Reeses Stuffed Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. And maybe you’ve got a secret stash of Reese’s Peanut Butter Cups just begging for a glow-up? Excellent. We’re about to turn those little beauties into the most epic, mind-blowing, ‘I-can’t-believe-I-made-this’ cookies you’ve ever tasted. Buckle up, buttercup!

Why This Recipe is Awesome

Okay, first off, it’s a chocolate chip cookie. But wait, there’s more! It’s a chocolate chip cookie that decided to have a delicious, peanut buttery baby with a Reese’s Cup. This isn’t just baking; it’s culinary sorcery. It’s also **super forgiving**, meaning even if your baking skills are usually limited to pressing “start” on the microwave, you can absolutely nail these. Plus, the sheer joy of biting into a warm, melty Reese’s center? Priceless. Your friends will think you’re a baking genius, and we both know you just followed instructions. No judgment here!

Ingredients You’ll Need

• Unsalted Butter (1 cup / 2 sticks), softened: The good stuff. Don’t even think about using cold butter unless you like fighting with your mixer.
• Granulated Sugar (¾ cup): Classic sweetness.
• Brown Sugar (¾ cup, packed): Adds that lovely chewiness and depth. Don’t skimp on the packing!
• Large Eggs (2): For binding and richness. Don’t forget ’em!
• Vanilla Extract (1 teaspoon): Not optional. It’s like the secret sauce for “yum.”
• All-Purpose Flour (2 ¼ cups): The backbone of your cookie. Don’t overthink it.
• Baking Soda (1 teaspoon): Helps these beauties puff up.
• Salt (½ teaspoon): Balances all that sweetness. Crucial!
• Chocolate Chips (1 cup): Your choice! Milk, semi-sweet, dark… go wild.
• Reese’s Peanut Butter Cups (about 20-24 mini or 10-12 regular, unwrapped!): The true stars of the show! Make sure they’re chilling in the fridge so they don’t melt prematurely. **This is key!**

Step-by-Step Instructions

1. **Prep Your Stage:** Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper. This is your non-stick secret weapon, BTW.
2. **Cream It Up:** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer. Don’t skimp on this step!
3. **Egg-cellent Addition:** Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract. Your kitchen should be smelling amazing by now.
4. **Dry Mix Fun:** In a separate medium bowl, whisk together the flour, baking soda, and salt. Make sure it’s all combined so you don’t get a random salty bite or a flat cookie.
5. **Combine Forces:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. **Do not overmix!** Overmixing makes tough cookies, and nobody wants a tough cookie.
6. **Chocolatey Goodness:** Fold in the chocolate chips. You can use a spatula or a spoon. Try not to eat too many raw chocolate chips at this stage… or do, I’m not your mom.
7. **Stuff ‘Em Real Good:** Now for the fun part! Scoop about 1.5 tablespoons of cookie dough into your hand. Flatten it slightly, place an unwrapped, **chilled** Reese’s Cup (mini or regular, depending on your ambition) in the center, and then carefully wrap the dough around it, sealing the Reese’s inside. You want it completely enclosed. Repeat for all your Reese’s.
8. **Bake Time:** Place the stuffed cookie dough balls about 2 inches apart on your prepared baking sheets. Bake for 9-12 minutes, or until the edges are golden brown and the centers are *just* set. Remember, ovens vary, so keep an eye on ’em.
9. **Cool Down:** Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from falling apart. Try to resist breaking one open immediately… or don’t. I won’t tell.

Common Mistakes to Avoid

• **Forgetting to unwrap the Reese’s:** Trust me, someone out there has done it. Don’t be that person. **Unwrap them beforehand!**
• **Overmixing the dough:** We talked about this! It develops the gluten too much, leading to hockey pucks instead of soft, chewy cookies. Mix until *just* combined, then stop.
• **Not chilling your Reese’s:** If your Reese’s Cups are warm, they’ll melt out of the cookie before the dough sets, creating a peanut butter puddle. A quick stint in the fridge (or even freezer for 15 mins) helps them hold their shape.
• **Overbaking:** You want those soft, slightly gooey centers. Take them out when the edges are golden and the center looks *barely* set. They’ll continue to cook slightly on the hot pan.
• **Eating all the Reese’s before they make it into the cookies:** A classic dilemma. You might need a “baker’s tax” stash and a “cookie-stuffing” stash. Just sayin’.

Alternatives & Substitutions

• **Peanut Butter Cup Swaps:** Not feeling Reese’s? (Gasp!) You could totally use Snickers Fun Size, Rolos, or even those mini Hershey’s bars. Get creative! Just be sure to chill whatever candy you choose.
• **Chocolate Chip Varieties:** Mix up your chocolate chips! Use white chocolate, dark chocolate, or even peanut butter chips for an extra PB punch.
• **Butter Battle:** Can you use margarine? Well, technically yes, but for the best flavor and texture, **butter is your BFF**. Margarine has more water, which can affect the spread and chewiness. IMO, stick with butter.
• **Flour Power:** All-purpose flour is the standard here. If you’re feeling adventurous, a small percentage of bread flour can add extra chew, but honestly, AP is perfectly fine.

FAQ (Frequently Asked Questions)

• **”Can I freeze the dough?”** Oh heck yeah! Form the dough balls with the Reese’s inside, then freeze them solid on a baking sheet. Once frozen, transfer to a freezer-safe bag. You can bake them from frozen, just add a couple of extra minutes to the baking time. Future you will thank past you.
• **”My cookies spread too much! What happened?”** Could be a few things! Your butter might have been too soft, your oven temperature might be off (get an oven thermometer!), or you might have used too much baking soda. Make sure your butter is softened, not melted.
• **”Do I *have* to chill the Reese’s?”** Look, you don’t *have* to do anything, but if you want that beautiful, contained molten peanut butter surprise, **chilling them is a pro move.** It helps them keep their shape while the cookie bakes around them.
• **”How long do these stay fresh?”** Ha! Fresh? They usually disappear within hours. But theoretically, they’ll stay fresh in an airtight container at room temperature for 3-4 days. You can also freeze baked cookies for up to 3 months.
• **”Can I make them smaller/bigger?”** Absolutely! Just adjust your baking time. Smaller cookies need less time, bigger cookies need more. Just keep an eye on them for those golden edges and centers.
• **”What if I don’t have parchment paper?”** Foil works, but grease it well! Silicone baking mats are also fantastic. But seriously, **parchment paper makes cleanup a breeze and prevents sticking.**

Final Thoughts

So there you have it, folks! Your new favorite cookie recipe is officially unlocked. You’ve gone from “Hmm, what should I make?” to “Behold, my peanut butter cup stuffed masterpieces!” These aren’t just cookies; they’re a statement. A statement that says, “I love chocolate, I love peanut butter, and I’m not afraid to combine them into pure bliss.” Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!