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My cousin Alyssa graduated from high school in June and my aunt threw her a graduation party on Sunday. Guess who got nominated to bake? Yeah – this girl!
Since my aunt was already ordering a huge Cassata cake from a local bakery, I decided to go the chocolate route and make my crowd pleasing Reese’s Peanut Butter Cup Cupcakes and some chocolate chip cookies.
These aren’t just any chocolate chip cookies though – they’re loaded with big chunks of dark chocolate and have a miniature Reese’s Cup stuffed into each center. It’s a little pop of peanut butter that kept people coming back for more – in fact they were the first item to disappear from the dessert table. Yay me!
I took a little inspiration from my Rolo Cookies and simply replaced the Rolos with Reese’s Cups. The beauty of this recipe is that you can really stuff just about any type of miniature candy bar into the center. Think Snickers, Milky Ways, or even Dove Promises – the possibilities are endless!
So whether you’re baking for a party or to simply satisfy a craving, I think these Reese Cup Chocolate Chip Cookies are a total win – you can thank me later!
[pinit]
Reese's Cup Stuffed Chocolate Chip Cookies
Ingredients:
1 1/2 cups (3 sticks) unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons pure vanilla extract
2 large eggs
3 3/4 cup Gold Medal all-purpose flour
2 teaspoons baking soda
1 teaspoon fine grain sea salt
3 1/2 cups bittersweet chocolate chips
30 miniature Reese's Cups; frozen at least 2 hours
Directions:
1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Stir in chocolate chips.
2. Measure dough using a little more than a medium cookie scoop (about 2 tablespoons). Roll into a ball and then flatten in the palm of your hands.
3. Place a frozen miniature Reese's Cup in the centers of the flattened dough balls and form dough back into a ball around the miniature Reese's Cup.
4. Place miniature Reese's Cup stuffed dough balls into the freezer for 15-20 minutes before baking.
5. On cookie sheet lined with parchment paper, place dough balls 3 inches apart.
6. Bake 17 to 20 minutes or until the edges are golden brown (centers will be soft). Cool on pan for at least 3 minutes; remove from cookie sheet to cooling rack.
Notes:
- Store cooled cookies in an airtight container for up to 2 days.
- I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Oh how I love peanut butter. And you know I think this particular recipe is cookie perfection anyway. Add peanut butter, and I might just die and go on a cookie bender.
These look delicious! I have been trying to find new things to bake with Reese’s because everybody loves them and these I will have to try!
Holy Moly those look good! My husband would be in heaven if I made these. Definitely bookmarking. :)
The last picture is in for the kill. :O
This cookie is insane!! Love it!
I love chocolat chipped cookies ! im addicted to them :)
All I can say is YUM! :D
Stupid question. But I’m guessing these are the baking size mini cups? OR are these the regular miniature cups, the size down from regular?
:)
Megan-
Yes, definitely use the ones labeled Miniature – not the ones that are super mini like baking chips. Hope this helps!
-Jamie
Thanks so much, Jamie! :)
I actually didn’t read this response until now, and already bought the mini baking ones… so I’m out of time to run to the grocery store… however.. I think I’ll just mix in the reese’s baking chips with the dark chocolate chips and still get that peanut buttery goodness!
Will do it the “right” way next time. THANKS AGAIN!
I love that you have reese’s cups and chocolate chips in these. I’ve made reese’s cup cookies before but didn’t add extra chocolate… now I need to make these! :)
I have a husband who would be out of his mind for these cookies!