Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers! These rich, chewy cookies are loaded with Reese’s Pieces, Reese’s Peanut Butter Chips, and chunks of Reese’s Peanut Butter Cups, creating a decadent explosion of flavor in every bite. Perfect for a cookie jar refill or satisfying a sweet tooth, these cookies are easy to make and hard to resist.
Why You’ll Love This Recipe
- Packed with Reese’s goodness: Featuring three kinds of Reese’s treats, these cookies are a dream for peanut butter fans.
- Chewy and rich: The perfect texture—soft and chewy with bits of crunch from Reese’s Pieces.
- Quick and easy: Ready in under 30 minutes, these cookies are perfect for a spontaneous baking session.
- Customizable: Easily adapt this recipe with your favorite add-ins like chocolate chips or nuts.
- Irresistible aroma: Your kitchen will smell heavenly while these cookies bake!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened: 1/2 cup
- Creamy peanut butter: 1/2 cup
- Granulated sugar: 1/2 cup
- Brown sugar, packed: 1/2 cup
- Large egg: 1
- Vanilla extract: 1 teaspoon
- All-purpose flour: 1 1/4 cups
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Reese’s Pieces: 1/2 cup
- Reese’s Peanut Butter Chips: 1/2 cup
- Chopped Reese’s Peanut Butter Cups: 1/2 cup
Directions
- Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. - Cream the wet ingredients:
In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined. - Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. - Fold in the Reese’s mix-ins:
Gently fold in the Reese’s Pieces, Reese’s Peanut Butter Chips, and chopped Reese’s Peanut Butter Cups, distributing them evenly throughout the dough. - Shape the cookies:
Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the prepared baking sheet about 2 inches apart. Flatten slightly with your hand or the back of a spoon. - Bake:
Bake the cookies for 10–12 minutes, or until the edges are lightly golden. Avoid overbaking to keep the centers soft and chewy. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: 20 cookies
- Prep Time: 15 minutes
- Baking Time: 12 minutes
- Total Time: 27 minutes
Variations
- Extra chocolatey: Add 1/4 cup of semi-sweet chocolate chips to the dough for even more indulgence.
- Nutty crunch: Mix in chopped peanuts or almonds for added texture.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour substitute to make these cookies gluten-free.
- Dark chocolate twist: Replace the Reese’s Peanut Butter Chips with dark chocolate chips for a rich flavor contrast.
- Mini cookie bites: Roll smaller dough balls to create bite-sized cookies perfect for snacking.
Storage/Reheating
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the cookie dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the baking time.
- Reheating: Warm cookies in the microwave for 10–15 seconds to revive their softness and gooey texture.
FAQs
1. Can I use natural peanut butter?
Yes, but ensure the peanut butter is well-stirred, as natural peanut butter can be oilier and may affect the dough’s texture.
2. Can I substitute Reese’s Pieces with M&M’s?
Absolutely! M&M’s work as a fun and colorful alternative to Reese’s Pieces.
3. What if I don’t have Reese’s Peanut Butter Chips?
You can substitute them with chocolate chips, butterscotch chips, or extra Reese’s Pieces.
4. How do I prevent my cookies from spreading too much?
Make sure the butter and peanut butter are softened but not melted, and chill the dough for 15 minutes before baking if needed.
5. Can I make these cookies smaller or larger?
Yes, just adjust the baking time accordingly—reduce it for smaller cookies and increase it for larger ones.
6. Do these cookies stay soft?
Yes, they remain soft and chewy for days if stored properly in an airtight container.
7. Can I double the recipe?
Absolutely! This recipe doubles easily if you’re baking for a crowd.
8. What’s the best way to chop Reese’s Peanut Butter Cups?
Use a sharp knife and chill the Reese’s Cups slightly before chopping to avoid melting.
9. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to balance the flavor.
10. Are these cookies suitable for freezing after baking?
Yes, freeze the baked cookies in a single layer in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Conclusion
Triple Reese’s Peanut Butter Cookies are the ultimate indulgence for cookie lovers, combining a soft, chewy texture with rich, chocolatey peanut butter flavor. Loaded with Reese’s Pieces, peanut butter chips, and chunks of Reese’s Cups, these cookies are a Reese’s fan’s dream come true. Quick to make and even quicker to disappear, they’re perfect for any occasion—or no occasion at all. Bake a batch today and treat yourself!
Print
Triple Reese’s Peanut Butter Cookies
- Total Time: 27 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers! These rich, chewy cookies are packed with Reese’s Pieces, Reese’s Peanut Butter Chips, and chopped Reese’s Peanut Butter Cups, delivering a triple dose of Reese’s goodness. Perfect for dessert, snack time, or any peanut butter craving, these cookies are easy to make and absolutely irresistible.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup Reese’s Pieces
- 1/2 cup Reese’s Peanut Butter Chips
- 1/2 cup chopped Reese’s Peanut Butter Cups
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Wet Ingredients:
- In a large bowl, cream together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
- Mix Dry Ingredients:
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add Mix-Ins:
- Fold in the Reese’s Pieces, Reese’s Peanut Butter Chips, and chopped Reese’s Peanut Butter Cups until evenly distributed.
- Shape and Bake:
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with your hand or the back of a spoon.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake them and let them set as they cool.
- Use mini Reese’s Peanut Butter Cups for easier chopping.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
