Peanut Butter Bliss: Reese’s Cup Stuffed Peanut Butter Blossom Cookies
Reese’s Cup Stuffed Peanut Butter Blossom Cookies are a sweet, irresistible treat that combines the comforting flavors of peanut butter cookies with the rich, creamy center of Reese’s Cups. Perfect for any occasion, these cookies bring together the best of both worlds: the rich, nutty peanut butter dough and the melt-in-your-mouth chocolate and peanut butter center that oozes from the mini Reese’s Cups. Whether you’re baking for a holiday, a family gathering, or simply a sweet craving, these cookies are sure to become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10-15 servings
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Unsalted Butter: This forms the base of the cookie dough, giving it a smooth texture and rich flavor.
- Creamy Peanut Butter: The heart of the recipe. Peanut butter adds depth to the flavor of the dough, enhancing the cookie with a nutty richness.
- Granulated Sugar and Brown Sugar: The combination of white and brown sugars ensures the perfect balance of sweetness and moisture. Brown sugar, in particular, adds a slight caramel flavor that pairs perfectly with the peanut butter.
- Egg: This helps bind the ingredients together and adds to the tenderness of the cookie.
- Vanilla Extract: A dash of vanilla enhances the flavor of the dough, complementing the peanut butter without overpowering it.
- All-Purpose Flour: The base for the dough. It provides structure and helps the cookies hold together.
- Baking Soda: This is the leavening agent, helping the cookies rise slightly and become airy.
- Salt: Just a pinch helps to balance the sweetness and highlight the other flavors in the dough.
- Mini Reese’s Cups: These are the star of the recipe. Unwrap them and place them inside the dough for a surprise chocolatey, peanut-buttery filling.
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). While your oven is warming up, line a baking sheet with parchment paper. This will ensure your cookies don’t stick and helps them bake evenly.
- Cream Butter and Peanut Butter: In a large mixing bowl, beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until smooth and well combined. The texture should be light and fluffy, which means the sugars are properly incorporated into the butter and peanut butter. This will give your cookies a soft and chewy texture.
- Add Wet Ingredients: Crack in the egg and add the vanilla extract. Beat these into the butter and peanut butter mixture until fully combined. The wet ingredients will add richness and depth to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking the dry ingredients first ensures the leavening agents and salt are evenly distributed throughout the flour. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can lead to dense cookies.
- Shape the Dough: Scoop out about a tablespoon of dough and roll it into a ball. Then, flatten each dough ball slightly and place one mini Reese’s Cup in the center of each. Gently wrap the dough around the Reese’s Cup, ensuring it is fully enclosed in the dough. This step is key—ensure that the candy is completely covered so it doesn’t spill out during baking.
- Place on the Baking Sheet: Arrange the stuffed dough balls on your prepared baking sheet, spacing them about 2 inches apart. This gives them enough room to spread slightly while baking.
- Bake: Place the cookies in the preheated oven and bake for 8-10 minutes or until the edges are lightly golden brown. Keep an eye on them toward the end of the baking time to avoid overbaking, as you want the cookies to stay soft on the inside.
- Cool and Serve: Once baked, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents them from falling apart when you try to move them while they’re too hot.
Notes
- Butter: If you prefer, you can substitute the unsalted butter with salted butter. Just be sure to reduce the amount of added salt in the recipe to avoid making the cookies too salty.
- Peanut Butter: You can experiment with crunchy peanut butter instead of creamy for a slightly different texture. If you have a peanut allergy, sunflower seed butter or almond butter can be used as alternatives, though they will change the flavor of the cookies slightly.
- Chocolate Chips: If you don’t have mini Reese’s Cups or want to add extra chocolate flavor, you can replace them with additional chocolate chips or chopped-up peanut butter cups.
- Gluten-Free Version: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure to check the other ingredients to confirm they are gluten-free.