There’s only one being on this earth that loves the concept of stuffing peanut butter blobs inside of a cookie more than me, and that’s my Omar buddy. Like most doggos I know, Omar has quite an affinity for peanut butter. His PB radar seemingly goes off the minute I put my hand on the Skippy jar. He can be passed out outside in the middle of the grass, dreaming his doggy daydreams yards away from me, and one twist of the peanut butter lid, and that boy appears right by my side in the kitchen. Drool starts to form at the edges of his mouth as he promptly sits, stomps his paws impatiently at me a few times, and waits for me to present him with the spoonful of peanut butter he knows is coming. Omar is 5 years old, so by now, he knows that he has to wait until I’m done using the peanut butter to get his treat, but that doesn’t mean he won’t sit there in my shadow the entire time I have the peanut butter jar out to bake with.
For this particular recipe, Omar just has to wait his turn until I’m done spooning tablespoons of peanut butter on parchment paper, which then gets put into the freezer. At this point, I’m pretty sure he’s aware that the blobs of peanut butter go in the freezer while I make the cookie dough, because sometimes he’ll get up and try to sneak a freezer blob lick in if I don’t close the door fast enough. Once the blobs are frozen, Omar has gotten his PB spoonful, and the cookie dough is made, the peanut-butter stuffed cookies can be assembled, and all is well. While Omar doesn’t get to try the end product of this cookie (though it’s not like he hasn’t tried his fair share of my cookies before), I hope you find this cookie recipe to be as delightful as he does. If you are a fellow peanut butter lover like me and my and my boy, you have to get your hands on some of these.
Double Chocolate Peanut Butter-Stuffed Reese's Pieces Cookies
Ingredients
Ingredients
- 1 cup peanut butter
- 1 cup butter 2 sticks, softened at room temperature
- 3/4 cups granulated sugar
- 3/4 cups brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/4 cup dark cocoa powder I used Hershey's Special Dark
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp corn starch
- 2 cups semi-sweet chocolate chips plus more for sprinkling on top
- 1 cup f Reese's Pieces candy
Instructions
Instructions
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Preheat the oven to 350° F and line two baking sheets with parchment paper, silicon mats, or spray with cooking spray. Set aside.
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Spoon the peanut butter into blobs on a plate lined in parchment paper, using either a teaspoon or tablespoon depending on if you want larger or smaller cookies. This recipe will make 12 large cookies or 24 smaller ones. For smaller cookies, measure out about 20-24 blobs using a tsp. For larger cookies, scoop out 12 spoonfuls of peanut butter using a tablespoon. Place the plate with the peanut butter blobs into the freezer while you make the cookie dough.
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Using an electric mixer, cream together the butter, granulated sugar and brown sugar. Add in the eggs and vanilla and mix until smooth. In a separate bowl, stir together the flour, cocoa powder, baking soda, salt and corn starch. Slowly add the dry ingredients to the wet ingredients, mixing on low. Increase the speed and mix together until the ingredients are fully incorporated and the dough is smooth. Mix in 2 cups of chocolate chips.
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Optional: cover and refrigerate the dough for about 30 minutes. Although optional, this will make the dough less sticky and easier to work with when stuffing the peanut butter inside. Refrigerating also helps if your cookies tend to come out flat.
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When the dough has chilled and the peanut butter balls have frozen, it's time to stuff the peanut butter inside balls of dough. For larger cookies, measure out 1/3 cup scoops of cookie dough. Flatten each scoop in your hand, placing the frozen peanut butter blob in the middle of the dough. Fold the dough around the peanut butter blob, ensuring that the peanut butter becomes completely sealed inside the dough ball. For large cookies, place no more than 4-6 cookies on a sheet. For smaller cookies, do this same process using about half that amount of dough for each cookie. You can place about 6-10 smaller cookies on a cookie sheet if making them smaller.
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Bake the cookies for 10-14 minutes, until the edges look firm and the center is no longer doughy. Larger cookies will require a longer baking time. After taking the cookies out of the oven, top the cookies with additional chocolate chips and Reese's Pieces candy. Allow the cookies to cool for about 20-30 minutes before serving. Enjoy!