Triple Reese’s Peanut Butter Delight

These Triple Reese’s Peanut Butter Cookies bring peanut butter and chocolate lovers together in a perfectly indulgent treat. Each cookie bursts with creamy peanut butter goodness, crunchy chocolate chips, and chunks of Reese’s Peanut Butter Cups for a texture and flavor that feels extra special. They come together quickly and are guaranteed to satisfy sweet cravings.

I first made these cookies for a last-minute party and everyone asked for the recipe afterward. Now they are a staple whenever I want a rich, satisfying cookie that’s easy to make.

Ingredients

• One cup creamy peanut butter: for that classic, rich base Choose a natural or creamy type without added sugar for best flavor
• One cup granulated sugar: provides sweetness and helps with texture
• One cup packed brown sugar: adds moisture and caramel notes Use dark brown sugar for a deeper taste
• Two large eggs: bind the dough and give the cookies a soft, chewy interior
• One teaspoon vanilla extract: enhances the overall flavor and aroma
• One teaspoon baking soda: ensures the cookies rise and bake evenly
• Half teaspoon salt: balances the sweetness and enhances the peanut butter flavor
• One cup semi-sweet chocolate chips: adds melty bursts of chocolate contrast
• One cup chopped Reese’s Peanut Butter Cups: brings extra peanut butter and chocolate chunks for unique indulgence

Step-by-Step Instructions

Scoop and Preheat:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. This ensures it reaches the right heat by the time your dough is ready.

Mix Peanut Butter and Sugars:

In a large bowl, combine the creamy peanut butter, granulated sugar, and packed brown sugar. Mix vigorously until the mixture becomes smooth and slightly glossy. This step is important for a velvety cookie texture.

Add Eggs:

Add eggs one at a time to the peanut butter mixture. Beat each egg fully before adding the next to achieve a homogenous dough.

Incorporate Vanilla and Leavening:

Pour in vanilla extract, then stir in baking soda and salt just until combined. Overmixing here can make the cookies tough, so stop as soon as the ingredients come together.

Fold in Chocolate and Reese’s Pieces:

Gently fold semi-sweet chocolate chips and chopped Reese’s Peanut Butter Cups into the dough to evenly distribute the chocolate throughout.

Shape Dough Balls:

Scoop the dough into roughly 1.5 inch balls and place them spaced on a parchment-lined baking sheet. Slightly flatten each ball using your palm to help them bake evenly.

Decorate and Bake:

Press a few extra chocolate chips on top of each cookie for decoration and extra chocolate flavor. Bake in the preheated oven for 10 to 12 minutes or until the edges turn golden and the centers remain soft.

Cool and Store:

Let cookies cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack to cool completely. Store in an airtight container for up to a week or freeze for longer storage.

Save

My favorite ingredient is definitely the chopped Reese’s Peanut Butter Cups. Their melty peanut butter centers combined with chocolate chips add a little unexpected texture that makes the cookies feel like a special treat. The first time I brought a batch to a family get-together, they disappeared in minutes because everyone loved those chunks.

Storage Tips

Store your cookies in an airtight container at room temperature to keep them soft for up to a week. If you want to enjoy them later, freeze the cookies in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe container or bag. Thaw them at room temperature or warm briefly in a microwave for freshly baked warmth.

Ingredient Substitutions

If you don’t have Reese’s Peanut Butter Cups, chopped peanut butter candy bars or peanut M&Ms work well for a similar effect. Coconut sugar can replace brown sugar for a more natural sweetener but expect a slightly different texture. For a dairy-free version, swap chocolate chips for a vegan variety and use an egg substitute like flax eggs.

Serving Suggestions

Serve these cookies warm with a glass of cold milk or alongside coffee for a decadent snack. They also make a fantastic ice cream sandwich cookie by splitting one in half and adding a scoop of vanilla or chocolate ice cream.

Recipe FAQs

→ What type of peanut butter is best for these cookies?

Creamy peanut butter works best to ensure a smooth, tender dough that bakes evenly and melds well with the chocolate.

→ Can I substitute the chopped peanut butter cups?

Yes, you can use other chocolate candies or extra chocolate chips if you prefer a different texture or flavor balance.

→ How do I know when the cookies are done baking?

Bake until the edges turn golden while the centers remain soft. They will firm up slightly as they cool.

→ What’s the proper way to shape these cookies?

Scoop dough into balls about 1.5 inches wide, place on parchment, and gently flatten each with your palm before baking.

→ How long do these cookies stay fresh?

Stored in an airtight container, they stay fresh for up to a week and can be frozen for up to three months.