Description

These soft, thick, and chewy cookies are loaded with peanut butter flavor in three delicious ways—creamy peanut butter in the dough, Reese’s Pieces for crunch, and a molten Reese’s cup center that melts into gooey perfection. A bakery-style treat that’s simple to make, freezer-friendly, and guaranteed to impress every peanut butter lover in your life!

Ingredients

Scale

1 cup unsalted butter (softened)
1 cup creamy peanut butter
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
¾ cup Reese’s Pieces
12 –16 mini Reese’s Peanut Butter Cups (frozen)

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Instructions

Freeze the mini Reese’s Cups for at least 30 minutes before baking to help keep them intact when stuffed.
Cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla and mix until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt, then slowly add to the wet mixture, mixing until just combined.
Fold in chocolate chips and Reese’s Pieces using a rubber spatula.
Scoop about 2 tablespoons of dough, flatten it slightly, place a frozen Reese’s cup in the center, then top with another tablespoon of dough. Seal edges and roll into a ball.
Repeat with remaining dough, then chill the stuffed cookie dough balls for 30 minutes.
Preheat oven to 350°F (175°C).
Bake chilled cookie dough balls on a parchment-lined sheet for 11–13 minutes, until edges are set but centers are soft.
Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Serve warm for the ultimate gooey experience!

Notes

Don’t skip chilling the dough—this keeps the cookies thick and prevents spreading.

Frozen Reese’s Cups help the filling stay intact during baking.

Add extra chips or Reese’s Pieces to the tops of the dough balls before baking for a bakery-style look.

Store at room temperature in an airtight container for up to 5 days, or freeze for up to 3 months.

To bake from frozen, add 1–2 minutes to the baking time.