Triple Reese’s Peanut Butter Cookies – Gooey Chocolate-Peanut Butter Heaven 🍫🥜✨
If you’ve ever stared at a bag of Reese’s Peanut Butter Cups and thought, “I need more chocolate… I need more peanut butter… I need more everything,” these Triple Reese’s Peanut Butter Cookies are about to become your new obsession.
These cookies start with a soft, buttery peanut butter base made from butter, sugar, brown sugar , and peanut butter , then get stuffed, studded, and topped with chopped Reese’s candy , mini peanut butter cups , and even a surprise gooey peanut butter center in some versions. The result? A warm, golden-brown cookie that oozes melted chocolate and peanut butter in every bite.
Perfect for holiday baking, school treats, or anytime you need a serious sugar fix, this recipe is easy to make and impossible to resist.
Let’s dive into how to make this peanut butter paradise!
🧁 Why You’ll Love These Triple Reese’s Cookies
- Three layers of peanut butter chocolate goodness : Dough, filling, and topping!
- Soft & chewy texture : Just like bakery-style peanut butter cookies.
- Great for sharing : Kids, friends, coworkers — everyone loves them!
- No mixer needed : Just stir and scoop — done in minutes.
- Make-ahead magic : Freeze unbaked dough balls and bake fresh when ready.
🧾 Ingredients (Makes 24–30 Cookies)
For the cookie base:
- ½ cup unsalted butter , softened (1 stick)
- ½ cup creamy peanut butter (smooth or crunchy — both work well)
- ½ cup granulated sugar
- ½ cup packed brown sugar (for chewiness and caramel notes)
- 1 tsp vanilla extract
- 1 egg
- 1½ cups all-purpose flour
- ¾ tsp baking soda
- Pinch of salt
For the triple chocolate-peanut butter punch:
- ¼ cup chopped Reese’s Peanut Butter Cups (plus extra for topping)
- ¼ cup Reese’s Pieces (for crunch and color)
- Mini peanut butter cups (for hidden centers or topping)
Optional: Drizzle of melted chocolate or crushed Reese’s for finishing touch
🔪 Equipment Needed
- Mixing bowls
- Wooden spoon or spatula
- Measuring tools
- Cookie scoop or spoon
- Baking sheet
- Parchment paper or silicone mat
- Cooling rack
👩🍳 Step-by-Step Instructions
Step 1: Cream Butter & Sugars
In a large mixing bowl:
- Beat butter , granulated sugar , and brown sugar until light and fluffy — about 2–3 minutes .
- Scrape down the sides as needed for even mixing.
Step 2: Add Wet Ingredients
Beat in egg and vanilla extract until fully incorporated.
Then add peanut butter and mix until smooth and glossy.
Step 3: Mix Dry Ingredients
In a separate bowl:
- Combine:
- Flour
- Baking soda
- Salt
Gradually mix dry ingredients into the wet mixture until just combined.
Don’t overmix — keep it tender and slightly crumbly.
Step 4: Fold in Reese’s Chunks
Gently fold in chopped Reese’s Peanut Butter Cups and Reese’s Pieces using a spatula.
For the ultimate melt, reserve some mini peanut butter cups to press into the tops before baking.
Step 5: Scoop Onto Baking Sheet
Using a cookie scoop or tablespoon , drop mounds of dough onto parchment-lined baking sheets — about 2 inches apart .
Press a mini peanut butter cup into the center of each ball before baking for a gooey surprise.
Step 6: Bake Until Golden & Soft
Bake at 350°F (175°C) for 10–12 minutes , or until edges are lightly golden but centers are still soft.
The peanut butter cups on top will melt slightly — don’t worry, they firm up once cooled!
Step 7: Cool & Enjoy Every Melted Bite
Let cool on the pan for 2–3 minutes , then transfer to a wire rack.
Cool completely before storing — or eat warm while the chocolate is still gooey.
Enjoy every rich, nutty, chocolate-filled bite!
🍫 Serving Suggestions
- With a glass of cold milk or chocolate milk for classic pairing.
- Try them stacked with ice cream for a sandwich version .
- Perfect alongside a mug of coffee, tea, or hot cocoa .
- Wrap individually for school lunches or gift bags .
- Drizzle with melted white chocolate or caramel sauce for dessert flair.
🥡 Storage & Reheating Tips
- Room Temperature: Store in an airtight container for up to 5 days .
- Freezer: Freeze unbaked dough balls on a tray, then store in ziplock bags for up to 3 months . Bake directly from frozen, adding 1–2 minutes to the cooking time.
- Make Ahead: The dough can be refrigerated overnight for deeper flavor development.
- Reheating: Warm in microwave for 10 seconds or toaster oven for best texture.
✅ Expert Tips for Success
- Use room temperature butter and egg for smoother mixing.
- Don’t skip chilling the dough — it prevents spreading and enhances texture.
- Want extra richness? Add ½ tsp almond extract or a splash of espresso powder .
- Swap Reese’s with Milky Way or Snickers chunks for different candy vibes.
- Make mini versions for cookie trays or party favors — reduce baking time to 8–9 minutes.
🧠 Nutritional Highlights
While definitely a treat, these cookies offer some satisfying perks:
- Peanut butter delivers protein and healthy fats .
- Chocolate adds mood-boosting comfort .
- Eggs and butter give essential vitamins and richness .
- Enjoy one per day as part of a balanced lifestyle — especially with fruit or yogurt.
📝 Final Thoughts
These Triple Reese’s Peanut Butter Cookies prove that sometimes the best desserts come from combining everything you love in one single bite — soft cookie dough, melty peanut butter, and rich chocolate layers in every mouthful.
Whether you’re making them for kids, gifting them during the holidays, or simply treating yourself to something sweet after a long day, this recipe brings bold flavor, creamy texture, and pure joy straight to your kitchen.
So grab your peanut butter, unwrap those Reese’s, and get ready to fall in love with every gooey, chocolatey bite!
