If you’re a peanut butter fan with a soft spot for chocolate, these triple Reese’s peanut butter cookies might just ruin other cookies for you. They’re packed with chopped Reese’s Cups, loaded with peanut butter chips, and finished with the perfect pop of Reese’s Pieces. In this post, I’ll walk you through the story behind these cookies, ingredient tips, texture secrets, and smart storage tricks to make every batch bakery-worthy. Whether you’re baking for a crowd or freezing for future cravings, you’re in the right place.
Table of Contents
Triple Reese’s Peanut Butter Cookies
The Story Behind These Triple Reese’s Peanut Butter Cookies
Childhood Favorites Meet Blue Ridge Bakes
There’s something about peanut butter and chocolate that pulls you right back into childhood, isn’t there? Growing up in a small Midwestern town, peanut butter cookies were the gold standard of after-school snacks. Sometimes they had a chocolate kiss pressed on top, other times they were just plain and perfect. But I always wanted more more texture, more richness, more chocolate.
Now that I live just outside Asheville, nestled in the Blue Ridge Mountains, my kitchen has become a space for layered flavors and soul food that feels nostalgic and new all at once. This triple Reese’s peanut butter cookies recipe came out of one of my underground supper club dessert nights. I wanted something bold, joyful, and unapologetically indulgent. This cookie checks every box. It’s soft in the center, crisp at the edge, and absolutely loaded with those creamy, melty, candy-shelled mix-ins.
When I first tested the recipe, I used just the peanut butter chips and Reese’s Cups, and it was good. But not unforgettable. It wasn’t until I tossed in that final cup of Reese’s Pieces that everything clicked. The colors, the texture, the gentle crunch, the nostalgic magic it all came together in one cookie. And the name? Triple Reese’s Peanut Butter Cookies. No substitutions. No apologies. Just layers of comfort in every bite.
Why Triple? Because One Layer Isn’t Enough
One peanut butter element is nice. Two is tempting. But three? That’s the line between “great” and “where have these been all my life?” These cookies aren’t just a novelty, they’re engineered for balance.
Each component brings its own personality:
- Chopped Reese’s Cups melt into gooey pools.
- Peanut butter chips stay firm, adding sweet bursts of creamy flavor.
- Reese’s Pieces add crunch and nostalgia with their iconic candy shell.
Together, these three elements turn your basic cookie dough into something truly bold. And when you mix them with a base that’s rich with creamy peanut butter and just the right touch of brown sugar molasses depth, you’ve got a cookie that’s chewy, soft, and deeply satisfying.
I recommend using a cookie scoop to portion them uniform size means even baking. And don’t skip resting the dough balls on the baking sheet after baking. That pause helps set the centers without overcooking the edges.
These cookies also make a great base for other treats. Sandwich two with ice cream for an epic summer dessert or crush a few to top vanilla pudding. If you love creative cookie spins, check out my guide to regional American cookie recipes and see how home bakers reinvent the classics.
Triple Reese’s Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chopped Reese’s Peanut Butter Cups
- 1 cup peanut butter chips
- 1 cup chocolate chips
- 1 cup Reese’s Pieces
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the softened butter, creamy peanut butter, sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Slowly blend in the dry ingredients until just combined.
- Fold in the chopped Reese’s Peanut Butter Cups, peanut butter chips, chocolate chips, and Reese’s Pieces.
- Scoop dough balls (about 2 tablespoons each) and place them 2 inches apart on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 10–12 minutes, until edges are golden and centers look slightly underbaked.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- For extra thick cookies, chill dough for 30 minutes before baking.
- Add a pinch of sea salt on top before baking for a sweet-salty finish.
- To store, keep in an airtight container with a slice of bread to maintain softness.
- Cookies freeze well for up to two months.
Nutrition (per cookie)
Nutrient Amount Serving Size 1 cookie Calories 260 Sugar 21g Sodium 160mg Fat 14g Saturated Fat 6g Unsaturated Fat 7g Trans Fat 0g Cholesterol 25mg Carbohydrates 32g Fiber 1g Protein 5g
Key Ingredients and What Makes Them Work
The Power of Creamy Peanut Butter
At the heart of any peanut butter cookie is, of course, peanut butter. But for these triple Reese’s peanut butter cookies, the kind you choose makes all the difference. I always reach for classic creamy peanut butter not the natural kind that separates in the jar. Why? Because that smooth, stabilized texture helps create a consistent, rich dough that holds its shape while still baking into a tender, melt-in-your-mouth cookie.
Creamy peanut butter also blends effortlessly with softened butter, creating a silky base that carries the sweetness from both the white and brown sugars. It gives the cookies that signature chewy bite without making them crumbly.
A few folks have asked: Can I use chunky peanut butter instead of creamy? The short answer is yes but it will slightly change the texture. Chunky versions add bits of nut, which can disrupt the uniform chew these cookies are known for. So if you love crunch, go ahead. But for the classic soft-and-thick style, stick with creamy.
And since we’re talking consistency, always make sure your butter is softened, not melted. Melted butter can cause cookies to spread too much. Softened butter, when creamed with the sugars, adds air into the dough resulting in cookies that puff slightly, then settle into just the right thickness.
Mix-Ins That Matter
This is where the “triple” magic really happens. Mix-ins aren’t just fun extras here, they’re central to the cookie’s identity. Each one adds texture, flavor, and nostalgia in just the right proportion.
- Chopped Reese’s Peanut Butter Cups: These melt beautifully into the dough as they bake, creating warm, gooey pockets of chocolate and peanut butter. I like to roughly chop them keep the pieces a bit chunky so they don’t disappear into the dough.
- Peanut Butter Chips: These are different from the cups. They hold their shape even in the oven, giving every bite a pop of smooth peanut butter flavor. These chips add structure and contrast that really helps balance the richness.
- Chocolate Chips: Classic semi-sweet chocolate brings depth and a little bitterness to balance the sweetness. If you want to go extra bold, use dark chocolate chips or chunks for a more grown-up flavor profile.
- Reese’s Pieces: The final piece. Their candy shell adds crunch while the soft inside melts just enough to give a burst of flavor. Bonus: their orange, yellow, and brown tones make these cookies visually irresistible.
Want to explore mix-in alternatives? Try swapping the chocolate chips for butterscotch or adding mini marshmallows for a playful twist. Check out my post on creative cookie mix-in combos for more ideas.
And if you’re baking for kids, let them toss the mix-ins into the dough it’s a great way to get them involved without worrying about precision. Plus, the color from the Reese’s Pieces makes the whole process feel like dessert art in motion.
Technique Secrets for Irresistible Cookies
Perfect Texture: Crispy Edges, Soft Center
The most satisfying part of these triple Reese’s peanut butter cookies is the texture. When done right, you get that perfect combination crispy edges with a rich, soft center. Achieving that bakery-style bite is easier than you’d think if you follow a few simple tricks.
Start with a well-creamed base. Mix the softened butter, sugars, and creamy peanut butter until light and fluffy. This step builds air into the dough and helps your cookies rise evenly, keeping them thick and chewy.
Once the eggs and vanilla are incorporated, slowly fold in your dry ingredients. Don’t rush this. Overmixing activates gluten, making cookies tough instead of tender. After that, gently stir in all your mix-ins: chopped Reese’s Cups, peanut butter chips, chocolate chips, and Reese’s Pieces.
Use a medium cookie scoop to portion the dough evenly. This keeps your triple Reese’s peanut butter cookies consistent in size, helping them bake evenly and look clean on the tray.
The key to getting that gooey center? Don’t overbake. Remove the cookies from the oven when the edges are lightly golden, but the centers still look a little underdone usually around 10 to 12 minutes at 350°F. This ensures the cookies finish baking on the hot sheet while staying soft inside.
Let them rest on the tray for 5 minutes before transferring to a cooling rack. That resting time sets the structure, so the cookies don’t fall apart.
If you notice your triple Reese’s peanut butter cookies are spreading too much, try chilling the dough for 20–30 minutes before baking. This small adjustment can give you thicker cookies with better shape.
For even more success tips, visit my post on how to keep cookies chewy especially helpful for high-mix-in recipes like this.
Storage, Freezing & Reheating Tips
Whether you’re baking a double batch or saving a few for later, knowing how to store these triple Reese’s peanut butter cookies can keep them tasting fresh and delicious for days.
Once fully cooled, place the cookies in an airtight container with a piece of sandwich bread tucked inside. The bread helps maintain moisture, keeping your cookies soft for up to 5 days at room temperature.
To freeze, arrange the cookies in a single layer with parchment paper in between and store them in a freezer-safe container. They’ll last up to two months. When you’re ready to enjoy, just let them come to room temperature or better yet, warm them in a 300°F oven for a few minutes to bring back that just-baked magic.
Prefer freezing the dough instead? No problem. Scoop the dough onto a tray and freeze until solid. Then transfer the frozen dough balls to a zip-top bag. You can bake them straight from frozen just add a minute or two to the bake time. Your triple Reese’s peanut butter cookies will come out perfectly every time.
Need a quick warm-up? Pop a single cookie in the microwave for 8 to 10 seconds. The peanut butter chips and Reese’s Cups will melt slightly, and the texture will be exactly how you remembered it soft, rich, and full of that signature triple Reese’s peanut butter cookies flavor.
Want more tips on freezing and reheating? Check out my roundup of cookie storage hacks to keep every batch as good as the first.
Customizations, FAQs & Variations
Substitutions That Work
One of the best parts of baking triple Reese’s peanut butter cookies is how forgiving the recipe is. While the original mix of Reese’s Cups, Pieces, and peanut butter chips is hard to beat, you can still make a delicious version with a few smart substitutions if needed.
Can you use chunky peanut butter?
Yes if you want a bit more crunch and texture, chunky peanut butter works well. Just know it changes the overall mouthfeel. The creamy base gives these cookies their iconic chew, but crunchy adds a fun twist.
No Reese’s Pieces on hand?
Swap in mini M&M’s for a similar pop of color and crunch. They won’t have the peanut butter center, but the candy shell offers a comparable bite.
Need gluten-free?
You can substitute the all-purpose flour with a gluten-free baking blend. Just make sure it includes xanthan gum for structure. This keeps your triple Reese’s peanut butter cookies soft, not sandy.
Prefer dark chocolate?
Feel free to replace the semi-sweet chips with dark chocolate chunks for a more sophisticated twist. The contrast pairs beautifully with the sweetness of the Reese’s mix-ins.
Want to reduce sugar?
You can cut back slightly on the granulated sugar (about 2–3 tablespoons), though the brown sugar helps with moisture and should stay the same. Just note: less sugar = slightly less spread and a more cake-like texture.
If you’re looking to swap or adapt even more, browse my smart substitution guide for bakers especially handy when you’re low on an ingredient but still want your cookie fix.
Triple Cookie FAQ Time
I’ve had plenty of questions come up during baking workshops and in my inbox. Here are the most common ones about these triple Reese’s peanut butter cookies, answered simply.
Can I use crunchy peanut butter instead of creamy?
Yes. Crunchy works if you like extra texture. But creamy peanut butter gives a smoother dough and more uniform results, which is why it’s preferred for these cookies.
How do I achieve the perfect cookie texture?
Slightly underbake! Take the cookies out when the edges are set and golden, but the center looks soft. Let them rest on the sheet for five minutes to finish baking without drying out.
What’s the best way to store leftover cookies?
Cool completely, then store in an airtight container with a slice of bread inside. This keeps your triple Reese’s peanut butter cookies soft for days. For longer storage, freeze in layers using parchment paper.
Can I use chunky peanut butter instead of creamy?
Yes again, the recipe is flexible. Just expect a bit less chew and more crunch. Creamy helps keep the cookies smooth and holds the mix-ins more evenly.
Frequently Asked Questions About Triple Reese’s Peanut Butter Cookies
Can I use crunchy peanut butter instead of creamy?
Yes, you can use crunchy peanut butter, but it will alter the texture slightly. Creamy peanut butter provides a smoother dough and ensures the cookies bake evenly without excess crumbling. Crunchy adds a nutty bite, which some bakers enjoy, but it won’t offer the same soft chewiness that makes these triple Reese’s peanut butter cookies stand out.
How do I achieve the perfect cookie texture?
The key is to underbake slightly. Remove cookies from the oven when the edges are golden and the centers still look a bit soft. Let them rest on the baking sheet for five minutes. This carryover heat finishes baking them to chewy perfection. Use a cookie scoop for consistent size and shape.
What’s the best way to store leftover cookies?
Store fully cooled cookies in an airtight container at room temperature with a slice of sandwich bread to retain softness. This method keeps them fresh for up to five days. For longer storage, freeze in a sealed bag with parchment between layers. To reheat, warm in a 300°F oven for 3–5 minutes or microwave for 10 seconds.
Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter can be substituted if desired, though it will slightly change the final texture. The original version uses creamy for even blending and a soft center. Chunky adds crunch and makes each bite a bit more textured, which can be a great variation if you prefer added nutty bits.
Conclusion
There’s something magical about baking cookies that are as joyful to make as they are to eat. These triple Reese’s peanut butter cookies are everything a dessert should be soft, chewy, colorful, and packed with familiar flavors that bring you right back to childhood. They’re not just sweet treats; they’re memory makers.
From my kitchen in the Blue Ridge to yours, I hope these cookies find a permanent place in your recipe box. Don’t be afraid to trust your instincts, taste as you go, and most of all, have fun with it. That’s the kind of baking that makes a cookie unforgettable.