Triple Reese’s Peanut Butter Cookies

First Things First: Why I Make These (Way Too Often)

I’m telling you, these Triple Reese’s Peanut Butter Cookies are the reason my neighbours “just happen to stop by” more often during baking season. I once brought a batch to a family game night and my uncle (the one who claims he hates peanut butter, mind you) ate five before he realized what he was doing. Maybe it’s something about the crunch and gooey bits or maybe it’s just that they’re crammed with so much peanut buttery goodness it’s borderline criminal. Anyway, if you love Reese’s anything, this is probably your new baking addiction. Side note: I once tried hiding a few for myself in a tin labeled ‘broccoli’… didn’t work.

Why You’ll Love These Cookies (At Least, My Family Does)

I make these cookies when I need to win someone over—like that time my partner’s mum came to visit and I was a bit nervous, or when it’s been a rubbish week and I want something completely over the top. My family goes mad for these because they’re basically a triple threat: peanut butter in the dough, Reese’s Pieces scattered everywhere, and actual chopped Reese’s Cups jammed into every bite. (Oh, and if you’ve ever gotten frustrated because cookies come out dry? Not these. I promise.)

What You’ll Need (Substitutions? Sure!)

• 1/2 cup (or a generous handful) unsalted butter, softened – though, I’ve used salted butter in a pinch and just skipped the extra salt
• 1 cup creamy peanut butter – my grandma swore by Jif but skippy totally works; once I accidentally used crunchy, and it was actually decent
• 1 cup packed brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 tsp vanilla extract (real is nice, but I’ve used the fake stuff, too)
• 1 and 3/4 cups all-purpose flour – sometimes I’m lazy and just scoop, but you know, fluff it up if you want
• 1 tsp baking soda
• 1/2 tsp salt (unless you’re using salted butter, then you’re good)
• 1 cup Reese’s Pieces (I’ve tried subbing M&M’s; didn’t hate it)
• 1 cup chopped Reese’s Peanut Butter Cups – mini or regular, whatever’s on hand
• 1/2 cup peanut butter chips for extra, though it’s not the end of the world if you skip

Let’s Make These Cookies (It’s Easier Than You Think)

1. Preheat your oven to 350°F (180°C)—I always forget and remember halfway through mixing. Line two baking sheets with parchment (or just grease them if you can’t be fussed).
2. In a big bowl, beat the butter and both sugars until it’s all creamy and fluffy-ish. This is where I usually sneak a taste. Add the peanut butter and mix again.
3. Toss in your eggs and vanilla. Mix until it looks sort of smooth; don’t worry if it’s not totally perfect, no one will notice.
4. In a separate bowl (or honestly, just on top of the wet mix if you’re in a hurry), whisk together the flour, baking soda, and salt. Stir this into your wet ingredients—it’ll get thick, almost challenging your arm muscles.
5. Now, fold in the Reese’s Pieces, chopped peanut butter cups, and peanut butter chips. I use a wooden spoon, but a sturdy spatula or even your hands are fine (just wash them first, obviously).
6. Scoop out big tablespoon-ish blobs onto your baking sheet. I space mine about 2 inches apart, but sometimes they spread and merge. C’est la vie.
7. Bake 10–12 minutes, or until the edges look golden but the centers still look soft. Don’t overbake! They’ll firm up as they cool—trust me, they always do.
8. Let them cool on the tray for a few minutes—unless you want molten chocolate fingerprints everywhere, which has 100% happened in my kitchen.

A Few Notes (a.k.a. What I’ve Learned the Hard Way)

• If your dough feels dry, don’t panic. Just add a splash of milk. I’ve done this and it saved the batch.
• Chop the Reese’s Cups a bit chunky; they’ll melt in pockets and it’s glorious.
• I once tried chilling the dough overnight—honestly, not worth the wait. Just bake and get on with it.

Variations (Some Winners and One Flop)

• Swapped Reese’s Pieces for mini pretzels once; it was actually fantastic—salty and sweet, you know?
• White chocolate chips instead of peanut butter chips: totally works, maybe even better if you like things sweeter.
• One time I used almond butter instead of peanut butter because I ran out, and honestly, wouldn’t repeat it. The flavor wasn’t the same, just being real.

Equipment (Don’t Panic if You Don’t Have Everything)

You technically need an electric mixer, but I’ve definitely done it by hand with a big wooden spoon. No parchment? Just grease your tray. I use a standard cookie scoop, but you can eyeball it if you’re feeling rebellious.

How to Store (Not That They Ever Last Here)

Store in an airtight container at room temp for up to 4 days. Though honestly, in my house it never lasts more than a day! You can freeze the dough balls, too, if you like batch baking. Just bake from frozen, maybe add a minute or two.

Serving Suggestions (How We Do It)

We love these slightly warm with a cold glass of milk—classic, right? Sometimes I sandwich a scoop of vanilla ice cream between two cookies. At Christmas, I stack them in a tin and tie it with a ribbon (well, I try, but usually a kid finds them before I get that far).

Pro Tips (A Few Lessons Learned the Messy Way)

• I once tried to rush the creaming step—don’t do this. If the butter’s too cold, the dough gets weird and dense.
• Don’t overbake; trust the gooey center. They’ll set up as they cool, promise.
• Actually, I find it works better if you chop the Reese’s Cups right before mixing, so they don’t stick together in a clump.

FAQs (Because You’ve Actually Asked Me These)

• Can I make these gluten-free?
  Yeah, just swap the flour for a 1:1 gluten free blend. I’ve used King Arthur’s Measure-for-Measure and it works fine. They might spread a bit less, but honestly, who cares?
• What if I only have natural peanut butter?
  It works, but the cookies spread more and might be a little more crumbly. You can add a tablespoon of flour if it seems too runny. (I tend to like the classic kind for this recipe, though.)
• Can I use mini muffin tins instead?
  Actually, yes! Press dough into mini muffin pans and bake for about 10 minutes, then stuff a peanut butter cup in the center once they’re out. I saw this trick on Sally’s Baking Addiction and it’s genius.
• Do these freeze well?
  Totally! Either freeze the dough balls or baked cookies. I prefer freezing the dough so I can have fresh cookies on a Wednesday (because why not?).
• What’s the best way to chop Reese’s Cups without making a mess?
  Chill them in the fridge for 15 minutes and use a sharp knife. Otherwise, you get peanut butter smears everywhere (not saying I mind, but just a heads up).

Quick digression: Do you ever find yourself with too many bags of baking chips and forget what you bought them for? I do. That’s how this recipe got extra peanut butter chips one time—entirely by accident, but now I do it on purpose! Oh, and if you’re looking for more peanut buttery goodness, check out Hershey’s official Reese’s Cookie recipes for inspiration (or if you just want to see how the pros do it).

If you make these, let me know how it goes! Or, you know, just send me a cookie. I’m honestly not picky.

★★★★★ 4.50 from 96 ratings

Triple Reese’s Peanut Butter Cookies

yield: 24 cookies

prep: 20 mins

cook: 12 mins

total: 32 mins

Indulge in these decadent Triple Reese’s Peanut Butter Cookies, packed with creamy peanut butter, Reese’s Pieces, and chopped Reese’s Peanut Butter Cups for the ultimate peanut butter lover’s treat.

🖨️ Print Pin Recipe

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Reese’s Pieces
• 1 cup chopped Reese’s Peanut Butter Cups
• 1/2 cup mini chocolate chips

Instructions

1. 1
   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. 2
   In a large bowl, cream together the peanut butter, softened butter, brown sugar, and granulated sugar until light and fluffy.
3. 3
   Beat in the eggs one at a time until well combined.
4. 4
   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. 5
   Fold in the Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and mini chocolate chips.
6. 6
   Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 4gg

Fat: 12gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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