Irresistible Triple Reese’s Peanut Butter Cookies You Crave

I still remember the first time I bit into a Reese’s Peanut Butter Cup—that perfect mix of sweet chocolate and salty peanut butter was pure magic. Fast forward to today, and I’ve taken that childhood obsession to the next level with these Triple Reese’s Peanut Butter Cookies. Trust me, if you love peanut butter and chocolate, these cookies are your new best friend.

What makes them special? Oh, just three kinds of Reese’s goodness stuffed into one soft, chewy cookie. We’re talking Reese’s Pieces for crunch, peanut butter chips for melt-in-your-mouth creaminess, and chopped Reese’s Cups for those irresistible pockets of chocolatey bliss. One bite, and you’ll be hooked—just like I was all those years ago.

Why You’ll Love These Triple Reese’s Peanut Butter Cookies

Oh boy, where do I even start? These cookies are basically a Reese’s lover’s dream come true. Here’s why they’ll become your new go-to:

• Peanut butter overload: A double dose of peanut butter—in the dough and three types of Reese’s mix-ins. It’s like a party in your mouth!
• Texture heaven: Crunchy Reese’s Pieces, melty peanut butter chips, and gooey chopped Reese’s Cups? Yes, please!
• Seriously easy: No fancy techniques—just mix, scoop, and bake. Even my 8-year-old niece can make these (and she does, constantly).
• Crowd-pleasers: Bring these to any gathering, and watch them disappear before you can say "Reese’s."

Fair warning: You might want to double the batch. These cookies have a way of vanishing!

Ingredients for Triple Reese’s Peanut Butter Cookies

Okay, let’s talk ingredients—because every single one matters here. Trust me, you don’t want to skimp on the peanut butter magic! Here’s what you’ll need:

• Wet stuff: ½ cup softened unsalted butter (not melted—just squishable!), ½ cup creamy peanut butter (the cheap stuff works best here!), ½ cup granulated sugar, ½ cup packed dark brown sugar (hello, molasses goodness!), 1 large egg, and 1 teaspoon vanilla extract.
• Dry team: 1¼ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt (don’t skip it—it makes the flavors pop!).
• The Reese’s trio: ½ cup Reese’s Pieces (no substitutions—these add that iconic crunch!), ½ cup Reese’s Peanut Butter Chips (for meltiness), and ½ cup chopped Reese’s Peanut Butter Cups (freeze ’em for 10 minutes first—makes chopping way easier!).

Pro tip: Measure your flour correctly! Fluff it with a spoon, then gently scoop into your measuring cup. Too much flour = sad, dry cookies. And nobody wants that.

How to Make Triple Reese’s Peanut Butter Cookies

Alright, let’s get baking! These cookies come together so easily, but a few key steps make all the difference. Follow along, and you’ll have perfect peanut butter-packed cookies every time.

1. Preheat that oven! 350°F (175°C) is the sweet spot. Line your baking sheet with parchment paper—trust me, it’s a lifesaver for easy cleanup and no sticking.
2. Cream like you mean it. In a big bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy. This takes about 2 minutes—don’t rush it! That airiness is what gives the cookies their perfect texture.
3. Egg & vanilla time. Mix in the egg and vanilla until just combined. Overmixing here can make the cookies tough, so stop when you no longer see streaks.
4. Dry team joins the party. Whisk the flour, baking soda, and salt in a separate bowl, then gradually mix into the wet ingredients. Stir until just combined—a few flour streaks are fine!
5. Fold in the Reese’s trio. Gently stir in the Reese’s Pieces, peanut butter chips, and chopped Reese’s Cups. This is the fun part—try not to eat all the mix-ins first!
6. Scoop & space. Use a cookie scoop or tablespoon to drop dough onto the sheet, about 2 inches apart. These guys spread a little!
7. Bake to perfection. 9–11 minutes is all you need. The edges should be set, but the centers will still look slightly underbaked—that’s the secret to chewy cookies.
8. Cool like a pro. Let them sit on the baking sheet for 5 minutes (they’ll keep cooking slightly), then transfer to a wire rack. Try not to eat them all immediately… though I won’t judge if you do.

Pro Tips for Perfect Cookies

Here’s how to avoid cookie disasters:

• Underbake slightly—they’ll firm up as they cool. Overbaked = hockey pucks!
• Chill the dough 20 minutes if it’s too soft to scoop (super warm kitchens need this).
• Parchment paper is non-negotiable—no stuck-on candy tragedies!
• Freeze extra dough balls for fresh-baked cookies anytime (just add 1–2 minutes to bake time).

Ingredient Substitutions & Notes

Okay, let’s talk swaps—because sometimes you gotta work with what’s in the pantry! Creamy peanut butter is ideal, but crunchy works if you love extra texture (just expect less smooth dough). For dairy-free, use plant-based butter and vegan chocolate chips—but don’t skip the brown sugar! Its molasses depth balances the peanut butter perfectly. Reese’s Pieces are non-negotiable though—their candy shell adds that signature crunch you’ll miss with regular chips. Pro tip: If your peanut butter is natural/oily, stir it really well first—separated PB makes greasy cookies. And whatever you do, don’t sub margarine—real butter’s richness is key!

Storing and Freezing Triple Reese’s Peanut Butter Cookies

These cookies disappear fast in my house, but if—somehow—you have leftovers, here’s how to keep them fresh. Store cooled cookies in an airtight container at room temperature for up to 5 days (they’ll stay chewiest with a slice of bread tossed in!). For longer storage, freeze baked cookies in a single layer before bagging—they’ll keep for 3 months. Thaw at room temp or pop ‘em in the microwave for 10 seconds to revive that just-baked warmth. Want fresh cookies on demand? Freeze scooped dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 extra minutes. Genius, right?

Serving Suggestions

These cookies were made for dunking—ice-cold milk is their perfect partner. Want next-level indulgence? Sandwich them with vanilla ice cream for an epic cookie ice cream sandwich. They're also fantastic with coffee (the peanut butter-chocolate combo cuts the bitterness beautifully). Holiday cookie swap? Birthday gift? Just pile them in a cute tin—they travel like champs and make everyone instantly happy.

Triple Reese’s Peanut Butter Cookies FAQs

Got questions? I’ve got answers! Here are the most common things people ask me about these cookies:

Q1. Can I use natural peanut butter?
You can, but stir it really well first—the oil separation can make cookies greasy. Regular creamy PB (like Jif or Skippy) gives the best texture and sweetness balance.

Q2. Why do my cookies spread too much?
Butter was probably too soft! It should be cool enough to leave a slight indent when pressed. Chilling the dough 20 minutes fixes this.

Q3. Can I freeze the baked cookies?
Absolutely! Layer them between parchment in an airtight container. They’ll keep for 3 months—just thaw at room temp or microwave for 10 seconds.

Q4. Can I use all Reese’s Cups instead of the trio?
Sure, but you’ll miss the crunch from Pieces and meltiness from chips. The combo is what makes these next-level!

Q5. Help—my cookies are dry!
You likely overmeasured flour or overbaked. Spoon flour into the measuring cup—don’t scoop! And pull cookies out when centers look slightly underdone.

Nutritional Information

Just a heads up—these numbers can vary depending on your exact ingredients, but here’s the general scoop per cookie (because let’s be real, you’re absolutely having more than one!): roughly 270 calories, 14g fat (6g saturated), 32g carbs, and 5g protein. Not exactly health food, but worth every single delicious bite if you ask me. Pro tip: Pair with a tall glass of milk to balance out all that peanut butter goodness!

Share Your Experience

Made these cookies? I’d love to hear how they turned out! Leave a comment below or tag me on Instagram—seeing your Reese’s-packed creations makes my day.

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