Sweet Reese’s Cup Stuffed Peanut Butter Blossom Cookies

If you ask me, peanut butter blossoms are already pretty perfect on their own.

But what if you stuffed them with a Reese’s cup before baking? You’d get a cookie that’s loaded with peanut butter flavor in every single bite. The classic crackly edges meet a soft, melty chocolate center that oozes when you break one open.

These cookies start with a simple peanut butter dough rolled in sugar. Then you press a Reese’s cup right into the middle instead of the usual Hershey’s Kiss. The chocolate melts just enough to blend with the cookie while keeping its shape.

They’re a crowd-pleaser that takes a nostalgic favorite and makes it even better.

What Kind of Peanut Butter Should I Use?

For this recipe, you’ll want to stick with creamy peanut butter rather than the natural or chunky varieties. Regular creamy peanut butter like Jif, Skippy, or Peter Pan works best because it has a consistent texture and the right amount of oil to help bind the cookie dough together. Natural peanut butters tend to be too oily and can make your cookies spread too much or turn out greasy. If you only have chunky peanut butter on hand, it’ll technically work, but you’ll lose that smooth, classic peanut butter blossom texture that makes these cookies so good.

Options for Substitutions

While these cookies are pretty straightforward, here are some swaps you can make if needed:

• Unsalted butter: You can use salted butter instead – just reduce the added salt in the recipe to 1/4 teaspoon to keep things balanced.
• Creamy peanut butter: Crunchy peanut butter works great if you like extra texture in your cookies. Just avoid natural peanut butter with oil separation, as it can make the dough too oily and affect how the cookies bake.
• Brown sugar: If you’re out of brown sugar, mix 1/2 cup granulated sugar with 1 1/2 teaspoons of molasses. You can also use all granulated sugar, though your cookies will be slightly less chewy.
• Mini Reese’s Cups: Feel free to use other mini peanut butter cups, mini chocolate bars, or even regular-sized Reese’s Cups cut in half. You could also try stuffing them with peanut butter chips mixed with a bit of melted chocolate.
• All-purpose flour: This is one ingredient you’ll want to stick with – the flour structure is important for these cookies to hold their shape around the candy center.

Watch Out for These Mistakes While Baking

The biggest mistake with these cookies is not chilling the dough before baking, which causes them to spread too thin and expose the Reese’s Cup hidden inside – aim for at least 30 minutes in the fridge to keep everything in place.

Another common error is pressing the Reese’s Cup too deep into the dough ball, so wrap the dough around the candy leaving just the top slightly visible, then gently flatten the cookie to about 1/2 inch thick.

Overbaking will turn these cookies dry and crumbly instead of soft and chewy, so pull them from the oven when the edges are just set but the centers still look slightly underdone at around 9-10 minutes.

Finally, let the cookies cool on the baking sheet for at least 5 minutes before moving them to a cooling rack, as they’re fragile when hot and the chocolate needs time to firm up.

What to Serve With Reese’s Cup Stuffed Peanut Butter Blossom Cookies?

These cookies are pretty rich and sweet on their own, so I love pairing them with a cold glass of milk – it’s the classic cookie combo for a reason! If you’re serving them at a party or gathering, consider setting out some fresh strawberries or apple slices on the side to balance out all that peanut butter and chocolate goodness. Coffee or hot chocolate also work really well if you’re enjoying these as an afternoon treat or dessert. For a fun dessert spread, you could serve them alongside vanilla ice cream or even crumble them on top of a sundae for an extra indulgent treat.

Storage Instructions

Store: Keep these cookies in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container to help keep them soft and chewy. They taste amazing for days, and honestly, the peanut butter flavor gets even better after a day or two!

Freeze: These cookies freeze really well for up to 3 months. You can freeze them already baked in a freezer-safe container with parchment paper between layers, or freeze the dough balls before baking. If freezing the dough, just add an extra minute or two to the baking time when you’re ready to make them.

Serve: If you’ve frozen baked cookies, just let them thaw at room temperature for about 30 minutes before serving. For frozen dough, you can bake straight from the freezer – just press the Reese’s Cup in when they come out of the oven like usual.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2650-2850
• Protein: 38-44 g
• Fat: 155-170 g
• Carbohydrates: 290-315 g

Ingredients

For the cookies:

• 1 3/4 cups all-purpose flour (I always use King Arthur)
• 1/2 cup creamy peanut butter (I use Jif)
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened (room temperature)
• 1 tsp baking soda
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup granulated sugar

For the filling:

• 24 mini Reese’s Cups, unwrapped

Step 1: Preheat the Oven and Prepare Baking Sheet

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.

Step 2: Cream Butter, Peanut Butter, and Sugars

• 1/2 cup unsalted butter, softened (room temperature)
• 1/2 cup creamy peanut butter (I use Jif)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar

In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until smooth and fluffy.

I find that starting the mixer on low speed and working up helps incorporate everything evenly.

Step 3: Incorporate Egg and Vanilla

• 1 large egg
• 1 tsp vanilla extract

Add the large egg and vanilla extract to the creamed mixture, then mix until everything is well combined and smooth.

Step 4: Combine Dry Ingredients

• 1 3/4 cups all-purpose flour (I always use King Arthur)
• 1 tsp baking soda
• 1/2 tsp salt

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.

Step 5: Mix Dry and Wet Ingredients

• dry ingredients from Step 4
• wet mixture from Step 3

Gradually add the dry ingredients from Step 4 into the wet mixture from Step 3, mixing until just combined.

Make sure not to overmix, as this can make the cookies tough.

Step 6: Stuff Dough with Reese’s Cups

• cookie dough from Step 5
• 24 mini Reese’s Cups, unwrapped

Shape the dough into 1-inch balls.

Flatten each ball, place a mini Reese’s Cup in the center, and wrap the dough around the candy to form a ball.

I like to chill the dough for about 10 minutes before shaping if it feels too sticky, as it makes wrapping the candies easier.

Step 7: Bake and Cool Cookies

Arrange the stuffed cookie balls on the prepared baking sheet about 2 inches apart to allow for spreading.

Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Sweet Reese's Cup Stuffed Peanut Butter Blossom Cookies

Delicious Sweet Reese's Cup Stuffed Peanut Butter Blossom Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 18 minutes mins

Total Time 26 minutes mins

Servings 4

Calories 2750 kcal

Ingredients

  

For the cookies:

• 1 3/4 cups all-purpose flour (I always use King Arthur)
• 1/2 cup creamy peanut butter (I use Jif)
• 1/2 cup packed brown sugar
• 1/2 cup unsalted butter, softened (room temperature)
• 1 tsp baking soda
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup granulated sugar

For the filling:

• 24 mini Reese's Cups, unwrapped

Instructions

 

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
• In a large mixing bowl, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and packed brown sugar until smooth and fluffy. I find that starting the mixer on low speed and working up helps incorporate everything evenly.
• Add the large egg and vanilla extract to the creamed mixture, then mix until everything is well combined and smooth.
• In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
• Gradually add the dry ingredients from Step 4 into the wet mixture from Step 3, mixing until just combined. Make sure not to overmix, as this can make the cookies tough.
• Shape the dough into 1-inch balls. Flatten each ball, place a mini Reese's Cup in the center, and wrap the dough around the candy to form a ball. I like to chill the dough for about 10 minutes before shaping if it feels too sticky, as it makes wrapping the candies easier.
• Arrange the stuffed cookie balls on the prepared baking sheet about 2 inches apart to allow for spreading. Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.