Why You’ll Love This Recipe

These Triple Reese’s Peanut Butter Cookies are a peanut butter lover’s dream! Packed with creamy peanut butter, chunks of Reese’s peanut butter cups, and a hint of chocolate chips, these cookies are soft, chewy, and utterly irresistible. Perfect for satisfying your sweet tooth or gifting to friends and family, they strike the perfect balance of rich, nutty flavors with chocolatey goodness.

Ingredients

For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Reese’s peanut butter cups (mini or regular size)
- ½ cup chopped roasted peanuts (optional, for extra crunch)
For Topping:
- Extra Reese’s peanut butter cup halves (to press into the tops before baking)
- Flaky sea salt (optional, for sprinkling on top)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Wet Ingredients

In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

Step 3: Add the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Step 4: Fold in the Mix-ins

Gently fold in the chocolate chips, chopped Reese’s peanut butter cups, and roasted peanuts (if using) with a spatula until evenly distributed throughout the dough.

Step 5: Scoop and Shape the Cookies

Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Press a Reese’s peanut butter cup half into the top of each cookie dough ball, if desired.
Sprinkle lightly with flaky sea salt for an extra touch of flavor.

Step 6: Bake the Cookies

Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft. The cookies will continue to set as they cool.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 7: Serve and Store

Once cooled, serve the cookies with a tall glass of milk or enjoy them as-is!
Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Servings and Timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes

Variations

Double Chocolate: Swap semi-sweet chocolate chips for dark or milk chocolate chips for a different flavor profile.
Extra Gooey Cookies: Underbake the cookies slightly (around 9-10 minutes) for a softer, melt-in-your-mouth texture.
Add a Crunch: Use crunchy peanut butter instead of creamy for a more textured cookie.
Stuffed Cookies: Place a whole mini Reese’s peanut butter cup inside each dough ball for a stuffed cookie surprise.

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: You can freeze the cookie dough before baking by shaping the dough into balls and freezing them on a baking sheet. Once frozen, transfer to an airtight container and store for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.

FAQs

Can I use chunky peanut butter instead of creamy?

Yes, but the texture of the cookies will be slightly different. Chunky peanut butter will add more crunch.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I use a sugar substitute?

You can use a sugar substitute, but the texture may change slightly.

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour.

Do I have to chill the dough?

Chilling the dough isn’t necessary, but if the dough feels too soft, chilling it for 20-30 minutes before baking helps prevent spreading.

Can I use dark chocolate instead of semi-sweet?

Yes, dark chocolate chips or chopped dark chocolate work well for a richer flavor.

Can I make these smaller or larger?

Yes, just adjust the baking time accordingly. For smaller cookies, bake for 8-9 minutes; for larger cookies, bake for 12-14 minutes.

How do I make the cookies even chewier?

Using an extra egg yolk and slightly underbaking the cookies can help achieve a chewier texture.

Can I use natural peanut butter?

Yes, but because natural peanut butter is runnier, you may need to chill the dough longer before baking.

What’s the best way to reheat these cookies?

Microwave for 10-15 seconds to make them warm and gooey again.

Conclusion

Triple Reese’s Peanut Butter Cookies are the ultimate indulgence for peanut butter and chocolate lovers. Loaded with Reese’s cups, chocolate chips, and creamy peanut butter, these cookies offer the perfect balance of rich, nutty flavors with a soft and chewy texture. Whether you’re baking for a party, a gift, or just for yourself, these cookies are guaranteed to be a hit!