If you love chocolate chip cookies and Reese’s, you’re in for a treat today. These Reese’s Stuffed Chocolate Chip Cookies are thick, soft, gooey, and stuffed with melty peanut butter cups right in the center. Yes, they’re as amazing as they sound. These big bakery-style cookies are made using a 3-tablespoon scoop—so you get thick, chewy bites with chocolatey peanut butter centers every time. Dreamy, right?
Whether you’re baking for a crowd or just want a next-level cookie to stash away for yourself, this Reese’s Stuffed Chocolate Chip Cookie recipe hits the sweet spot.
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🧾 Ingredients You’ll Need for Reese’s Stuffed Chocolate Chip Cookies
Here’s what goes into making these oversized, deliciously stuffed cookies:
- 1 cup (2 sticks) butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar (packed)
- 1 tsp vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup mini chocolate chips
- 18 Reese’s Thins (frozen – see tip below!)
💡 Tip: While Reese’s Thins work beautifully here because they’re flat and easy to wrap, Reese’s Minis can also be used. Just freeze whichever version you choose for at least 30 minutes so they stay firm when baking!
🥄 Let’s Make Reese’s Stuffed Chocolate Chip Cookies
These come together like your favorite chocolate chip cookie recipe—but with a surprise inside!
Step 1: Freeze the Reese’s
Start by popping your peanut butter cups in the freezer. You’ll want to freeze the Reese’s cups before stuffing them into the cookie dough so they hold their shape during baking. If they’re not frozen, the peanut butter centers can melt too quickly in the hot oven, causing them to leak or disappear into the cookie. Freezing keeps that signature gooey, distinct peanut butter layer inside the cookie—right where it belongs!
Step 2: Make the Dough
In a large mixing bowl, cream the softened butter with both sugars until light and fluffy. Add in the vanilla and the eggs, one at a time, mixing until smooth.
In a separate bowl, stir together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet mixture until a thick dough forms.
Fold in your mini chocolate chips—don’t skip this part! They add that extra melty goodness throughout.
Step 3: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. This helps the flavors develop and prevents the cookies from spreading too much in the oven.
The Stuffing Magic
Once chilled, scoop out the dough using a 3-tablespoon cookie scoop (yes, these are big cookies!). Flatten each scoop in your hand, place a frozen Reese’s Thin in the center, and wrap the dough all around it to seal it in.
Place the stuffed dough balls on a parchment-lined cookie sheet, then chill them again for another 30 minutes. This helps keep that thick bakery-style shape.
Bake
Preheat the oven to 375°F. Bake the cookies for 15–17 minutes, until the edges are golden brown and the tops are just set. Let them cool completely on the baking pan—they’ll firm up as they cool and keep that perfect soft center.
💡 Tips for the Best Reese’s Stuffed Chocolate Chip Cookies
Want those cookies to turn out perfect every time? Here are a few tips:
- Freeze the Reese’s: Can’t stress this enough. Frozen peanut butter cups don’t melt away—they stay perfectly gooey inside.
- Chill the dough twice: First after mixing, and again after shaping. This keeps the cookies thick and chewy.
- Use a big cookie scoop: A 3-Tbsp scoop gives you that bakery-style look and makes room for the stuffed center.
- Don’t overbake: Pull them out when they look slightly underdone in the center. The residual heat will finish baking them perfectly.
🍪 How Many Does This Recipe Make?
This recipe yields about 18 large cookies—perfect for sharing (or keeping all to yourself).
🥶 Can I Freeze These?
Yes—these Reese’s Stuffed Chocolate Chip Cookies freeze beautifully, both before and after baking.
To freeze baked cookies: Let the cookies cool completely, then place them in a single layer in an airtight container or zip-top freezer bag. Separate layers with parchment paper to keep them from sticking. When you’re ready to enjoy, just thaw at room temperature—or warm in the microwave for a few seconds to bring back that gooey center.
To freeze unbaked cookies: After stuffing and shaping the dough balls, place them on a tray and freeze until firm. Transfer to a freezer-safe bag or container. When ready to bake, place them on a baking sheet straight from the freezer and bake at 375°F. Just add 1–2 minutes to the bake time.
Final Thoughts
These Reese’s Stuffed Chocolate Chip Cookies are the ultimate cookie combo—chewy, chocolatey, and peanut buttery all in one big bite. They’re easy to make, fun to share, and even better to eat warm with a cold glass of milk.
You’re going to love baking (and devouring) these. Be sure to save this recipe and tag me when you make them—I can’t wait to see your cookie creations!
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Reese’s Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- ¾ cup white sugar
- ¾ cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips mini
- 18 Reese’s Thins frozen – Regular Reese’s Minis may also be used
Instructions
- Freeze the Reese’s Thins for at least 30 minutes.
- In a large bowl, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Mix in the vanilla and eggs, one at a time.
- In a separate bowl, stir together the flour, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Fold in the mini chocolate chips.
- Refrigerate the dough for 30 minutes.
- Using a large (3 tbsp) cookie scoop, scoop dough and flatten slightly in your hand.
- Place one frozen Reese’s Thin in the center of each dough round and wrap the dough around it to seal completely.
- Arrange cookie dough balls on a parchment-lined baking sheet and refrigerate again for 30 minutes.
- Preheat oven to 375°F (190°C).
- Bake the cookies for 15–17 minutes, or until the edges are golden and the tops are set.
- Allow cookies to cool completely on the baking pan.