Triple Reese’s Peanut Butter Cookies
Delicious cookies made with creamy peanut butter and chunks of Reese’s Peanut Butter Cups, perfect for satisfying your sweet tooth.
Ingredients
Cookie Dough Ingredients
- 1 cup unsalted butter, softened Make sure your butter is softened to room temperature for easier mixing.
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour Can substitute with gluten-free flour.
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup Reese’s Peanut Butter Cups, chopped
- 1 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips (optional) Feel free to replace with other types of chocolate chips.
Instructions
Preparation
- In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed until just combined.
- Gently fold in the chopped Reese’s Peanut Butter Cups, peanut butter chips, and optional chocolate chips.
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop out 2-tablespoon-sized portions of dough, roll them into balls, and place them on the prepared sheets.
- Bake the cookies for 10–12 minutes, or until the edges are golden and the centers are slightly underdone.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies are best enjoyed warm, straight from the oven. Store in an airtight container at room temperature for up to a week or freeze for up to three months.