Triple Reese’s Peanut Butter Cookies

Short Description

Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter lovers! Made with creamy peanut butter, chunks of Reese’s peanut butter cups, and semi-sweet chocolate chips, these cookies are soft, chewy, and loaded with rich flavor. Perfect for dessert, holiday baking, or sharing with friends and family!

Why You’ll Love This Recipe

Loaded with Peanut Butter Flavor – A triple dose of peanut butter makes these cookies irresistible.
Soft and Chewy Texture – The perfect balance between crispy edges and a gooey center.
Packed with Mix-Ins – Reese’s peanut butter cups and chocolate chips take these cookies to the next level.
Easy to Make – Simple ingredients and quick prep time.
Great for Gifting – Perfect for cookie exchanges, holidays, or as a sweet homemade gift.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 cup chopped Reese’s peanut butter cups (mini or regular size)
1/2 cup chopped roasted peanuts (optional, for extra crunch)

For Topping:

Extra Reese’s peanut butter cup halves (to press into the tops before baking)
Flaky sea salt (optional, for sprinkling on top)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 4: Fold in the Mix-Ins

Gently fold in the chocolate chips, chopped Reese’s peanut butter cups, and chopped roasted peanuts (if using).

Step 5: Scoop and Shape

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them 2 inches apart.
Gently press extra Reese’s peanut butter cup halves into the tops of each cookie.

Step 6: Bake

Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and sprinkle with flaky sea salt if desired.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

Makes: 24 cookies
Preparation time: 15 minutes
Baking time: 10-12 minutes

Variations

Crunchy Peanut Butter – Swap creamy peanut butter for crunchy for added texture.
White Chocolate Twist – Use white chocolate chips instead of semi-sweet for a sweeter touch.
Double Chocolate – Add 1/4 cup cocoa powder to the dough for a richer chocolate flavor.
Gluten-Free Option – Substitute all-purpose flour with a gluten-free flour blend.
Extra Gooey Cookies – Underbake by 1-2 minutes for an ultra-soft center.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Freezing Dough: Scoop dough balls onto a baking sheet, freeze, then transfer to a freezer bag for up to 2 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Freezing Baked Cookies: Store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

Can I use natural peanut butter?

Yes, but the texture may be slightly different. Stir well before using.

How do I make my cookies chewier?

Use more brown sugar than granulated sugar, and don’t overbake.

Can I use mini Reese’s instead of chopping regular-sized ones?

Yes! Mini Reese’s make the process even easier.

What’s the best way to prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking for thicker cookies.

Can I use dark chocolate instead of semi-sweet?

Absolutely! Dark chocolate balances the sweetness beautifully.

Do I need to flatten the cookies before baking?

No, they will spread naturally while baking.

Can I substitute butter with margarine?

It’s best to use butter for flavor and texture, but margarine can be used if necessary.

How do I make the cookies extra soft?

Slightly underbake them and store them in an airtight container with a slice of bread.

Can I double the recipe?

Yes! Simply double all ingredients and bake in batches.

What’s the best way to keep the cookies fresh longer?

Store them in an airtight container at room temperature with a piece of bread to keep them soft.

Conclusion

Triple Reese’s Peanut Butter Cookies are a must-try for any peanut butter and chocolate lover. Soft, chewy, and packed with Reese’s goodness, these cookies are perfect for any occasion. Whether you’re baking for a crowd or treating yourself, this recipe guarantees a batch of irresistible cookies every time!

Triple Reese’s Peanut Butter Cookies

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Author: Olivia
Total Time: 0 hours
Yield: 24 cookies 1x

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Description

These Triple Reese’s Peanut Butter Cookies are an absolute peanut butter lover’s dream! Made with creamy peanut butter, chunks of Reese’s peanut butter cups, and melty chocolate chips, these soft and chewy cookies are bursting with flavor. Perfect for gifting, sharing, or satisfying your sweet tooth!

Notes

For extra soft cookies, slightly underbake and let them finish setting on the baking sheet.
Store in an airtight container for up to 5 days or freeze for up to 3 months.
Want extra peanut butter flavor? Swirl in 1/4 cup melted peanut butter into the dough before baking.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American