Amazing triple Reese’s peanut butter cookies

Okay, so if you’re anything like me, the smell of fall baking instantly brings to mind cozy sweaters, crisp air, and, of course, ALL the peanut butter and chocolate goodness you can get your hands on! My absolute favorite way to welcome the season is with a batch of absolutely *loaded* cookies, and that’s exactly what we’re making today: these incredible triple Reese’s peanut butter cookies. Trust me, having both the peanut butter cups AND the Reese’s Pieces crammed into one cookie? It’s pure magic. I remember my Grandma Maya always saving her Reese’s candy stash for special baking days, and honestly, these cookies feel like a direct tribute to her love for those perfect PB-chocolate combos. They’re just so satisfyingly chunky and packed with that signature Reese’s flavor! You can learn more about my baking journey and philosophy over on my About page!

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Why You’ll Love These Triple Reese’s Peanut Butter Cookies

Seriously, what’s not to adore about these?:

• They’re absolutely LOADED with candy – you get both Reese’s Pieces and chopped Reese’s Peanut Butter Cups in every single bite!
• That perfect chewy texture? Oh yeah, we nailed it. These cookies are soft in the middle with just the right amount of crisp on the edges.
• Super easy to whip up, even if life’s a bit chaotic! You’ll be amazed at how simple it is.
• Perfect for any occasion – holiday parties, Halloween leftovers, or just because it’s Tuesday and you deserve an amazing treat.

Ingredients for Your Triple Reese’s Cookies

Alright, let’s get our ingredients out! For these amazing triple Reese’s peanut butter cookies, you’re going to need:

• 1 cup (that’s two sticks, people!) of unsalted butter, but make sure it’s nice and softened. This is key for creaming!
• 1 cup of creamy peanut butter. Now, here’s a little secret from my notes: you can totally mix in some crunchy peanut butter if you want even MORE peanut butter texture!
• 1 cup of granulated sugar.
• 1 cup of packed light brown sugar. Getting it “packed” means you really press it into the measuring cup so you get the right amount of that yummy molasses flavor.
• 2 large eggs. I usually just leave these out on the counter for a bit so they’re not too cold.
• 1 teaspoon of vanilla extract – the good stuff always makes a difference.
• 2 1/2 cups of all-purpose flour.
• 1 teaspoon of baking soda.
• 1/2 teaspoon of salt.
• 1 cup of Reese’s Pieces – the more, the merrier!
• And the grand finale: 1 cup of chopped Reese’s Peanut Butter Cups. Mini ones work great here!

Essential Equipment for Bakery Style Peanut Butter Cookies

To get these amazing bakery style peanut butter cookies just right, you’ll want to grab a few trusty tools. You’ll need a couple of mixing bowls – one for your wet ingredients and one for your dry. An electric mixer (either stand or hand-held) makes creaming the butter and sugar a breeze, but don’t worry, a good sturdy spoon and some elbow grease work too! Of course, you’ll need some baking sheets, and I always swear by parchment paper for easy cleanup and perfect release. Lastly, a wire rack is super helpful for letting your cookies cool completely.

How to Make Triple Reese’s Peanut Butter Cookies: Step-by-Step

Alright, let’s get these cookies into the oven! It’s like magic, but way tastier. It all starts with a little patience and good old-fashioned creaming.

Creaming the Base for Chewy Peanut Butter Cookies

First things first, get your oven preheated to 375°F (190°C) and lay out some parchment paper on your baking sheets. Now, in a big bowl, grab your softened butter and that creamy (or crunchy, if you’re feeling adventurous!) peanut butter. Cream them together until they’re super smooth and happy. Then, dump in both sugars – granulated and brown – and beat them until it looks light and fluffy, kinda like whipped honey. This step is SO important for getting that chewy texture!

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Combining Wet and Dry for Your Loaded Cookies

Next up, beat in your eggs, one at a time, until they’re fully incorporated, then give it a little stir of vanilla extract for that warm, comforting scent. In a separate bowl, quickly whisk together your flour, baking soda, and salt. Now, slowly add the dry stuff to the wet mixture. Mix it up until it’s *just* combined. Seriously, resist the urge to overmix here; we want tender cookies, not tough ones!

Folding in the Candy for Halloween Candy Cookies

This is the fun part – the candy! Gently fold in your Reese’s Pieces and those chopped Reese’s Peanut Butter Cups. I like to give everything a good stir to make sure those yummy chunks are spread out evenly so you get a bit of candy in almost every bite. It makes these candy stuffed cookies extra special!

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Baking Your Triple Reese’s Peanut Butter Cookies

Scoop out rounded tablespoons of dough onto your prepared baking sheets, leaving a couple of inches between them. If you want that super thick, bakery look, give the tops of the dough balls a little gentle press. Pop them into the oven for about 9-11 minutes. You’re looking for edges that are just starting to look golden brown, but the centers should still seem a little soft. They’ll keep cooking just a tiny bit on the hot baking sheet. Let them cool on the sheet itself for a few minutes before moving them to a wire rack to cool completely. This bit is crucial for that perfect texture!

Tips for Success with These Candy Stuffed Cookies

Okay, so we want these candy stuffed cookies to be absolutely perfect, right? Here are my go-to tricks to make sure they turn out amazing every single time. First off, make sure your butter is truly softened – not melted, but soft enough that you can easily dent it with your finger. Same goes for the eggs; letting them sit out for a bit helps everything blend together so much better. And that critical rule about not overmixing the dough? Seriously, pay attention there! Just mix until you don’t see big streaks of flour anymore. If you’re like me and love a thicker cookie that doesn’t spread too much, then definitely try chilling your dough for at least 30 minutes. It makes a world of difference for these triple Reese’s peanut butter cookies!

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Variations for Your Peanut Butter Chocolate Cookies

You know, while these peanut butter chocolate cookies are pretty darn perfect as they are, sometimes it’s fun to shake things up a bit! If you’re feeling extra creative, try tossing in a handful of regular chocolate chips along with the Reese’s – milk chocolate or dark chocolate, whatever floats your cookie boat! Another idea that I absolutely LOVE is a sprinkle of flaky sea salt right on top of the cookies *before* they go into the oven. It just makes that sweet and salty combo sing. And hey, if you can’t find Reese’s Pieces, some M&Ms would be a fun substitute too. Get creative!

Storage and Reheating Instructions

Now, the hardest part might be waiting for these gorgeous triple Reese’s peanut butter cookies to cool, but once they do, you’ll want to store them right! Pop them into an airtight container at room temperature. They’ll stay wonderfully chewy and delicious that way for about 3-4 days. If you need to bring them back to life after a day or two, just a quick 10-15 seconds in the microwave can make them taste like they just came out of the oven!

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Frequently Asked Questions about Triple Reese’s Peanut Butter Cookies

Got questions about these loaded peanut butter delights? I’ve got answers! It’s totally normal to wonder about things like dough spread or making them ahead, especially with all these goodies packed in. Let’s dive into some common queries so your baking is a total success!

Can I make these cookies ahead of time?

Oh, absolutely! You can totally make the dough for these triple Reese’s peanut butter cookies ahead of time. Just wrap it up tightly in plastic wrap and pop it in the fridge for up to 3 days. Or, scoop out the dough balls, freeze them on a tray until solid, then transfer them to a freezer bag. You can bake them straight from frozen – just add a minute or two to the baking time. Pretty handy, right?

Why did my cookies spread too much?

Okay, so if your loaded cookies spread out more than you wanted, it’s usually because the butter was too soft, or the dough was too warm when it went into the oven. Remember my tip about chilling the dough? That’s your best friend here! It firms up the butter and stops them from spreading like crazy. Also, make sure you’re not packing the flour too tightly into your measuring cup!

Can I use crunchy peanut butter in this recipe?

Yes, you absolutely can! I mentioned it in the ingredients, but it’s worth repeating: using crunchy peanut butter will give your chewy peanut butter cookies an extra bit of texture that’s just divine. The little peanut bits add a nice bite amongst all that soft cookie dough and candy. So go ahead and mix it up – crunchy, creamy, or a combo of both!

Nutritional Information

Just so you know, the nutrition facts for these amazing triple Reese’s peanut butter cookies are just an estimate, okay? It can vary a bit depending on the brands of ingredients you use and how big you make your cookies. But generally speaking, you’re looking at about 250 calories per cookie, with around 20g of sugar and 15g of fat. These are definitely a treat, but oh-so-worth-it!

Share Your Creations!

Okay, now it’s YOUR turn to shine! I just adore seeing your baking adventures. If you whip up these incredible triple Reese’s peanut butter cookies, please, please, please leave a comment below and let me know how they turned out! A star rating is super helpful too. And if you’re feeling artsy, snap a pic and tag me on social media – I’d love to see your beautiful creations. You can also get in touch with me through my Contact page!

Triple Reese’s Peanut Butter Cookies

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Indulge in these decadent cookies packed with Reese’s peanut butter cups and pieces for an ultimate candy-studded treat. Perfect for fall baking and parties.

• Author: maya
• Prep Time: 20 min
• Cook Time: 10 min
• Total Time: 30 min
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup (2 sticks) unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Reese’s Pieces
• 1 cup chopped Reese’s Peanut Butter Cups

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Instructions

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and peanut butter until smooth.
3. Add the granulated sugar and brown sugar to the butter mixture and beat until light and fluffy.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking soda, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
7. Gently fold in the Reese’s Pieces and chopped Reese’s Peanut Butter Cups.
8. Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart. For bakery-style thickness, press down slightly on the tops of the dough balls.
9. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

• For extra peanut butter flavor, use a mix of creamy and crunchy peanut butter.
• Chill the dough for at least 30 minutes before baking for thicker cookies that spread less.
• Press a few extra Reese’s Pieces and a mini Reese’s cup into the top of each cookie before baking for a decorative finish.

Nutrition

• Serving Size: 1 cookie
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 30mg