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Rich chewy with a peanut butter core and loaded with bits of chocolate and actual candy these Triple Reese’s Peanut Butter Cookies are my answer to every sweet craving. My family goes wild for them and they always disappear before they have even cooled fully on the rack. If you need to impress a crowd or treat yourself to something extra special these are the cookies that never fail.
I first tested these when I had leftover Halloween candy and since then everyone keeps begging for my secret peanut buttery cookie magic.
Ingredients
- All purpose flour: gives the cookies a sturdy yet soft base look for unbleached and sift before measuring for accuracy
- Baking soda and baking powder: help with rise and that chewy cakey edge make sure both are fresh and clump free
- Salt: balances out the sweet and lifts the flavor
- Unsalted butter: for richness and softness use room temperature European butter if available for extra flavor
- Granulated sugar: keeps cookies balanced and crisp on the edges opt for pure cane sugar for best taste
- Light brown sugar: brings in caramel notes and makes the centers extra moist use fresh soft brown sugar for best results
- Creamy peanut butter: is the heart of the recipe choose a smooth shelled kind like Reese’s or Jif classic style for best blending avoid natural kinds that separate
- Large eggs: provide structure and help the cookies puff up
- Pure vanilla extract: rounds out and enhances the peanut butter always use real vanilla not imitation
- Chopped Reese’s Peanut Butter Cups: give melty peanut butter pockets pick fresh cups and chop just before adding
- Reese’s Pieces candies: add crunch and bright color be sure to check for broken pieces and pick the freshest package
- Reese’s Peanut Butter Chips: add a burst of creamy sweetness look for big round chips for the richest bite
- Semisweet or milk chocolate chips: are optional but when used they bring gooeyness and deepen the chocolate flavor use quality brands for meltier pockets
Instructions
- Preheat and Prepare:
- Set your oven to 350 degrees Fahrenheit 175 degrees Celsius and line two baking sheets with parchment paper or silicone mats to prevent sticking
- Mix the Dry Ingredients:
- Whisk together flour baking soda baking powder and salt in a medium bowl ensuring no lumps remain This step disperses the leaveners evenly through your dough for lift and uniform cookies
- Cream the Butter Sugars and Peanut Butter:
- Combine softened butter granulated sugar brown sugar and peanut butter in a large mixing bowl Beat the mixture using an electric mixer for two to three minutes until it appears light in color and fluffy This sets up the base texture for the cookies by whipping air into the batter
- Add Eggs and Vanilla:
- One at a time add eggs to the butter mixture beating well after each addition Then mix in vanilla extract until the blend is completely smooth and creamy The mixture should smell intensely of peanut butter
- Combine Wet and Dry Mixtures:
- Add the dry ingredients to the peanut butter mixture in small portions stirring by hand or with a mixer until just combined Avoid overmixing as this can make the cookies tough The dough should be thick but slightly sticky If it feels very soft chill for twenty minutes
- Add the Reese’s Goodness:
- Fold in chopped Reese’s Peanut Butter Cups Reese’s Pieces candies and peanut butter chips Make sure the pieces are distributed evenly so every scoop is packed with chocolate and peanut butter chunks
- Chill the Dough:
- Cover the bowl and refrigerate for thirty minutes This resting time helps create thicker cookies that do not overspread and gives bolder flavor
- Shape the Cookies:
- Scoop about two tablespoons of dough per cookie roll into a ball and position on the lined tray at least two inches apart For a bakery-style finish press a few extra candies on top of each dough ball
- Bake:
- Place the trays in your preheated oven for ten to twelve minutes Bake until edges are golden but centers look slightly underbaked This ensures a chewy soft cookie They will finish setting on the tray
- Cool and Enjoy:
- Let the cookies sit on the baking tray for five minutes before removing to a wire rack for complete cooling These cookies are at their best just warm melty and bursting with peanut butter aroma
My absolute favorite ingredient here is the chopped peanut butter cups Nothing matches the combo of salty peanutty filling and rich chocolate I remember my youngest nephew sneaking extra pieces into the dough when we baked these one spring break The smile on his face is forever connected with these cookies for me
Storage Tips
Once the cookies are completely cool store them in an airtight container at room temperature and they will stay soft and chewy for four to five days To keep them ultra moist tuck a slice of fresh bread into the container You can also freeze baked cookies with layers of parchment paper in a freezer bag for up to two months Just let them thaw at room temperature or warm briefly in the oven to restore freshness
Ingredient Substitutions
You are not limited to Reese’s pieces use any peanut butter candy or even chopped Snickers for a wild twist For a gluten free batch substitute a 11 gluten free baking blend but watch the bake time and texture Natural peanut butter will give a more crumbly dough but can be used with care by adding an extra egg yolk for binding
Serving Suggestions
Serve these cookies warm with a tall glass of milk or try crumbling them over vanilla ice cream For dessert platters I love stacking them high between little bowls of mini chocolate chips and extra Reese’s candies Your guests can dip each cookie for even more decadence
Cultural and Historical Context
Peanut butter cookies have roots in US home baking dating back to the 1930s Their crosshatched top comes from an early Pillsbury campaign These loaded versions with candy mix ins feel all American thanks to their fun joyful approach to dessert and their combination of favorite brands like Reese’s and Jif
Seasonal Adaptations
Switch candies based on the season Red and green Reese’s pieces for winter pastels for spring swap peanut butter chips for white chocolate chips in summer If you want a more festive touch drizzle with chocolate when cool
Every time I bake these for family events the biggest problem is hiding a few for myself before they vanish My friend Jill tried making them with dark chocolate chips instead of milk chocolate and now refuses to ever make any other cookies She says their chewy middle is unbeatable and her grown kids keep coming home just for cookie day
Recipe FAQs
- → How do I keep the cookies soft and chewy?
Creaming the butter and sugars well, not overmixing, and chilling the dough before baking all help ensure soft, chewy cookies.
- → Can I use crunchy peanut butter instead of creamy?
Creamy peanut butter gives the dough a smoother texture, but crunchy can be used if desired for extra nutty bites.
- → What’s the purpose of chilling the dough?
Chilling helps prevent spreading and results in thicker, more flavorful cookies packed with Reese’s goodness.
- → Can I substitute or add different chocolates?
Yes, semisweet or milk chocolate chips can be added for richer flavor. Other candies or chips can also work well.
- → How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for longer freshness.
- → Why press extra Reese’s Pieces on top before baking?
Pressing candies on top ensures colorful, attractive cookies and extra bites of Reese’s in every one.