Name: Triple Reese’s Peanut Butter Cookies
Prep time: 10 min
Cook time: 11 min
Total time: 30 min
Cuisine: American
Ingredients: 1½ cups creamy peanut butter; ¾ cup granulated sugar; ¾ cup light brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 1 teaspoon baking soda; ¼ teaspoon salt; ½ cup peanut butter chips; ½ cup chopped mini Reese’s Peanut Butter Cups (about 6–8 cups); Optional: whole mini Reese’s Cups or extra peanut butter chips for topping

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Triple Reese’s Peanut Butter Cookies are irresistible, chewy peanut butter cookies loaded with peanut butter chips, chopped Reese’s Cups, and a creamy peanut butter swirl. Rich, fudgy, and peanut buttery through and through.

Why You’ll Love This Recipe

Peanut butter overload – every bite packed with peanut butter flavor
Three layers of Reese’s goodness – chips, cups, and classic cookie base
Chewy, fudgy texture – the ideal balance between soft and slightly crisp
Simple to bake – straightforward dough and mix-ins that deliver big flavor

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1½ cups creamy peanut butter (natural or standard)
¾ cup granulated sugar
¾ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
½ cup peanut butter chips
½ cup chopped mini Reese’s Peanut Butter Cups (approx. 6–8 cups)
Optional topping: whole mini Reese’s Cups or extra peanut butter chips for pressing on

directions

Preheat oven & prep
Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
Make dough
In a large bowl, mix peanut butter, granulated sugar, and brown sugar until creamy. Beat in egg and vanilla until smooth. Stir in baking soda and salt until just combined.
Fold in mix-ins
Gently fold in peanut butter chips and chopped Reese’s Cups, reserving a few extra chips or mini cups if you’d like to press extras on top.
Shape cookies
Scoop dough into 2-tablespoon-sized rounds (about 1½ inches wide). Optionally, flatten slightly with the palm or bottom of a glass. Place balls 2 inches apart on prepared baking sheets. Press a few extra chips or mini cups into the tops if desired.
Bake
Bake for 9–11 minutes, or until edges are just set and centers still look slightly underbaked. Remove from oven and let sit on the baking sheet for 5 minutes to finish setting.
Cool
Transfer cookies to a wire rack to cool completely or enjoy while warm for extra gooey indulgence.

Servings and timing

Yield: ~24 cookies
Prep time: 10 minutes
Bake time: 9–11 minutes per batch
Total time: ~25–30 minutes (depending on batch count)

Variations

Chocolate swirl: Fold in 2 Tbsp cocoa powder into the dough for a chocolate-peanut butter twist
Sea salt finish: Sprinkle flaky sea salt on warm cookies for contrast
Vegan version: Use flax “egg” and vegan peanut butter chips and cups
Nut‑free alternative: Use sunflower seed butter with allergy-safe peanut butter chips and cups
Stuffed cookies: Press half a mini Reese’s Cup into the center of each cookie ball before baking

storage/reheating

Room temperature: Store in an airtight container at room temp for up to 4 days
Chewy stay: For soft texture, place parchment paper between layers and add a slice of bread to maintain moisture
Freezer: Wrap individual cooled cookies and freeze for up to 2 months; thaw at room temperature
Reheat: Warm gently in a 300 °F oven for 3–4 minutes for freshly baked feel

Triple Reese’s Peanut Butter Cookies

FAQs

Can I use chunky peanut butter?

Yes—smooth peanut butter gives the creamiest base, but chunky adds nutty texture.

Can I make them gluten‑free?

Yes—this recipe contains no flour. Ensure baking soda and peanut butter cups are gluten‑free.

Do they spread a lot?

These cookies hold their shape nicely. Flatten slightly if you want a broader, thinner cookie.

Can I use larger Reese’s Cups?

Yes—chop full-size cups into chunks, though they may cause more spreading.

How do I get them extra gooey?

Underbake slightly and let them finish setting on the baking sheet—they firm up but stay soft inside.

Can I swap the peanut butter chips?

You can use chocolate chips or white chocolate chips for variety.

Is the dough sticky?

It tends to be slightly sticky; refrigerate the dough for 10 minutes if it’s too hard to scoop.

Can I double the recipe?

Absolutely—just mix in a larger bowl and bake cookies in batches.

What pairs well with these cookies?

Milk, coffee, or vanilla ice cream make perfect companions for these peanut-butter-rich treats.

Can I make smaller or larger cookies?

Yes—adjust baking time accordingly: ~7–8 minutes for smaller bites or 11–13 minutes for larger cookie rounds.

Conclusion

These Triple Reese’s Peanut Butter Cookies are the ultimate indulgence for peanut butter lovers. Packed with Reese’s mix-ins and chewy, fudgy dough, they bring triple-layered peanut butter satisfaction in every bite. Easy to make and endlessly delicious—bite in and savor the sweet, salty, crunchy, and creamy harmony any time!