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Overhead view of Triple Reese's Peanut Butter Cookies with visible chopped Reese's Cups and golden brown edges.

Triple Reese's Peanut Butter Cookies: The Ultimate Soft-Baked Recipe

These Triple Reese's Peanut Butter Cookies are thick, soft-baked, and loaded with Reese's Pieces, chopped Peanut Butter Cups, and melty milk chocolate chunks. A candy-lover's dream with perfect golden-brown edges and a signature cracked surface.
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Prep Time 45 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 18 cookies
Course: Desserts, Snacks
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup (227g) Unsalted Butter softened
  • 1 cup (250g) Creamy Peanut Butter commercial brand recommended
  • 1 cup (200g) Light Brown Sugar packed
  • ½ cup (100g) Granulated Sugar
  • 1 large Egg room temperature
  • 1 large Egg Yolk for richness
  • 2 tsp (10ml) Vanilla Extract
  • 2 ¾ cups (345g) All-Purpose Flour
  • 1 tsp (5g) Baking Soda
  • ½ tsp (3g) Sea Salt
  • 1 cup (200g) Reese's Pieces plus extra for topping
  • 1 cup (150g) Reese's Peanut Butter Cups chopped into large chunks
  • ½ cup (90g) Milk Chocolate Chunks

Equipment

  • 1 Stand mixer or hand mixer
  • 2 Baking Sheet Lined with parchment paper
  • 1 Large Cookie Scoop 3-tablespoon capacity

Method
 

Prepare the Dough
  1. In a stand mixer, cream the butter, peanut butter, brown sugar, and white sugar for 3 minutes until light and fluffy.
  2. Incorporate the egg, egg yolk, and vanilla extract. Beat for 1 minute until well combined.
  3. Whisk flour, baking soda, and salt. Slowly add to the wet ingredients on low speed until just combined.
  4. Fold in the chopped Reese's Cups, Reese's Pieces, and chocolate chunks by hand, reserving some for the tops.
Chill and Bake
  1. Scoop 3-tablespoon balls of dough and refrigerate for 30-60 minutes to prevent over-spreading.
  2. Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are golden but centers are soft.
  3. Immediately press extra candies into the warm cookies. Cool on the pan for 10 minutes before moving to a wire rack.

Notes

Use standard creamy peanut butter for the best consistency.
Chill the dough to ensure the cookies stay thick and soft-baked.