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

Soft and chewy stuffed snickerdoodles with a chocolate surprise inside. These Reese’s stuffed cookies take a classic cookie and give it a peanut butter and chocolate twist.

a stack of cookies.

I am addicted to Reese’s Peanut Butter Cups and there’s nothing I love more than finding different kinds of cookies to stuff them in. Well, I guess that’s second to just eating them straight from the package!

So, I wondered what would happen if I took a traditional snickerdoodle recipe and stuffed each cookie with a mini peanut butter cup. Spoiler alert: it’s amazing.

Peanut butter cups are also my kids’ all-time favorite candy and so they were very excited when they saw the bag in the kitchen.

Let me say, at first they were gravely disappointed that I took their favorite candy and used it to make these Reese’s cookies. But then, after the first bite, I was quickly forgiven.

Stuffed Snickerdoodles

The hardest part about this recipe is resisting the urge to eat the mini cups while you’re making the cookies! For me, that’s tough – I can inhale these little suckers, literally.

But, resist that urge because when you stuff snickerdoodles with peanut butter cups you get soft and chewy spiced cookies with the most amazing surprise inside: ooey-gooey chocolate and peanut butter!

They are as easy as a regular snickerdoodle recipe with the added step of stuffing the cookies, which is easy. So easy. And the results? To die for.

a stack of four snickerdoodles.

Ingredients

  • Granulated sugar
  • Room temperature shortening
  • Large eggs
  • All-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Reese’s Miniatures 
  • Cinnamon-sugar for rolling

How do you make Reese’s Stuffed Snickerdoodles?

Preheat the oven to 400°F and unwrap the miniature Reese’s cups and flatten each with your palm.

Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.

Beat the shortening and sugar with an electric mixer until combined. Add the eggs and mix.

In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the sugar and mixture and beat until fully combined.

cookie dough balls and dough being stuffed with peanut butter cup.

Using a cookie scoop, roll dough into balls and place on a parchment-lined cookie sheet.

Split each ball in half, flatten one side and top with one smashed Reeses cup.

close-up showing how to stuff a cookie.

Top with the other half of the dough and roll into a ball, completely covering the peanut butter cup.

dough being pressed down to make a stuffed cookie.

Roll the dough balls in the cinnamon-sugar mixture and place them on the baking sheet.

cookie dough ball being rolled in cinnamon sugar.

Bake the cookies for 8 to 10 minutes. I always take them out at exactly 8 minutes and they come out perfectly.

They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing them from the sheet and enjoy!

baked cookies on a sheet pan.

These stuffed cookies were oh so good, that I ate four immediately out of the oven, three while I was taking pictures, and two more later. Then I had to rush these suckers out the door. Shared them with my kids, friends, and neighbors.

a cookie broken in half with a chocolate and peanut butter center.

Recipe FAQ

Can I skip the cream of tartar in snickerdoodles?

I don’t recommend it! Cream of tartar is what makes a snickerdoodle a snickerdoodle. The tangy flavor and chewy texture are because of the cream of tartar. Without it, they won’t be the same.

Should they be soft or crunchy?

They should have a soft and chewy texture. If your cookies are crunchy you might have added too much flour or you might have overbaked them. Take them out of the oven while they still look a little soft.

How should you store them?

They will keep well for a few days at room temperature. Be sure to keep them in an airtight container.

a cookie broken in half with chocolate oozing out.

A Reese’s Peanut Butter Cup elevated to a new level, and although I never thought that was possible, I now know it is. If you love them as much as we do these Reese’s Snickerdoodles must go on your baking list!

Enjoy! XOXO San

More Stuffed Cookies

Or want more snickerdoodles? Try these  Carrot Cake SnickerdoodlesPeanut Butter Snickerdoodles, and White Chocolate Caramel Snickerdoodles.

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

photo collage for Reese's snickerdoodles.

Reese’s Stuffed Snickerdoodles

Prep: 25 minutes
Cook: 8 minutes
Total: 40 minutes
Servings: 36 cookies
Calories: 160 kcal
Reese's Peanut Butter Cups stuffed into a Snickerdoodle cookie. Making a sweet buttery cookie on the outside with a smooth and creamy peanut butter and chocolate center.
a cookie broken in half.

Ingredients
 

  • 1 1/2 cups granulated sugar
  • 1 cup shortening room temperature
  • 2 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 36 Reeses Miniatures unwrapped
  • 2 tablespoons granulated sugar for topping
  • 2 teaspoons ground cinnamon for topping

Instructions
 

  • Preheat oven to 400°F
  • Unwrap the miniature Reeses cups and flatten each with your palm.
  • Combine 2 tablespoons of sugar and 2 teaspoons of cinnamon in a shallow bowl and mix.
  • Beat together shortening and sugar with an electric mixer until combined. Add eggs and mix.
  • In a medium bowl whisk together flour, cream of tartar, baking soda, and salt. Add to the sugar mixture and beat until fully combined.
  • Using a cookie scoop, roll dough into balls and place on a parchment lined cookie sheet. Split each ball in half, flatten one side and top with one smashed Reeses cup. Top with the other half of the dough and roll into a ball, completely covering the Reeses'.
  • Roll in the cinnamon sugar mixture and place on the baking sheet.
  • Bake for 8-10 minutes. I always take them out at exactly 8 minutes and they come out perfectly. They will look soft and will just start to form cracks around the edges. Let them cool for 5 minutes before removing from the sheet and enjoy!
Calories: 160kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 92mgPotassium: 66mgFiber: 1gSugar: 12gVitamin A: 17IUVitamin C: 1mgCalcium: 10mgIron: 1mg
a cookie broken in half.
Tried this recipe?Let us know what you think!

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63 Comments

  1. Like you with these eggs, i am addicted to the Cadbury ones.. But you cannot make this recipe with those.. This looks good enough to go out and get those eggs and try this our..

  2. My husband is addicted to those! In fact there are some in the fridge right now! And he has to have them cold! These look great, I should make them, and see if he flips out about them being gone, and then present him with the plate of cookies! 😉

    1. Very bad for any diet! Unless you are on a restricted peanut butter and chocolate diet, then its your dream. XO San

  3. These look way too good! I’m suppose to be on a low carb diet but I just want to eat cookies and sweets now!

  4. I totally admit, I’m addicted to Reese’s Eggs too! These look delicious and I’m sure they would be an instant hit here at my house!

  5. What can I say that hasn’t been said already?!?!? My husband and I LOVE Reese’s Eggs too. Ever since we first started dating (and realized our mutual love for these), as soon as they hit the store, it’s a race to see who can bring home the first coveted eggs to share!
    Going to a potluck this weekend, hadn’t decided on what dessert I was going to bring… just did!
    Thanks!

  6. Oh My Gosh! I but those Reese’s Eggs by the dozens…I love them so much more than normal Reese’s and now you’ve ton and showed me how to put them inside a cookie?!?!? Pure Awesomesauce! Thanks so much for sharing this with us over at The Mommy Monday Blog Hop…

  7. 5 stars
    Snickerdoodles are my favorite cookies, and these are no exception! The Reese’s in the middle adds a nice gooey texture and really elevates the flavor

  8. 5 stars
    OMG! This is like the BEST combo ever!! I know these will not last at our house!! DELICIOUS!

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