These over-the-top Reese's Stuffed Peanut Butter Cookies that are dipped in chocolate and sprinkled with peanuts. They are giant peanut butter cookies, fully loaded with peanut butter, and have a full-size Reese's cup in the center.
Preheat oven to 350 degrees. Line cookie sheet with parchment paper.
In a large mixing bowl, add butter and peanut butter. Beat on medium with a hand mixer until smooth and creamy.
Add the brown sugar and granulated sugar. Beat until incorporated.
Add the egg and vanilla extract. Continue to beat on medium until the egg is combined.
Add in the flour, baking soda, and salt. Beat on low until most of the flour is worked in. Turn hand mixer up to medium and finish working in the flour.
Using a 3 tablespoon scoop, scoop the cookie dough into your hand. Flatten it out and place a peanut butter cup in the center. Work the dough around the peanut butter cup and pinch together any cracks or holes.
Place onto the prepared cookie sheet. Leave about 2 inches of space between each cookie.
Place in the preheated oven for 16 minutes or until the edges are slightly brown. Let cool on the cookie sheet for about 10 minutes and place on a cooling rack to cool completely.
Add the candy melts into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is completely melted and smooth.
Dipped Cookies: Dip the completely cooled cookies into the chocolate. Scrape off the excess chocolate on the bottom of the cookie.
Place on wax paper to dry.
Sprinkle with chopped peanuts as soon as you place it on the wax paper.
Drizzled cookies: You'll probably only need 1/2 cup of candy melts rather than 1 cup. Pour the melted chocolate into a sandwich bag or a disposable piping bag. Cut a small hole in the corner of the sandwich bag or in the tip of the piping bag.
Lay the completely cooled cookie on a piece of wax paper. Drizzle the chocolate back and forth on cookie. Let the chocolate set.