Description
Triple Reese’s Peanut Butter Cookies are a dream come true for peanut butter lovers — soft, chewy cookies loaded with Reese’s peanut butter chips, chopped Reese’s peanut butter cups, and Reese’s Pieces candies. Every bite is packed with creamy, chocolatey, and nutty perfection!
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 baking powder
- 1/4 tsp salt
- 1/2 cup Reese’s peanut butter chips
- 1/2 cup chopped Reese’s peanut butter cups
- 1/2 cup Reese’s Pieces candies
Instructions
- Preheat oven: to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, beat butter, peanut butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes.
- Add the egg and vanilla extract, mixing until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Fold in Reese’s: Stir in peanut butter chips, chopped peanut butter cups, and Reese’s Pieces.
- Scoop and bake: Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart. Gently press a few extra Reese’s Pieces on top for decoration.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra peanut butter flavor, drizzle melted peanut butter or chocolate over cooled cookies.
- Chill the dough for 20–30 minutes before baking for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- The dough can be frozen for up to 2 months — bake directly from frozen with 1–2 extra minutes of baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American