Triple Reese’s Peanut Butter Cookies 1Recipe: Gooey, Chewy & Addictive

My Triple Reese’s Peanut Butter Cookie Story

If you’d told me years ago that I’d one day make a cookie so good it would stop conversation mid-sentence, I’d have laughed. But then something magical happened — and it involved three kinds of Reese’s.

It started one rainy afternoon when my kitchen was a mess, my hair was in a bun that could frighten neighbors, and I was craving chocolate and peanut butter (as one does). I spotted a bag of Reese’s Minis, a jar of peanut butter, and a few stray peanut butter cups in the freezer — Grandma would’ve called that a “sign from above.”

So, I rolled up my sleeves, threw everything together, and waited while the cookies baked. When I pulled the tray out of the oven, the smell — rich peanut butter, warm chocolate, caramelized edges — was heavenly.

The first bite was melty, gooey, and absolutely over the top. I knew I’d never go back to regular peanut butter cookies again.

Now, these Triple Reese’s Peanut Butter Cookies are a family staple — soft in the middle, crisp on the edges, and packed with enough chocolate to make Grandma raise an eyebrow and then ask for seconds.

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What Makes These Cookies So Special

Because we’re not stopping at one kind of Reese’s — oh no. We’re going for three:

1. Reese’s Peanut Butter Chips for that creamy peanut flavor,
2. Reese’s Minis for melty pockets of chocolate, and
3. Chopped Reese’s Cups for that gooey, candy-stuffed joy.

The result? A cookie that’s soft, chewy, and just salty enough to balance all that sweetness.

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The Foundation

• 1 ½ cups (190 g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) brown sugar
• ⅓ cup (65 g) granulated sugar
• ¾ cup (190 g) creamy peanut butter
• 1 large egg
• 1 tsp vanilla extract
• ½ cup (85 g) Reese’s Peanut Butter Chips
• ½ cup (85 g) Reese’s Minis
• ½ cup (85 g) chopped Reese’s Peanut Butter Cups

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Time Investment That’s Actually Worth It

• Prep: 15 minutes
• Chill: 30 minutes (for perfect chewiness)
• Bake: 10–12 minutes
• Total: 55 minutes
• Yield: About 20 cookies

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Step 1 – Cream the Butter, Sugar & Peanut Butter

In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy. Add the peanut butter, egg, and vanilla extract, then mix again until smooth.

Diana’s Tip: Creaming adds air and makes cookies soft. Grandma used to say, “The more love you whip in, the better they’ll taste.”

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Step 2 – Mix the Dry Ingredients

Whisk flour, baking soda, and salt in a separate bowl. Slowly add to the wet ingredients until a soft dough forms.

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Step 3 – Add the Reese’s Triple Threat

Fold in all three types of Reese’s — chips, minis, and chopped cups.

What to Watch For: Don’t overmix here. You want visible bits of candy peeking out!

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Step 4 – Chill the Dough

Cover the bowl and refrigerate for 30 minutes. It helps the dough firm up and keeps the cookies from spreading too much.

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Step 5 – Bake the Magic

Scoop tablespoon-sized balls onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes or until the edges are golden but the centers still look soft.

Let cool 5 minutes on the tray before transferring to a rack.

Diana’s Tip: Press a few extra Reese’s Minis on top right after baking for that bakery look!

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Why I Feel Good About Serving These

They’re homemade, full of real ingredients, and hit that nostalgic chocolate-peanut-butter note perfectly.

Per Cookie: ~190 calories | Fat 10 g | Carbs 21 g | Protein 4 g

Perfect for family gatherings, bake sales, or when life just calls for a little chocolate therapy.

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How I Make These Even Better

• Salted Finish: Sprinkle flaky sea salt before baking.
• Double Dessert: Sandwich two cookies with vanilla ice cream.
• Holiday Twist: Add red and gold sprinkles for Christmas.
• Gift Idea: Stack 3 cookies in a cellophane bag with a bow — everyone’s new favorite present.

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How I Serve These

For holidays, I stack them high on Grandma’s old cake stand next to my King’s Hawaiian Cheesecake Danish – Sweet & Fluffy in 30 Minutes.

And when I post them on Pinterest (@DianaCookinge), they always steal the show. People love a gooey cookie photo — especially when there’s chocolate involved.

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Learn from My Kitchen Disasters

Mistake #1: Not chilling the dough — they spread too much.
Fix: Chill for at least 30 minutes.

Mistake #2: Overbaking — they lose that chewy center.
Fix: Pull when edges are golden; the center will set as it cools.

Mistake #3: Skipping the triple Reese’s.
Fix: Don’t. Just… don’t.

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Meal Prep Magic

Make Ahead: Dough keeps in the fridge for 3 days or in the freezer for 3 months.
Store: Airtight container at room temp for 4 days.
Freeze: Baked cookies freeze beautifully — warm 10 seconds before serving.