Unveiling the Secret: How to Bake Hotel Hershey’s Famous Reese’s-in-the-Middle Cookies at Home

After an enchanting and action-packed trip to Hershey, Pennsylvania, I’ve finally settled back into the rhythm of home in Austin. My bags are unpacked, but my mind is still swirling with sweet memories – and even sweeter recipes! Among the treasures I brought back, one stands out: the incredible Reese’s-in-the-Middle Cookies, a delightful creation from Chef Cher at the magnificent Hotel Hershey. These aren’t just any cookies; they’re a symphony of chocolate and peanut butter that truly captures the spirit of the “Sweetest Place on Earth.”

Our culinary journey at Hotel Hershey included a captivating demonstration where we had the privilege of watching Chef Cher’s talented assistant pastry chef bring these cookies to life one memorable evening after dinner. It was a fascinating glimpse into a professional kitchen. He expertly used a stand mixer for the demonstration, a common tool in high-volume kitchens. However, it sparked an interesting thought: did you know that an overwhelming majority, something like 80%, of all home bakers rely on hand-held mixers? This disparity often means that recipes developed in professional settings need slight adaptations for the home kitchen.

The beauty of the Hotel Hershey’s approach, as I learned, is their commitment to ensuring their recipes are accessible. In their test kitchen, they go the extra mile by re-testing all recipes with hand-held mixers to guarantee that average home bakers can achieve the same delicious results. While this specific recipe originated from the resort kitchen and was initially crafted with a stand mixer, I’ve meticulously included both the original weight measurements and convenient volume measures for each ingredient. This way, whether you’re a seasoned baker with a stand mixer or prefer the flexibility of a hand-held, you’ll be well-equipped to recreate this magic in your own kitchen.

The Allure of Reese’s-in-the-Middle Cookies: A Culinary Masterpiece

Of all the wonderful recipes I gathered during my trip, these Reese’s-in-the-Middle Cookies quickly became a personal favorite. What elevates them beyond a typical chocolate peanut butter cookie? It’s the thoughtful execution and surprising elements. The chocolate “shell” or outer cookie dough possesses a rich, deep chocolate flavor and a perfectly soft yet slightly chewy texture that melts in your mouth. But the true star, the secret weapon that makes these cookies genuinely special, lies within the filling. Imagine a creamy, decadent peanut butter core, not just plain, but studded with very finely chopped Reese’s Pieces. These little bursts of peanut butter candy add an unparalleled crunch and an extra layer of beloved Reese’s flavor, creating an experience that’s both familiar and exhilaratingly new with every bite.

I must apologize for not having an exact yield from the original recipe, which didn’t specify. However, based on the ingredient quantities and the size of the cookies we shaped, I’m confidently estimating you’ll get approximately two dozen cookies. This is usually the perfect amount to share (or perhaps keep a few extra for yourself!).

Baking Hotel Hershey’s Reese’s-in-the-Middle Cookies: The Recipe

Get ready to transform your kitchen into a sweet haven with this exquisite recipe. The precision of the original Hotel Hershey recipe, combined with the convenience of volume measurements, ensures a delightful baking adventure.

Ingredients:

For the Chocolate Cookie Dough:

6.25 oz all-purpose flour (approximately 1 ⅓ cups)
1.5 oz Hershey’s cocoa (approximately ½ cup) – I believe they used natural cocoa powder, which contributes to its rich, slightly reddish hue and classic chocolate flavor.
½ teaspoon baking soda
¼ teaspoon salt
4 ounces unsalted butter, softened to room temperature (1 stick or ½ cup) – Room temperature butter is crucial for proper creaming.
3.5 oz granulated sugar (½ cup)
4 oz light brown sugar, packed tightly (½ cup) – Brown sugar adds moisture and a subtle molasses flavor, enhancing the cookie’s chewiness.
2.4 oz Reese’s peanut butter (¼ cup) – Using Reese’s brand peanut butter ensures that authentic flavor profile.
1 teaspoon vanilla extract – For aromatic depth.
1 large egg – A binder and emulsifier.

For the Reese’s Peanut Butter Filling:

7 ounces Reese’s peanut butter (¾ cup) – Again, sticking to the brand enhances consistency.
3 ounces confectioner’s sugar (around ¾ cup) – Also known as powdered sugar, this creates a smooth, melt-in-your-mouth texture for the filling.
2 ounces Reese’s Pieces, finely chopped (about ⅓ cup) – The star of the filling, providing texture and bursts of flavor.

Instructions:

Step 1: Prepare Your Oven and Dry Ingredients

Preheat your oven to 375 degrees F (190 degrees C). This ensures your cookies start baking immediately at the correct temperature for optimal texture. In a medium bowl, whisk together the all-purpose flour, Hershey’s cocoa, baking soda, and salt. Whisking ensures these dry ingredients are thoroughly combined and evenly distributed throughout the dough, preventing any pockets of unmixed leavening agent or salt. Set this mixture aside.

Step 2: Cream Wet Ingredients for the Dough

In the bowl of your stand mixer (or using a large bowl and a hand-held mixer), cream together the softened unsalted butter, granulated sugar, light brown sugar, and Reese’s peanut butter. Beat on medium speed until the mixture is light and fluffy. This creaming process incorporates air, which is essential for a tender cookie texture. Next, add the vanilla extract and the large egg, beating until they are just combined. Be careful not to overmix at this stage.

Step 3: Combine Wet and Dry Ingredients

Gradually add the reserved dry ingredients to the wet mixture, blending on low speed until just combined. Mix only until no streaks of flour remain; overmixing can develop the gluten in the flour, resulting in tougher cookies. The dough should be soft and pliable.

Step 4: Craft the Reese’s Peanut Butter Filling

In a separate bowl, stir the Reese’s peanut butter and confectioner’s sugar together until the mixture is completely smooth and uniform. This will form the creamy base of your filling. Once smooth, gently fold in the finely chopped Reese’s Pieces. The goal is to distribute the candy pieces evenly without crushing them too much. With lightly floured hands (to prevent sticking), roll the filling mixture into small balls, approximately 1 inch in diameter. These will be the delightful centers of your cookies.

Step 5: Assemble the Cookies

This is where the “in-the-middle” magic happens! Break off about 1 tablespoon of the chocolate cookie dough. Roll it gently in your palm to form a ball, then create an indentation in the center with your thumb or finger. Carefully place one of the prepared peanut butter filling balls into this indentation. Gently push the chocolate dough up and over the peanut butter ball, completely enclosing it. Ensure there are no cracks or exposed filling, as this can cause the peanut butter to leak out during baking. Repeat this process with the remaining dough and filling, taking your time to seal each cookie well.

Step 6: Prepare for Baking

For an extra touch of sweetness and a delightful crunch, dip the top of each cookie into a bowl of extra granulated sugar. This creates a sparkling, slightly crispy crust. Then, gently flatten each cookie slightly with the palm of your hand or the bottom of a glass. This helps them spread evenly and bake uniformly. Place the shaped cookies on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie to allow for spreading.

Step 7: Bake to Perfection

Bake the cookies in your preheated oven for 7 to 9 minutes. Baking times can vary slightly depending on your oven, so keep a close eye on them. The cookies are done when the edges are set, but the centers still look slightly soft and puffy. They will continue to set as they cool on the baking sheet. Overbaking will result in a drier, less chewy cookie. Once baked, remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up without breaking.

Tips for Success and Storage

Ingredient Quality: Using good quality cocoa and fresh peanut butter will significantly impact the final flavor of your cookies.
Room Temperature Butter: Don’t skip this step! It’s vital for achieving the light and fluffy texture during creaming.
Don’t Overmix: As with most cookie recipes, overmixing the dough after adding the flour can lead to tough cookies. Mix until just combined.
Chill if Needed: If your chocolate dough becomes too soft to work with, especially in a warm kitchen, pop it into the refrigerator for 15-20 minutes to firm up slightly.
Yield Variation: The estimated yield of 2 dozen cookies can vary based on the exact size you make your chocolate dough and peanut butter filling balls. Consistency is key for even baking.
Storage: These Reese’s-in-the-Middle Cookies store beautifully! Keep them in an airtight container at room temperature for up to 3-5 days. For longer storage, they can also be frozen for up to 3 months. Simply thaw at room temperature before enjoying.

The Perfect Indulgence, Straight from Hershey

These Reese’s-in-the-Middle Cookies are more than just a dessert; they are a delightful culinary experience. They embody the comfort of a classic chocolate cookie paired with the exciting surprise of a peanut butter core, elevated by those unmistakable Reese’s Pieces. Whether you’re baking them for a special occasion, a family treat, or simply to satisfy a craving, this recipe from Hotel Hershey is sure to impress.

So, gather your ingredients, fire up your oven, and prepare to bring a little piece of Hershey, PA, into your home. Share these amazing cookies with loved ones, or savor them yourself with a cup of coffee or a glass of milk. You’ll quickly understand why they became one of my most cherished sweet souvenirs!