Description
Triple Reese’s Peanut Butter Cookies are chewy, rich cookies packed with creamy peanut butter, peanut butter chips, and chopped Reese’s Cups. Each bite delivers a triple hit of peanut butter flavor, making them the ultimate treat for peanut butter lovers.
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
Instructions
- Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
- 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 peanut butter chips and chopped Reese’s Cups, reserving a few for topping if desired.
- Scoop dough into 2-tablespoon-sized balls. Flatten slightly if preferred and place on prepared baking sheets 2 inches apart. Press extra chips or mini cups on top.
- Bake for 9–11 minutes, until edges are set and centers still look slightly underbaked. Let cool on baking sheet for 5 minutes.
- Transfer to wire rack to cool completely, or enjoy warm for gooey centers.
Notes
Refrigerate dough for 10 minutes if sticky before scooping.
For extra richness, fold in cocoa powder or top with sea salt.
Cookies are flourless—great for gluten-free baking (check mix-ins).
Store with a slice of bread to maintain softness.
Double the recipe easily for larger batches.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
