Triple Reese’s Peanut Butter Cookies: Soft, Chewy, and Loaded with Peanut Butter Goodness

Three kinds of Reese’s treats packed into one ultra-rich cookie—perfect for peanut butter lovers everywhere

Introduction: The Ultimate Peanut Butter Cookie

If you’re the kind of person who always picks the peanut butter dessert, these Triple Reese’s Peanut Butter Cookies are your dream come true. They’re soft, chewy, and absolutely packed with peanut butter flavor—thanks to creamy peanut butter, Reese’s peanut butter chips, chopped Reese’s peanut butter cups, and Reese’s Pieces candy.

These cookies are indulgent, nostalgic, and guaranteed to disappear fast. Whether you’re baking for a party, gifting a batch, or just treating yourself, they deliver everything you love about peanut butter in one perfect bite.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so rich and irresistible:

Wet Ingredients:

• Unsalted butter (1 cup / 2 sticks, softened)
  Adds richness and helps create a soft, tender texture.
• Creamy peanut butter (¾ cup)
  The base flavor—smooth and nutty.
• Granulated sugar (¾ cup)
  Sweetens and helps create crisp edges.
• Brown sugar (¾ cup, packed)
  Adds moisture and a hint of molasses depth.
• Eggs (2 large)
  Bind the dough and add richness.
• Vanilla extract (2 tsp)
  Adds warmth and rounds out the flavor.

Tip: Use room temperature eggs for better incorporation.

Dry Ingredients:

• All-purpose flour (2½ cups)
  Provides structure and chewiness.
• Baking soda (1 tsp)
  Helps the cookies rise and spread slightly.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.

Optional: Add a pinch of cinnamon for a subtle twist.

Mix-Ins:

• Reese’s peanut butter chips (1 cup)
  Add creamy bursts of peanut butter flavor.
• Chopped Reese’s peanut butter cups (1 cup)
  Add gooey, chocolatey richness.
• Reese’s Pieces candy (½ cup)
  Add crunch, color, and extra peanut butter punch.

Tip: Freeze peanut butter cups before chopping to prevent smearing.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Tip: Parchment helps prevent sticking and promotes even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl:

• Beat softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Optional: Use a stand mixer for easier mixing.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each.

Stir in vanilla extract until fully combined.

Tip: Scrape down the sides of the bowl to ensure even mixing.

Step 4: Mix Dry Ingredients

In a separate bowl:

• Whisk together flour, baking soda, and salt.

Gradually add dry mixture to wet ingredients.

Mix on low speed just until combined—don’t overmix.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 5: Fold in the Reese’s Trio

Gently fold in:

• Peanut butter chips
• Chopped peanut butter cups
• Reese’s Pieces

Mix until evenly distributed.

Tip: Reserve a few mix-ins to press into the tops of the cookies before baking for a bakery-style look.

Step 6: Scoop and Bake

Using a 2-tablespoon cookie scoop, portion dough onto prepared baking sheets.

Space cookies about 2 inches apart.

Bake for 10–12 minutes, or until:

• Edges are lightly golden
• Centers still look soft

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tip: Cookies will continue to set as they cool—don’t overbake.

Serving Suggestions

Perfect for:

• Bake sales
• Holiday cookie trays
• Birthday parties
• Late-night cravings

Pair with:

• Cold milk
• Hot coffee
• Chocolate milkshakes
• Peanut butter hot cocoa

Yields:

• About 24 cookies

Tip: Double the batch for freezing or gifting.

Variations to Try

Want to make them your own? Try these delicious twists:

Chocolate Peanut Butter

Add cocoa powder to the dough for a chocolate base.

Crunchy Style

Use crunchy peanut butter and add chopped peanuts.

PB&J Cookies

Add a dollop of strawberry jam to the center before baking.

Vegan Version

Use plant-based butter, egg substitute, and dairy-free mix-ins.

Cookie Bars

Press dough into a pan and bake as bars—easy and shareable.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
• Refrigerate: Store baked cookies in airtight container for up to 5 days.
• Freeze Dough: Freeze scooped dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
• Freeze Baked Cookies: Freeze cooled cookies for up to 1 month. Thaw at room temperature.

Tip: Layer cookies between wax paper to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~240
• Protein: ~4g
• Carbohydrates: ~26g
• Fat: ~14g
• Sugar: ~16g
• Sodium: ~160mg
• Fiber: ~1g

These cookies are:

• Rich and chewy
• Packed with peanut butter
• Perfectly indulgent
• Easy to make

Final Thoughts

These Triple Reese’s Peanut Butter Cookies are more than just dessert—they’re a celebration of everything peanut butter lovers crave. Whether you’re baking for a crowd or sneaking a few for yourself, they’re guaranteed to satisfy.