Who doesn’t love a good ol’ chocolate chip cookie?! We sure love them around here. Now, a few years ago, stuffing cookies became kind of a big deal, and for good reason. To be honest with you, we rarely don’t stuff our chocolate chip cookies with something. I am happy to share our favorite way to stuff a cookie today. Reese’s Stuffed Chocolate Chip Cookies have forever changed the way we look at the original treat.
The possibilities of what you can stuff into cookie dough are endless. You can use any candy bar you like, oreo cookies, brownies (which I will blog about later as “Brownie Stuffed Chocolate Chip Cookies” are a favorite of ours), or even caramel squares. My point is simple-lots of options people. Lots. If you choose to go the the candy/candy bar route, I highly recommend Reese’s. While other candy bars would be delicious as well, the shape and size of a Reese’s fits great.
See? I told you! They are perfect. We also choose Reese’s because they are My Cowboy and I’s favorite candy. You will fast learn as you follow this blog we are peanut butter/chocoholics. Big time. So, if chocolate and peanut butter aren’t your thing, go ahead and use whatever YOUR favorite is!
Now, as I come nearer to posting the chocolate chip cookie recipe I use, please understand it is indeed my personal FAVORITE chocolate chip cookie. The credit for this recipe goes directly to my big sister, Jessie. She has taken the classic favorite and perfected it. I will talk more about her cookie recipes and all the tips and tricks she has taught me through the years, plus ones I have learned on my own, to make the ideal, cookie in the future. And I will give her all the due credit she deserves then, as I have done here, but in more detail.
- 1 1/2 cups butter, softened (NO SUBSTITUTIONS)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 4-5 cups flour
- 1 teaspoon baking soda
- 1-2 bags milk chocolate chips (I usually use at least 1 1/2 bags. We like a lot of chocolate.)
- *24 Reese's peanut butter cups
- 1.Grease a standard size cookie sheet. Preheat oven to 325 F. Cream butter and sugars several minutes, until light and fluffy.
- 2. Add eggs and mix well. Add vanilla and mix well.
- 3. In a separate bowl combine flour and baking soda. I generally start out with about 3 1/2 cups of flour then slowly add more as needed. Gradually mix the dry flour mixture into the wet ingredients. The cookie dough should not stick to your fingers. If it does, add some more flour, a little bit at a time. Using too much flour is also a problem so add the flour in fairly small amounts.
- 4. Unwrap all the Reese's cups. Flatten out a 1-2 inch size ball of dough in the palm of your hand. Place a Reese's cup in the center and enfold it in the dough. Ensure the Reese's is mostly covered all around by the cookie dough.
- 5. Place in the oven and bake for 12-15 minutes, or until edges begin to turn brown. We prefer them a little under-cooked as opposed to over-cooked, because they will get dry and hard.
- *I use a lot of Reese's peanut butter cups in my baking and I have found the most cost-effective way to buy them is to purchase the snack-size Reese's. One package contains 12 snack-size peanut butter cups. Using the regular size of Reese's peanut butter cups is great as they are a little bigger, but if you use candy a lot in baking, the snack-size packages are generally the cheapest way to buy most candy bars.