I love how these Triple Reese’s Peanut Butter Cookies turn out rich, soft, and loaded with chocolate and peanut butter flavor in every bite. They combine a classic peanut butter cookie base with Reese’s Pieces, Reese’s Mini Cups, and peanut butter chips for the ultimate treat.
Why You’ll Love This Recipe
I enjoy this recipe because it gives me thick, bakery-style cookies without extra fuss. I also like how customizable the dough is, letting me stir in my favorite Reese’s candies for a fun twist. These cookies stay soft for days, making them perfect for gifting or storing for quick treats.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the cookie layer:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
Mix-ins:
1/2 cup Reese’s Pieces
1/2 cup peanut butter chips
1/2 cup chopped mini Reese’s Peanut Butter Cups
Directions
I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.
I whisk the flour, baking soda, and salt in a small bowl and set it aside.
In a large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg and vanilla, then mix in the peanut butter until smooth.
I slowly add the dry ingredients, mixing until just combined.
I fold in the Reese’s Pieces, peanut butter chips, and chopped mini cups.
I scoop the dough into balls (about 1 1/2 tablespoons each) and place them on the baking sheet.
I bake the cookies for 9–12 minutes, or until the edges are set but the centers still look soft.
I let them cool on the sheet for 5 minutes before transferring them to a rack.
Servings And Timing
This recipe makes about 18 cookies.
Prep time: 10 minutes
Cook time: 9–12 minutes
Total time: about 25 minutes
Variations
I like swapping peanut butter chips with chocolate chips for a more balanced flavor. Sometimes I also add chopped pretzels for crunch, or drizzle melted chocolate on top once the cookies cool. If I want thicker cookies, I chill the dough for 30 minutes before baking.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. I freeze baked cookies for up to 2 months and thaw them at room temperature. If I want them warm again, I reheat each cookie in the microwave for about 8 seconds.
FAQs
How do I keep my cookies soft?
I keep them slightly underbaked and let them finish setting on the pan after baking.
Can I use natural peanut butter?
I prefer using regular creamy peanut butter because natural versions can change the texture, but natural will work if it’s well-stirred and not too oily.
Can I freeze the dough?
Yes, I freeze scooped dough balls and bake them straight from the freezer, adding 1–2 minutes to the bake time.
What if I don’t have Reese’s candies?
I simply replace them with chocolate chips, chopped chocolate bars, or extra peanut butter chips.
Why did my cookies spread too much?
I make sure my butter isn’t too soft, and I chill the dough if my kitchen is warm.
Conclusion
I love how these Triple Reese’s Peanut Butter Cookies bring together everything I enjoy about chocolate and peanut butter desserts. They’re easy to make, fun to customize, and perfect for sharing or enjoying warm with a glass of milk. If you’re craving a rich, chewy cookie, this recipe delivers every time.
These Triple Reese’s Peanut Butter Cookies are thick, chewy, and bursting with Reese’s Pieces, peanut butter chips, and chopped mini Reese’s Cups — a dream for peanut butter and chocolate lovers.
Total Time:25 minutes
Yield:18 cookies
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1/2 cup Reese’s Pieces
1/2 cup peanut butter chips
1/2 cup chopped mini Reese’s Peanut Butter Cups
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together flour, baking soda, and salt. Set aside.
Cream butter, brown sugar, and granulated sugar in a large bowl until light and fluffy.
Beat in egg and vanilla extract, then mix in peanut butter until smooth.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in Reese’s Pieces, peanut butter chips, and chopped mini Reese’s Cups.
Scoop dough into 1 1/2 tablespoon-sized balls and place on the prepared baking sheet.
Bake for 9–12 minutes, until edges are set and centers look slightly underbaked.
Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill dough for 30 minutes for thicker cookies.
Swap peanut butter chips for chocolate chips for variation.
Drizzle with melted chocolate after baking for extra decadence.
Use well-stirred natural peanut butter if needed, but texture may vary.
