These Triple Reese’s Peanut Butter Cookies are a peanut butter lover’s dream! Packed with Reese’s Peanut Butter Cups, Reese’s Pieces, and peanut butter chips, they’re rich, chewy, and loaded with peanut butter goodness. Here’s how to make them:
Ingredients:
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1 cup (2 sticks) unsalted butter, softened
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1 cup creamy peanut butter
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1 cup granulated sugar
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1 cup packed light brown sugar
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2 large eggs
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2 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp baking powder
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1 tsp salt
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1 cup Reese’s Peanut Butter Cups, chopped (mini or regular)
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1 cup Reese’s Pieces
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1 cup peanut butter chips
Instructions:
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Cream butter & sugars: In a large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
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Add eggs & vanilla: Mix in the eggs one at a time, then add the vanilla.
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Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
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Mix dry into wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Fold in mix-ins: Gently stir in the chopped Reese’s Peanut Butter Cups, Reese’s Pieces, and peanut butter chips.
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Scoop & bake: Use a cookie scoop (about 2 tbsp per cookie) to portion dough onto baking sheets, spacing them 2 inches apart.
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Bake for 10-12 minutes until edges are lightly golden (centers may look slightly underdone—they’ll set as they cool).
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Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips:
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Chill dough (30 min) for thicker cookies.
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Press extra Reese’s Pieces/Peanut Butter Cups on top right after baking for a bakery-style look.
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Storage: Keep in an airtight container for up to 5 days or freeze for longer storage.
Enjoy these ultra-peanut-buttery, triple Reese’s-loaded cookies with a cold glass of milk! 🥛🍪
Would you like any variations (like adding chocolate chips or a drizzle)? 😊