IT’S PEANUT BUTTER COOKIE TIME!
Happy Thursday, all! What a weird week it’s been, between our unseasonably godawful weather and copious rain, the election on Tuesday, and me trying to navigate whatever this marathon training cycle is meant to play out like. Plus, still not reconciling fully with the fact that it’s NOVEMBER?!
The hell, man.
With November comes thoughts of Thanksgiving (FYI, my 2026 Menu & Guide is LIVE!) and, beyond that, Christmas cookie exchanges and gift boxes. I’m trying to get ahead this year and create something magnificent for ya’ll in a timely fashion. I already bought my cookie tin and am eager to decorate and organize it!
So, we’re starting out with these fabulous Reese’s Stuffed Peanut Butter Cookies. Stuffed desserts are my catnip nowadays; I love the sensational, over the top vibe of creatinga treat within a treat.
This cookie boasts a soft peanut butter dough centered with a whole-ass Reese’s Cup, and finished with a drizzle of chocolate and a sprinkle of flaky salt. Extra indulgent, cozy, and delightfully enjoyable to make.
Nuts for Peanuts
Unless you’re allergic, of course.
The base cookie for this beauty is a peanut butter dough that bakes up soft and crinkly. Start by creaming butter, peanut butter, brown sugar, and regular sugar until fluffy. Whip in an egg, then some vanilla extract.
Tip: I always recommend a no-stir, natural peanut butter variety, such as Jif Natural or Skippy Natural!
Next, add in flour and baking soda. I omit extra salt in this dough because a) I use salted butter, and b) peanut butter is also enhanced with salt.
Line a big baking sheet with parchment paper. Scoop out a big mound, about 1/4 cups worth, of dough into your palm and flatten into a disc. Place a whole fuckin peanut butter cup in the center, then fold the dough around the cup until fully covered. You may need to add a pinch or two of dough to seal.
Roll the dough gently into a ball and place on your cookie sheet, then flatten slightly with your palm. Repeat with the additional dough and Reese’s cups.
Tip: Place no more than 6 cookie balls on your baking sheet at a time. These are large cookies!
Bake for 8 minutes. Pull the pan out of the oven and smack dat against the counter to flatten the cookies. Return to the oven for about 6 more minutes, until the edges are set up. Hit the pan against the counter a couple more times.
Cool the cookies on the baking sheet for a bit, then move to a wire rack to continue cooling.
We finish our cookies with a drizzle of melted chocolate to really play up the peanut butter cup vibe. Melt some dark or semi-sweet chocolate chips in a microwave-safe bowl for 1 minute. Stir, then heat a bit longer until the chocolate is totally smooth.
For a rustic drizzle, use a fork or spoon to splat the chocolate all over the cookies. If you want a more sophisticated, even swizzle, fit a small round piping tip to a pastry bag, scoop in the chocolate, and zigzag across the cookie. The latter was the method I used.
Let the chocolate set up for about 10 minutes, then serve the cookies with coffee, tea, or a glass of milk!
Leftovers? Cookies will keep in the fridge for up to 5 days or the freezer for up to 3 months. If making ahead, I recommend waiting until just before boxing or serving the cookies to do the chocolate drizzle, just to preserve the aesthetic.
Happy baking, folks!
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Cozy peanut butter treats:
Peanut Butter Chunk Pumpkin Bread
No Bake Peanut Butter Bourbon Truffle Pie
Chocolate Dipped Bourbon Peanut Butter Cookies
Chocolate Dipped Peanut Butter Cookie Bars
reese’s stuffed peanut butter cookies
Ingredients
- 1 stick butter, softened
- 1/2 cup creamy peanut butter (no-stir)
- 3/4 cup dark brown sugar
- 1/3 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/3 cups all purpose flour
- 1 tsp baking soda
- 16-18 Reese's cups
- 1/2 cup dark chocolate chips
- flaky sea salt, for serving
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In a bowl, cream the butter, peanut butter, brown sugar, and regular sugar until soft and fluffy, about 2-3 minutes. Whip in the egg, then the vanilla extract. Add the flour and baking soda. Mix until just combined.
- Scoop 1/4 cup mound of dough from the bowl and flatten into a disc. Place a Reese's cup in the center. Fold the dough around the Reese's cup, adding a bit extra, until the cup is fully covered. Place onto the baking sheet and flatten slightly with your palm. Place no more than 6 cookies per baking sheet.
- Bake 8 minutes. Remove the sheet from the oven and tap firmly on the counter to flatten. Return to the oven for 5-6 more minutes until the edges are set but the center is still soft. Smack the cookie sheet on the counter a few more times, then set aside to let the cookies cool on the baking sheet. After 5 minutes or so, place the cookies on a wire rack.
- Melt the chocolate chips in a microwave-safe bowl for 1 minute. Stir, then heat an additional 15-20 seconds until fully smooth. Use a fork or a pastry bag fitted with a small round tip to drizzle the chocolate over the cookies. Let set 10 minutes, then ENJOY!
