Triple Reese's Peanut Butter Cookies

Ouadie Rhabbouron

  • 1 cup Reese's peanut butter chips

  • 1 cup chopped Reese's peanut butter cups

  • ½ cup Reese's Pieces candy

    • Instructions

    Prepare Your Workspace:

    1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

    Make the Dough:

    1. In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together until smooth and fluffy—about 2–3 minutes. This creaming process is important for light, tender cookies.

    2. Add the eggs one at a time, mixing well after each addition. This helps incorporate air and ensures even distribution.

    3. Stir in the vanilla extract.

    Add the Dry Ingredients:

    1. In a separate bowl, whisk together the flour, baking soda, and salt.

    2. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Don't overmix—this keeps cookies tender.

    Fold in the Reese's:

    1. Gently fold in the peanut butter chips, chopped peanut butter cups, and Reese's Pieces until evenly distributed throughout the dough.

    Shape and Bake:

    1. Scoop dough using a 2-tablespoon cookie scoop (or roll into balls by hand) and place on the prepared baking sheets, spacing them about 2 inches apart.

    2. Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft. The cookies will continue to set as they cool—this is key to keeping them soft and chewy!

    3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

    Pro Tips for Perfect Peanut Butter Cookies

    Don't Overbake – The centers should look slightly underdone. They'll firm up as they cool, resulting in soft, chewy cookies.

    Use Quality Peanut Butter – Creamy peanut butter (not natural, which is too oily) works best for this recipe.

    Soften the Butter – Make sure butter is truly softened, not melted. This helps create the right texture.

    Cream Thoroughly – Spend those 2–3 minutes creaming butter and sugar to incorporate air.

    Don't Overmix – Once flour is added, mix just until combined. Overmixing develops gluten and makes cookies tough.

    Evenly Distribute Candy – Make sure peanut butter chips, cups, and Pieces are spread throughout the dough for consistent flavor in every cookie.

    Room Temperature – Let cookies cool before storing so they don't stick together.

    Storage Tips

    Room Temperature – Store in an airtight container for up to 5 days.

    Refrigerator – Keep in an airtight container for up to a week.

    Freezer – Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.

    Freeze Dough – Scoop dough onto a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.

    Variations to Try

    Double Chocolate – Add ½ cup cocoa powder to the dough and use chocolate-peanut butter cups instead.

    Honey Roasted – Use honey roasted peanut butter for a sweeter, more complex flavor.

    Sea Salt – Add ¼ teaspoon sea salt to the dough and sprinkle lightly on top before baking.

    Extra Nutty – Add ½ cup chopped roasted peanuts to the dough for more crunch.

    Serving Suggestions

    Serve these warm with a cold glass of milk or a cup of coffee. They're perfect for:

    • Lunchbox treats

    • Cookie gifts

    • Potluck gatherings

    • Movie night snacking

    • Holiday cookie platters

    Nutritional Information (Approximate)

    Yield: 24-30 cookies

    Prep Time: 15 minutes

    Bake Time: 12 minutes per batch

    Total Time: 30 minutes

    Calories per cookie: ~220 kcal

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