If you’re obsessed with peanut butter and chocolate, these Triple Reese’s Peanut Butter Cookies are about to become your new favorite indulgence. Imagine a soft, chewy peanut butter cookie loaded with Reese’s Pieces, chunks of Reese’s Peanut Butter Cups, and creamy peanut butter chips—three layers of peanut buttery perfection in every bite. The first time I made these, I slightly underbaked them for that melt-in-your-mouth center, and they turned out unbelievably rich and decadent. Perfect for bake sales, holidays, or satisfying your sweet tooth, these cookies deliver everything you love about Reese’s in cookie form.
Why You’ll Love This Recipe
This recipe takes classic peanut butter cookies to the next level. They’re soft, chewy, and packed with triple the peanut butter goodness. Every bite is a mix of salty, sweet, and chocolatey flavors, thanks to the Reese’s trifecta: Pieces for crunch, Cups for creaminess, and chips for that perfect melt. They’re easy to make, freeze well, and are guaranteed to impress both kids and adults alike. Serve them warm with a cold glass of milk, and you’ll understand why they’re irresistible.
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Triple Reese’s Peanut Butter Cookies – The Ultimate Treat for Peanut Butter Lovers
- Total Time: 25 mins
- Yield: 24 cookies
- Diet: Vegetarian
Description
Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter lovers! These soft, chewy cookies are loaded with Reese’s Pieces, peanut butter chips, and chopped Reese’s Peanut Butter Cups for a rich, nutty, and chocolatey indulgence.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Reese’s Pieces candy
- 1/2 cup peanut butter chips
- 1/2 cup chopped Reese’s Peanut Butter Cups
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy, about 2 minutes.
- Add egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in Reese’s Pieces, peanut butter chips, and chopped Reese’s Peanut Butter Cups.
- Scoop dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheet.
- Bake for 9–11 minutes, or until the edges are set and the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Press extra Reese’s Pieces or peanut butter cup chunks on top for decoration right after baking.
Notes
- Do not overbake — cookies will firm up as they cool.
- Chill dough for 30 minutes before baking for thicker cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze unbaked cookie dough balls for up to 2 months — bake straight from frozen with 1 extra minute added.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Unsalted butter: Softened to room temperature for a smooth, creamy cookie dough base.
Creamy peanut butter: The star of the show—rich, nutty flavor that gives these cookies their classic taste and texture.
Brown sugar: Adds depth and chewiness with a hint of caramel sweetness.
Granulated sugar: Helps achieve the perfect balance of crisp edges and soft centers.
Eggs: Bind the ingredients and keep the cookies soft and tender.
Vanilla extract: Enhances all the peanut butter and chocolate flavors.
All-purpose flour: Provides structure while keeping the cookies soft and fluffy.
Baking soda: Ensures the cookies rise just enough for that perfect chewy bite.
Salt: Balances the sweetness and highlights the peanut butter flavor.
Reese’s Pieces candies: Add crunch, color, and that unmistakable peanut butter shell flavor.
Reese’s Peanut Butter Cups: Chopped into chunks for creamy pockets of peanut butter and chocolate.
Peanut butter chips: Add a smooth, rich layer of peanut buttery sweetness throughout.
Directions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, beating until well combined.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Fold in the Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and peanut butter chips until evenly distributed.
Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheets about 2 inches apart. Flatten slightly with your palm.
Bake for 10–12 minutes, or until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For bakery-style presentation, gently press a few extra Reese’s Pieces or peanut butter cup chunks onto the tops right after baking.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease
Servings and timing
This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Total time: 27 minutes
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature before serving. If you like them warm, microwave for 10 seconds to bring back that fresh-from-the-oven softness.
Variations and Customizations
Double Chocolate Reese’s Cookies: Replace ¼ cup of the flour with unsweetened cocoa powder for a chocolatey base.
Stuffed Peanut Butter Cookies: Wrap the dough around a mini Reese’s Cup for a gooey surprise center.
Chunky Nut Version: Add chopped roasted peanuts for extra crunch.
Salted Caramel Twist: Drizzle with caramel and sprinkle with flaky sea salt for a sweet-salty combo.
Oatmeal Reese’s Cookies: Add ½ cup of quick oats to the dough for texture and heartiness.
White Chocolate Drizzle: Drizzle melted white chocolate over cooled cookies for contrast and sweetness.
Espresso Kick: Add 1 teaspoon of instant espresso powder for a rich mocha flavor.
Gluten-Free Option: Substitute flour with a 1:1 gluten-free baking blend.
Candy Lover’s Mix: Add M&M’s or chocolate chips for a more colorful cookie batch.
Frozen Cookie Dough Balls: Freeze unbaked dough balls for fresh-baked cookies anytime—just bake straight from frozen, adding 1 extra minute to the bake time.
FAQs
1. Can I use natural peanut butter?
You can, but the cookies will be slightly denser. Stir well before using to ensure it’s smooth.
2. How do I keep the cookies soft?
Do not overbake—remove them when the centers look slightly underdone; they’ll finish setting as they cool.
3. Can I use crunchy peanut butter instead of creamy?
Yes, for added texture and nutty crunch.
4. What if I don’t have Reese’s Pieces?
Use peanut M&M’s or chopped peanuts instead.
5. Can I freeze the dough?
Yes! Scoop the dough into balls and freeze on a tray, then store in freezer bags for up to 3 months.
Conclusion
Triple Reese’s Peanut Butter Cookies are a dream come true for peanut butter and chocolate lovers. Each bite delivers a trio of flavors—crunchy Reese’s Pieces, creamy peanut butter chips, and gooey peanut butter cup chunks—all wrapped in a soft, buttery cookie. They’re easy to make, completely addictive, and sure to become a family favorite. Whether baked for a special occasion or a cozy night in, these cookies are pure peanut butter bliss.
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