Soft, chewy, and packed with Reese’s Pieces, Reese’s Peanut Butter Cups, and Reese’s Peanut Butter Chips, these cookies are bursting with chocolate–peanut butter goodness in every bite.
🥣 Ingredients (Makes about 24 cookies)
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/2 cup light brown sugar, packed
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3/4 cup creamy peanut butter (Reese’s or Jif recommended)
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1 large egg
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1 tsp vanilla extract
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1 1/4 cups all-purpose flour
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1/2 tsp baking soda
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1/4 tsp baking powder
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1/4 tsp salt
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1/2 cup Reese’s Peanut Butter Chips
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1/2 cup Reese’s Pieces
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1/2 cup chopped Reese’s Mini Peanut Butter Cups
🍪 Instructions
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Preheat oven:
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350°F (175°C). Line two baking sheets with parchment paper.
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Cream butter and sugars:
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In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
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Add wet ingredients:
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Mix in peanut butter, egg, and vanilla until smooth.
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Mix dry ingredients:
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In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Gradually add to the wet mixture until just combined.
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Add Reese’s mix-ins:
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Fold in peanut butter chips, Reese’s Pieces, and chopped peanut butter cups.
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Shape & bake:
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Scoop tablespoon-sized dough balls onto baking sheets about 2 inches apart.
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Bake for 9–11 minutes, until edges are set but centers are soft.
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Cool:
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Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
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✨ Tips
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For extra gooey cookies, press a few extra Reese’s Pieces or chopped cups on top before baking.
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Chill dough for 30 minutes before baking if your kitchen is warm — this helps them stay thick and chewy.
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Store in an airtight container for up to 5 days (or freeze for up to 3 months).
Would you like me to generate an image of these Triple Reese’s Peanut Butter Cookies — golden, soft cookies loaded with colorful Reese’s Pieces and melty peanut butter chunks?
