Description
Triple Reese’s Peanut Butter Cookies are rich, indulgent treats loaded with Reese’s Pieces, Peanut Butter Chips, and chopped Reese’s Cups for the ultimate peanut butter lover’s delight.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup Reese’s Pieces
- ½ cup Reese’s Peanut Butter Chips
- ½ cup chopped Reese’s Peanut Butter Cups
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture, stirring just until combined.
- Gently fold in the Reese’s Pieces, Reese’s Peanut Butter Chips, and chopped Reese’s Peanut Butter Cups.
- Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the baking sheet and flatten slightly.
- Bake for 10–12 minutes, until the edges are lightly golden and centers look just set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough if your kitchen is warm to prevent excessive spreading.
- Use chilled Reese’s Cups for easier, cleaner chopping.
- Dough can be made ahead and refrigerated for up to 2 days.
- Add chocolate chips or chopped peanuts for variations.
- Store in an airtight container with a slice of bread to retain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
