Triple Reese’s Peanut Butter Cookies
Deliciously chewy cookies combining creamy peanut butter and chunks of Reese's Peanut Butter Cups, perfect for satisfying any sweet tooth.
Ingredients
Cookie Base
- 1 cup creamy peanut butter Room temperature peanut butter works best.
- 1 cup granulated sugar
- 1 cup brown sugar Packed.
- 2 large eggs Room temperature.
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour Measured correctly using the spoon-and-level method.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Reese’s Peanut Butter Cups
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, blend the peanut butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the peanut butter mixture until just combined.
- Gently fold in the chocolate chips and chopped Reese’s Peanut Butter Cups.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden. They may look slightly underbaked but will firm up as they cool.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For best results, allow the dough to chill in the refrigerator for about 30 minutes before baking to prevent spreading. Cookies can be stored in an airtight container for up to a week or frozen for up to three months.