If you are a peanut butter lover, you need to add this to your list of MUST make recipes.
Are you ready? These cookies have peanut butter, peanut butter chips, Reese’s Pieces, and all of that deliciousness is wrapped around a Reese’s Peanut Butter Cup!
Obviously, if you are NOT a peanut butter fan (what is wrong with you?) these are not the cookies for you. I apologize to you for having to lose out on the amazingness of these cookies. If you’re allergic, how to do you live life?!?!? I really feel for you. Seriously. No sarcasm. THAT’s how bad I feel- bad enough to not be sarcastic! I would guess that you could substitute the peanut butter portions for a nut free alternatives, but I haven’t checked that out yet.
This is a pretty straightforward cookie recipe, so following the steps to combine the ingredients is relatively easy. When baking these cookies, you want to make sure that you wrap the dough entirely around the peanut butter cup. This will prevent any of the peanut butter cup/chocolate from escaping during baking. I didn’t have that problem, but if you do freezing the peanut butter cups ahead of time might help as well.
Reese’s Peanut Butter Cup Stuffed Triple Peanut Butter Cookies
Ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 3/4 cup butter
- 1/2 cup chunky peanut butter
- 2 eggs
- 2 teaspoons pure vanilla extract
- 300 grams peanut butter chips
- 230 grams Reese’s Pieces
- 15-18 Reese’s Peanut Butter cups
- In the bowl of a stand mixer fitted with paddle attachment, cream the butter and peanut butter together until combined.
- Add sugars, and mix until smooth.
- Mix in eggs and vanilla extract.
- Add flour, baking soda, and salt and mix on low until the batter is moist.
- Finally, add Reese’s Pieces and peanut butter chips and mix on low briefly.
- Scoop out batter in 1-2 tablespoon sized balls, and place onto a parchment lined baking tray. Place into the fridge to chill for 15-20 minutes.
- Once dough is chilled, flatten one dough ball and place a Reese’s cup in the centre. Place a second dough ball on top of the Reese’s cup, and wrap around the cup to join the two batter portions so that the cup is completely wrapped.
- Repeat, placing cookies 3-4 inches apart.
- Bake in a preheated oven at 350F for 18-22, or until golden brown is reached.
- Serve when slightly warm, or store in an airtight container for 2-3 days once cooled.
I made these for a bake sale. They turned out great. I had to improvise and change chip ratios due to what my grocery sells. I couldn’t find large bags if Reese’s pieces. Most likely they were sold out and they had smaller bags 230g of peanut butter chips. So I used an approximate half a large bag of toll house semi-sweet chocolate. With Halloween that Monday there was Hershey’s candy on sale. I actually got 3 of the 8 pack and using a #40 scoop had one cookie left without a big Reese’s cup. I put two mini ones in it. It wasn’t as round but after the cooking I couldn’t figure out which was the double mini. I also found sealing the cookie was easier after I flattened each piece out if I make the bottom like a tart crust around the cup and cover the top. I could get it into a ball with minimal handling. I froze my cups so I was less likely to break or smoosh them. Also they puffed up nicely if I chilled the cookies I had ready for the oven while one tray was in the oven.
I also picked up almond joys and mounds with bakers coconut. And sliced almonds for the almond joys and more semi-sweet chips. I figure something along the lines of the toll house recipe but I don’t know how to covert it to the amount you did for the peanut butter. I also have oil of coconut. And I my mom always puts McCormick almond flavoring in her chocolate chip cookies so they taste flat without it for me. I might just wing it and let you know but any help would be appreciated.
Made these this weekend and they were amazing! I ran out of peanut butter cups so I had some extra dough that I just made into basic cookies and those were as big a hit as the stuffed ones 🙂
They would be wonderful too!!! Glad you liked the recipe.
Hi: Just made your Reeces triple Peanut Butter Cookies. OMG!!!!! They are now the new fav in our house, my daughters house and with the neighbours kids as well. Might size them down a bit to use Reeces Mini’s next time. So much wasted time taking the Reeces cups out of the packages. LOL. Thanks for the great ideas.
I’m so glad that you liked them!! Thanks for letting me know.
That looks delicious! Question- Will the cookie turn out the same without baking soda? Also can you plz bake a simple marblecake?
It won’t fluff up properly without the baking soda. I’ll add your marble cake to my list. Thanks!
I just thought of some cake ideas for you. I know you’ve made a cake with butterflies on it, but could you try to make a cake shaped like a butterfly? Also, can you try and make a hamburger and fries cake? Thanks.
🙂