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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 Method Notes

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

Method
 

  1. Prep the Oven and Baking Sheets
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup.
  3. Cream the Butter and Sugars
  4. 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.
  5. Add the Egg and Vanilla
  6. Beat in the egg and vanilla extract until well combined.
  7. Mix the Dry Ingredients
  8. In a separate bowl, whisk together the flour, baking soda, and salt.
  9. Combine Wet and Dry Ingredients
  10. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
  11. Add All the Reese’s Goodies
  12. Gently fold in the Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and peanut butter chips. 🍬🍫
  13. Portion and Bake
  14. Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  15. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.
  16. Cool and Enjoy
  17. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. 🌬️
  18. Tips for the Best Triple Reese’s Peanut Butter Cookies
  19. Soft Butter: Make sure your butter is softened to room temperature for the best texture.
  20. Don’t Overmix: Overmixing can make the cookies tough. Stir until just combined to keep them soft and chewy.
  21. 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.

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