Two ingredients are all that you need to make these Reese’s Stuffed Cookies. They’re packed with a bit of a surprise that folks will love!
You can make eight cookies for only $0.49 per cookie with this recipe! So that is just $3.95 for the entire recipe.
Everyone needs a classic Chocolate Chip Cookie recipe on hand. Do you have one? Whether you have one or not, we recommend you try our Copycat Mrs. Field’s Chocolate Chip Cookies. We think it will become your new favorite recipe!
We can’t make these cookies without singing the Big and Chunky song from Madagascar Escape 2 Africa. “I like them big, I like them chunky, I like them big, I like them plumpy. I like them round, with something, something.” That is the perfect way to describe these cookies! They are big, chunky, plumpy, with something inside!
That something is a Reese’s Peanut Butter Cup. These cookies are thicker than normal cookies and are everything your peanut butter and chocolate dreams are made of. Who knew that the chocolate chip cookie could get any better?
Ingredients and Cost
RECIPE COST: $3.95
PRICE PER SERVING: $0.49
- 16 oz package ready-to-bake Chocolate Chip Cookie Dough – $2.64
- 8 Reese’s Peanut Butter Cups – $1.31
To find out more about how we price our recipes, check out Budget Recipes Explained.
- First, preheat the oven to 350 degrees F. Place a baking mat on a baking sheet and set it aside.
- Next, cut eight of the dough balls in half. Add half of a dough ball to the remaining dough balls.
- Flatten the balls gently and then place a Reese’s cup top-down on the cookie dough. Flatten another dough ball, place it on top of the Reese’s, and pinch the seams together.
- Place the cookies on the baking sheet and bake for 12-14 minutes.
- Finally, remove the baking sheet from the oven and cool for 10 minutes. Place the cookies on a wire rack and cool for another 45 minutes before serving.
Recipe Variations and Substitutions
- Feel free to add extra chocolate chips to the top of the cookies before baking.
- You can also substitute Rolo’s, or any other bite-sized candy bar, for the Reese’s peanut butter cups.
- Instead of chocolate chip cookie dough you can use peanut butter cookie dough.
Serve: Cool the cookies completely for 45 minutes before serving.
Store: Store the cookies in an airtight container for up to 3 days at room temperature.
Freeze: Freeze the prepared cookie dough balls for up to 3 months in a freezer-safe container or Ziploc bag. Baked cookies can be stored the same way for 2-3 months.
Add Reese’s Peanut Butter Cups, of course! Any candy bar will take plain Pillsbury cookie dough to the next level regarding the flavor.
While you can technically use either or for this recipe, we prefer to use Pillsbury. We think it is a sturdier dough which is a better texture for these monstrous-sized cookies. Nestle cookie dough tends to be softer, which does not hold up as well with the peanut butter cup stuffed inside the dough.
Get Kids Involved
Ages 2-3: Let your little one put the Reese’s Peanut Butter Cup on each cookie. They will have so much fun doing it!
Ages 4-5: Show your child how to slightly flatten the cookies and lay the cookies on the baking sheet.
Ages 6-8: This is a great recipe to let your young child try on their own. It is a simple recipe they can easily master.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Clip those digital coupons! It is easy to take just a couple of minutes to look at the online coupons with online shopping. Lots of times, you will find coupons for the Pillsbury Chocolate Chip Cookie Dough tubes.
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Reese’s Stuffed Cookies
- baking sheet
- pastry cutter
- silicone baking mat
- 16 oz package ready-to-bake Chocolate Chip Cookie Dough we used Pillsbury
- 8 Reese’s Peanut Butter Cups original size
PREP OVEN AND BAKING SHEET:
- Move the oven rack to the middle position and preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper or a silicone baking mat and set it aside.
- There should be 24 individual cookie dough balls in the package. Cut 8 of the dough balls in half, add a half of a dough ball to all of the remaining full dough balls, and roll the dough into even bigger balls.
- Use your fingers to flatten one of the balls of dough gently.
- Place a Reese’s 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.
- Place the cookies on the parchment-lined 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 they will finish cooking and solidify as they cool.
COOL AND SERVE:
- Cool on the baking sheet for 10 minutes and then move to a wire rack to cool completely for 45 minutes before serving.
- The Reese’s should go top-down so that as the dough bakes, there’s no risk of the edges of the peanut butter cup poking through.
- You could also use peanut butter cookie dough with this recipe.
- These make huge jumbo cookies.