The BEST Peanut Butter Blossom Cookies with Reese’s

Take your classic peanut butter blossom cookies to the next level with this decadent twist! These Reese’s Cup Stuffed Peanut Butter Blossom Cookies are soft, chewy, and feature a delightful surprise in every bite—mini Reese’s Cups stuffed right in the middle. Perfect for peanut butter and chocolate lovers, these cookies are an indulgent treat for holidays, parties, or anytime you crave something special.

Why You’ll Love This Recipe

• Double the Peanut Butter: A peanut butter cookie base with Reese’s Cups? Say no more!
• Crowd-Pleaser: These cookies are always a hit, making them perfect for gifting or gatherings.
• Easy to Make: Simple ingredients and a fun stuffing technique make these cookies beginner-friendly.

Ingredients

For the Cookies:

• ½ cup unsalted butter (softened)
• ½ cup creamy peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the Stuffing:

• 24 mini Reese’s Cups (unwrapped and chilled)

Optional Topping:

• ½ cup granulated sugar (for rolling)

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough

1. In a large mixing bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing.
4. Chill the dough in the refrigerator for at least 30 minutes to make it easier to work with.

Step 2: Assemble the Stuffed Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1 tablespoon of chilled dough and flatten it slightly in your hand.
3. Place a chilled mini Reese’s Cup in the center of the dough and wrap the dough around it, sealing completely. Roll into a smooth ball.
4. (Optional) Roll the cookie ball in granulated sugar for a sparkly, sweet finish.
5. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 3: Bake

1. Bake the cookies for 10–12 minutes, or until the edges are lightly golden.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

5 Extra Sections

1. Flavor Profiles

The balance between sweet and salty in these cookies is what makes them truly special. The peanut butter adds a savory, nutty depth, while the Reese’s Cups bring a creamy, chocolatey sweetness. When baked together, the flavors melt into a heavenly combination that is both nostalgic and indulgent.

2. Regional and Cultural Background

Peanut butter blossoms originated in the United States as a simple dessert combining pantry staples like peanut butter and sugar. Over the years, variations like stuffing them with chocolate have become increasingly popular, particularly during the holiday season. The addition of Reese’s Cups reflects America’s love for combining chocolate and peanut butter into everything from candies to cookies.

3. How to Customize

• Use Different Candies: Try stuffing the cookies with Snickers bites, Rolos, or even caramel-filled chocolates for unique flavors.
• Sprinkle Toppings: After baking, drizzle the cookies with melted white chocolate or sprinkle with crushed peanuts for added texture.
• Seasonal Touches: Add a bit of red or green sanding sugar when rolling the dough for a festive holiday look.

4. Pairing Suggestions

• With Beverages: Pair these cookies with a hot cup of coffee, rich hot chocolate, or a glass of milk.
• Ice Cream Sandwiches: Use these cookies as a base for ice cream sandwiches. A scoop of vanilla or chocolate ice cream between two cookies takes this recipe to a whole new level.
• With Wine: For adult indulgence, serve these cookies with a dessert wine like port or a creamy stout beer for complementary flavors.

5. Creative Ways to Use Leftovers

• Cookie Crumble Topping: Crumble leftover cookies over yogurt, pudding, or ice cream.
• No-Bake Cheesecake Base: Crush the cookies and use them as a crust for no-bake cheesecakes or pies.
• Cookie Milkshake: Blend leftover cookies with milk and a scoop of vanilla ice cream for a quick and delicious milkshake.

Tips for Success

1. Chill the Reese’s Cups: Keeping the Reese’s Cups chilled prevents them from melting too quickly during baking.
2. Don’t Overbake: These cookies should remain soft, so take them out of the oven when the edges are just set. They’ll continue to firm up as they cool.
3. Seal the Dough: Make sure the Reese’s Cups are completely enclosed in dough to prevent any filling from leaking out.

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Freezing Dough Balls: Freeze unbaked stuffed cookie dough balls on a baking sheet, then transfer them to a freezer bag. Bake directly from frozen, adding 2–3 minutes to the baking time.
• Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before serving.

Nutritional Information (Per Cookie)

• Calories: ~180
• Carbohydrates: 21g
• Protein: 3g
• Fat: 9g
• Sugar: 14g