Name: Reese's Stuffed Chocolate Chip Cookies
Prep time: 30 min
Cook time: 17 min
Total time: 1 h 17 min
Cuisine: American
Ingredients: For the Cookie Dough Base:; 3/4 cup (170 g / 1 1/2 sticks) salted butter, browned and still warm; 3/4 cup (150 g) packed brown sugar; 1/4 cup (50 g) granulated sugar; 1 large egg, room temperature; 1 tbsp heavy cream; 1 tsp pure vanilla extract; 2 cups (250 g) all-purpose flour; 2 tbsp cornstarch; 1/2 tsp baking soda; 1/4 tsp salt; Dark chocolate chips (measure with your heart); For the Stuffing and Topping:; Reese’s peanut butter cups (some for stuffing, extra for topping); Dark chocolate squares, for stuffing; Extra dark chocolate, for the dipped bottoms and drizzling

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Take your dessert game to the next level with these incredibly decadent Reese’s Stuffed Chocolate Chip Cookies! Featuring a chewy browned butter dough, a gooey peanut butter cup center, and a rich chocolate-dipped bottom, these bakery-style treats are an absolute dream for any peanut butter lover.

Glazed Lemon Poppy Seed Cookies

The Science Behind Reese’s Stuffed Chocolate Chip Cookies

Thermal Fat Oxidation (Browned Butter): Browning salted butter prior to mixing drives off its water content (~16–18%) and toast milk solids. The resulting liquefied lipid mixture, packed with complex nutty pyrazines and caramel aromas, prevents excessive air incorporation, leading to a much chewier, denser, and intensely flavorful cookie crumb.
Cornstarch Gluten Dilution & Softness: Adding 2 tablespoons of cornstarch dilutes the gluten-forming proteins in the all-purpose flour. During baking, the starch absorbs liquid and swells, trapping moisture to guarantee a velvety-soft, thick bakery-style center that stays tender for days.
Stuffing and Shaping Physics (The Tall Cone): Flattening dough around a whole Reese’s cup creates a dense center. Shaping the dough balls into tall cones, rather than discs, increases the vertical distance the dough must travel before melting completely in the 375°F (190°C) oven, maintaining structural integrity around the soft stuffing for a perfectly domed final appearance.

Prep Time	Chill Time	Bake Time	Yield	Category
25 mins	None required	15–17 mins	~10–12 large cookies	Bakery / Stuffed

image 1200x800 1792234137908 — Reese's Stuffed Chocolate Chip Cookies 4

Ingredients

For the Cookie Dough Base:

3/4 cup (170 g / 1 1/2 sticks) salted butter, browned and still warm
3/4 cup (150 g) packed brown sugar
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 tbsp heavy cream
1 tsp pure vanilla extract
2 cups (250 g) all-purpose flour
2 tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
Dark chocolate chips (measure with your heart)

For the Stuffing and Topping:

Reese’s peanut butter cups (some for stuffing, extra for topping)
Dark chocolate squares, for stuffing
Extra dark chocolate, for the dipped bottoms and drizzling

Step-by-Step Instructions

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1.Mix Wet Base:‏Whisk browned butter and sugars until glossy.

In a large mixing bowl, whisk together the warm browned butter, packed brown sugar, and granulated sugar until thoroughly combined and glossy.

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2.Beat in Egg, Cream, and Vanilla:‏Emulsifies wet flavor base.

Add the egg, heavy cream, and pure vanilla extract, whisking vigorously until the mixture is completely smooth and emulsified.

image 1200x800 1792234159456 — Reese's Stuffed Chocolate Chip Cookies 5

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3.Incorporate Dry Ingredients:‏Mix only until combined.

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry flour mixture to the wet base on low speed, mixing just until combined without dry streaks.

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4.Fold in Dark Chocolate Chips:‏Use a rubber spatula.

Fold in the dark chocolate chips (measure with your heart) into the thick cookie dough using a rubber spatula until evenly distributed.

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5.Stuff and Seal Dough:‏Flatten dough, place fillings, and seal.

Scoop large portions of cookie dough (about 3 tablespoons) and flatten them slightly in the palm of your hand. Place a dark chocolate square and a whole Reese’s cup in the center of each, then carefully fold the dough around the filling, pressing to seal it completely.

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6.Shape Tall Cones and Bake:‏Tall 3-tablespoon mounds (~60g).

Shape the stuffed dough into tall, cone-like balls to prevent excess spreading. Place them on parchment-lined baking sheets, spacing 2 inches apart. Bake at 375°F (190°C) for 15–17 minutes, or until the edges are golden while the centers remain soft.

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7.Final Warm Steps:‏Shape with cutter and add top candy.

While the cookies are still warm, you can use a large round cookie cutter or mug to gently swirl around the edges to shape them into perfect circles. Let them cool slightly on the tray for a few minutes, then gently press an extra Reese’s cup onto the top of each cookie before it fully sets.

image 1200x800 1792234178907 — Reese's Stuffed Chocolate Chip Cookies 6

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8.Create Chocolate Bottom Shell:‏Parchment circles, freeze to set shell.

Let the cookies cool completely. Melt extra dark chocolate and spoon small circles (~2 inches wide) onto a sheet of parchment paper. Place the bottoms of the cookies directly onto the melted chocolate circles and transfer to the freezer until the chocolate shell bottom is firmly set.

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9.Final Chocolate Drizzle:‏Drizzle finishes bakery aesthetic.

Remove from the freezer and finish with a generous drizzle of melted dark chocolate over the top and enjoy!

Pro Tips for Baking Success

Shape into Tall Cones: Shaping your stuffed dough balls into tall cones, rather than flat discs, helps prevent them from spreading too thin, ensuring you get those thick, magnificent bakery-style cookies.
Wait to Press Top Candy: Be sure to let the baked cookies cool for a few minutes before pressing the extra Reese’s cups into the tops, otherwise, the candy will melt completely into puddles!

Frequently Asked Questions

How to make Reese’s stuffed cookies?

Follow this complete recipe: Make a chewy cookie dough (we recommend browned butter dough for richness), fold dough around a whole Reese’s cup, seal completely, and bake. Finish with a drizzle for a bakery aesthetic.

How to make a reese’s filling?

While this recipe uses whole commercial Reese’s peanut butter cups for convenience and that classic flavor, you can make a homemade filling by creaming together creamy peanut butter, powdered sugar, softened unsalted butter, and a pinch of salt until smooth and thick.

Can you give me a recipe for Reese’s chocolate cookies?

You’ve found the perfect recipe! This features a rich, chewy browned butter chocolate chip dough packed with dark chocolate chips and stuffed with a whole Reese’s peanut butter cup for an indulgent dual chocolate-peanut butter experience.

How to make chocolate filled chocolate chip cookies?

To make chocolate-filled cookies, simply replace the Reese’s cup with several dark or milk chocolate squares, a glob of Nutella (freeze into dollops first), or truffle pieces. Fold your dough around the pure chocolate filling, seal, and bake per this recipe’s shaping instructions.

Reese’s Stuffed Chocolate Chip Cookies

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Author: Inas Recipes
Total Time: 1 hour 17 minutes
Yield: 18 cookies 1x
Diet: Vegetarian

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Description

These Brown Butter Reese’s Stuffed Chocolate Chip Cookies are thick, buttery, and irresistibly gooey, with rich nutty brown butter flavor, melty dark chocolate, and a decadent peanut butter cup center. Made with soft brown sugar cookie dough, generous dark chocolate chips, and a hidden filling of Reese’s peanut butter cups and dark chocolate squares, each cookie delivers beautifully golden edges and a soft, indulgent center. Finished with extra peanut butter cups, a crisp dark chocolate bottom shell, and a generous chocolate drizzle, these bakery-style cookies are the ultimate treat for chocolate and peanut butter lovers.