Here’s another right way to eat Reese’s!
If you love peanut butter and chocolate, then these Reese’s Cookies are about to become your new favorite indulgence! Imagine biting into a thick, chewy cookie only to discover a melty Reese’s Thin hidden inside, surrounded by crunchy Reese’s Pieces for the perfect bite. These Reese’s cookies are rich, decadent, and absolutely worth the hype!
Why You Need to Make These Reese’s Cookies
- Irresistible Flavor Combination – Chocolate and peanut butter are a match made in dessert heaven. These Reese’s Cookies deliver that classic combo in every bite.
- Stuffed Surprise Center – The gooey Reese’s Thin hidden inside makes every cookie extra indulgent.
- Perfect for Any Occasion – Whether you’re baking for a party, gifting them to a friend, or just treating yourself, these Reese’s Cookies are always a hit.
- Make-Ahead Friendly – The dough can be chilled for up to 72 hours, making it easy to prep ahead of time.
- Soft & Chewy Texture – With browned butter and the perfect balance of sugar, these Reese’s Cookies have crispy edges and a soft, gooey center.
How to Make Reese’s Cookies
Ingredients:
- 1 cup (226g) unsalted butter, browned
- ¾ cup (150g) granulated sugar
- ¾ cup (165g) brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 300g (about 2 ½ cups) all-purpose flour
- 18 Reese’s Thins
- Reese’s Pieces (for topping)
Instructions:
- Brown the Butter: In a light-colored pan, melt the butter over medium-high heat, stirring frequently. Cook for about 5 minutes until brown bits form at the bottom. Remove from heat and let cool for 40-45 minutes.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until light and fluffy. Add the egg, then the egg yolk, followed by the vanilla extract. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Assemble the Cookies: Scoop 80g of dough and flatten it in your palm. Place a Reese’s Thin in the center and wrap the dough around it, sealing the edges.
- Add Toppings: Press the top of each dough ball into Reese’s Pieces.
- Chill the Dough: Place the cookie dough balls on a baking sheet and refrigerate for at least 1 hour (up to 72 hours for enhanced flavor).
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place 4 cookie dough balls on the sheet and bake for 13-14 minutes, until the edges are golden but the center remains soft.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey experience!
Pro Tips for the Best Reese’s Cookies:
- Chill the dough – This enhances flavor and prevents spreading.
- Use high-quality vanilla extract for the best taste.
- Don’t overbake! The cookies will continue to set as they cool.
- For extra gooeyness, warm them up for a few seconds before eating.
Final Thoughts
These Reese’s Cookies are the ultimate peanut butter-chocolate dream! With a gooey Reese’s center, a soft and chewy texture, and crunchy Reese’s Pieces on top, they’re bound to impress anyone who tries them.
Ready to bake? Try this recipe and tag me on Instagram so I can see your delicious creations!
Happy baking!
Reese’s Stuffed Cookies
Here’s another right way to eat Reese’s!
Ingredients
- 1 cup 226g unsalted butter, browned
- ¾ cup 150g granulated sugar
- ¾ cup 165g brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 tsp vanilla extract
- ½ tsp salt
- 1 tsp baking soda
- 300 g about 2 ½ cups all-purpose flour
- 18 Reese’s Thins
- Reese’s Pieces for topping
Instructions
- Brown the Butter: In a light-colored pan, melt the butter over medium-high heat, stirring frequently. Cook for about 5 minutes until brown bits form at the bottom. Remove from heat and let cool for 40-45 minutes.
- Mix Wet Ingredients: In a mixing bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Mix until light and fluffy. Add the egg, then the egg yolk, followed by the vanilla extract. Mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, and baking soda. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Assemble the Cookies: Scoop 80g of dough and flatten it in your palm. Place a Reese’s Thin in the center and wrap the dough around it, sealing the edges.
- Add Toppings: Press the top of each dough ball into Reese’s Pieces.
- Chill the Dough: Place the cookie dough balls on a baking sheet and refrigerate for at least 1 hour (up to 72 hours for enhanced flavor).
- Bake: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Place 4 cookie dough balls on the sheet and bake for 13-14 minutes, until the edges are golden but the center remains soft.
- Cool & Enjoy: Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a wire rack. Serve warm for the ultimate gooey experience!
Notes
Pro Tips for the Best Reese’s Stuffed Cookies:
- Chill the dough – This enhances flavor and prevents spreading.
- Use high-quality vanilla extract for the best taste.
- Don’t overbake! The cookies will continue to set as they cool.
- For extra gooeyness, warm them up for a few seconds before eating.
Tried this recipe?Let us know how it was!
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