Peanut Butter Cup Stuffed Chocolate Chip Cookies

I think this is the first year in 26 years that I won’t be dressing up for Halloween.  I have no costume, and no plans for one, because I’m not going anywhere except outside on my porch to hand out candy bars (Zach is adamant that we hand out only full-size candy bars, so we get to be *that* house).

I am dressing up Leia with a headband fixed with a pair of Princess Leia hair buns (because it’s only fitting, right) but I expect those to last all of 5 seconds before she makes a chew toy out of them.

So, while I’m not being super festive in the costume department, I am dressing up a whole pile of Reese’s peanut butter cups in soft, peanut butter tinged chocolate chip cookie disguises.

That counts for something, right?

In my tradition of stuffing desserts inside other desserts, I hid full-sized Reese’s cups inside each and every one of these cookies.  Unassuming on the outside (they just look like freaking fantastic chocolate chip cookies, right?) but loaded with peanut butter chocolate gold mines on the inside.

They’re also a great way to use up leftover Halloween candy (OK, I have no idea if “leftover” Halloween candy is really a thing that happens to people and has to be dealt with, but I’ve heard rumors).


  • 1 cup unsalted butter softened (226.8g)
  • 1/3 cup creamy peanut butter (90g) I have NOT tried this with natural peanut butter
  • 3/4 cup sugar (150g)
  • 3/4 cup brown sugar tightly packed (150g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour (380g)
  • 2 teaspoons cornstarch or cornflour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips I use half regular chocolate chips and half mini (semisweet), but you can do any combination. (340g)
  • 16 Reese's Peanut Butter Cups standard size


Place your Reese's Cups in the freezer so that they will harden and be easy to stuff in the cookie dough.

In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter, peanut butter, and sugars until light and fluffy.  Scrape sides of bowl.

Add eggs and vanilla extract.  Beat until well-combined (again, pause to scrape down the sides of bowl, as needed).

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 

Gradually add flour mixture to batter while stirring on low speed until completely combined.

Stir in chocolate chips. 

Place dough in refrigerator to chill 15-30 minutes (if dough is too sticky at 15 minutes, allow it to chill longer, it should be soft and pliable, but not messy).

Remove chilled dough from fridge and Reese's cups from freezer.  Remove peanut butter cups from their wrappers.

Scoop dough by heaping 1 1/2 Tbs'-sized spoonful and press peanut butter cup sideways into the center.  Scoop more dough, as needed, and form around peanut butter cup until it is completely concealed. 

Roll into round ball and place on a wax-paper lined plate or tray. Return cookie dough balls to refrigerator for 15 minutes. 

Preheat oven to 375F (190C) and line cookie sheets with parchment paper.

Place cookie dough balls at least 2" apart on cookie sheet and bake on 375 (190C) for 14 minutes, or until edges are just beginning to turn golden brown.

Allow cookies to cool completely on cookie sheet (they will be very fragile when hot) before serving.  Enjoy!

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