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Triple Reese’s Peanut Butter Cookies

Indulge in the rich, chewy, and decadent flavor of Triple Reese’s Peanut Butter Cookies, combining creamy peanut butter, chocolate chips, and Reese’s Peanut Butter Cups for a unique dessert experience.
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Préparation 15 minutes
Cuisson 12 minutes
Temps total 27 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Préparation Notes

Ingrédients
  

Cookie Dough
  • 1 cup creamy peanut butter The star of the show, providing rich flavor.
  • 1 cup granulated sugar For sweetness and texture.
  • 1 cup packed brown sugar Adds depth and moisture.
  • 2 large eggs To bind the ingredients and provide structure.
  • 1 teaspoon vanilla extract For a hint of warmth and flavor.
  • 1 teaspoon baking soda Helps the cookies rise and stay light.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1 cup semi-sweet chocolate chips Adds additional chocolatey richness.
  • 1 cup chopped Reese’s Peanut Butter Cups The crowning glory, giving that extra peanut butter flavor!

Préparation
 

Preparation
  1. Start by gathering all your ingredients. Measure everything out to ensure a smooth baking process.
  2. Preheat your oven to 350°F (175°C).
  3. In a large bowl, combine the creamy peanut butter with granulated and brown sugars. Blend until the mixture is smooth and velvety, about 2 minutes.
  4. Crack the eggs into your mixture one at a time, mixing well after each addition.
  5. Add the vanilla extract, baking soda, and salt. Stir gently until everything is just combined.
  6. Fold in the semi-sweet chocolate chips and chopped Reese’s Peanut Butter Cups.
  7. Using a cookie scoop or tablespoon, portion out the cookie dough into 1.5-inch diameter balls. Place them on a parchment-lined baking sheet with space between.
  8. With your palm, slightly flatten each cookie ball.
  9. For an extra touch, press additional chocolate chips on top of each cookie ball.
  10. Bake for 10 to 12 minutes, or until the edges are golden and the centers remain soft. Allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes et conservation

For variations, consider using almond or cashew butter if allergic to peanut butter. For a lower-sugar option, try coconut sugar or a sugar substitute. You can also add a pinch of sea salt on top of each cookie for an added touch of flavor.