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A close up handheld smartphone photo of a thick gooey peanut butter cookie packed with orange, yellow, and brown Reese's Pieces.

Ultimate Thick & Soft Triple Reese's Cookies

These Triple Reese's Cookies feature a soft baked golden brown peanut butter cookie dough loaded with Reese's Pieces, melted peanut butter chips, and oozing chunks of 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened to room temperature (113g)
  • 3/4 cup creamy peanut butter processed, not natural (190g)
  • 3/4 cup light brown sugar tightly packed (150g)
  • 1/4 cup white granulated sugar (50g)
  • 1 large egg at room temperature (50g)
  • 1 tsp pure vanilla extract (5ml)
  • 1 1/4 cups all-purpose flour spooned and leveled (156g)
  • 1/2 tsp baking soda (3g)
  • 1 tsp cornstarch (3g)
  • 1/2 tsp kosher salt (3g)
  • 3/4 cup Reese's Pieces divided (130g)
  • 1 cup Reese's Peanut Butter Cups chopped (150g)
  • 1/2 cup peanut butter chips (85g)

Equipment

  • 1 Stand mixer or hand mixer Used for creaming the butter and sugar.
  • 1 Metal Baking Sheet Light-colored to prevent burning.
  • 1 Unbleached Parchment Paper Crumpled to create a non-stick surface and texture.
  • 1 Large Cookie Scoop 3-tablespoon scoop for thick cookies.

Method
 

Making the Dough
  1. In a large bowl, use a mixer to beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the egg and vanilla extract, beating just until incorporated.
  2. In a separate bowl, whisk together the flour, baking soda, cornstarch, and kosher salt. Gradually add this dry mixture to the wet ingredients with the mixer on low speed. Stop mixing right when you see the last streaks of flour disappear.
  3. Gently fold in the peanut butter chips and 1/2 cup of the Reese's Pieces. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for at least 45 minutes.
  4. Preheat your oven to 350°F (175°C). Line a metal baking sheet with crumpled unbleached parchment paper. Scoop 3-tablespoon mounds of dough and place them 2 inches apart on the baking sheet. Bake for 10-12 minutes until the edges are a soft golden brown and the exterior is crinkled.
  5. Immediately upon removing the pan from the oven, gently press the reserved Reese's Pieces and the chopped Reese's Peanut Butter Cups into the hot cookie surface. Let rest on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

Do Not Overbake: Pull the cookies out when the edges are set but the center is still pale and slightly jiggly.
The 'Pan Bang' Technique: Gently bang the metal baking sheet on your oven rack once at the 8-minute mark to encourage a crinkled exterior.
Freeze the Cups: Chop your Reese's Cups and freeze for 15 minutes before baking so they ooze beautifully without disintegrating.