Introduction

Cookies are one of life’s simplest joys, and when you combine peanut butter with chocolate, you’re creating pure dessert magic. Triple Reese’s Peanut Butter Cookies take this beloved combination to the next level. They’re made with creamy peanut butter, packed with Reese’s Pieces, Reese’s Peanut Butter Cups, and Reese’s peanut butter chips for a triple-dose of nutty indulgence. The result is a chewy, soft-centered cookie with a slightly crisp edge and plenty of chocolatey, peanut buttery bites in every mouthful.

These cookies aren’t just another peanut butter recipe—they’re an elevated version designed to satisfy even the most passionate Reese’s fans. Whether you’re baking for a family gathering, holiday platter, or simply to brighten up your week, these cookies are guaranteed to disappear quickly from the plate.

My recipe story

This recipe was born out of my love for Reese’s peanut butter cups and a desire to make a cookie that truly felt like a celebration of them. It started one weekend when I had leftover Halloween candy and a half-empty bag of Reese’s Pieces in the pantry. Instead of snacking straight from the bag, I decided to bake them into cookies. After a few trials, I added chopped mini Reese’s cups and Reese’s chips—and that was the turning point. The cookies went from good to unforgettable.

Since then, these cookies have become a staple in my kitchen, especially when I want to impress guests or surprise friends with a fun dessert. I love watching the joy on people’s faces as they bite into the chewy, peanut-buttery center and discover chunks of candy hidden inside. It’s a recipe I always come back to when I want a dessert that’s playful, nostalgic, and deliciously over-the-top.

💡 Why You’ll Love This Recipe

Loaded with three kinds of Reese’s treats for maximum peanut butter flavor.
Soft, chewy texture with just the right amount of crisp on the edges.

Perfect for holidays, bake sales, or gifting to peanut butter lovers.
Easy to make with simple pantry ingredients and fun candy add-ins.
Customizable—you can swap candies, adjust sweetness, or even double the chocolate.

Ingredient breakdown

The magic of these cookies lies in the perfect balance of ingredients. Each element plays a role in achieving the chewy, candy-packed texture that makes them so irresistible.

Butter and peanut butter: A combination of softened unsalted butter and creamy peanut butter gives the dough richness, moisture, and an unmistakable peanut flavor base. Make sure to use creamy peanut butter for the best texture, as natural peanut butters with oil separation may alter the dough.

Sugar: Brown sugar provides a chewy texture and depth of flavor, while a little granulated sugar helps with structure and slight crispness on the edges.

Egg and vanilla: The egg binds everything together, while vanilla enhances the overall sweetness and warmth of the cookies.

Flour and leavening: All-purpose flour creates structure, while baking soda ensures the cookies spread just enough while still remaining soft. A pinch of salt balances the sweetness.

The Reese’s trio: Reese’s Pieces add crunch and color, Reese’s Peanut Butter Cups provide gooey bites of chocolate and peanut butter, and Reese’s peanut butter chips tie everything together. This triple threat ensures no bite is ever boring.

Equipment you’ll need

Mixing bowls (one large, one medium)
Hand mixer or stand mixer
Measuring cups and spoons

Rubber spatula
Baking sheet
Parchment paper or silicone baking mat

Cookie scoop (optional, for uniform size)
Cooling rack

Step-by-step directions

Step 1: Cream the butter and sugars. In a large mixing bowl, beat the softened butter, peanut butter, brown sugar, and granulated sugar together until light and fluffy. This step incorporates air, which helps the cookies bake up soft and chewy. Use a hand or stand mixer on medium speed for about 2–3 minutes, scraping down the sides halfway through.

Step 2: Add wet ingredients. Mix in the egg and vanilla extract until fully combined. The mixture should look smooth and creamy. Be sure not to overbeat, as that can cause cookies to spread too much while baking.

Step 3: Incorporate dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring on low speed just until combined. Overmixing at this stage can toughen the cookies.

Step 4: Fold in Reese’s candies. Using a rubber spatula, gently fold in the Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and peanut butter chips. Distribute them evenly so every cookie will be full of candy chunks.

Step 5: Scoop and chill. Use a cookie scoop or tablespoon to portion out dough balls onto a parchment-lined baking sheet. For the best texture, refrigerate the dough for 30 minutes before baking. This prevents excessive spreading and intensifies the flavor.

Step 6: Bake the cookies. Preheat the oven to 350°F (175°C). Arrange dough balls about 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes until the edges are lightly golden but the centers look slightly underdone—they’ll firm up as they cool.

Step 7: Cool and enjoy. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set while staying chewy. Once cooled, grab a glass of milk and enjoy!

Variations & substitutions

If you’d like to switch things up, here are a few fun ways to adapt this recipe:

Swap Reese’s Pieces with M&M’s for a colorful twist.

Use chunky peanut butter instead of creamy for added texture.
Add chopped peanuts or pretzels for a salty crunch.
Try dark chocolate chunks in place of Reese’s cups for a more intense flavor.

Make them gluten-free by substituting a 1:1 gluten-free flour blend.

💡 Expert Tips & Troubleshooting

Chill the dough before baking to prevent the cookies from spreading too much.
Don’t overbake—cookies should look slightly soft in the center when you pull them out.

Press a few extra Reese’s candies on top of the dough balls before baking for bakery-style presentation.
Use parchment paper instead of greasing the pan to avoid excess spreading.
Store cookies with a slice of bread in the container to keep them soft longer.

Storage, freezing & make-ahead

Storage: Keep cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy if sealed properly.

Freezing baked cookies: Freeze cooled cookies in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Freezing cookie dough: Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a bag and freeze for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.

Make-ahead: The dough can be prepared up to 2 days in advance and chilled in the refrigerator until ready to bake.

Serving ideas & pairings

These cookies shine on their own, but you can take them up a notch by pairing them with:

A tall glass of cold milk for the ultimate comfort snack.

Vanilla or chocolate ice cream to make a Reese’s cookie sundae.
A drizzle of warm chocolate sauce for a decadent dessert plate.
Crumbled over a peanut butter milkshake for an over-the-top treat.

Packed into holiday cookie tins for festive gifting.

FAQ

Can I use natural peanut butter?
It’s best to stick with creamy commercial peanut butter for this recipe, as natural peanut butter with separated oils can change the texture and consistency of the dough.

Can I double this recipe?
Yes, the recipe doubles easily. Just make sure to chill the dough and bake in batches so the cookies spread evenly.

Do I have to chill the dough?
Chilling is optional but highly recommended. It prevents spreading and creates thicker, chewier cookies.

Can I make them smaller or larger?
Absolutely! Just adjust the baking time accordingly—smaller cookies may take 7–8 minutes, while larger ones may need 12–14 minutes.

Can I replace Reese’s with another candy?
Yes, you can use M&M’s, peanut butter chips, or even chopped Snickers bars for a fun twist.

Final thoughts

Triple Reese’s Peanut Butter Cookies are everything a peanut butter lover could dream of—soft, chewy, chocolatey, and filled with three kinds of Reese’s treats. They’re fun to make, even more fun to eat, and guaranteed to be a crowd-pleaser. Whether you bake them for a casual weeknight indulgence or share them at your next party, these cookies will become one of your most-requested recipes. So grab your ingredients, preheat that oven, and treat yourself to the irresistible peanut butter-chocolate magic of these cookies.

Triple Reese’s Peanut Butter Cookies

Author: Sarah White

Total Time: 25 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

Chewy peanut butter cookies loaded with Reese’s Pieces, peanut butter cups, and peanut butter chips. A triple treat for peanut butter lovers.

Ingredients

1/2 cup unsalted butter, softened

1/2 cup creamy peanut butter
3/4 cup brown sugar
1/4 cup granulated sugar

1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Reese’s Pieces

1/2 cup chopped Reese’s Peanut Butter Cups
1/2 cup Reese’s peanut butter chips

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla until smooth.
In another bowl, whisk flour, baking soda, and salt. Add gradually to the wet mixture and stir until just combined.

Fold in Reese’s Pieces, chopped peanut butter cups, and peanut butter chips.
Scoop dough into balls and place on the prepared baking sheet.
Bake 9–11 minutes until edges are golden but centers look slightly soft.

Cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chill dough for 30 minutes before baking for thicker cookies. Store in an airtight container up to 5 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert

Method: Baking
Cuisine: American