These Triple Reese’s Peanut Butter Cookies are a peanut butter lover’s dream! Packed with creamy peanut butter, chunks of Reese’s peanut butter cups, and a hint of chocolate chips, these cookies are soft, chewy, and utterly irresistible. Perfect for satisfying your sweet tooth or gifting to friends and family.
Makes: 24 cookies
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Ingredients:
For the Cookies:
- 1 cup unsalted butter , softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Reese’s peanut butter cups (mini or regular size)
- 1/2 cup chopped roasted peanuts (optional, for extra crunch)
For Topping:
- Extra Reese’s peanut butter cup halves (to press into the tops before baking)
- Flaky sea salt (optional, for sprinkling on top)
Instructions:
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Wet Ingredients
- In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
Step 3: Add the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 4: Fold in the Mix-ins
- Gently fold in the chocolate chips, chopped Reese’s peanut butter cups, and roasted peanuts (if using) with a spatula until evenly distributed throughout the dough.
Step 5: Scoop and Shape the Cookies
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Press a Reese’s peanut butter cup half into the top of each cookie dough ball, if desired.
- Sprinkle lightly with flaky sea salt for an extra touch of flavor.
Step 6: Bake the Cookies
- Bake for 10-12 minutes , or until the edges are golden brown but the centers still look slightly soft. The cookies will continue to set as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: Serve and Store
- Once cooled, serve the cookies with a tall glass of milk or enjoy them as-is!
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Tips for Success:
- Chill the dough: If the dough feels too soft, chill it in the refrigerator for 20-30 minutes before scooping and baking. This helps prevent spreading.
- Use mini peanut butter cups: For smaller cookies or even distribution, chop mini Reese’s cups instead of full-sized ones.
- Double chocolate: Swap semi-sweet chocolate chips for dark or milk chocolate chips for a different flavor profile.
- Make them extra gooey: Underbake the cookies slightly (around 9-10 minutes) for a softer, melt-in-your-mouth texture.
Nutritional Information (per cookie, makes 24):
- Calories: ~280
- Protein: ~5g
- Carbohydrates: ~34g
- Fat: ~16g
Enjoy these Triple Reese’s Peanut Butter Cookies as the ultimate indulgence for peanut butter lovers! They’re rich, chewy, and loaded with chocolatey, peanut-buttery goodness—perfect for any occasion. 🍪🥜🍫✨