Chocolate and peanut butter lovers unite! You are going to LOVE these Reese’s Stuffed Giant Chewy Chocolate Chip Cookies! I took my very favorite chocolate chip cookie recipe and stuffed a Reese’s Peanut Butter Cup inside…you can thank me later.
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It has been far too long since I shared a Reese’s recipe. Far, faaar too long. It’s not as if I’m not eating and baking with Reese’s. No. I keep our pantry fully stocked: Reese’s Pieces, Minis, Miniatures, Cups, and of course, Reese’s PB Baking Chips. Yes please!
Last week my husband had another BBQ at his work. Yes, I know. These people like to party. And yes, here in Sacramento we are in the 80s. Spring is a relatively short period of time here in Sacramento so we take full advantage of the warm days and cool nights. Before we know it, temps will have reached the 100s and we won’t want to go outside. Like ever.
Sooo, anyhoo, Chris asked for cookies. Chocolate chip cookies. Using our favorite recipe naturally. I was happy to oblige, with one teensy little adjustment. I really, really wanted to stuff them. And if you’re going to stuff a cookie, I say go big or go home.
These giant, chewy chocolate chip cookies have been stuffed with snack size Reese’s Peanut Butter Cups and let me tell you folks, I have a new favorite cookie.
Straight out of the oven, these cookies are pure heaven. Ooey, gooey, and perfectly crisp around the edges. Biting into the cookie is pure bliss…and then…then, you hit the center.
I can’t think of a better surprise than a Reese’s Peanut Butter Cup. Can you?
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Reese’s Stuffed Giant, Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp corn starch
- 1 tbsp vanilla
- 3/4 cup unsalted butter melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 egg yolk, room temperature
- 1 1/2 cups semi-sweet chocolate chips or milk chocolate chips or a combination of chips
- 12 snack size Reese's Peanut Butter Cups
Instructions
- Combine the dry ingredients (flour, baking soda, salt, corn starch) and sift together.
- Cream butter with sugars together in a large mixing bowl.
- Beat in the vanilla and then add in the egg and egg yolk and continue beating until the mixture is light and creamy.
- Add in the dry ingredients and mix just until combined.
- Stir in the chocolate chips.
- Scoop out about 1/4 cup of dough and wrap around a Reese's peanut butter cup making sure to seal the edges.
- Continue until all dough has been used.
- Place cookies on a parchment lined baking sheet and refrigerate for 20-30 minutes.
- Preheat oven to 325 degrees.
- Space cookies about 3 inches apart and bake for 15 to 17 minutes.
- The cookies are done when the edges are golden. Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire racks to finish cooling.
- Enjoy!
Nutrition
More of our favorite cookies:
Giant, Chewy Brown Butter Toffee Chocolate Chip Cookies
Reese’s Chocolate Peanut Butter Cup Cookies
Reese’s Peanut Butter Oatmeal Cookie Bars
For all cookie recipes, go HERE.
For all chicken recipes, go HERE.
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Amanda @ Diary of a Semi-Health Nut says
Oh yummmmm! I’m including these in a cookie round-up on Lifehack if that’s okay! 🙂
Aubrey says
These were great! Although I used mini Reese’s cups to make average sized cookies, the cookies still came out delicious, and it made a lot more than i was expecting!
Trish - Mom On Timeout says
Minis work great for normal-sized cookies! So glad you enjoyed the recipe Aubrey 🙂
Crystal says
I made these today, but used Reese’s miniature cups instead. It was so delicious! Fabulous recipe, thank you for sharing!
Colene says
So I am weird and want to make this without chocolate chips…would it still be delicious?
Trish - Mom On Timeout says
You are weird!! Just kidding 🙂 Yeah, it should still be pretty darn delicious.
Deirdre Davis says
Hi, I was just looking over your variety of chocolate chip cookie recipes and noticed one you add no cornstarch, one has 1/2 tsp and one has 1 tsp all with the same size recipe. What is the reason for this?
Trish - Mom On Timeout says
Yep. So the deal is that I play with recipes from time to time. The corn starch isn’t “required” but helps to make the cookie more tender. I personally like the cookies with more corn starch but it would be acceptable to leave it out if you don’t have it.
caron says
These sound amazing! Can you please tell me about how many cookies this makes, since the pb cups are pretty large…? Thanks!
dina says
yummy addition to choc chip cookies!
Trish - Mom On Timeout says
That’s what I’m saying Dina! Thank you 🙂
Mary Delgado says
Can’t wait to try these! Thank you!
Nancy says
These look wonderful I think I will only use a half of pB cup. and make samller cookies . I do make a really good chocolate chip cookie. i just wondered what the crn starch is for
Pauline C. says
These pictures make me feel hungry Trish! And I would love to see this in our EPIC FRIDAY linky party. Hope you can come and join us @ http://www.twelveskip.com/pages/linky-party/1264/linky-party-3-epic-friday-share-blog-post
Have a great weekend!
Maya says
These cookies just stopped me in my tracks when I first saw them, they look amazing! I had to share with all my friends on Facebook!
Trish - Mom On Timeout says
Thank you so much Maya!