Triple Reese’s Peanut Butter Cookies: An Irresistible Delight

1. Introduction

For the true peanut butter and chocolate aficionado, these Triple Reese’s Peanut Butter Cookies are nothing short of a dream come true. They take the classic, comforting peanut butter cookie and elevate it to an extraordinary level of indulgence. This isn’t just a cookie; it’s a celebration of that iconic flavor combination, delivering a trifecta of Reese’s goodness in every single bite.

While cookies themselves have a long and storied history, evolving from simple hardtack to the myriad of variations we enjoy today, the specific magic of combining peanut butter and chocolate is a more modern, and decidedly American, innovation that captured hearts and palates. This recipe embraces that legacy, offering a homemade version that surpasses any store-bought treat, promising a soft, chewy cookie with pockets of molten peanut butter cups and crunchy Reese’s Pieces throughout.

2. Recipe Summary

• Cuisine: American (Dessert/Baking)
• Difficulty Level: Easy
• Total Preparation and Cooking Time: Approximately 30-35 minutes (15-20 minutes prep, 10-12 minutes bake per batch)
• Dietary Classification: Contains nuts (peanuts), dairy, and eggs. Not suitable for vegetarian, vegan, or gluten-free diets without significant modifications.

3. Equipment and Utensils

Gather these standard baking tools to create your Triple Reese’s delights:

• Large Mixing Bowls (2): You’ll need one large bowl (at least 3-4 quarts or 3-4 liters) for the wet ingredients and another medium bowl for the dry ingredients.
• Electric Mixer (Stand or Handheld): Highly recommended for creaming the butter and sugars until light and fluffy. A sturdy whisk and some elbow grease can work in a pinch, but a mixer makes the process much easier.
• Rubber Spatula or Wooden Spoon: For scraping down the sides of the bowl and folding in the mix-ins.
• Measuring Cups and Spoons: Accuracy is important for baking success. You’ll need:
  • Dry measuring cups (1 cup, ½ cup, ¼ cup)
  • Measuring spoons (teaspoon, ½ teaspoon, ¼ teaspoon)
• Whisk: For combining the dry ingredients.
• Baking Sheets: Sturdy baking sheets will ensure even heat distribution. You’ll likely need at least two to rotate batches efficiently.
• Parchment Paper: Lining your baking sheets with parchment paper prevents sticking and makes for easy cleanup.
• Cookie Scoop (2 tablespoon size): Using a cookie scoop helps create uniform cookies that bake evenly.¹
• Cooling Rack: Essential for allowing the cookies to cool properly after baking.²

4. Serving Suggestions

These cookies are a showstopper on their own, but here are some ideas to make them even more special:

• Plating: Arrange the warm cookies on a platter, showcasing the visible Reese’s pieces and the slight ooze from the stuffed peanut butter cups. A sprinkle of flaky sea salt just before serving adds a touch of visual appeal and a delightful contrast in flavor.
• Side Dish Ideas: While typically not served with side dishes, a glass of cold milk is the quintessential pairing.
• Complementary Side Dishes: For a dessert spread, consider pairing them with vanilla ice cream (perfect for making ice cream sandwiches!), a simple chocolate sauce for dipping, or even fresh strawberries to add a hint of freshness.
• Wine or Beverage Pairings: Cold milk, hot chocolate, or a simple coffee are classic companions. For an adult treat, consider a sweet dessert wine that can stand up to the richness, or perhaps a coffee liqueur.

5. Nutritional Information

Given the decadent nature of these cookies with the addition of multiple types of candy, they are an indulgent treat rather than a health food. A detailed nutritional breakdown would vary based on the specific brands of ingredients used, but you can expect them to be:

• Calories: High per cookie due to the butter, sugar, peanut butter, and candy.
• Macronutrient Distribution: High in carbohydrates and fats, moderate in protein (from the peanut butter).
• Dietary Information: Contains significant amounts of sugar, saturated fat, and processed ingredients.
• Potential Health Benefits: Primarily offer the benefit of pure, unadulterated joy and satisfaction! Enjoy them as an occasional treat.

6. Storage and Reheating

Proper storage will keep your Triple Reese’s Peanut Butter Cookies fresh and delicious:

• Proper Storage Instructions: Once completely cooled, store the cookies in an airtight container at room temperature. Place parchment paper between layers to prevent them from sticking together.
• Refrigeration Instructions: While not strictly necessary for freshness at room temperature for a few days, refrigerating can extend their shelf life to about a week. Ensure they are in an airtight container to prevent them from drying out or absorbing odors.
• Freezing Recommendations: Baked cookies can be frozen for up to 2-3 months. Once completely cooled, place them in a single layer on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container,³ again using parchment paper between layers. You can also freeze the prepared cookie dough balls (before baking) in the same manner.
• Reheating Methods:
  • Room Temperature: Simply let frozen cookies thaw at room temperature for 30-60 minutes.
  • Warm and Gooey: For that fresh-baked warmth and molten center, place a cookie on a microwave-safe plate and microwave for 10-15 seconds. Be careful as the filling will be hot! Alternatively, you can warm them in a preheated oven at 275°F (135°C) for 5-10 minutes.

7. Expert Tips and Variations

Elevate your cookie game with these tips and ideas:

• Tips from Professional Chefs:
  • Ensure your butter and egg are truly at room temperature for optimal creaming and dough consistency.
  • Do not overmix the dough once the flour is added; mix only until just combined to avoid tough cookies.
  • Underbake the cookies slightly. The centers should look soft when you take them out; they will continue to set as they cool on the baking sheet, resulting in a perfectly soft and chewy interior.
• Common Mistakes to Avoid:
  • Using cold ingredients: This will result in a less smooth dough.
  • Overmixing the dough: Leads to tough cookies.
  • Overbaking: Results in dry, hard cookies and less molten centers.
  • Not sealing the mini Reese’s cups completely within the dough: They can leak out during baking.
• Creative Recipe Variations:
  • Add Chocolate Chips: For even more chocolatey goodness, fold in ½ cup of chocolate chips along with the Reese’s mix-ins.
  • Different Nut Butters: Experiment with almond butter or sunbutter for a different flavor profile (be aware of potential texture differences).
  • Pretzel Crunch: Add ¼ cup of crushed pretzels to the dough for a salty crunch that complements the peanut butter.
  • Substitute Candy: While the “Triple Reese’s” theme is key, you could experiment with other chocolate and peanut butter candies or even other types of candy like M&M’s (though they wouldn’t be “Triple Reese’s”).
• Seasonal Adaptations:
  • Halloween: Use Halloween-themed Reese’s shapes for stuffing and add a few drops of orange food coloring to the dough.
  • Holiday: Incorporate red and green candy pieces alongside the Reese’s for a festive touch.

8. Ingredients Section

Here’s a detailed look at the components of these irresistible cookies:

For the Cookie Dough:

• ½ cup (1 stick or 113g) Unsalted Butter, softened: Ensure it’s at room temperature, soft enough to indent easily but not melted. Unsalted butter allows you to control the saltiness.
• ½ cup (approx. 128g) Creamy Peanut Butter: Use a standard creamy peanut butter like Jif or Skippy for consistent results. Natural peanut butter with oil separation can affect the texture.
• ½ cup (100g) Granulated Sugar: Provides sweetness and aids in spreading.
• ½ cup (110g) Packed Brown Sugar: Using packed brown sugar adds moisture and contributes to the chewy texture. Light or dark brown sugar will work; dark brown sugar will add a slightly deeper molasses flavor.
• 1 large Egg: Ensure it’s at room temperature for better emulsification with the other ingredients.
• 1 tsp (5ml) Vanilla Extract: Enhances the overall flavor profile. Use pure vanilla extract if possible.
• 1 ¼ cups (156g) All-Purpose Flour: Standard all-purpose flour is perfect for this recipe. Spoon and level the flour into the measuring cup for accuracy – do not scoop directly from the bag as this can compact the flour and lead to too much dry ingredient.
• ½ tsp (2.5ml) Baking Soda: The leavening agent that helps the cookies rise and spread slightly.⁴
• ¼ tsp (1.25ml) Salt: Balances the sweetness and enhances the peanut butter flavor. If using salted butter, you may want to reduce the added salt slightly.

For the Triple Reese’s Mix-Ins:

• ½ cup (approx. 85g) Reese’s Pieces: These candy-coated peanut butter candies add crunch and bursts of peanut butter flavor.⁵
• ½ cup (approx. 85g) Chopped Reese’s Peanut Butter Cups (mini or regular): Adds pockets of molten peanut butter and chocolate within the cookie. Chop them into roughly pea-sized pieces.
• 12 mini Reese’s Peanut Butter Cups (for stuffing!): The special surprise inside! You’ll need one for each large cookie.

Optional Topping:

• Flaky Sea Salt: A sprinkle of flaky sea salt on top of the warm cookies provides a wonderful contrast to the sweetness and enhances the peanut butter flavor.

Measurement Conversions (Approximate):

• 1 cup = 240ml
• ½ cup = 120ml
• ¼ cup = 60ml
• 1 tablespoon = 15ml
• 1 teaspoon = 5ml
• 1 ounce = 28g
• 1 stick butter = ½ cup = 113g⁶

Quality and Sourcing Recommendations:

• Use a good quality creamy peanut butter that you enjoy the taste of.
• Fresh baking soda is important for proper leavening. Check the expiration date.
• Ensure your Reese’s candies are fresh for the best texture and flavor.

Possible Ingredient Substitutions:

• Unsalted Butter: Salted butter can be used, but omit the added salt in the dough.
• Creamy Peanut Butter: Crunchy peanut butter can be used for added texture, but it may affect the overall chewiness slightly.
• Granulated and Brown Sugar: While the combination provides the best texture, you could potentially use all granulated or all brown sugar, but the cookie’s texture will change.
• All-Purpose Flour: A 1:1 gluten-free flour blend might work, but baking results can vary greatly with gluten-free substitutes.
• Reese’s Candies: While it won’t be a “Triple Reese’s” cookie, you could substitute other chocolate or peanut butter candies.

Notes on Ingredient Preparation:

• Allow butter and egg to come to room temperature for about 30-60 minutes before starting.
• Chop the Reese’s peanut butter cups into small, manageable pieces.
• Unwrap the mini Reese’s peanut butter cups for stuffing ahead of time.

9. Step-by-Step Instructions

Follow these detailed steps to create your perfect Triple Reese’s Peanut Butter Cookies:

Step 1: Preheat & Prep

• Preheat your oven to 350°F (175°C). Allowing the oven to reach the correct temperature is crucial for even baking.
• Line a baking sheet with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. If you don’t have parchment paper, you can lightly grease the baking sheet, but parchment is highly recommended, especially with the melty candy.

Step 2: Make the Dough

• In a large mixing bowl, using an electric mixer, cream together the ½ cup of softened unsalted butter, ½ cup of creamy peanut butter, ½ cup of granulated sugar, and ½ cup of packed brown sugar. Beat on medium speed until the mixture is light, fluffy, and pale in color, scraping down the sides of the bowl as needed. This process incorporates air and creates a tender cookie.
• Beat in the 1 large egg and 1 tsp of vanilla extract until well combined. Ensure the egg is fully incorporated.
• In a separate medium bowl, whisk together the 1 ¼ cups of all-purpose flour, ½ tsp of baking soda, and ¼ tsp of salt. Whisking the dry ingredients together ensures the leavening and salt are evenly distributed.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour is almost completely incorporated. Be careful not to overmix at this stage.
• Remove the bowl from the mixer and use a rubber spatula or wooden spoon to gently fold in the ½ cup of Reese’s Pieces and ½ cup of chopped Reese’s peanut butter cups. Fold until the mix-ins are evenly distributed throughout the dough.

Step 3: Stuff with Reese’s Cups!

• Scoop out approximately 2 tablespoons of cookie dough using a cookie scoop or by hand. This size creates nice, substantial cookies with a good ratio of dough to filling.
• Flatten the scooped dough slightly in your hand.
• Place one mini Reese’s peanut butter cup in the center of the flattened dough.
• Carefully wrap the cookie dough around the mini Reese’s cup, ensuring it is completely enclosed and sealed within the dough. Pinch the edges together to prevent leakage during baking.
• Gently roll the dough into a ball.

Step 4: Bake to Perfection

• Place the prepared dough balls on the lined baking sheet, spacing them about 2 inches apart to allow for spreading.
• Bake for 10-12 minutes in the preheated oven. The cookies are done when the edges are set and lightly golden brown, but the centers still look slightly soft and perhaps a little puffy. They will continue to bake slightly on the hot pan after being removed from the oven.
• Visual Cues: Look for a slight crackling on the surface and a subtle golden hue around the perimeter. The center should not look raw or wet.
• Optional: For extra visual appeal and a boost of Reese’s flavor, immediately after taking the cookies out of the oven, gently press a few extra Reese’s Pieces onto the tops of the warm cookies.
• Troubleshooting: If your cookies are spreading too much, your butter might have been too soft, or your oven temperature might be off. Chilling the dough balls for 15-30 minutes before baking can help control spread.

Step 5: Cool & Enjoy!

• Let the cookies cool on the baking pan for at least 5 minutes before attempting to move them. This is crucial because the stuffed peanut butter cups will be molten and the cookies will be delicate. Allowing them to cool on the pan allows them to set up properly.
• After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely.
• Sprinkle with flaky sea salt if desired while the cookies are still slightly warm. The salt will adhere better and the contrast with the sweet and rich cookie is incredible.
• Serve warm for the ultimate molten center experience, or at room temperature. Enjoy every decadent bite!

10. Frequently Asked Questions (FAQ)

Satisfy your curiosity about making these amazing cookies with these answers:

• Q1: Can I use natural peanut butter?
  • Using natural peanut butter (the kind that separates) can sometimes affect the texture of baked goods as it has a different fat and moisture content than processed peanut butter. For best results with this recipe, a no-stir creamy peanut butter is recommended.
• Q2: My cookies spread too much. What happened?
  • Several factors can cause excessive spreading, including using butter that was too soft (almost melted), an inaccurate oven temperature, or not measuring the flour correctly (too little flour). Chilling the formed cookie dough balls for 15-30 minutes before baking can help firm up the butter and prevent excessive spread.
• Q3: Can I make the cookie dough ahead of time?
  • Yes, you can prepare the cookie dough (including the mix-ins, but before stuffing with the mini cups) and store it, well-wrapped, in the refrigerator for up to 3-4 days. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping, stuffing, and baking as directed. You can also freeze the dough balls as described in the storage section.
• Q4: What if I don’t have mini Reese’s cups for stuffing?
  • While the stuffed center is a key part of the “Triple Reese’s” experience, you can omit this step. Simply make classic peanut butter cookies with the Reese’s Pieces and chopped Reese’s cups mixed into the dough. The baking time might be slightly shorter.
• Q5: Can I use crunchy peanut butter?
  • Yes, you can use crunchy peanut butter. This will add another layer of texture to the cookie with the peanut pieces in the peanut butter itself. The overall chewiness might be slightly different.
• Q6: Why are my cookies dry and crumbly?
  • Dry cookies are often a result of overmeasuring the flour or overbaking. Ensure you are spooning and leveling your flour correctly. Also, be sure to take the cookies out when the centers still look slightly soft, as they will continue to set as they cool.
• Q7: How long will these cookies stay fresh?
  • Stored in an airtight container at room temperature, these cookies are best enjoyed within 3-4 days. Their texture and freshness will diminish over time.

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These Triple Reese’s Peanut Butter Cookies are guaranteed to be a hit with peanut butter and chocolate lovers alike. The combination of textures and flavors is simply unbeatable. If you enjoy exploring different dessert ideas or even venturing into savory territory, don’t forget to check out guides on topics like what country is mango sago from for a taste of something different, or how to cook corn on the cob in the microwave for a quick and easy side.

For those who appreciate iconic pairings, our look at the history and appeal of grilled cheese and tomato soup might pique your interest. And if you’re a fan of classic American treats, our article on Fluffernutter Cookies offers another delightful option. Happy baking and exploring new culinary horizons!