Salted Peanut Butter Chocolate Chip, Peanut Butter Chip Reeses Peanut Butter Cup Stuffed Cookies

If you think that name is a mouthful, just wait until you taste these delicious peanut butter and chocolate salty treats. Growing up, reeses peanut butter cups were my absolute favorite candy. Having a brother with a severe peanut allergy gave me serious leverage in the post-trick-or-treating Halloween candy trade. He didn’t have much to work with considering he needed to get rid of all peanut candies. I stocked up on clearance Easter candy at Target this week, so it was time for another Reeses cookie.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 2 tablespoons peanut butter (chunky or smooth, just don’t use all natural PB)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups chocolate and peanut butter chips combined
  • 24-30 mini Reeses peanut butter cups frozen

Step 1: PREHEAT oven to 375° F.

Step 2: Beat butter, granulated sugar, and brown sugar in mixer until creamy. After combining make sure to scrape the sides of the mixer with a spatula well before next steps.

Step 3: Add in eggs, vanilla, and peanut butter. I have no idea if I really used 2 tablespoons, I just scooped out what was left in the jar of chunky peanut butter and this is what it looked like. I wanted a little peanut butter flavor in these, but not a full peanut butter cookie base.

Step 4: Add in flour, baking soda, and salt and stir together before turning mixer back on. Mix on low speed until dough is combined.

Step 5: Add in 1 1/2 cups of chocolate chips and peanut butter chips combined. I found this bag of nestle PB/CC mixed. But sometimes I will just buy a bag of Reeses Peanut Butter chips and Hersheys Chocolate Chips and mix them myself.

Step 6: If you have time, refridgerate the dough for a little bit so it’s not super soft, and won’t melt in your hands or be too sticky. This is a good time to unwrap all of the tiny Reeses. It’s annoying, and I wish I had a minion to help me, but just make sure you get all of the wrappers off. Make sure the Reeses are frozen.

Step 7: Scoop equal teaspoon size balls of dough (I use the melon scooper). Take a ball of dough, flatten it in your hand, stick a mini Reeses in it, and then grab some extra dough and put it on top.

Step 8: Roll into a ball to make sure the mini Reeses is covered entirely.

Step 9: Top with a pinch of sea salt. If you have time, I highly recommend putting these in the freezer for at least 20 minutes before baking. I didn’t wait and my cookies came out a bit flat tonight.

Step 10: Don’t try and smush more than 12 cookies (4×3) on one sheet. I got lazy and mine got stuck together a bit. Still delicious though.

Step 11: Bake for between 14-17 minutes. This really depends on your oven, and if you froze the cookies beforehand, so just keep an eye on these. When you take them out of the oven let them sit on the tray for a few minutes to firm up before you move them onto a cooling rack.

Step 12 ENJOY. Unless you have a peanut allergy, then you are outta luck on this one.