Reese Stuffed Cookies

Peanut Butter Cup Stuffed Cookies Sally's Baking Addiction

WebDec 21, 2013 · Make the cookies: Whisk the flour, baking soda, and salt into a bowl until combined. Set aside. In a large bowl using a …

Rating: 4.3/5(4)
1. Toss the flour, baking soda, and salt into a bowl until combined. Set aside.
2. 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.
3. Cover tightly and chill the cookie dough for at least 1 hour (or up to 3 days). Chilling is mandatory.
4. Remove cookie dough from the refrigerator. Preheat oven to 350°F (177°C). 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.

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Reese's Peanut Butter Cup Stuffed Cookies Lord …

WebDec 2, 2023 · Add the flour mixture to the butter and sugar mixture. With a low speed on the mixer, beat until just combined. It’s important to not …

Rating: 5/5(13)

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Reese’s Stuffed Chocolate Chip Cookies Crazy for Crust

WebMay 20, 2020 · Preheat oven to 350°F. Place cookies 2” apart on 2 cookie sheets and bake (while the balls are cold from the refrigerator) for about …

Rating: 4.7/5(10)
1. Note: This dough requires chilling!
2. Melt butter in a saucepan over medium heat. Cook, stirring often, about 6 minutes, until it becomes brown in color. It will foam, reduce, then foam again. Once it’s done cooking the foam is a light brown and it will dissipate after you remove it from the heat. Once it starts to brown, keep stirring so it doesn’t burn. Let sit for about 5 minutes to cool.
3. Pour butter into an electric mixer fitted with paddle attachment. (You can also use a hand mixer.) While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes, then mix in the eggs and vanilla. Mix in the baking soda and salt, then slowly mix in flour until mixture is just combined. Stir in chocolate chips.
4. Line a cookie sheet with parchment paper or a silicone baking mat. Scoop 2 tablespoon balls of cookie dough and wrap a peanut butter cup in each one, rolling between your hands to completely conceal. Place balls on cookie sheet. Spacing doesn’t matter, you’ll be chilling the dough. Cover cookie sheet with plastic wrap and chill at least 4 hours (but overnight is better.)

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