The way to a peanut butter lover’s heart is this Heart-Shaped Reese’s Stuffed Cookie for Two. Share with your loved one or treat yourself!
I first shared the recipe for this Heart-Shaped Reese’s Stuffed Cookie for Two 10 years ago, but it was combined with another recipe in the same post. Oh those joyous days when we didn’t have all of these Google SEO rules to follow and posted with abandon. But I digress.
While going through recipes to update for Valentine’s Day, I decided it was time to revisit the trend of reese’s stuffed cookies, but just for two. It would appear that peanut butter cups and love are synonymous in my brain as I’ve already shared two other festive recipes this year including reese’s cookie bars and peanut butter cup brownies. But is there such a thing as too many peanut butter cups?
I also thought it was a fun ode to the fact that 10 years ago my husband, then boyfriend, and I made those two recipes together. Since Valentine’s Day lands on a weekday we cooked this same meal together again: sun-dried tomato ravioli, roasted brussels sprouts, white wine, and a Heart-Shaped Reese’s Stuffed Cookie of course!
This recipe would normally made a single serving cookie but the addition of a 5 oz. peanut butter cup inside considerably beefs up this Reese’s Stuffed Cookie to two servings. Even more so when served warm topped with ice cream. Or eat the entire thing yourself, no judgement.
Should you chill the Reese’s stuffed cookie dough before baking?
If you are looking to prep ahead of time, in order to simply pop this in the oven when ready, you definitely can. However, unlike drop cookies, this Reese’s Stuffed Cookie doesn’t require chilling. Since it is baked in a container it eliminates the worry of excessive spreading which chilling would normally help combat.
If you’re like me and want all the peanut butter cups for Valentine’s Day you should also consider making my Lunch Lady reese’s pieces peanut butter cookies, chocolate reese’s pieces cookies if you prefer more chocolate, or even a reese’s cookie cake for a larger celebration.
Six years ago: Red Velvet White Chocolate Chip Cookie Cheesecake Bars
Eight years ago: Red Velvet White Chocolate Chip Cookies
Nine years ago: Captain Rodney’s Baked Cheese Dip
Ten years ago: White Chocolate Cake Batter Hearts
Eleven years ago: Pasta with Vodka Sauce
- 2 Tbsp unsalted butter, softened to room temperature
- 2 Tbsp sugar
- 2 Tbsp packed brown sugar
- 2 Tbsp beaten egg
- 1/4 tsp vanilla extract
- 4 Tbsp all-purpose flour
- 4 Tbsp old-fashioned oats
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 Tbsp festive M&Ms
- 2 Tbsp white or semisweet chocolate chips
- 1- 5 oz. Reese’s Peanut Butter Heart
- Preheat oven to 350 degrees. Coat a small heart shaped spring-form pan with nonstick spray.
- In a medium-sized mixing bowl, stir the butter and sugars together until creamed. Add the egg and vanilla and mix.
- Stir in flour, oats, baking soda, salt and cinnamon and stir until fully incorporated. Add in M&Ms and white chips and stir.
- Place half the dough in the center of the pan. Press until evenly spread over the bottom. Place the Reese’s heart on top and cover evenly with the remaining dough.
- Bake for 13-15 minutes, until the edges are browned. Cool completely on a wire rack. Remove from pan and serve with ice cream.
Source: Adapted from Bake Your Day (website no longer active), originally posted in the same post as my Sun-Dried Tomato Ravioli with Basil Cream Sauce.
Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Recipe separated from a combination post originally shared on 2/14/2013, photo above is the original.