. Gradually increase speed and mix on high for 3-4 minutes until creamy. Scrape down the sides of the bowl halfway through.
  • In a separate bowl, whisk together the flour, cocoa powder, sea salt, cornstarch, and baking soda.
  • After creaming the butter and sugar, add vanilla extract and eggs. Mix on medium speed until well combined. Scrape down the sides of the bowl halfway through.
  • Add mixed dry ingredients to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while the flour is still mixing in–this minimizes the risk of overworking the cookie dough.
  • Form a small disc of cookie dough, and place an unwrapped Reese’s peanut butter cup in the center. Bring the sides of the disc up around the peanut butter cup, and then place more cookie dough on top to completely cover the peanut butter cup. Gently roll into a ball and place on the cookie sheet. Press down on the ball of cookie dough to flatten slightly. Repeat to make 10 cookies.** Only put 5 balls of cookie dough on each sheet to prevent them from touching as they bake.
  • Bake each sheet for 9-10 minutes. Allow the cookies to sit on the pan until completely cool.
  • Microwave the peanut butter for 20-30 seconds, and then drizzle over the top of the cookies. Let sit until the peanut butter has solidified. Enjoy!

Notes

  • **You can make these cookies smaller and make more if you choose, just make sure to have extra Reese’s.

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