Triple Reese’s Peanut Butter Cookies – The Ultimate Peanut Butter Lover’s Dream

Why You’ll Love This Recipe

These cookies bring triple the flavor and triple the joy. Here’s why I keep coming back to this recipe:

• Triple the Reese’s goodness—cups, pieces, and chips for ultimate peanut butter power

• Soft, chewy texture with just the right amount of gooeyness

• Easy to make with no fancy equipment required

• Great for make-ahead—chill or freeze the dough

• Perfect for sharing or gifting (if I can resist eating them all first)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt

Wet Ingredients
¾ cup unsalted butter, softened
½ cup granulated sugar
1 cup packed light brown sugar
¾ cup creamy peanut butter (I prefer Reese’s or Jif)
2 large eggs
2 teaspoons vanilla extract

Add-ins – The Triple Reese’s Power
1 cup chopped Reese’s Peanut Butter Cups
¾ cup Reese’s Pieces
¾ cup Reese’s Peanut Butter Chips
(Optional) ½ cup semisweet or milk chocolate chips

Directions

Step 1 – Preheat and Prepare
I start by preheating the oven to 350°F (175°C) and lining my baking sheets with parchment paper.

Step 2 – Mix Dry Ingredients
In a medium bowl, I whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution for consistent results.

Step 3 – Cream the Butter, Sugars, and Peanut Butter
In a large bowl, I beat the softened butter, granulated sugar, brown sugar, and peanut butter until fluffy and light—about 2–3 minutes. This creates a perfect base for soft cookies.

Step 4 – Add Eggs and Vanilla
Next, I mix in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth and creamy.

Step 5 – Combine Wet and Dry
I gradually add the dry ingredients into the wet mixture, stirring until just combined. The dough should be thick but manageable.

Step 6 – Fold in the Reese’s Goodness
I gently fold in the chopped Reese’s cups, Reese’s Pieces, peanut butter chips, and chocolate chips if using. Every scoop looks packed with flavor.

Step 7 – Chill the Dough (Optional but Recommended)
For better flavor and shape, I chill the dough for about 30 minutes.

Step 8 – Shape the Cookies
Using a cookie scoop, I shape the dough into balls (about 2 tablespoons each) and space them 2 inches apart on the tray. For picture-perfect cookies, I press a few candies on top.

Step 9 – Bake
I bake for 10–12 minutes, just until the edges are golden and the centers look slightly soft.

Step 10 – Cool and Enjoy
I let the cookies cool on the tray for 5 minutes before moving them to a wire rack. Then it’s cookie time.

Servings and Timing

• Yield: 24–28 cookies

• Preparation Time: 20 minutes

• Chilling Time (optional): 30 minutes

• Baking Time: 10–12 minutes

• Cooling Time: 10 minutes

• Total Time: Approximately 1 hour

Variations

Chocolate Lovers’ Edition
I sometimes add cocoa powder and swap some of the peanut butter chips for chocolate chunks.

Crunchy Version
I add chopped peanuts or crushed pretzels for extra texture.

Stuffed Cookies
For something extra indulgent, I wrap dough around a mini Reese’s cup before baking.

No-Bake Shortcut
When I’m short on time, I microwave flattened dough balls for 60 seconds. They’re still tasty, just a bit less chewy.

Storage/Reheating

To Store
I keep them in an airtight container at room temperature for up to 5 days. A slice of bread inside helps keep them soft.

To Freeze
I freeze baked cookies for up to 3 months. For unbaked dough, I shape and freeze the balls on a tray first, then transfer them to bags. I bake them from frozen, adding 1–2 minutes to the time.

FAQs

What type of peanut butter works best for these cookies?

I like to use creamy processed peanut butter like Reese’s or Jif. Natural peanut butters that separate can make the dough oily and hard to work with.

Can I skip the chilling step?

Yes, but I find that chilling the dough helps the cookies hold their shape and enhances the flavor.

How do I make the cookies more gooey?

To make them extra gooey, I press a few chocolate chips or chopped Reese’s cups into the tops of the cookies right after baking.

Can I use other candies instead of Reese’s?

Absolutely. I’ve tried them with M&Ms, chopped Snickers, and even toffee bits. The base cookie dough is super versatile.

How do I keep the cookies from getting hard?

I store them in an airtight container with a slice of bread inside—it really works to keep them soft.

Conclusion

These Triple Reese’s Peanut Butter Cookies are rich, chewy, and absolutely packed with peanut butter goodness. I love how easy they are to make and how every bite delivers layers of sweet, nutty, and chocolatey flavor. Whether I’m baking for a crowd or just treating myself, this recipe never fails to satisfy.

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