These cookies are a peanut butter lover’s dream. I like how every bite bursts with the perfect mix of creamy peanut butter, chocolate chips, Reese’s Pieces, and chopped Reese’s cups. They come out soft, chewy, and full of flavor — the kind of cookie that disappears quickly from the cookie jar.
Why You’ll Love This Recipe
I love this recipe because it’s packed with everything that makes a peanut butter dessert irresistible. The cookie base is rich and buttery, with just the right amount of chew. I like adding all three Reese’s candies — it turns a simple peanut butter cookie into something truly special. Plus, it’s easy to make with simple pantry ingredients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Reese’s Peanut Butter Cups
1 cup peanut butter chips
1 cup chocolate chips
1 cup Reese’s Pieces candies
Directions
I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, I cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the eggs one at a time, followed by the vanilla extract.
In another bowl, I whisk together the flour, baking soda, baking powder, and salt.
I gradually add the dry ingredients to the wet mixture, stirring until just combined.
I fold in the chopped Reese’s Peanut Butter Cups, peanut butter chips, chocolate chips, and Reese’s Pieces.
I use a cookie scoop to form balls of dough (about 1 ½ tablespoons each) and place them 2 inches apart on the baking sheets.
I bake the cookies for 10–12 minutes, until the edges are golden but the centers are still soft.
I let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe makes about 24 large cookies. Prep time: 15 minutes Bake time: 10–12 minutes Total time: 25–30 minutes
Variations
I sometimes use chunky peanut butter for added texture.
For extra chocolate flavor, I drizzle melted chocolate on top once they cool.
I replace the Reese’s Pieces with mini M&M’s for a fun twist.
When I want them less sweet, I reduce the chocolate chips by half.
Storage/Reheating
I store cooled cookies in an airtight container at room temperature for up to 5 days.
To keep them longer, I freeze them for up to 2 months and thaw at room temperature.
I like to warm them for 10–15 seconds in the microwave before eating to make the centers soft again.
FAQs
Can I use natural peanut butter?
I don’t recommend it because the oil separation in natural peanut butter can make the cookies greasy and crumbly.
Can I chill the dough before baking?
Yes, I often chill it for about 30 minutes to prevent too much spreading and get thicker cookies.
Can I freeze the cookie dough?
Absolutely. I scoop the dough into balls, freeze them on a tray, then store them in a freezer bag for up to 3 months. I bake from frozen, adding 1–2 minutes to the bake time.
What kind of peanut butter cups work best?
I prefer using mini Reese’s cups because they mix evenly into the dough, but chopped regular ones work great too.
Why are my cookies dry?
They might have baked too long or used too much flour. I always make sure to spoon and level my flour rather than packing it into the cup.
Conclusion
I love how these Triple Reese’s Peanut Butter Cookies combine rich peanut butter and layers of chocolate candy into one perfect treat. They’re easy to make, look amazing, and taste even better. Whether I bake them for a party, a gift, or just to satisfy a craving, they never disappoint.
Triple Reese’s Peanut Butter Cookies are the ultimate treat for peanut butter and chocolate lovers, loaded with chopped Reese’s Peanut Butter Cups, chocolate chips, peanut butter chips, and Reese’s Pieces in a soft, chewy cookie.
Total Time:30 minutes
Yield:24 large cookies
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Reese’s Peanut Butter Cups
1 cup peanut butter chips
1 cup chocolate chips
1 cup Reese’s Pieces candies
Instructions
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Fold in the chopped Reese’s Peanut Butter Cups, peanut butter chips, chocolate chips, and Reese’s Pieces.
Use a cookie scoop to form dough balls (about 1 ½ tablespoons each) and place them 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes, until edges are golden and centers are still soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use chunky peanut butter for more texture.
Drizzle with melted chocolate for extra richness.
Substitute Reese’s Pieces with mini M&M’s for a colorful twist.
Chilling the dough helps prevent excessive spreading.
Always measure flour correctly to avoid dry cookies.
