Triple Reese’s Peanut Butter Cookies – A Dream Come True for Peanut Butter Lovers

If you’re a true peanut butter enthusiast, get ready for your new favorite cookie. These Triple Reese’s Peanut Butter Cookies are rich, chewy, and packed with layers of peanut butter flavor. Imagine soft, golden cookies loaded with Reese’s Peanut Butter Cups, Reese’s Pieces, and Reese’s Peanut Butter Chips — every bite feels like a little celebration of everything you love about peanut butter.

I made these cookies for a family movie night, and they disappeared faster than the popcorn! They’re indulgent yet surprisingly easy to make, and the combination of textures — gooey cups, crunchy pieces, and melty chips — is pure perfection. Pair them with a cold glass of milk or crumble one over ice cream for the ultimate dessert experience.

Why You’ll Love This Recipe

These cookies are soft in the center, slightly crisp on the edges, and absolutely bursting with peanut butter goodness. They’re easy to make, don’t require chilling, and taste like they came straight from a bakery. Whether for holidays, bake sales, or casual snacking, they’ll impress everyone.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Peanut butter
The soul of the recipe. Use creamy peanut butter for a smooth, rich texture that blends seamlessly with the dough. I used classic Reese’s peanut butter for that authentic flavor.

Butter
Softened unsalted butter adds richness and helps create a chewy texture while balancing the saltiness of the peanut butter.

Brown sugar
Brown sugar provides moisture and a deep caramel undertone that complements the nuttiness. It also helps the cookies stay soft longer.

Granulated sugar
This adds sweetness and helps create those lovely crisp edges we all love.

Eggs
Eggs bind everything together and contribute to the soft, tender crumb. Make sure they’re at room temperature before mixing.

Vanilla extract
A touch of vanilla enhances the peanut butter flavor and rounds out the sweetness beautifully.

All-purpose flour
The structure of the cookie comes from flour. It keeps the dough thick and prevents spreading while baking.

Baking soda and baking powder
A perfect combo that ensures your cookies rise slightly and have that chewy, bakery-style texture.

Salt
A pinch of salt sharpens all the flavors and balances the sweetness.

Reese’s Peanut Butter Cups
Roughly chopped and folded into the dough — they melt slightly as they bake, creating gooey peanut butter pockets.

Reese’s Pieces
Add a pop of color and crunch to every bite. Plus, they make the cookies look extra fun and festive.

Reese’s Peanut Butter Chips
These melt into the dough, making the cookies extra creamy and rich in peanut butter flavor.

Directions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter, peanut butter, and sugars together in a large bowl until light and fluffy, about 2–3 minutes.
3. Add eggs and vanilla extract and mix until well combined.
4. Whisk dry ingredients (flour, baking soda, baking powder, and salt) in a separate bowl. Gradually add to the wet mixture and stir until a thick dough forms.
5. Fold in the Reese’s mix-ins — chopped cups, pieces, and chips — until evenly distributed.
6. Scoop the dough into balls (about 2 tablespoons each) and place them on prepared sheets, leaving space between cookies.
7. Bake for 10–12 minutes, or until edges are lightly golden. Don’t overbake — they’ll continue cooking on the sheet as they cool.
8. Cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.

I’ve tried chilling the dough overnight before baking, and it made the cookies even thicker and richer — highly recommended if you want a bakery-style result.

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 24 cookies.
Prep time: 15 minutes
Cook time: 12 minutes per batch
Total time: 30–35 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 and reheat in a 300°F oven for about 5 minutes before serving. You can also freeze the dough balls and bake straight from frozen — just add an extra minute to the baking time.

Variations and Customizations

Double Chocolate Peanut Butter Cookies
Add cocoa powder to the dough and fold in chocolate chips for a Reese’s-meets-brownie flavor.

Chunky Style
Use crunchy peanut butter for extra texture and nutty bites.

Salted Caramel Twist
Drizzle cooled cookies with caramel sauce and a pinch of flaky sea salt.

Stuffed Cookies
Wrap the dough around a mini Reese’s Cup before baking for a molten peanut butter center.

Oatmeal Peanut Butter Cookies
Add a cup of oats for a chewier, heartier cookie with a rustic touch.

Mini Cookie Bites
Make bite-sized versions for parties or easy snacking — bake for just 8 minutes.

Nut-Free Option
Use sunflower seed butter and peanut-free candies for a safe alternative.

Brown Butter Upgrade
Brown the butter before mixing for a deeper, nuttier flavor that elevates the cookies.

Holiday Edition
Swap Reese’s Pieces for seasonal candy colors — perfect for festive cookie platters.

Ice Cream Sandwiches
Pair two cookies with a scoop of vanilla ice cream for the ultimate summer treat.

FAQs

1. Can I use natural peanut butter in this recipe?

It’s best to use processed peanut butter, as natural types can separate and change the texture.

2. Can I chill the dough overnight?

Yes! It enhances the flavor and results in thicker cookies.

3. What’s the secret to chewy cookies?

Don’t overbake. Remove them when the centers look slightly underdone — they’ll firm up as they cool.

4. Can I substitute other candies for Reese’s?

Absolutely. Try M&M’s, peanut butter M&M’s, or chocolate chips.

5. Can I make these cookies gluten-free?

Yes, replace all-purpose flour with a 1:1 gluten-free baking mix.

6. How do I prevent cookies from spreading too much?

Chill the dough for 30 minutes before baking and make sure your butter isn’t too soft.

7. Can I freeze the cookie dough?

Yes, freeze scooped dough balls for up to 2 months. Bake directly from frozen.

8. Can I make these smaller or larger?

Of course. Adjust baking time — smaller cookies take 8 minutes, larger ones 14.

9. Why did my cookies turn out dry?

Overbaking or too much flour can dry them out. Measure accurately and watch the timer.

10. How can I make them extra peanut buttery?

Add an extra tablespoon of peanut butter or sprinkle crushed Reese’s Pieces on top before baking.

Conclusion

Triple Reese’s Peanut Butter Cookies are everything a peanut butter lover dreams of — chewy, rich, and loaded with three layers of Reese’s magic. They’re easy to make, perfect for sharing, and guaranteed to satisfy every craving. Once you bake a batch, you’ll understand why they disappear so fast — these cookies are simply irresistible.

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