With only 3 ingredients and super convenient to make, these Chocolate Chip Reese’s Stuffed Cookies are a delicious jumbo cookie loved by all.
We are a cookie family, homemade, semi-homemade or bought. The easier the better in my opinion.
These Reese’s Stuffed Cookies are exactly that, easy! Using refrigerated chocolate chip cookie dough, Reese’s Peanut Butter Cups and chocolate chips.
If you have kids in your house, these are really great to make with them. Little hands love getting in on the rolling and topping.
Now these are a jumbo cookie, they do spread a lot, but that Reese’s in the center still shines through with each and every bite.
Now since these only make 8 cookies, you can easily double this recipe to have more around, but 8 jumbo cookies is enough for us.
If you have been looking for a simply easy dessert that you really don’t have to work hard at making, then you have to make my Chocolate Chip Reese’s Stuffed Cookies.
Some of my other favorite cookies that we have on our site include: Potato Chip Cookies, Easy Peanut Butter Cookies and Jumbo Chocolate Chip Cookies.
WHY THIS RECIPE WORKS:
- These are super simple with only 3 ingredients.
- Easily double this recipe to have more on hand.
- Switch up your cookie dough flavor.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Chocolate Chip Cookie Dough, I used Pillsbury
Reese’s Peanut Butter Cups
Chocolate chips for topping if desired
HOW TO MAKE CHOCOLATE CHIP REESE’S STUFF COOKIES, STEP BY STEP:
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- There should be 24 individual cookies in your package, cut 8 of those cookies in half and add a half of a cookie to all of the remaining full cookies and roll the dough into balls (this will make 16 cookie dough balls.
- Use your fingers to gently flatten one of the cookie dough balls, then place a Reese’s Peanut Butter Cup top-down on the cookie dough.
- Flatten another ball of dough and place it on the top of the Reese’s and then pinch the seams together to seal.
- Press chocolate chips on top of cookies if desired.
- Place the cookies on the prepared baking sheet at least 4 to 5 inches apart, making sure that the Reese’s inside is top-down.
- Bake for 12 to 14 minutes until the edges are golden brown. The tops might still look a little underdone but as they cool they will finish cooking.
CAN I USE ANOTHER COOKIE DOUGH FLAVOR?
Absolutely! If you want to switch up the flavors in this cookie you can choose another flavor.
Some of the flavors that we like are Peanut Butter, Sugar Cookie, Chocolate etc.
Whatever you can find in a 24 count cookie dough, you can absolutely try out.
WHY ARE MY COOKIES FLAT?
These are not puffy cookies unfortunately. They do spread when they are baked, mainly because they are jumbo sized.
Do not worry, they are still nice and chewy and the Reese’s in the center shines through.
CAN I ADD ANY ADDITIONS TO THESE COOKIES?
While we already place chocolate chips on the tops of the cookies you can do other other things, some ideas include:
- Reese’s Pieces
- Chopped Peanuts
- White Chocolate Chips
- Broken up Chips
- Pretzels
- Sprinkles
- Peanut Butter Chips
WHY DO I HAVE TO PUT THE REESE’S PEANUT BUTTER CUP UPSIDE DOWN?
This is essential to the recipe, it makes sure that while the cookies bake that the Reese’s Peanut Butter Cup does not come through the top of the cookie.
So keep in mind when you are shaping your cookies that you will want to put it top down on your cookie down and make sure it is that way when you place it on the baking sheet.
HOW TO STORE:
These can be stored in an airtight container on the countertop where they will keep for up to 3-4 days.
These can also be frozen, they can be frozen baked or as cookie dough balls.
To freeze as cookie dough balls, wrap balls individually in plastic wrap place in a freezer container and they will keep for up to 3 months.
You can bake them right from frozen, making sure to add a few minutes to the baking time, or you can defrost them in the refrigerator until thawed.
To freeze after baking, place in a freezer container and they will keep for up to 3 months.
To defrost, remove from the freezer onto the countertop until thawed.
TIPS AND TRICKS:
- Make sure you are using 24 count cookie dough.
- You can switch up your cookie dough flavors, see some ideas above.
- Make sure when you assemble and bake these the Reese’s is facing down so it doesn’t poke through when baking.
- Other toppings can be added to the dough, see above for some ideas.
- Easily double this recipe to make more for a crowd or to have more around.
- These can be frozen, see above on how to do that.
Want that super easy cookie with minimal ingredients but tastes amazing? Then these Chocolate Chip Reese’s Stuffed Cookies are for you.
If you like this recipe you might also like:
- Oreo Stuffed Chocolate Chip Cookies
- Reese’s Peanut Butter Cookies
- Fudge Puddles
- Chocolate Chocolate Chip Cookies
If you’ve tried this CHOCOLATE CHIP REESE’S STUFFED COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Chip Reese’s Stuffed Cookies
Ingredients
- 16 ounce 24 count package ready-to-bake Chocolate Chip Cookie Dough, I used Pillsbury
- 8 Reese’s Peanut Butter Cups original size.
- Chocolate chips for topping if desired
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- There should be 24 individual cookies in your package, cut 8 of those cookies in half and add a half of a cookie to all of the remaining full cookies and roll the dough into balls (this will make 16 cookie dough balls.
- Use your fingers to gently flatten one of the cookie dough balls, then place a Reese’s Peanut Butter Cup top-down on the cookie dough.
- Flatten another ball of dough and place it on the top of the Reese’s and then pinch the seams together to seal.
- Press chocolate chips on top of cookies if desired.
- Place the cookies on the prepared baking sheet at least 4 to 5 inches apart, making sure that the Reese’s inside is top-down.
- Bake for 12 to 14 minutes until the edges are golden brown. The tops might still look a little underdone but as they cool they will finish cooking.
Notes
- Make sure you are using 24 count cookie dough.
- You can switch up your cookie dough flavors, see some ideas above.
- Make sure when you assemble and bake these the Reese’s is facing down so it doesn’t poke through when baking.
- Other toppings can be added to the dough, see above for some ideas.
- Easily double this recipe to make more for a crowd or to have more around.
- These can be frozen, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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