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These Triple Reese’s Peanut Butter Cookies are a dream come true for peanut butter lovers! They’re loaded with creamy peanut butter, soft peanut butter chips, mini Reese’s Pieces, and chunks of Reese’s Peanut Butter Cups. Every bite is a mix of chewy, crunchy, chocolatey goodness that’s completely irresistible. Perfect for satisfying a serious peanut butter craving!
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Ingredients
  

  • 1 cup creamy peanut butter 🥜
  • 1/2 cup unsalted butter softened 🧈
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 large egg 🥚
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt 🧂
  • 1 cup mini Reese’s Pieces
  • 1 cup Reese’s Peanut Butter Cups chopped
  • 1/2 cup Reese’s peanut butter chips

Instructions
 

  • Prep the Oven and Baking Sheets
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
  • Cream the Butter and Sugars
  • In a large mixing bowl, cream together the peanut butter, softened butter, granulated sugar, and brown sugar until smooth and fluffy. This should take about 2-3 minutes.
  • Add the Egg and Vanilla
  • Beat in the egg and vanilla extract until well combined.
  • Mix the Dry Ingredients
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Combine Wet and Dry Ingredients
  • Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
  • Add All the Reese’s Goodies
  • Gently fold in the Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and peanut butter chips. 🍬🍫
  • Portion and Bake
  • Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
  • Cool and Enjoy
  • Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. 🌬️
  • Tips for the Best Triple Reese’s Peanut Butter Cookies
  • Soft Butter: Make sure your butter is softened to room temperature for the best texture.
  • Don’t Overmix: Overmixing can make the cookies tough. Stir until just combined to keep them soft and chewy.
  • Cool Completely: Let them cool fully for a chewy, set texture. Although, a warm cookie fresh from the oven is hard to resist!

Notes

At Room Temperature: Store in an airtight container for up to 5 days.
In the Freezer: These cookies freeze well! Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag. They’ll keep for up to 3 months.