Triple Reese's Peanut Butter Cookies

These soft chewy cookies bursting with triple the peanut butter from Reese's cups Reese's Pieces and peanut butter chips are everything a peanut butter lover dreams about They are my go to bake for parties and have won over even the staunchest chocolate chip cookie fans

Ingredients

• All purpose flour: gives the cookies structure choose a good quality brand for best results
• Baking soda and baking powder: ensure the cookies rise and stay soft fresh leaveners give the best lift
• Salt: balances the sweetness do not skip this
• Unsalted butter: softened so it blends smoothly and lets you control the saltiness
• Granulated sugar: for sweetness and helps the cookies spread choose ultra fine for easy mixing
• Light brown sugar: brings moisture and that classic chewy texture
• Creamy peanut butter: uses a shelf stable brand for the best consistency never natural type for cookies
• Large eggs: bind the dough and help with tender crumb pick fresh eggs for richer flavor
• Vanilla extract: pairs perfectly with peanut butter opt for pure extract if possible
• Reese's Peanut Butter Cups: chopped for big creamy bites choose fresh ones for smooth texture
• Reese's Pieces candies: create pops of color and crunch buy the regular size
• Reese's Peanut Butter Chips: heighten the peanut butter flavor look for a smooth uniform chip

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees F and line two baking sheets with parchment paper This step prevents sticking and helps cookies bake evenly

Mix Dry Ingredients:

In a medium bowl whisk together flour baking soda baking powder and salt This ensures the leaveners and salt are evenly distributed before meeting the wet ingredients

Cream Butter Sugars Peanut Butter:

In a large bowl beat the softened butter both sugars and creamy peanut butter until the mixture is light and fluffy Plan to spend two to three minutes with your mixer for creamy perfection

Add Eggs and Vanilla:

Crack in the eggs one at a time mixing well after each addition Then blend in the vanilla extract until the dough is smooth This is the secret to a rich unified dough

Combine Wet and Dry Mixtures:

Gradually add the dry ingredient blend to the wet mixture stirring just enough to combine A light hand means tender cookies so stop mixing as soon as you cannot see streaks of flour

Stir in Candy and Chips:

Carefully fold in the chopped Reese's Peanut Butter Cups Reese's Pieces and peanut butter chips Spread them throughout for even bites in every cookie

Chill the Dough:

Cover the bowl and refrigerate your dough for thirty minutes This helps the flavors blend and prevents the cookies from spreading too much in the oven

Shape the Dough:

Scoop out two tablespoons of dough per cookie and roll into balls Place each on the prepared baking sheets leaving about two inches between

Bake:

Place cookies in the oven and bake ten to twelve minutes until the edges are just golden and the centers still look a bit soft This is the trick for chewy perfection

Cool and Enjoy:

Let cookies cool on the baking sheet for five minutes before moving to a wire rack Enjoy one warm for the ultimate gooey bite

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Storage Tips

Cool cookies completely before storing Place in an airtight container lined with wax paper to keep them soft for up to five days Room temperature is best for maintaining chewy texture If you want that fresh baked taste microwave one cookie for ten seconds before eating For long term storage freeze raw dough balls for up to three months and bake straight from frozen adding a minute to bake time

Ingredient Substitutions

You can swap the Reese's Pieces for M and Ms or chopped peanut butter M and Ms for a twist If you do not have peanut butter chips double up on the Reese's Pieces or add a handful of mini chocolate chips Crunchy peanut butter works too just make sure it is not the natural style which can dry out the dough

Serving Suggestions

Serve these with ice cold milk or make ice cream sandwiches using two cookies and a scoop of vanilla ice cream They pack perfectly for picnics or in lunch boxes During the holidays I even drizzle extra melted chocolate over the top for a festive touch

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Cultural and Historical Context

Peanut butter cookies are a true American classic dating back to the early 1900s Adding candy is a modern twist that grew popular in the era of bake sales and colorful desserts Reese's candies themselves have been beloved since the 1920s This recipe brings together that vintage comfort with joyous pops of sweetness

Recipe FAQs

→ How do I keep the cookies soft?

Chilling the dough before baking and removing the cookies when they're just set ensures a soft, chewy texture.

→ Can I substitute other peanut butter brands?

Yes, use any creamy peanut butter. Avoid natural types with separated oil for best texture and mixing.

→ What’s the best method for folding in candies?

Gently fold in the Reese's cups, Pieces, and chips by hand to prevent crushing and ensure even distribution.

→ Can the dough be frozen?

Absolutely. Scoop dough balls and freeze on a tray, then transfer to a bag. Bake from frozen, adding a minute or two.

→ Why chill the dough before baking?

Chilling firms up the butter, helps prevent spreading, and deepens flavor for bakery-style cookies.

→ Are mix-ins customizable?

Swap in chocolate chips, toffee bits, or other favorite candies to personalize your cookie batch.