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

1. 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

1. 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).
2. Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, and salt.
2. 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

1. 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

1. Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
2. Press a Reese’s peanut butter cup half into the top of each cookie dough ball, if desired.
3. Sprinkle lightly with flaky sea salt for an extra touch of flavor.

Step 6: Bake the Cookies

1. 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.
2. 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

1. Once cooled, serve the cookies with a tall glass of milk or enjoy them as-is!
2. 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. 🍪🥜🍫✨