Reese’s Peanut Butter Cups stuffed into a Snickerdoodle cookie. Making a sweet buttery cookie on the outside with a smooth and creamy peanut butter and chocolate center.
Soft and chewy stuffed snickerdoodles with a chocolate surprise inside. These Reese’s stuffed cookies take a classic cookie and give it a peanut butter and chocolate twist.
I am addicted to Reese’s Peanut Butter Cups and there’s nothing I love more than finding different kinds of cookies to stuff them in. Well, I guess that’s second to just eating them straight from the package!
So, I wondered what would happen if I took a traditional snickerdoodle recipe and stuffed each cookie with a mini peanut butter cup. Spoiler alert: it’s amazing.
Peanut butter cups are also my kids’ all-time favorite candy and so they were very excited when they saw the bag in the kitchen.
Let me say, at first they were gravely disappointed that I took their favorite candy and used it to make these Reese’s cookies. But then, after the first bite, I was quickly forgiven.
The hardest part about this recipe is resisting the urge to eat the mini cups while you’re making the cookies! For me, that’s tough – I can inhale these little suckers, literally.
But, resist that urge because when you stuff snickerdoodles with peanut butter cups you get soft and chewy spiced cookies with the most amazing surprise inside: ooey-gooey chocolate and peanut butter!
They are as easy as a regular snickerdoodle recipe with the added step of stuffing the cookies, which is easy. So easy. And the results? To die for.
- Granulated sugar
- Room temperature shortening
- Large eggs
- All-purpose flour
- Cream of tartar
- Baking soda
- Reese’s Miniatures
- Cinnamon-sugar for rolling
How do you make Reese’s Stuffed Snickerdoodles?
Preheat the oven to 400°F and unwrap the miniature Reese’s cups and flatten each with your palm.
Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.
Beat the shortening and sugar with an electric mixer until combined. Add the eggs and mix.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the sugar and mixture and beat until fully combined.
Using a cookie scoop, roll dough into balls and place on a parchment-lined cookie sheet.
Split each ball in half, flatten one side and top with one smashed Reeses cup.
Top with the other half of the dough and roll into a ball, completely covering the peanut butter cup.
Roll the dough balls in the cinnamon-sugar mixture and place them on the baking sheet.
Bake the cookies for 8 to 10 minutes. I always take them out at exactly 8 minutes and they come out perfectly.
They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing them from the sheet and enjoy!
These stuffed cookies were oh so good, that I ate four immediately out of the oven, three while I was taking pictures, and two more later. Then I had to rush these suckers out the door. Shared them with my kids, friends, and neighbors.
I don’t recommend it! Cream of tartar is what makes a snickerdoodle a snickerdoodle. The tangy flavor and chewy texture are because of the cream of tartar. Without it, they won’t be the same.
They should have a soft and chewy texture. If your cookies are crunchy you might have added too much flour or you might have overbaked them. Take them out of the oven while they still look a little soft.
They will keep well for a few days at room temperature. Be sure to keep them in an airtight container.
A Reese’s Peanut Butter Cup elevated to a new level, and although I never thought that was possible, I now know it is. If you love them as much as we do these Reese’s Snickerdoodles must go on your baking list!
Enjoy! XOXO San
More Stuffed Cookies
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Reese’s Stuffed Snickerdoodles
- 1 1/2 cups granulated sugar
- 1 cup shortening room temperature
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 36 Reeses Miniatures unwrapped
- 2 tablespoons granulated sugar for topping
- 2 teaspoons ground cinnamon for topping
- Preheat oven to 400°F
- Unwrap the miniature Reeses cups and flatten each with your palm.
- Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.
- Beat together shortening and sugar with an electric mixer until combined. Add eggs and mix.
- In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add to the sugar mixture and beat until fully combined.
- Using a cookie scoop, roll dough into balls and place on a parchment lined cookie sheet. Split each ball in half, flatten one side and top with one smashed Reeses cup. Top with the other half of the dough and roll into a ball, completely covering the Reeses'.
- Roll in the cinnamon sugar mixture and place on the baking sheet.
- Bake for 8-10 minutes. I always take them out at exactly 8 minutes and they come out perfectly. They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing from the sheet and enjoy!