Reese’s Stuffed Snickerdoodles

Name: Reese’s Stuffed Snickerdoodles
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Ingredients: 1 1/2 cups granulated sugar; 2 sticks unsalted butter (softened); 2 large eggs; 1/2 teaspoon vanilla; 2 3/4 cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; 1/8 teaspoon salt; 18 small Reeses Easter Egg Cups; 1/2 cup granulated sugar (for topping); 1 teaspoon ground cinnamon (for topping)

March 17, 2014 by Sandra 54 Comments

Jump to Recipe Print Recipe

Reese’s Peanut Butter Cup Eggs stuffed into a Snickerdoodle cookie. Making a sweet buttery cookie on the outside with a smooth and creamy peanut butter and chocolate center.

I am addicted to Reese’s Eggs Peanut Butter Cups!!! Yes, Reese’s Eggs! While I like the regular Reese’s Peanut Butter Cups, the eggs are by far the best EVER! I love them more because of the thin layer of chocolate on the outside and the larger amount of the rich creamy peanut butter center.

One of the reasons spring is my favorite time of the year is because it’s when Reese’s eggs hit the store. My sisters and I love, really LOVE these candies maybe more than Starbucks…gasp (I did say maybe)! Literally, they are a weakness of mine. So when my husband came home with a bag of the mini-eggs I was excited, well sort of. It was a very sweet gesture but I was a little bummed because we had just got back from a cruise where I gained weight and I am now trying to eat healthier… so this was just a minor setback. Some are probably just thinking, oh just eat them slowly or as a special treat. But eating Reese’s eggs slowly is not even in my skill set. I inhale these suckers, literally.

So I thought maybe making them into a cookie, would help me not eat them as quickly and I could share them with others, therefore me not eating as many. Epic fail! These cookies were oh so good, that I ate 4 immediately out of the oven, 3 while I was taking pictures and 2 more later. Then I had to rush these suckers out the door. Shared them with my kids, friends, and neighbors.

A Reese’s Peanut Butter Cup elevated to a new level, and although I never thought that was possible, I now know it is.
Enjoy! XOXO San

How do you make Reese’s Stuffed Snickerdoodles?

Preheat oven to 375 degrees F.
Unwrap 18 Reeses Eggs and cut each egg in half. Set aside.
Combine 1/2 cup sugar and 1 teaspoon of cinnamon in a shallow dish and set aside.
In a large bowl, beat 1 1/2 cups sugar and butter at medium speed until light and fluffy. Then beat in the eggs one at a time, scraping the sides of the bowl after each addition. Stir in vanilla.
In a medium bowl mix together flour, cream of tartar, baking soda, and salt into mixing bowl. With mixer on low, mix until thoroughly combined.
Then using a cookie scoop, roll dough into balls and place on cookie sheet. After you have laid down the balls take the palm of your hand and flatten slightly. Place one of the 1/2 of Reese’s eggs in the center of each flattened ball of dough.
Cover the Reese’s with the dough and roll up, then roll the balls in the cinnamon-sugar mixture and place back on the baking sheet.
Bake for 9-10 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Love snickerdoodles? Try these Carrot Cake Snickerdoodles, Peanut Butter Snickerdoodles, and White Chocolate Caramel Snickerdoodles.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Print Recipe

0 from 0 votes