Reese's Stuffed Peanut Butter Cookies
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.
Servings: 23 cookies
Ingredients
Cookies
- 1 cup butter room temperature
- 1 cup peanut butter
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 23 full-size Reese's peanut butter cups
Garnish
- 1 cup chocolate candy melts
- 1/4 cup peanuts chopped
Instructions
- Preheat oven to 350 degrees F. Line cookie sheet with parchment paper.
- In a large mixing bowl, add 1 cup butter and 1 cup peanut butter. Beat on medium with a hand mixer until smooth and creamy.
- Add the 3/4 cup light brown sugar and granulated sugar3/4 cup granulated sugar. Beat until incorporated.
- Add the 1 large egg and 2 teaspoons vanilla extract. Continue to beat on medium until the egg is combined.
- Add in the 2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon 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 1 cup chocolate 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.
- 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 the wet cookies with some of the chopped 1/4 cup 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.
- Store in an airtight container.
Notes
You can use chocolate almond bark instead of chocolate candy melts to dip the cookies in.
Storage: Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 352kcal | Carbohydrates: 37g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 160mg | Fiber: 2g | Sugar: 25g | Vitamin A: 266IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
