Why You’ll Love This Recipe
Easy Triple Reese’s Peanut Butter Cookies are a dream come true for peanut butter lovers. These cookies are packed with three layers of peanut butter goodness: creamy peanut butter in the dough, Reese’s Pieces for crunch and color, and chopped Reese’s cups for rich chocolatey bites. The result is a soft, chewy cookie with crisp edges and an indulgent center that feels bakery-worthy but is incredibly simple to make at home. I have baked these cookies for parties, holidays, and casual weekends, and they never last long. They require no chilling, come together quickly, and deliver consistent results every time. If you love bold peanut butter flavor paired with chocolate, this recipe will easily become a go-to favorite.
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Easy Triple Reese’s Peanut Butter Cookies (Soft, Chewy, and Loaded)
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
Easy Triple Reese’s Peanut Butter Cookies are soft, chewy cookies packed with peanut butter, Reese’s Pieces, and chopped Reese’s cups for an ultra-rich, chocolatey peanut butter treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown 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
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in Reese’s Pieces and chopped Reese’s cups.
- Scoop dough into tablespoon-sized balls and place on the baking sheet.
- Bake for 10–12 minutes until edges are set but centers are soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake for soft, chewy cookies.
- Press extra Reese’s pieces on top before baking for a bakery look.
- Cookies firm up as they cool.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Creamy Peanut Butter
Creamy peanut butter forms the base of the dough and delivers rich, nutty flavor throughout the cookies.
Unsalted Butter
Butter adds richness and helps create a soft, tender texture.
Granulated Sugar
Granulated sugar sweetens the cookies and contributes to lightly crisp edges.
Brown Sugar
Brown sugar adds moisture and a subtle caramel note, keeping the cookies chewy.
Eggs
Eggs bind the dough and provide structure and softness.
Vanilla Extract
Vanilla enhances the peanut butter and chocolate flavors.
All-Purpose Flour
Flour gives the cookies structure while keeping them soft and thick.
Baking Soda
Baking soda helps the cookies spread slightly and bake evenly.
Salt
Salt balances sweetness and intensifies the peanut butter flavor.
Reese’s Pieces
Reese’s Pieces add crunch, color, and extra peanut butter flavor.
Reese’s Peanut Butter Cups
Chopped Reese’s cups provide melty chocolate and rich peanut butter pockets.
Directions
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the Reese’s Pieces and chopped Reese’s cups, distributing them evenly throughout the dough.
Scoop the dough into balls and place them on the prepared baking sheets, leaving space between each cookie. Gently press down slightly if desired.
Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe makes approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: approximately 30 minutes
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-baked texture, reheat individual cookies in the microwave for 8 to 10 seconds.
Variations and Customizations
These cookies are very flexible. You can substitute chunky peanut butter for creamy if you prefer added texture. I tested this variation, and it added extra crunch without affecting the dough.
For even more chocolate, add chocolate chips alongside the Reese’s Pieces.
If you prefer thicker cookies, chill the dough for 30 minutes before baking.
You can also press extra Reese’s Pieces or chunks on top of the cookies before baking for a bakery-style look.
Nutrition and Dietary Info
Approximate nutrition per cookie:
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbs | 22 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 160 mg |
Expert Tips & Customizations
Do Not Overbake
Cookies continue to set as they cool.
Use Room Temperature Ingredients
This ensures smooth mixing.
Fold Mix-Ins Gently
This keeps the dough tender.
Even Scooping
Uniform size ensures even baking.
Cool Briefly on Pan
This prevents cookies from breaking.
FAQs
Do these cookies need to be chilled?
No, chilling is optional but helps make thicker cookies.
Can I freeze the dough?
Yes, freeze dough balls for up to 2 months.
Can I use natural peanut butter?
Regular creamy peanut butter works best for texture.
Are these cookies very sweet?
They are sweet but balanced by peanut butter.
Can I make these gluten-free?
Use a gluten-free all-purpose flour blend.
Are these kid-friendly?
Yes, they are a favorite with children.
Conclusion
Easy Triple Reese’s Peanut Butter Cookies are rich, chewy, and packed with bold peanut butter and chocolate flavor. Simple to prepare and impossible to resist, they are perfect for bake sales, parties, or anytime you want a standout homemade cookie. This recipe delivers maximum flavor with minimal effort, making it a must-try for peanut butter fans.
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