Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies

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An elevated version of everyone’s favorite peanut butter and chocolate combo. These large, chewy cookies are stuffed with creamy peanut butter, loaded with Reese’s pieces, peanut butter chips, and mini chocolate chips, and then dipped in milk chocolate. The definition of goals, you need to make these!

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I hope you all aren’t tired of these chocolate dipped and stuffed cookies because they’re definitely not going anywhere anytime soon. I’m obsessed with this combination. After making my Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies for the first time, they quickly became one my top favorite cookie recipes. Then, of course, I began brainstorming even more ideas.

Lisa’s (from Simple Joy) Loaded Reese’s Bark has been a family favorite dessert for years. I can’t even tell you how many times I’ve made it. Whenever I meet a new Reese’s lover, I make a batch of homemade Loaded Reese’s Bark and they are never disappointed. While I was thinking of new cookie ideas to pair with the peanut butter, I thought, “what if I make a cookie version of the Reese’s bark?”.

Imagine this: a chewy, massive cookie that’s stuffed with peanut butter and dipped in milk chocolate. The cookie dough is packed with Reese’s pieces, peanut butter chips, and mini semisweet chocolate chips. It’s such a delicious combination and really is the cookie version of my favorite homemade bark.

If you love peanut butter (especially peanut butter cookies!!), you need to try these!

Read on for the full recipe for these dreamy Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies.

Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies — a long name, but it’s a simple recipe. I promise!

This recipe uses my favorite cookie dough base. It creates, in my opinion, the perfect cookies. They’re massive, have a gooey center, and bake up tall. What’s even better: they keep this soft & chewy texture for days after baking.

I’ve made a lot of cookies over the past 8 years. Through baking all of those cookies and trying so many different techniques and recipes, I’ve come to the conclusion that cookie recipes that use melted butter are my favorite. In my experience, they always result in a soft cookie with crisp edges (my favorite kind). And the best part, you don’t need a stand mixer which means minimal dishes. Need I say more? The only downside is that the dough usually always has to be chilled — but, it’s worth it.

So, since I wanted these cookies to be absolutely perfect, we’ll be using — you guessed it — melted butter. I typically melt my butter over low heat on the stove, but you can melt yours in the microwave. Just be careful to not make a mess. After the butter is melted, let it cool for 10 minutes before combining it with your wet ingredients. I’ll say it again — please let your butter cool!!

As far as toppings go, since this recipe is inspired by my favorite Loaded Reese’s Bark, I had to use Reese’s pieces, peanut butter chips, and mini chocolate chips. However, you can use any Reese’s or peanut butter toppings you want. Then, to mimic the top and bottom chocolate layers of the bark, I decided to dip each cookie in a generous layer of milk chocolate. And let me tell you, that extra layer of chocolate is everything. It instantly elevates this amazing cookie and takes it to the next level.

You’ll need to let the chocolate layer set before eating the cookies. I usually pop mine in the freezer for about 30-45 minutes and they’re ready to go!

So, go on, get that peanut butter out. Make the run to the grocery store. You know you want to make these.

Ingredient’s you’ll need

• Creamy peanut butter
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• All-purpose flour
• Baking soda
• Salt
• Reese’s Pieces
• Reese’s peanut butter chips
• Mini chocolate chips
• Milk chocolate chips (+ vegetable/coconut oil to thin, if needed)
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Whisk
• Cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these elite Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies

Scoop out 12 dollops of peanut butter – each dollop should be ½ tbsp to ¾ tbsp. Place on a baking sheet or plate lined with wax paper and place in the freezer.

Melt 1 cup butter on the stove or in the microwave. Set aside to cool for 10 minutes.

While the butter is cooling, combine 3 cups flour, 2 tsp baking soda, and 1 tsp salt in a bowl and whisk together. Set aside.

In a large bowl, add 1 cup brown sugar, ½ cup granulated sugar, and the melted butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula until a few flour streaks remain. Fold in 1 cup Reese’s pieces, ½ cup Reese’s peanut butter chips, and ½ mini chocolate chips. Do not overmix.

Chill the dough in the refrigerator for 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop 12 dough balls. Flatten the dough ball with the palm of your hand, place a frozen dollop of peanut butter in the middle, and then wrap the cookie dough around the peanut butter until it’s fully covered. Place the cookie dough balls on a baking sheet lined with parchment paper. Bake for 11-13 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter, if needed. Top with extra Reese’s pieces, Reese’s peanut butter chips, and mini chocolate chips, if desired.

Let the cookies cool completely before dipping them in the chocolate. Once cooled, melt 1¾-2 cups milk chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil or coconut oil to thin out the chocolate, if needed.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.

Store in an airtight container in the refrigerator or at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• When measuring dry ingredients, use a kitchen scale or the spoon and level method. While it is more accurate to measure dry ingredients by weight (grams), I bake using volume measurements (cups). This recipe can easily be converted using an online conversion calculator, like this one from Inch Calculator. For the spoon and level method, before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. Then, spoon the ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Do not overmix your dough. Overmixing will lead to a dry, crumbly cookie texture which we do not want. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings.
• In order to have thick, tall cookies, make sure to do the following: 1) let the melted butter cool for 10 minutes before combining it with the wet ingredients, 2) set the eggs out 30 minutes to 1 hour before baking so they come to room temperature, and 3) chill the cookie dough for 1 hour.
• Do not overbake your cookies. Many people wonder why their cookies are dry and crumbly a day later and it’s because they overbaked them. The cookies are done baking when the edges are set and a light golden color. The tops will still look wet and will not be fully set — and that’s totally okay! The cookies will continue to bake on the baking sheet after they’re removed from the oven.

FAQS

Can I freeze these cookies?

Yes! Store the baked cookies in a freezer-safe storage bag or container for up to 3 months. When you’re ready to eat the cookies, set them out for about 20-30 minutes and let them come to room temperature before eating. You can heat them up in the microwave for a few seconds (~10), but not for too long as the chocolate on the bottom may begin to melt.

Can I make this dough in advance?

Absolutely! The dough can be made up to 3 days in advance and stored in the refrigerator. However, I recommend scooping and stuffing the cookie dough balls prior to storing them. If you choose to scoop and stuff the cookie dough balls later, you will need to set the cookie dough out to soften for about 30 minutes to 1 hour prior to baking. Since we’re stuffing the cookies, the dough needs to be soft enough to spread and place the peanut butter dollop inside.

Is it required for the dough to chill?

If you want cookies that bake up nice and tall — YES! Since this recipe calls for melted butter, it is important that the dough has time to chill. Otherwise, the cookies will bake up flat which we do not want.

Can I make these cookies smaller or larger?

For sure! A few things to keep in mind though: 1) adjust the size of your peanut butter dollop to fit the size of the cookie — you may need to make them smaller or larger. 2) Adjust the bake time accordingly. I’ve used this recipe to make 12 XL cookies (bake time 11-13 minutes) and 14 large cookies (bake time 9-11 minutes).

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. Be mindful of the chocolate bottoms — they will melt if left in a hot environment. If freezing, set the cookies on the counter and let them come to room temperature before eating.

This one’s for all of my chocolate and peanut butter lovers. These thick, massive cookies have a delicious peanut butter filling, are filled with all of your favorite toppings (Reese’s pieces, peanut butter chips, and mini chocolate chips) and dipped in milk chocolate. They’re unreal.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock