Buttery Reeses Cup Stuffed Peanut Butter Blossom Cookies Recipe

Soft, chewy peanut butter blossom cookies take a delicious turn with Reeses cup stuffed centers that elevate this classic treat.

The rich, creamy peanut butter dough wraps around a hidden chocolate-peanut butter surprise.

Each bite promises a melt-in-your-mouth experience that blends familiar comfort with unexpected decadence.

Traditional cookie lovers and adventurous bakers alike will fall in love with this playful twist.

The simple ingredients come together quickly, making these cookies perfect for weekend baking or spontaneous dessert cravings.

You’ll want to share these irresistible treats with everyone who appreciates a seriously indulgent cookie moment.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Calories: 150 kcal

Servings: 24

What’s Inside Peanut Butter Blossom Cookies

• Unsalted Butter: Provides rich, creamy foundation that helps cookies spread smoothly and creates tender texture.
• Peanut Butter: Delivers signature nutty flavor and contributes to soft, moist cookie consistency.
• Granulated Sugar, Brown Sugar: Creates sweetness, helps with caramelization, and enhances golden brown edges.

• All-Purpose Flour: Gives structure and holds cookie shape, selecting unbleached flour ensures better texture.
• Eggs: Binds ingredients together and adds moisture for soft cookie crumb.
• Baking Soda: Helps cookies rise and creates light, airy texture with slight golden color.
• Salt: Balances sweetness and intensifies overall flavor profile.

• Vanilla Extract: Adds depth and warmth to cookie's overall taste.
• Miniature Reeses Peanut Butter Cups: Delivers chocolate-peanut butter surprise in cookie center, creating exciting flavor contrast.
• Extra Granulated Sugar: Used for rolling dough balls, provides crisp exterior and sweet crunch.

Must-Have Tools for Stuffed Cookies

• Large mixing bowl: Essential for combining wet ingredients smoothly and creating cookie dough.
• Separate mixing bowl: Perfect for whisking dry ingredients before combining with wet mixture.
• Baking sheets: Crucial for evenly baking cookies and preventing sticking when lined with parchment paper.
• Parchment paper: Helps cookies bake evenly and prevents them from sticking to the baking sheet.
• Whisk: Great for blending dry ingredients thoroughly and removing any lumps.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Wire cooling rack: Helps cookies cool completely and prevents soggy bottoms.
• Rolling pin (optional): Can help create uniform dough balls if needed.

How to Bake Reese’s Stuffed Blossoms

• Warm Up the Oven

Fire up your oven to 350F and grab two baking sheets. Slap down some parchment paper so nothing sticks.

• Mix the Creamy Base

Grab a big bowl and blend butter and peanut butter until super smooth. Toss in sugars and beat until everything looks dreamy. Crack in eggs and splash of vanilla, mixing everything together.

• Create the Dry Foundation

In another bowl, whisk flour, baking soda, and salt until combined. Slowly fold this into your wet mixture, stirring gently.

• Shape Cookie

Roll dough into tiny balls, about the size of a ping pong ball. Give each one a quick roll in sugar so they sparkle. Spread them out on baking sheets with some breathing room.

• Hide the Chocolate Treasure

Unwrap those mini Reeses Cups and gently nestle one into the center of each cookie ball. They’ll sink in perfectly during baking.

• Bake to Perfection

Slide the trays into the oven and bake for 10-12 minutes. Watch for golden edges that tell you they’re ready.

• Cool and Devour

Let cookies rest on the baking sheet for 5 minutes. Transfer to a cooling rack and get ready to enjoy a mouthwatering surprise in every bite.

Cookie Tweaks and Peanut Butter Tips

• Swap the Reeses Cups with different chocolate candies like Snickers, Milky Way, or Hershey's Kisses for endless flavor combinations.
• Prepare the cookie dough balls and refrigerate them up to 3 days before baking. This trick helps intensify the flavors and makes last-minute baking a breeze.
• Replace all-purpose flour with a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities. Ensure all other ingredients are gluten-free as well.
• Freeze the Reeses Cups for 10-15 minutes before placing them into the cookie dough. This prevents the chocolate from melting too quickly and helps maintain the candy's shape during baking.
• Use dairy-free butter alternatives and vegan chocolate peanut butter cups to create a delicious version that accommodates dairy-free dietary needs.

Cookie Plating for That Wow Factor

• Cookie Platter Perfection: Arrange the Reeses Cup Stuffed Peanut Butter Blossom Cookies on a beautiful wooden board with fresh mint leaves and a dusting of powdered sugar for an elegant presentation.
• Dessert Pairing Paradise: Serve these cookies alongside cold vanilla ice cream or pair with a tall glass of milk for a classic, indulgent treat that brings out the rich peanut butter and chocolate flavors.
• Party Sharing Style: Create a stunning cookie platter for gatherings by mixing these stuffed cookies with regular peanut butter blossoms, offering guests a delightful surprise with each bite of chocolate-filled goodness.
• Gifting Galore: Package these cookies in clear cellophane bags tied with colorful ribbons for a homemade gift that will make friends and family swoon over your baking skills and delectable creation.

Keeping Peanut Butter Blossoms Fresh

• Place cookies in a single layer inside an airtight container and refrigerate for up to 5 days, maintaining their soft texture and preventing Reeses Cup from melting.
• Wrap individual cookies in plastic wrap, then store in a freezer-safe bag for maximum 3 months. Thaw at room temperature for 30 minutes before enjoying for best taste and texture.
• Use parchment paper or wax paper between cookie layers when stacking in storage containers to prevent sticking and preserve the delicate Reeses Cup center.
• Keep cookies in a sealed container away from direct sunlight and heat sources. Maintain room temperature around 68-72°F for optimal freshness, allowing the peanut butter cookie to stay soft and the chocolate to remain intact.

FAQs

• Can I use crunchy peanut butter instead of creamy?

Yes, you can substitute creamy peanut butter with crunchy peanut butter. The texture will be slightly different, but the flavor will remain delicious.

• How do I prevent the Reeses Cup from melting completely?

Refrigerate the Reeses Cups for about 15 minutes before placing them in the cookie dough. This helps them maintain some shape during baking.

• Is it necessary to roll the dough balls in sugar?

Rolling the dough balls in sugar creates a sweet, crispy exterior and helps the cookies develop a beautiful golden-brown color. While optional, it enhances the cookie’s texture and appearance.

• Can I freeze the cookie dough before baking?

Absolutely! Prepare the dough balls with Reeses Cups, place them on a baking sheet, and freeze for up to 2 months. When ready to bake, simply place the frozen dough directly in the preheated oven, adding 2-3 extra minutes to the baking time.

Heavenly Reeses Cup Stuffed Peanut Butter Blossom Cookies Recipe

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4.6 from 23 reviews

• Total Time: 25 minutes
• Yield: 25 1x

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Description

Reeses Cup Stuffed Peanut Butter Blossom Cookies merge classic comfort with chocolate-peanut butter bliss. Chocolate lovers will savor this indulgent twist on a beloved cookie, promising rich flavor and delightful surprise in each delectable bite.

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Ingredients

Scale 1x2x3x

• ½ cup (128 g) creamy peanut butter
• ½ cup (118 ml) unsalted butter, softened
• 1 large egg
• 24 mini Reeses peanut butter cups, unwrapped and chilled
• ½ cup (100 g) granulated sugar, plus extra for rolling
• ½ cup (110 g) brown sugar, packed
• 1 ¼ cups (156 g) all-purpose flour
• 1 tsp vanilla extract
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt

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Instructions

1. Preparation: Position oven racks in the middle and preheat to 350F (175C). Line baking sheets with parchment paper for easy cookie removal and non-stick surface.
2. Mixture Creation: Blend softened butter and peanut butter in a large bowl until creamy. Mix in granulated and brown sugars until light and fluffy. Add eggs one at a time, then incorporate vanilla extract for enhanced flavor complexity.
3. Dough Development: Whisk flour, baking soda, and salt in a separate bowl. Gradually fold dry ingredients into wet mixture, stirring gently to create a uniform dough without overmixing.
4. Cookie Formation: Roll dough into one-inch spheres and coat each ball generously with granulated sugar. Arrange on prepared baking sheets, spacing two inches apart to allow proper spreading during baking.
5. Candy Embedding: Gently press a miniature Reeses Peanut Butter Cup into the center of each dough ball, ensuring partial submersion within the cookie’s structure.
6. Baking Process: Bake for 10-12 minutes until edges turn golden brown and centers remain slightly soft. The Reeses Cup will melt slightly, creating a decadent inner layer.
7. Cooling Stage: Allow cookies to rest on baking sheet for five minutes to set, then transfer to a wire rack for complete cooling and chocolate stabilization.

Notes

• Butter Temperature Matters: Ensure butter is softened at room temperature for smooth, even mixing, preventing dense or crumbly cookie texture.
• Avoid Overmixing Dough: Gently combine dry and wet ingredients to maintain a tender, soft cookie structure and prevent tough, chewy results.
• Precise Sugar Coating: Roll cookie balls generously in granulated sugar for a crisp, sparkling exterior that adds delightful texture and subtle sweetness.
• Handle Reeses Cup Carefully: Press chocolate gently into dough, allowing slight melting without complete disintegration for a perfect molten center.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 25
• Calories: 160
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 15 mg