Triple Reese’s Peanut Butter Cookies Triple Reese’s Peanu

Triple Reese’s Peanut Butter Cookies are the ultimate indulgence for peanut butter and chocolate lovers. I pack these cookies with creamy peanut butter, chopped Reese’s cups, Reese’s Pieces, and peanut butter chips for a soft, chewy cookie that delivers triple the flavor in every bite. Whether it’s for a party, holiday tray, or just because—I can never bake just one batch.

Why I Love This Recipe

I love this recipe because it turns classic peanut butter cookies into something absolutely unforgettable. The mix of textures—from the crunchy Reese’s Pieces to the melty chocolate of the chopped mini cups—makes every bite exciting. Plus, it’s incredibly easy to throw together, and the dough holds up well for freezing and baking later. When I want a cookie that really impresses, this is the one I go to.

Ingredients

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

• Unsalted butter, softened
• Creamy peanut butter
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Peanut butter chips
• Mini Reese’s peanut butter cups, chopped
• Reese’s Pieces candies

Directions

1. Preheat oven: I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Cream butter and sugars: In a large bowl, I beat the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

3. Add wet ingredients: I mix in the egg and vanilla until smooth and well combined.

4. Add dry ingredients: I stir in flour, baking soda, and salt just until a dough forms—being careful not to overmix.

5. Fold in all the Reese’s: I gently stir in the peanut butter chips, chopped Reese’s peanut butter cups, and Reese’s Pieces.

6. Scoop and bake: I scoop the dough into balls (about 1.5 tablespoons each), place them on the baking sheet, and bake for 9–11 minutes until the edges are golden but the centers look soft.

7. Cool: I let the cookies cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: Makes about 24 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Crunchy peanut butter: I swap creamy for crunchy to add a little extra texture to the cookie base.

• Stuffed version: I press a whole mini Reese’s cup into the center of each dough ball before baking for a gooey surprise.

• Doubled up: I double the dough and freeze half for fresh cookies anytime.

• Chocolate base: I add 2 tablespoons of cocoa powder to turn these into chocolate-peanut butter cookies.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, I place a slice of bread in the container. If I want that fresh-from-the-oven taste, I reheat a cookie in the microwave for 5–7 seconds. The dough also freezes well—just scoop into balls and freeze on a tray before transferring to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

FAQs

Can I use natural peanut butter?

I recommend using a no-stir, creamy peanut butter for best texture. Natural varieties with separated oil may make the dough too soft or greasy.

Can I chill the dough before baking?

Yes, chilling for 30–60 minutes helps prevent spreading and intensifies the flavor. I often chill the dough when making big batches in advance.

Can I make these cookies bigger?

Definitely. For jumbo bakery-style cookies, I scoop 3 tablespoons of dough and bake for 12–14 minutes. They come out thick and gooey.

What’s the best way to chop mini Reese’s?

I freeze them for 10 minutes before chopping so they hold their shape and don’t melt into the dough while mixing.

Can I use other candy instead?

Yes! I’ve swapped in M&M’s, chopped Snickers, or even pretzel pieces for different textures and flavors.

Conclusion

Triple Reese’s Peanut Butter Cookies are loaded with everything I love—sweet, salty, chocolatey, and rich with peanut butter. These cookies are a total crowd-pleaser and dangerously addictive. Whether I’m baking them for a gathering or just to treat myself, they never last long in my kitchen.