Triple Reese’s Peanut Butter Cookies Recipe – The Ultimate Peanut Butter Lover’s Dream

If you’re a die-hard peanut butter enthusiast with an insatiable sweet tooth, prepare to have your taste buds blown away. These Triple Reese’s Peanut Butter Cookies are not just cookies—they’re a decadent, gooey, chocolatey, peanut-buttery masterpiece that combines three layers of Reese’s magic into one irresistible treat. Imagine soft, chewy peanut butter cookies studded with Reese’s Pieces, stuffed with a chunk of Reese’s Peanut Butter Cup, and then drizzled generously with melted Reese’s candy coating on top. This recipe is the ultimate indulgence for anyone who dreams of peanut butter in every form possible.

The History Behind the Cookie Craze

Peanut butter cookies have been a beloved staple in American households since the early 20th century. Their popularity soared during World War II when peanut butter was a cheap, nutritious, and shelf-stable food source. Over time, bakers began experimenting by adding chocolate and candies to elevate the humble peanut butter cookie into something more luxurious. Reese’s Peanut Butter Cups, first introduced in the 1920s by H.B. Reese, quickly became synonymous with peanut butter and chocolate bliss.

The idea of combining peanut butter cookies with Reese’s products isn’t new, but the concept of “tripling” the Reese’s experience—using Reese’s Pieces, Reese’s Peanut Butter Cups, and Reese’s candy coating—is a modern twist born from viral dessert trends and social media baking challenges. This recipe pays homage to classic comfort while pushing the boundaries of flavor, texture, and pure indulgence. It’s a tribute to all things peanut butter and a celebration of one of America’s favorite candy brands.

Ingredients Breakdown: Why Every Component Matters

To create the most flavorful, texturally rich, and visually stunning Triple Reese’s Peanut Butter Cookies, each ingredient plays a crucial role. Let’s take a deep dive into what goes into these cookies and why it matters:

Unsalted Butter (1 cup, softened): Provides richness and helps create a tender crumb. Using unsalted butter allows better control over the salt content.
Brown Sugar (1 cup, packed): Adds moisture, chewiness, and a caramel-like depth of flavor due to its molasses content.
Granulated Sugar (1/2 cup): Balances sweetness and contributes to slight crispness around the edges.
Large Eggs (2): Bind the ingredients together and add structure and moisture.
Peanut Butter (1 cup, creamy): The star of the show! Use a high-quality brand like Jif or Skippy for consistent flavor and smooth texture. Avoid natural peanut butter, as oil separation can affect consistency.
All-Purpose Flour (2 1/4 cups): Gives the cookies their structure. Measured correctly (spooned and leveled) to prevent dryness.
Baking Soda (1 tsp): Helps the cookies rise slightly and spread evenly.
Baking Powder (1/2 tsp): Adds lift for a softer interior.
Salt (1/2 tsp): Enhances all flavors and balances the sweetness.
Vanilla Extract (2 tsp): Adds warmth and complexity to the overall flavor profile.
Reese’s Pieces (1 1/2 cups): Adds bursts of fruity-chocolate-peanut butter flavor and a fun pop of color.
Reese’s Peanut Butter Cups (16-20 mini cups): Used as a molten center surprise in each cookie—melts into gooey perfection when warm.
Reese’s Milk Chocolate Candy Coating (1 cup, melted): Drizzled on top for glossy, sweet, chocolatey finish. Can be substituted with Reese’s White Confectionery Coating for contrast.
Optional: Sea Salt Flakes (for garnish): A pinch on top enhances flavor and adds gourmet flair.

Step-by-Step Recipe: Crafting Your Masterpiece

Follow these detailed steps to create bakery-quality Triple Reese’s Peanut Butter Cookies right in your own kitchen. Precision and patience are key to achieving that perfect balance of chewy texture, rich flavor, and melty Reese’s center.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even baking.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed. Cream until light, fluffy, and pale in color—about 3-4 minutes. This step incorporates air, leading to a softer cookie.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the peanut butter and vanilla extract until smooth and uniform.
Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix—it can lead to tough cookies.
Fold in Reese’s Pieces: Gently stir in 1 cup of Reese’s Pieces using a spatula. Reserve 1/2 cup for topping later if desired.
Scoop and Shape Dough: Using a cookie scoop or tablespoon, portion out rounded balls of dough (about 2 tablespoons each). Roll them into smooth spheres and place them on the prepared baking sheets, spaced at least 2 inches apart to allow for spreading.
Create a Well and Insert Reese’s Cup: Press your thumb or the back of a small spoon into the center of each dough ball to create a deep well. Place one mini Reese’s Peanut Butter Cup into each indentation. Carefully mold the dough around the candy, sealing it completely inside. Reshape into a ball so the cup is fully enclosed.
Bake to Perfection: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the tops appear set. The centers will still look soft—that’s okay! They’ll firm up as they cool.
Cool Slightly: Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This allows them to set without falling apart when transferred.
Drizzle with Melted Reese’s Coating: While cookies cool, melt the Reese’s candy coating according to package instructions (microwave in 20-second intervals, stirring frequently). Transfer to a piping bag or zip-top bag with a tiny corner snipped off. Drizzle generously over the warm cookies.
Garnish and Serve: Sprinkle with remaining Reese’s Pieces and a pinch of sea salt if desired. Allow the chocolate to set (about 15–20 minutes) before serving.

Tips for Baking Success

Use Room Temperature Ingredients: Cold butter or eggs can cause clumping and uneven mixing. Take everything out 30–60 minutes before baking.
Don’t Overbake: These cookies are best when slightly underdone. They continue cooking on the hot tray after removal from the oven.
Seal the Reese’s Cups Completely: If the peanut butter cup is exposed, it may melt and burn. Ensure the dough fully encases it.
Chill the Dough (Optional): For thicker, less spread-out cookies, chill the dough balls for 20–30 minutes before baking.
Uniform Scooping: Use a #20 or #24 cookie scoop for consistent size and even baking.
Rotate Baking Sheets: For even browning, rotate the pans halfway through baking, especially if your oven has hot spots.
Storage Tip: Store in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave for that fresh-from-the-oven feel.

Variations and Customizations

While the original Triple Reese’s version is a showstopper, feel free to get creative and personalize your cookies:

Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure your Reese’s products are certified GF.
Dairy-Free Option: Use vegan butter and dairy-free chocolate coating. Check labels on Reese’s products, as some contain milk derivatives.
Extra Crunch: Add 1/2 cup crushed salted pretzels or chopped peanuts for a salty-sweet crunch.
White Chocolate Twist: Swap the milk chocolate coating for white Reese’s confectionery coating and use white chocolate Reese’s cups.
Double-Stuffed: Insert two mini Reese’s cups per cookie for an ultra-rich center.
Cookie Sandwiches: Pair two cooled cookies with a layer of peanut butter frosting or melted Reese’s filling in between.
Holiday Editions: Use seasonal-colored Reese’s Pieces (red/green for Christmas, pastel for Easter) for festive flair.

Health Considerations and Nutritional Value

Let’s be honest—these Triple Reese’s Peanut Butter Cookies are a treat meant for indulgence, not daily nutrition. However, understanding their nutritional profile can help you enjoy them mindfully.

Nutrition Facts (per cookie, approximately 1/24th of batch):

Calories: ~280–310
Total Fat: 17–20g (Saturated Fat: 8–10g)
Cholesterol: 30mg
Sodium: 150–180mg
Total Carbohydrates: 28–32g (Dietary Fiber: 1g, Sugars: 18–22g)
Protein: 4–5g

Health Notes:

High in Sugar and Fat: Due to multiple Reese’s components and added sugars, these cookies are calorie-dense. Enjoy in moderation.
Peanut Butter Benefits: Contains heart-healthy fats, protein, and essential vitamins like B6 and E—but processed versions often include added oils and sugars.
Allergens: Contains peanuts, milk, soy, wheat, and egg. Not suitable for those with allergies.
Portion Control: Stick to one cookie per serving. Their richness makes them satisfying even in small amounts.
Pair Wisely: Serve with a glass of cold milk, a side of fruit, or alongside a protein to balance the meal.

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 cup creamy peanut butter (not natural)
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 1/2 cups Reese’s Pieces, divided
16–20 mini Reese’s Peanut Butter Cups
1 cup Reese’s milk chocolate candy coating, melted
Flaky sea salt (optional, for garnish)

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (3–4 minutes).
Beat in eggs one at a time, then mix in peanut butter and vanilla.
In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually blend into wet ingredients until combined.
Fold in 1 cup of Reese’s Pieces.
Scoop 2-tablespoon portions of dough, roll into balls, and place on baking sheets.
Press a thumb into each ball, insert a mini Reese’s cup, and seal with dough. Reshape into a ball.
Bake for 10–12 minutes until edges are golden. Cool on tray for 5 minutes.
Transfer to wire rack, drizzle with melted Reese’s coating, sprinkle with remaining Reese’s Pieces and sea salt if desired.
Allow chocolate to set before serving. Store in an airtick container.

FAQ

Can I freeze these cookies?
Yes! Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave.

Can I use regular-sized Reese’s cups?
You can, but they may not cook evenly and could burn. Mini cups work best for portion control and even melting.

Why did my cookies spread too much?
Possible causes: warm dough, overcreaming butter, or incorrect flour measurement. Chill dough before baking and measure flour properly.

Can I make the dough ahead of time?
Absolutely. Cover and refrigerate dough balls for up to 48 hours before baking. You may need to add 1–2 minutes to bake time if chilled.

Are there any substitutes for Reese’s Pieces?
You can use M&M’s or chopped peanut butter cups, but the signature fruity shell and bright color come from Reese’s Pieces.

Can I make these without peanut butter in the dough?
No—the peanut butter is essential for flavor and texture. However, you can try sunflower seed butter for a nut-free alternative (though flavor will differ).

Summary

Triple Reese’s Peanut Butter Cookies combine peanut butter cookie dough, Reese’s Pieces, mini peanut butter cups, and melted Reese’s coating for an over-the-top dessert experience. This recipe delivers chewy, melty, chocolatey perfection in every bite.