Triple Reese’s Peanut Butter Cookies are a decadent dessert made for true peanut butter lovers. With creamy peanut butter in the dough, chunks of Reese’s peanut butter cups folded in, and a final drizzle of melted milk chocolate, these cookies are soft, chewy, and bursting with rich, nutty flavor. They’re perfect for holidays, bake sales, or anytime you’re craving a cookie that goes above and beyond.
Why You’ll Love This Recipe
These cookies deliver triple the peanut butter flavor—peanut butter in the dough, Reese’s cups throughout, and a smooth chocolate drizzle to finish. They’re easy to make, have an indulgent texture, and strike the ideal balance between salty and sweet. Whether you’re baking for a party or just for yourself, these cookies are guaranteed to satisfy your sweet tooth.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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1/2 cup unsalted butter, softened
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1/2 cup creamy peanut butter
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3/4 cup brown sugar
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1/4 cup granulated sugar
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1 egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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12 Reese’s peanut butter cups (full-size or mini), chopped
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1/2 cup milk chocolate chips, melted
Directions
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Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
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Make the cookie dough:
In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. -
Combine dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. -
Add the Reese’s cups:
Gently fold the chopped Reese’s peanut butter cups into the dough until evenly distributed. -
Shape and bake:
Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are set and the centers are slightly soft. -
Cool and drizzle:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once cooled, drizzle with melted milk chocolate. -
Set and serve:
Let the chocolate set before serving or storing.
Servings and timing
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Servings: About 24 cookies
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Prep Time: 15 minutes
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Bake Time: 10–12 minutes
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Total Time: 25–30 minutes
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Calories: Approximately 220 kcal per cookie
Variations
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Crunchy peanut butter: Swap creamy for crunchy peanut butter for added texture.
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Dark chocolate twist: Use dark chocolate chips for a richer flavor.
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Mini cookie bites: Make smaller cookies for a bite-sized version—reduce baking time by 2 minutes.
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Peanut butter drizzle: Add a second drizzle of melted peanut butter for an extra layer of flavor.
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Gluten-free option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
storage/reheating
Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze baked cookies (without drizzle) for up to 2 months. Thaw and add the chocolate drizzle before serving. To reheat for a warm cookie experience, microwave for 10–15 seconds.
FAQs
Can I use natural peanut butter?
It’s best to use traditional creamy peanut butter, as natural varieties can affect texture due to oil separation.
How do I melt the chocolate chips?
Microwave in 30-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.
Can I use mini Reese’s instead of full-size?
Yes, mini Reese’s are perfect and easier to chop for even distribution.
Can I freeze the dough?
Yes, scoop the dough into balls, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 1–2 extra minutes.
Do I have to drizzle the chocolate?
No, it’s optional, but it adds an extra indulgent touch. You can also dip half the cookie in chocolate for a bolder finish.
What’s the texture of these cookies?
They are soft and chewy with a slight crisp edge, thanks to the brown sugar and peanut butter.
Can I add nuts?
Yes, chopped peanuts or pecans can be folded into the dough for added crunch.
How long should I cool the cookies before drizzling?
Let them cool completely so the melted chocolate doesn’t run or melt off the cookies.
Can I use white chocolate instead?
Yes, white chocolate makes a delicious drizzle alternative and complements the peanut butter flavor well.
What can I do if my dough is too sticky?
Chill the dough for 20–30 minutes before scooping if it feels too soft or sticky to handle.
Conclusion
Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers alike. With three layers of flavor and a melt-in-your-mouth texture, they’re destined to become a go-to recipe for any cookie craving. Easy to make, customizable, and downright irresistible, these cookies bring the bakery experience straight to your kitchen.
Print
Triple Reese’s Peanut Butter Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Triple Reese’s Peanut Butter Cookies are a chocolate peanut butter lover’s dream! Packed with creamy peanut butter, chunks of Reese’s cups, and drizzled with melted chocolate chips, each bite is irresistibly soft, rich, and satisfying. Perfect for holidays, bake sales, or any sweet craving.
Ingredients
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1/2 cup unsalted butter, softened
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1/2 cup creamy peanut butter
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3/4 cup brown sugar
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1/4 cup granulated sugar
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1 egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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12 Reese’s peanut butter cups (full-size or mini), chopped
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1/2 cup milk chocolate chips, melted (for drizzling)
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until smooth.
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Add egg and vanilla extract, mixing until fully combined.
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In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture.
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Gently fold in chopped Reese’s peanut butter cups.
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Scoop dough into balls (about 1.5 tablespoons each) and place on prepared baking sheets.
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Bake for 10–12 minutes or until edges are golden and centers are set.
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Cool on baking sheet for 5 minutes, then transfer to a wire rack.
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Drizzle with melted milk chocolate chips and let set before serving.
Notes
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Chill the dough for 30 minutes if cookies spread too much.
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Swap in dark chocolate or white chocolate chips for a twist.
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Store in an airtight container for up to 5 days—if they last that long!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
