Description
Triple Reese’s Peanut Butter Cookies are a dream come true for peanut butter lovers! These soft, chewy cookies are packed with creamy peanut butter, chunks of Reese’s peanut butter cups, and melty chocolate chips. With a rich, nutty flavor and gooey center, they’re the perfect indulgence for any occasion. Easy to make and freezer-friendly, these cookies are a must-try treat!
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)
- 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)
Instructions
- Preheat & Prepare: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the Wet Ingredients: In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes).
- Add Eggs & Vanilla: Beat in eggs one at a time, followed by vanilla extract, mixing until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Fold in Mix-ins: Gently fold in chocolate chips, chopped Reese’s peanut butter cups, and roasted peanuts (if using).
- Shape & Top: Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart. Press a Reese’s peanut butter cup half into the top of each. Sprinkle with flaky sea salt if desired.
- Bake: Bake for 10-12 minutes, until edges are golden but centers remain slightly soft. Let cool for 5 minutes on the baking sheet before transferring to a wire rack.
- Serve & Store: Enjoy warm or store in an airtight container at room temperature for up to 5 days.
Notes
- Double Chocolate: Swap semi-sweet chocolate chips for milk or dark chocolate.
- Extra Gooey Cookies: Underbake slightly (9-10 minutes) for a softer center.
- Crunchy Texture: Use crunchy peanut butter instead of creamy.
- Stuffed Cookies: Wrap dough around a mini Reese’s cup for a stuffed cookie surprise.
