REESE’S STUFFED CHOCOLATE CHIP COOKIES
As if Classic Chocolate Chip Cookies couldn’t get any better, I stuffed them with my favorite homemade Reese’s cups! These cookies are thick, chewy, and over the top delicious. I took my beloved chocolate chip cookies and placed a homemade Reese’s cup in the middle before baking. The result is a thick and chewy cookie oozing with dark chocolate and nut butter. Finally, these Reese’s Stuffed Chocolate Chip Cookies are a MUST make!
LIST OF INGREDIENTS FOR REESE’S STUFFED CHOCOLATE CHIP COOKIES
ALMOND FLOUR: Almond flour is the base of these cookies. Almond flour, made from ground up almonds, is a great Paleo option for baking and it adds a hint of nutty flavor. In addition, the texture is lighter and less absorbent than traditional wheat flour.
COCONUT FLOUR: Coconut flour is extremely absorbent and therefore is used best in small quantities. Used in combination with almond flour, it adds just the right amount of sweetness to these paleo Reese’s Stuffed chocolate chip cookies. Moreover, my guide to Gluten Free Flours and Gluten Free Baking has a lot more info about coconut flour!
EGGS: It’s important to have the eggs be room temperature before mixing. Having all ingredients the same temperature will lead to a more consistent dough.
VANILLA EXTRACT: Just a teaspoon of vanilla extract is needed here.
GRASS FED BUTTER: Grass fed butter is the perfect cooking fat for Paleo baking. It adds a slight buttery flavor to these cookies. Ghee works just as well.
COCONUT OIL: Coconut oil is another great Paleo baking fat.
COCONUT SUGAR: This granulated sugar is great for Paleo baking because it is made from coconuts and is less processed than white sugar. For cookies that appear lighter in color, use the same amount of maple sugar.
HOMEMADE REESE’S: These little cups are stuffed inside the ball of cookie dough. Once baked, they are filled with melty and runny dark chocolate and nut butter. Feel free to use creamy cashew butter or almond butter (or peanut butter for a non Paleo option).
REFRIGERATING THE DOUGH
Do NOT skip this step. Refrigerating the dough for at least 2 hours (up to 48 hours) is imperative for achieving the right consistency. With gluten free baking, the dough takes longer to “marinate”. After the homemade Reese’s cups have been made and the dough has been chilled, assemble cookies.
HOW TO MAKE REESE’S STUFFED CHOCOLATE CHIP COOKIES
First, make the Reese’s cups. Detailed directions are below or can be found in the Paleo Vegan Homemade Reese’s Cups post.
Once the dough has been chilled in the refrigerator for at least 2 hours and the Reese’s cups have hardened, bake the cookies.
Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
Using a cookie scoop, scoop out ball of cookie dough. Use your hands to flatten ball into a disc shape. Then, place a homemade Reese’s cup in the middle of the dough. Next, use your fingers to close dough over the Reese’s.
Once the dough has fully covered the Reese’s cup, place on baking sheet. Continue for remaining dough.
Bake for 10 to 12 minutes or until edges of the cookie are crispy and the middles are set.
Finally, allow to cool on the pan for 5 minutes before carefully removing to a cooling rack to cool completely.
TIPS AND TRICKS FOR REESE’S STUFFED CHOCOLATE CHIP COOKIES
Like mentioned above, having the dough chilled will result in easier handling when it comes time to form the cookies.
USE A COOKIE SCOOP
Having cookies that are uniform in size will cut down on baking issues. Uniformly sized cookies ensures even baking.
COMPLETELY COVER REESE’S CUPS
Be sure that each cookie has dough that completely covers the Reese’s cups. Otherwise, the Reese’s might get a little too runny and melty while baking.
Get the Recipe: Reese’s Stuffed Chocolate Chip Cookies
Homemade Reese's Cups
- First, make the homemade Reese's cups. Fill a muffin tray with paper liners.
- Melt dark chocolate chips with coconut oil in microwave safe dish in 30 second increments. Scoop 1 tablespoon of melted chocolate into each muffin liner. Then, set in freezer while making filling. Freeze for 15 minutes or until solid.
- To make filling, combine cashew butter, coconut flour and maple syrup. Stir to combine; batter will be thick.
- Once bottom layer is frozen, scoop 1 tablespoon of filling into each muffin liner on top of bottom chocolate layer. Top filling with 1 tablespoon of leftover melted chocolate. Freeze at least 20 minutes or until hardened.
- Next, make the cookie dough.
- Add ghee, coconut oil and coconut sugar to mixing bowl or KitchenAid. Once combined, all all remaining ingredients except chocolate chips.
- Once mixed, fold in chocolate chips.
- Add dough to an airtight container and refrigerate 1 hour up to overnight.
- When it's time to bake, preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- Use a cookie scoop to scoop dough. Use hands to roll dough into small disc shapes that are 1.5 inches in diameter. Place a Reese's cup in the middle of half of the small discs. Place other half of dough on top of Reese's.
- Fold edges of cookie dough around Reese's, until completely covered.
- Place balls of dough at least 2 inches apart on baking sheet.
- Next, bake for 10 to 12 minutes or until middles are set.
- Finally, remove from oven and cool on pan for 5 minutes before removing to a wire rack.