Triple Reese’s Peanut Butter Cookies Recipe – Easy Chocolate Peanut Butter Dessert Idea
This triple Reese’s peanut butter cookies recipe is chewy, loaded, and irresistible, packed with Reese’s Pieces, peanut butter chips, and Reese’s cups. Perfect for parties, holidays, or a sweet treat for peanut butter fans.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup creamy peanut butter
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup Reese’s Pieces
- 1 cup chopped Reese’s Peanut Butter Cups
Instructions
- Mix Wet Ingredients: Cream butter, peanut butter, and brown sugar until fluffy. Beat in egg and vanilla.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture.
- Fold in Reese’s: Stir in Reese’s Pieces and chopped Reese’s Cups.
- Chill Dough: Cover and refrigerate for 30 minutes for thicker cookies.
- Bake: Preheat oven to 350°F (175°C). Line baking sheet with parchment. Scoop 2 tbsp dough balls, place 2 inches apart, and bake 10–12 minutes until edges are golden.
- Cool: Let cookies rest on sheet for 5 minutes, then transfer to cooling rack.
Notes
- Chill dough for bakery-style thickness.
- Use parchment paper for even baking and easy cleanup.
- Swap Reese’s Pieces for seasonal candy-coated chocolates for holidays.
- Freeze dough balls for up to 3 months; bake directly from frozen.
- Store baked cookies in an airtight container for 4–5 days.