Unreal Reese’s Bar Stuffed Cookies

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Another must-bake cookie recipe for my peanut butter lovers. Massive, homemade cookies that are packed with Reese’s peanut butter chips, mini peanut butter cups, and milk chocolate chips. They’re then stuffed with a Reese’s peanut butter bar. Oof…are you all ready for these?

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Reese’s Bar Stuffed Cookies…yes, they’re as amazing as they sound. And, I know, another stuffed cookie recipe?! I just have so many ideas, I can’t help it. Lately, I’ve been loving stuffing cookies with peanut butter, so I wanted to continue that idea, but with something different. Personally, I prefer to add peanut butter to cookie recipes by stuffing the cookies, rather than adding peanut butter directly to the dough. I’ve found that stuffing them preserves the amazing soft & chewy texture and prevents dry, crumbly cookies.

Truth be told, I have SO many baking ingredients in my pantry and I was trying to find another way to incorporate these delicious Reese’s Peanut Butter Bars into a recipe. After taking inventory, I decided to make a next-level cookie for peanut butter lovers. A massive, thick cookie that’s loaded with Reese’s peanut butter chips, mini peanut butter cups, and milk chocolate chips. Each cookie is then stuffed with a piece of, you guessed it, Reese’s Peanut Butter Bar to make the center of each cookie super chocolatey and gooey. Unreal, right?!

Peanut butter and chocolate is one of my favorite dessert combinations, so trust me, I’m not going to disappoint you with this one.

Read on for the full recipe for these dreamy Reese’s Bar Stuffed Cookies.

A cookie loaded with Reese’s peanut butter chips, mini peanut butter cups, and milk chocolate chips, and then stuffed with a Reese’s Peanut Butter Bar?! Talk about a chocolate and peanut butter overload, and I’m not mad about it. My vision for this one was to make a unique, next-level cookie that really screamed Reese’s (with what I had available in my pantry lol). Sadly, I did not have Reese’s pieces (I just know they would be super delicious in these cookies), but I still think this combination of toppings works really well.

I opted to use mini peanut butter cups that I found at a local candy store, but you can easily swap those for mini Reese’s peanut butter cups or chopped peanut butter cup pieces. I also went with milk chocolate chips because I wanted to round out the “Reese’s” taste / vibe, but feel free to use whichever toppings sound good to you.

For this recipe, we’ll be using my tried and true cookie dough that uses melted butter. Not only is this cookie dough super easy to pull together, but the cookies bake up beautifully every single time. Plus, the dough has the perfect texture for making stuffed cookies — it needs to have enough elasticity to wrap around the Reese’s Peanut Butter Bar, but still hold its shape so that nothing oozes out of the cookies while baking.

Throughout my journey of making new stuffed cookie recipe combinations, I have noticed that cookies that are stuffed with a chocolate bar or marshmallow end up being a little bit more fragile and gooey than those stuffed with Nutella, peanut butter, etc. Of course, this is to be expected and in a way the goal because when we break the cookies open, we want to see a puddle / flow of chocolate. So, do not be worried if your cookies are a bit fragile after they come out of the oven — let them sit and set. But, if you’re like me, and can’t wait, just know they may be a little messy.

Other peanut butter cookie recipes you may like:

• Easy Chocolate Dipped Peanut Butter Stuffed M&M Cookies
• Chocolate Dipped Peanut Butter Stuffed Reese’s Cookies
• Chocolate Dipped Peanut Butter Stuffed Oreo Cookies

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Eggs
• Flour
• Baking soda
• Salt
• Reese’s peanut butter chips
• Mini peanut butter cups
• Milk chocolate chips
• Reese’s Peanut Butter Bars

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 must-bake Reese’s Bar Stuffed Cookies

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

While the butter is cooling, combine 3 cups all-purpose 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 peanut butter chips, ⅔ cup mini peanut butter cups, and ⅔ cup milk 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 each dough ball with the palm of your hand and set a Reese’s Peanut Butter Bar square in the middle of each. Wrap the cookie dough around the square, making sure that 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 peanut butter chips, mini peanut butter cups, and milk chocolate chips, if desired.

Let the cookies cool completely. Store in an airtight container 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.
• Due to stuffing the cookies with the Reese’s Peanut Butter Bar, please note that these cookies may be a bit more fragile and you need to give them time to set. While baking, the Reese’s Peanut Butter Bar is going to melt, creating a gooey, liquid-y chocolate center, so do not try to move these cookies. Let them set and cool for a few minutes before transferring to a wire rack.
• Do not overbake your cookies. The cookies are done baking and should be removed from the oven when the edges are set and a light golden color. The tops of the cookies will still look slightly wet and this is okay! They are done baking and will continue to set on the hot pan after they’re taken out of the oven.
• Do not overmix your dough. When adding in your dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. Overmixing can lead to dry, crumbly cookies.
• And if you don’t follow any of the above tips, please (please!) be sure to at least do these three things so your cookies are tall and thick: 1) let the melted butter cool for 10 minutes before combining it with the sugars, 2) set out the eggs so that they come to room temperature, 3) chill the cookie dough for 1 hour.

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 I’m ready to eat a cookie, I either set it out on the counter for about 20-30 minutes or heat them up in the microwave for about 15-20 seconds.

Can I make this dough in advance?

Yes, the dough can be made up to 3 days in advance and stored in the refrigerator. Since these are stuffed cookies, I highly recommend scooping and stuffing the cookie dough balls prior to storing them. If you do not scoop and stuff them until you’re ready to bake them, you will need to set the dough out for about 30 minutes to 1 hour prior to baking. Since we’re stuffing the cookies, the dough needs to be soft enough to scoop and spread so that we can place the Reese’s Peanut Butter Bar piece inside.

Is it required for the dough to chill?

Since this recipe uses melted butter — yes! Chilling the dough will help ensure that the cookies bake up nice and tall.

Can I make these cookies smaller or larger?

Absolutely! A few things to keep in mind: 1) adjust the size of your Reese’s Peanut Butter Bar “stuffing” to fit the size of the cookie — you may need to make these pieces smaller or larger. 2) Adjust the bake time accordingly. This recipe can make 12 XL cookies (bake time 11-13 minutes) and 14 large cookies (bake time 9-11 minutes). Keep the baking temperature the same.

How to store

Store the cookies in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating. Or, heat them up in the microwave for about 15-20 seconds.

To all of my chocolate and peanut butter lovers, have I convinced you to make these yet?! I’m really enjoying finding new ways to add peanut butter to these cookie recipes and I hope you all love this new variation as much as I do!

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