Reese's Cup Stuffed Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 2 large eggs, room temperature
  • 3 3/4 cup flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups bittersweet chocolate chips (I used Ghiradelli 60% Cacao Chocolate Chips)
  • 30 Reese's Miniature Peanut Butter Cups, frozen for atleast 2 hours


Directions

1.  In a large bowl, beat butter, sugars, eggs, and vanilla on medium speed until light and fluffy, approx. 2-3 minutes.  Mix in flour, baking soda and salt.  Stir in chocolate chips.


2.  Measure dough using a medium cookie scoop (about 2 tbsp).  Roll dough into a ball and then flatten in the palm of your hand.


3.  Place a frozen Reese's Cup in the center of flattened dough and then roll back into a ball.  


4.  Place dough balls in freezer for about 15-20 minutes.  After first batch is in the freezer, preheat oven to 350 degrees. 


5.  Place frozen dough balls on a cookie sheet lined with parchment paper, about 3 inches apart.  I got 6 dough balls on each sheet.


6.  Bake 15-18 minutes or until edges start to turn golden brown, centers of the cookie will be soft.  Cool on pan for atleast 3-5 minutes then transfer to a cooling rack.  


Notes:

  • Cookies store in an airtight container will be good for 2-3 days.  
  • I baked my cookies for 15 minutes and allowed to cool for 5 minutes on the cookie sheet before transferring.  Keep an eye on the cookies, each oven bakes differently and you don't want them to get overdone.


Comments