Make the cookies- Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the
butter, brown sugar, and white sugar together on medium speed until combined. On low
speed, beat in the peanut butter, egg, and vanilla. Turn the mixer to high and beat until light
in color and smooth. Turn the mixer to low and slowly pour in the dry ingredients. Mix until
combined and a dough is formed.
Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is
mandatory.
Remove cookie dough from the refrigerator. Preheat oven to 350F degrees. Take 1
Tablespoon of dough and roll into a ball. Take another 1 Tablespoon of dough and roll into a
ball. Stick a peanut butter cup into one ball, kind of like a cradle as shown above. Top the
peanut butter cup with other cookie dough ball and seal down the sides so that the peanut
butter cup is securely stuffed inside. Roll the large cookie dough ball in your hands to ensure
it's smooth. Repeat with the rest of the dough and 18 peanut butter cups.
Bake the cookies for 10-11 minutes or until very lightly browned on the sides. Some cookies
may be taller than others, depending how the peanut butter cup was positioned inside. Just
press the cookies down a bit to flatten them out. Allow to cool on the cookie sheet for at least
10 minutes and transfer to a wire rack to cool completely.
Make the drizzle- melt chocolate chips and peanut butter together in the microwave, stirring
often to prevent seizing. Add 1 teaspoon of shortening if the mixture isn't smooth. Drizzle
over cooled cookies.
Cookies stay fresh stored covered at room temperature for up to 7 days. Cookies freeze well,
up to 3 months. Stuffed cookie dough balls freeze well, up to 2 months. Bake for 2 extra
minutes, do not thaw.
Originally Submitted
3/29/2015
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