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Close up of golden-brown Triple Reese's Peanut Butter Cookies resting on a wire cooling rack.

Triple Reese's Peanut Butter Cookies: Thick & Gooey

These ultra-thick Triple Reese's Peanut Butter Cookies feature a soft-baked, golden-brown center loaded with peanut butter chips, semi-sweet chocolate chips, and gooey, partially melted Reese's peanut butter cups.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Triple Reese's Peanut Butter Cookies
  • 1/2 cup unsalted butter 113g, softened
  • 3/4 cup creamy peanut butter 190g, use standard processed brand like Jif or Skippy
  • 3/4 cup light brown sugar 150g, packed
  • 1/4 cup granulated sugar 50g
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 1 tsp vanilla extract 5ml
  • 1 3/4 cups all-purpose flour 210g, spooned and leveled
  • 1/2 tsp baking soda 3g
  • 1/2 tsp baking powder 2g
  • 1/2 tsp kosher salt 3g
  • 1/2 cup peanut butter chips 85g
  • 1/2 cup semi-sweet chocolate chips 85g
  • 1 cup Reese's peanut butter cups 150g, chopped and divided

Equipment

  • 1 Stand Mixer Or electric hand mixer.
  • 2 Baking Sheet Light-colored aluminum is best.
  • 1 Wire Cooling Rack Essential for proper cooling.

Method
 

Making and Baking the Cookies
  1. In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 minutes until light and fluffy.
  2. Add the creamy peanut butter and mix until smooth. Scrape down the bowl, then add the egg, egg yolk, and vanilla extract. Mix until just combined.
  3. Whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients on low speed until no dry flour remains.
  4. Using a spatula, gently fold in the peanut butter chips, semi-sweet chocolate chips, and half of the chopped Reese's peanut butter cups.
  5. Cover the bowl tightly and refrigerate for exactly 45 minutes to prevent cookies from over-spreading.
  6. Preheat oven to 350°F (175°C). Scoop 3-tablespoon portions of dough onto parchment-lined baking sheets. Bake for 11-13 minutes until edges are golden and centers are soft.
  7. Immediately press the remaining chopped Reese's cups into the warm tops of the cookies. Cool on the pan for 5 minutes before transferring to a wire cooling rack.

Notes

Avoid natural peanut butter.
Do not overbake; pull them while the centers are still soft.
Freeze baked cookies for up to 3 months.