Reese's Stuffed Chocolate Chip Cookies
Brown butter dark chocolate chip cookies stuffed with Reese's Peanut Butter Cups, extra chocolate hidden inside, and a crisp chocolate shell underneath. These might be the most absurd cookies EVER!
These are absolutely over-the-top in the best possible way.
A soft dark chocolate chip cookie wrapped around a Reese’s Peanut Butter Cup, extra dark chocolate hidden in the center, and a crisp dark chocolate shell underneath that hardens as the cookies cool.
These are not everyday cookies. These are the kind of cookies you make when you’re trying to win a bake sale, impress people who don’t think you bake, or simply create a problem for your future self because you’ll eat three before they fully cool.
The combination of browned butter, peanut butter, and dark chocolate is ridiculous.
Trust me on this one.
Cookie Dough
¾ cup (170g) salted butter
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 tbsp heavy cream
1 tsp vanilla extract
2 cups (240g) all-purpose flour
2 tbsp cornstarch
½ tsp baking soda
¼ tsp salt
1 cup dark chocolate chips
Filling
10-12 Reese’s Peanut Butter Cups
5-6 dark chocolate bars or squares, cut in half
Chocolate Bottom Layer
8 oz dark chocolate, melted
Optional Toppings
Chopped Reese’s Peanut Butter Cups
Extra melted dark chocolate for drizzling
Flaky sea salt
1. Brown the butter
Add the butter to a saucepan over medium heat.
Stir frequently as it melts. Continue cooking until the butter foams, then turns golden brown and develops a nutty aroma, about 5-7 minutes.
Immediately transfer it to a mixing bowl so it doesn’t continue cooking.
Allow it to cool for about 10-15 minutes. You want it warm, not hot.
2. Build the cookie dough
Add the brown sugar and granulated sugar to the browned butter.
Whisk until the mixture becomes smooth and glossy.
Add the egg, heavy cream, and vanilla extract, then whisk again until fully combined.
3. Incorporate the dry ingredients
Add the flour, cornstarch, baking soda, and salt.
Mix just until no dry flour remains.
Fold in the dark chocolate chips.
Avoid overmixing here to keep the cookies soft and tender.
4. Chill the dough
Cover the bowl and refrigerate the dough for 20-30 minutes.
This helps firm up the butter and makes stuffing the cookies much easier.
5. Prepare the filling
Place the Reese’s Peanut Butter Cups in the freezer for 15-20 minutes while the dough chills.
This helps them hold their shape while baking and keeps the center extra gooey.
Cut the dark chocolate pieces in half.
6. Assemble the cookies
Line a baking sheet with parchment paper.
Scoop a large portion of dough, roughly 3 tablespoons each.
Flatten the dough in your hand.
Place one Reese’s Peanut Butter Cup and one half piece of dark chocolate in the center.
Wrap the dough completely around the filling and gently roll it into a tall ball rather than a flat one.
Repeat with the remaining dough.
Place the assembled cookies back into the refrigerator for another 10-15 minutes.
7. Bake
Preheat the oven to 375°F.
Space the cookies a few inches apart on a parchment-lined baking sheet.
Bake for 11-12 minutes.
The edges should be lightly golden while the centers still look slightly soft.
Do not overbake them.
As soon as they come out of the oven, place a large drinking glass, biscuit cutter, or bowl over each cookie and gently swirl it in a circular motion to create perfectly round cookies.
Allow them to cool on the baking sheet for 10-15 minutes.
8. Create the chocolate shell bottom
Melt the dark chocolate until smooth.
On a separate sheet of parchment paper, spoon small circles of melted chocolate slightly larger than the base of each cookie.
While the cookies are still slightly warm, gently press the bottom of each cookie onto a chocolate circle.
Transfer them to the refrigerator or freezer for 5-10 minutes until the chocolate sets.
9. Finish and serve
Top with chopped Reese’s pieces, a drizzle of melted dark chocolate, and a sprinkle of flaky sea salt if desired.
Serve slightly warm for maximum gooeyness.
Meatlicious Tips
Freeze the Reese’s before assembling. It makes a huge difference.
Shape the dough into taller balls instead of wide discs so the cookies stay thick.
Pull the cookies when the centers still look slightly underdone. They’ll continue baking on the sheet pan.
Use good quality dark chocolate since it’s one of the dominant flavors.
If you’re making these for a party or bake sale, make the dough a day ahead and keep it refrigerated overnight.
These freeze extremely well. Freeze after baking, then warm in the microwave for 15-20 seconds before eating.
Store in an airtight container for up to 4 days at room temperature.
If you want them to taste freshly baked again, microwave each cookie for 10-15 seconds before serving.
I need to try this so badly