First off, thank you so much for being here. If you’ve found your way to this recipe, I just know you’re a peanut butter lover after my own heart—and I’m thrilled to share this one with you. These Triple Reese’s Peanut Butter Cookies are the real deal: thick, chewy, and stuffed with a melty peanut butter cup center that oozes with every bite. I’m kicking myself for not having filmed the reaction when I took the first bite—it’s THAT good.
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Why You’ll Be Obsessed with These Reese’s Peanut Butter Cookies
These cookies are the ultimate peanut butter dream. Here’s why they’re quickly becoming a fan favorite in my kitchen:
Triple the peanut butter: peanut butter in the dough, Reese’s Pieces for crunch, and a Reese’s cup center that melts into magic.
Soft and chewy edges with a gooey middle—just how cookies should be!
Perfect for gifting, bake sales, or indulging in a cozy night at home.
Easy to make, easy to love, and anything but boring!!
What Do They Taste Like?
Imagine your favorite peanut butter cookie—but amped up with layers of flavor and texture. The dough is rich and nutty, the Reese’s Pieces add little crunchy bursts of sweetness, and that center? A creamy, melty pool of Reese’s peanut butter cup that’s basically a hug in cookie form. Warm from the oven? Unreal.
Benefits of This Recipe
Kid-friendly and great for parties
Freezer-friendly – make ahead and bake fresh
Made with simple pantry staples
Easily customizable (see substitutions below!)
Ingredients
1 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips
¾ cup Reese’s Pieces
12–16 Mini Reese’s Peanut Butter Cups (frozen is best for stuffing)
Tools You’ll Need
Mixing bowls (one large, one medium)
Hand mixer or stand mixer
Rubber spatula
Cookie scoop
Baking sheet
Parchment paper
Ingredient Additions & Substitutions
Want to play around a bit? Here are some ideas:
Swap Reese’s Pieces for peanut butter chips, M&Ms, or chopped peanuts
Use dark chocolate chips instead of semi-sweet for a richer taste
Add a sprinkle of flaky sea salt on top before baking for a sweet-salty contrast
Use almond butter or sunflower butter for a peanut-free variation
How to Make Triple Reese’s Peanut Butter Cookies
Step 1: Prepare your Reese’s Cups
Freeze the mini Reese’s cups for at least 30 minutes before baking. This keeps them intact when stuffed and baked.
Step 2: Make the cookie dough
In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla, mixing until smooth.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix just until combined.
Fold in chocolate chips and Reese’s Pieces.
Step 3: Shape and stuff
Scoop about 2 tablespoons of dough, flatten it slightly, and place a frozen mini Reese’s cup in the center. Cover with another tablespoon of dough and seal edges. Roll into a ball and place on parchment-lined baking sheet. Repeat.
Step 4: Chill
Place shaped cookies in the fridge for 30 minutes to firm up. This helps them bake thick and gooey instead of spreading too much.
Step 5: Bake
Preheat oven to 350°F (175°C). Bake cookies for 11–13 minutes, or until edges are set but centers are soft. Don’t overbake—they’ll continue setting as they cool.
Step 6: Cool and devour
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm for ultimate gooeyness.
What to Serve with These Triple Reese’s Peanut Butter Cookies
A tall glass of cold milk or hot coffee
A scoop of vanilla or chocolate ice cream
A drizzle of melted chocolate or peanut butter on top
Crumble into a milkshake for an outrageous dessert mash-up
Tips for Perfect Triple Reese’s Peanut Butter Cookies
Don’t skip chilling the dough—it’s key for thick, bakery-style cookies
Use frozen Reese’s cups to prevent them from melting too fast
Store extras in an airtight container to keep them soft for days
Add a few extra chips and Reese’s Pieces on top of the dough balls before baking for that bakery-look finish
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 5 days
For longer storage, freeze unbaked dough balls (with Reese’s inside) and bake straight from frozen—just add 1–2 extra minutes to baking time
Baked cookies can also be frozen for up to 3 months and reheated in the microwave for a freshly baked taste
Frequently Asked Questions
Can I make these Triple Reese’s Peanut Butter Cookies ahead of time?
Yes! The dough can be chilled overnight or frozen for longer storage.
Can I use regular-sized Reese’s instead of minis?
Absolutely—just cut them into quarters and freeze before stuffing.
Do I need to chill the dough?
Yes, especially if your kitchen is warm. Chilling helps prevent spreading and keeps the cookies thick and gooey.
Can I make this without peanut butter cups?
You can, but that molten center is really what makes them special. Consider stuffing with Nutella or Biscoff as an alternative.
Conclusion
These Triple Reese’s Peanut Butter Cookies are pure joy in cookie form. Whether you’re baking for a celebration or just want something extra special to end the day with, these are a must-try. Ridiculously rich, perfectly gooey, and absolutely unforgettable.
Craving more peanut buttery goodness? Try my Peanut Butter Blondies or the Peanut Butter S’mores Bars next—they’ll make your kitchen smell amazing too.
Let’s Bake Together Triple Reese’s Peanut Butter Cookies
Tried this recipe? I’d love to see it! Leave a review below or tag me on Pinterest so I can see your gooey cookie creations.
Nutrition Information (per cookie – approx.)
Calories: 290
Fat: 16g
Carbohydrates: 32g
Sugar: 22g
Protein: 5g
Fiber: 1g
Note: Nutritional values may vary depending on specific ingredients used.
Triple Reese’s Peanut Butter Cookies
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Rubber spatula
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 cup unsalted butter softened
- 1 cup creamy peanut butter
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- ¾ cup Reese’s Pieces
- 12 –16 mini Reese’s Peanut Butter Cups frozen
Instructions
- Freeze the mini Reese’s Cups for at least 30 minutes before baking to help keep them intact when stuffed.
- Cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt, then slowly add to the wet mixture, mixing until just combined.
- Fold in chocolate chips and Reese’s Pieces using a rubber spatula.
- Scoop about 2 tablespoons of dough, flatten it slightly, place a frozen Reese’s cup in the center, then top with another tablespoon of dough. Seal edges and roll into a ball.
- Repeat with remaining dough, then chill the stuffed cookie dough balls for 30 minutes.
- Preheat oven to 350°F (175°C).
- Bake chilled cookie dough balls on a parchment-lined sheet for 11–13 minutes, until edges are set but centers are soft.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
- Serve warm for the ultimate gooey experience!
