If you’re a die-hard peanut butter lover, these Triple Reese’s Peanut Butter Cookies are your dream come true. Soft, chewy, and absolutely loaded with three types of Reese’s — Pieces, Peanut Butter Chips, and chopped Peanut Butter Cups — every bite is a gooey, melty explosion of peanut butter goodness. Whether you’re baking for a holiday, game night, or just craving something indulgent, this cookie recipe hits the sweet spot between classic comfort and outrageous flavor.
Why You’ll Love These
-
Triple the Reese’s: Reese’s Pieces, PB Chips, and PB Cups in one cookie — need we say more?
-
Soft & Chewy Texture: Melt-in-your-mouth centers with lightly crisped edges.
-
Easy to Make: One bowl, no chill time, ready in under 30 minutes.
-
Crowd Favorite: A guaranteed hit at bake sales, parties, or cookie exchanges.
Ingredients
For the Cookies:
-
½ cup unsalted butter, softened
-
½ cup creamy peanut butter
-
½ cup granulated sugar
-
½ cup packed brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1¼ cups all-purpose flour
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
½ cup Reese’s Pieces
-
½ cup Reese’s Peanut Butter Chips
-
½ cup chopped Reese’s Peanut Butter Cups
Instructions
-
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugars
In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). -
Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. -
Add Dry Ingredients
Stir in flour, baking soda, and salt. Mix just until dough forms. -
Fold in the Reese’s
Gently fold in Reese’s Pieces, Peanut Butter Chips, and chopped Peanut Butter Cups. -
Scoop & Bake
Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
Bake for 9–11 minutes, or until edges are set but centers look soft. -
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Storage & Freezing Instructions
-
Room Temp: Store in an airtight container for up to 5 days.
-
Freezer: Freeze baked cookies for up to 3 months. Freeze unbaked dough balls on a sheet pan, then transfer to a freezer bag — bake from frozen, adding 1–2 minutes to bake time.
Serving Suggestions & Pairings
-
Classic pairing: Glass of cold milk or hot chocolate.
-
Over the top: Sandwich a scoop of vanilla or chocolate ice cream between two cookies.
-
Gift it: Stack in cellophane bags with ribbon for an epic homemade treat.
Pro Tips for Perfect Cookies
-
Don’t overbake: The cookies should look slightly underdone in the center — they’ll continue to cook on the baking sheet.
-
Room temperature butter: This ensures your dough mixes evenly and produces the perfect chewy texture.
-
Garnish tip: Press a few extra Reese’s Pieces on top of each dough ball before baking for a bakery-style finish.
Conclusion
These Triple Reese’s Peanut Butter Cookies are as over-the-top and delicious as they sound — a peanut butter lover’s fantasy in cookie form. With the perfect balance of salty and sweet, gooey and soft, they’re destined to become your new favorite cookie recipe. Bake them once, and we guarantee they’ll make every cookie craving from here on out even harder to ignore!
Frequently Asked Questions
Q: Can I use crunchy peanut butter?
A: Yes, though it will slightly change the texture and may make the cookies spread less.
Q: Can I make the dough ahead of time?
A: Absolutely! Refrigerate for up to 3 days or freeze in pre-scooped balls for longer storage.
Q: Can I omit one of the Reese’s add-ins?
A: Of course. You can use any combo or add even more chocolate if you’d like.
Triple Reese’s Peanut Butter Cookies
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Triple Reese’s Peanut Butter Cookies are soft, chewy, and loaded with peanut butter goodness from Reese’s Pieces, PB Chips, and chopped Reese’s Cups. Perfect for peanut butter fans who want the ultimate cookie experience.
Ingredients
For the Cookies:
-
½ cup unsalted butter, softened
-
½ cup creamy peanut butter
-
½ cup granulated sugar
-
½ cup packed brown sugar
-
1 large egg
-
1 teaspoon vanilla extract
-
1¼ cups all-purpose flour
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
½ cup Reese’s Pieces
-
½ cup Reese’s Peanut Butter Chips
-
½ cup chopped Reese’s Peanut Butter Cups
Instructions
-
Preheat & Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugars
In a large bowl, beat together softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). -
Add Wet Ingredients
Beat in the egg and vanilla extract until well combined. -
Add Dry Ingredients
Stir in flour, baking soda, and salt. Mix just until dough forms. -
Fold in the Reese’s
Gently fold in Reese’s Pieces, Peanut Butter Chips, and chopped Peanut Butter Cups. -
Scoop & Bake
Drop dough by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart.
Bake for 9–11 minutes, or until edges are set but centers look soft. -
Cool
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
-
Add extra Reese’s Pieces on top of dough balls before baking for bakery-style presentation.
-
Do not overbake — they’ll continue baking as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 13 g
- Sodium: 90 mg
- Fat: 11 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg