Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 full-size Reese’s Peanut Butter Cups (chilled or frozen)
- 1 cup semi-sweet chocolate chips (optional for topping)
Instructions
- Step 1: Preparation
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt, then set this dry mixture aside. Ensure your Reese’s cups are chilled in the fridge; this makes them much easier to handle and prevents them from melting too quickly during the stuffing process. - Step 2: Mixing the Dough
In a large stand mixer or using a hand mixer, cream together the softened butter, creamy peanut butter, brown sugar, and white sugar on medium-high speed until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients on low speed. Mix only until the white streaks of flour disappear to keep the dough tender. - Step 3: Stuffing the Cookies
Scoop out a generous portion of dough (about 3 tablespoons) and flatten it into a disc in the palm of your hand. Place one chilled Reese’s cup in the center of the dough disc. Gently wrap the edges of the dough up and around the candy, pinching the seams together to ensure the peanut butter cup is completely enclosed. Roll the dough into a smooth ball and place it on the prepared baking sheet, spacing them at least 3 inches apart as they will spread. - Step 4: Baking and Cooling
Bake the cookies for 11 to 13 minutes. The edges should be set and lightly golden, but the centers should still look slightly underbaked and soft. Remove the pans from the oven and let the cookies rest on the hot baking sheet for at least 10 minutes. This carry-over cooking time is essential for the “gooey” bakery texture. Transfer them to a wire rack to cool completely, or enjoy them while they are still slightly warm for a molten chocolate experience.
- Cook Time: 32 minutes