If you're a peanut butter lover, these Triple Reeses Peanut Butter Cookies are basically your dream come true—soft, chewy, and packed with chopped Reese’s peanut butter cups, peanut butter chips, and crunchy Reese’s Pieces in every bite. It’s like a peanut butter explosion in cookie form!
This post may contain affiliate links. When you click on these links, I get a small percentage back at no cost to you! For more information see my disclosure policy.
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
Why You'll Love These Cookies
If you’re obsessed with peanut butter, these Triple Reese’s Peanut Butter Cookies are about to become your new favorite treat. They’re soft, thick, and loaded with all the good stuff—melty peanut butter cups, creamy peanut butter chips, and that sweet crunch from Reese’s Pieces.
Every bite is rich, over-the-top, and ridiculously satisfying. Whether you’re baking for a party, a holiday tray, or just a midnight snack, these cookies are the kind you’ll want to keep making again and again.
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour: The base of the cookie dough that provides structure and softness.
- Baking Soda: Helps the cookies spread and gives them a slightly chewy texture.
- Baking Powder: Adds a bit of lift, keeping the cookies from being too dense.
- Salt: Balances the sweetness and enhances the peanut butter flavor.
- Butter (softened): Adds richness and moisture for soft, tender cookies.
- Peanut Butter (creamy): The star ingredient that gives the cookies their signature flavor and texture.
- Granulated Sugar: Adds sweetness and helps the cookies spread just right.
- Brown Sugar: Adds deeper flavor and keeps the cookies soft and chewy.
- Eggs: Bind everything together and contribute to the cookies’ structure and moisture.
- Vanilla Extract: Enhances the overall flavor and adds warmth to the cookie dough.
- Peanut Butter Chips: Bring extra bursts of creamy peanut butter flavor in every bite.
- Chopped Reese’s Peanut Butter Cups: Melty, chocolatey chunks that make these cookies over-the-top delicious.
- Reese’s Pieces Candies: Add color, crunch, and even more peanut buttery goodness to each cookie.
How to Make Peanut Butter Cup Cookies
[Step 1] In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
[Step 2] In a separate bowl, beat together the softened butter, creamy peanut butter, sugar, and brown sugar until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla.
[Step 3] Slowly add the dry ingredients to the peanut butter mixture and beat to combine. Gently fold in the chopped peanut butter cups, peanut butter chips, chocolate chips, and Reese's Pieces.
[Step 4] Use a cookie scoop to measure and drop the dough about two inches apart onto a baking sheet that has been lined with parchment paper.
[Step 5] Bake the cookies at 350 degrees for 10-12 minutes until the edges begin to brown, but the center looks slightly under baked. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Baking Tips & Tricks
- Chill the dough: Letting the dough chill for 30–60 minutes helps prevent spreading and gives the cookies a thicker, bakery-style texture.
- Use room temperature butter: Soft (but not melted) butter creams better with sugar, giving your cookies the perfect chewy consistency.
- Don’t overmix: After adding the dry ingredients, mix just until combined to keep the cookies soft and tender.
- Chop the peanut butter cups gently: Freeze them for 10–15 minutes first so they’re easier to cut without turning into a sticky mess.
- Press extra mix-ins on top: Right before baking, press a few extra Reese’s Pieces or chips on top of each dough ball for a picture-perfect finish.
- Use a cookie scoop: For evenly sized cookies that bake evenly.
- Let them rest on the pan: Cool for 5–10 minutes on the baking sheet before transferring—they’ll finish setting up without overbaking.
- Store in an airtight container: Keeps them soft for days—add a slice of bread to the container to keep them extra chewy!
Triple Reese's Peanut Butter Cookies
Ingredients
- 1 Cup Butter softened
- 1 Cup Creamy Peanut Butter
- 1 Cup Sugar
- 1 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- 1 Cup Reese's Peanut Butter Cups chopped
- 1 Cup Peanut Butter Chips
- 1 Cup Chocolate Chips
- 1 Cup Reese's Pieces
Instructions
- In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate bowl, beat together the softened butter, creamy peanut butter, sugar, and brown sugar until light and fluffy. Mix in the eggs, one at a time, followed by the vanilla.
- Slowly add the dry ingredients to the peanut butter mixture and beat to combine. Gently fold in the chopped peanut butter cups, peanut butter chips, chocolate chips, and Reese's Pieces.
- Use a cookie scoop to measure and drop the dough about two inches apart onto a baking sheet that has been lined with parchment paper.
- Bake the cookies at 350 degrees for 10-12 minutes until the edges begin to brown, but the center looks slightly under baked. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Leave a Reply