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Easy Peanut Butter Cup Cookies stuffed with Reese's for a delightful treat.

Easy Peanut Butter Cup Cookies — Reeses Stuffed

These cookies are soft and peanut buttery with a hidden Reese's peanut butter cup in the center, making them a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup creamy peanut butter Chunky is fun if you like texture.
  • 1/2 cup butter Softened, not melted.
  • 1/2 cup brown sugar Keeps the cookies soft.
  • 1/2 cup white sugar
  • 1 large egg Helps bind everything together.
  • 1 teaspoon vanilla extract A small splash, big flavor.
  • 1.5 cups all-purpose flour For structure.
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt A pinch of salt.
For Center
  • 12 pieces mini Reese’s peanut butter cups Unwrapped.
Optional Toppings
  • Additional sugar for rolling Optional for a sweet coat.
  • Flaky salt on top If you love sweet and salty.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream the butter, peanut butter, and sugars until smooth and lighter in color.
  3. Mix in the egg and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients just until the flour disappears.
Assembly
  1. Scoop some dough, press a Reese’s cup into the center, then wrap and roll it into a ball.
  2. Place the dough balls on the prepared baking sheet, leaving space between them.
Baking
  1. Bake the cookies for about 10-12 minutes until the edges look set but the centers are still slightly underdone.
  2. Let them rest on the pan for 5 to 10 minutes before transferring to a cooling rack.

Notes

For best results, unwrap the Reese’s cups before handling the dough. Make sure to completely seal the dough around the cups to avoid them leaking out during baking. Use parchment paper to prevent sticking.