If you’re the kind of person who thinks there’s no such thing as too much peanut butter or chocolate—then let me introduce you to your new obsession: Triple Reese’s Peanut Butter Cookies.
This recipe was born in my grandmother’s kitchen where chocolate and peanut butter were sacred. I remember the first time she folded Reese’s pieces into the dough—then chopped up some mini cups, and added creamy peanut butter on top. It was love at first bite. Over the years, I’ve amped up her version with even more Reese’s elements, resulting in what I can confidently call the ultimate Triple Reese’s Peanut Butter Cookie.
With a buttery, soft-baked center, crunchy edges, and three forms of Reese’s goodness in every bite—this cookie is the perfect treat for both summer picnics and cozy winter nights.
Ingredients
For the Cookie Dough:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) packed light brown sugar
- 1 large egg
- ¾ cup (190 g) creamy peanut butter
- 1 tsp vanilla extract
- 1 ¼ cups (160 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
The Triple Reese’s Add-Ins:
- ½ cup Reese’s Pieces
- ½ cup mini Reese’s Peanut Butter Cups, halved
- ⅓ cup Reese’s Peanut Butter Chips
🛒 Optional: A pinch of flaky sea salt to sprinkle on top for contrast.
Baking Time & Servings
- Prep Time: 15 minutes
- Chill Time: 30 minutes (recommended)
- Bake Time: 10–12 minutes
- Total Time: 1 hour
- Yields: 7 large cookies
How to Make Triple Reese’s Peanut Butter Cookies
Step 1: Make the Dough
- In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg, then the peanut butter and vanilla extract until smooth.
Step 2: Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 3: Load Up the Reese’s
- Gently fold in the Reese’s Pieces, mini peanut butter cups, and peanut butter chips using a spatula.
- Cover the bowl with plastic wrap and chill for 30 minutes. This helps prevent spreading.
🍦 Tip: Chilling makes the flavors meld and intensifies the peanut butter richness.
Step 4: Bake
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Scoop out 7 large mounds of dough and place 2 inches apart.
- Bake for 10–12 minutes until golden on the edges but slightly underbaked in the center.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 5: Finish Strong
- While still warm, press a few extra Reese’s pieces or chips on top.
- Optional: Sprinkle with flaky sea salt for a sweet-salty contrast.
🧡 Why You’ll Love These Cookies
1. Three Times the Flavor
Each cookie packs creamy, crunchy, and melty peanut butter bliss with every bite.
2. Perfect Texture
Crispy on the outside, soft and chewy inside—exactly how a peanut butter cookie should be.
3. One Dough, Endless Variations
Swap in white chocolate chips or add chopped roasted peanuts for extra crunch.
Customization Ideas
- Stuffed Version: Wrap dough around a full-size Reese’s cup for a gooey center.
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Extra Chocolatey: Add ¼ cup semi-sweet chocolate chips.
Storage & Freezing
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps up to 1 week.
- Freezer (Dough): Freeze dough balls on a tray, then bag for up to 3 months.
- Freezer (Baked): Freeze cooled cookies in layers with parchment between.
Perfect for Any Season
These cookies shine all year:
- Summer: Bake a batch for road trips or freeze them for ice cream sandwiches.
- Winter: Cozy up with a warm cookie and hot cocoa by the fire.