How to make Triple Reese’s Peanut Butter Cookies (Step 1, 2, 3…)
Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 6: Fold in the mini Reese’s Pieces, chopped Reese’s Peanut Butter Cups, and peanut butter chips.
Step 7: Scoop 2-tablespoon portions of dough and roll into balls. Place on prepared baking sheets, spacing 2 inches apart. Gently press each ball down to flatten slightly.
Step 8: Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked (they will continue to cook as they cool).
Step 9: Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Drizzle with melted chocolate if desired.
Recipe Variations and Possible Substitutions
- Swap the candy: Substitute Reese’s with your favorite peanut butter candies or chocolate chunks.
- Add crunch: Mix in chopped peanuts or toffee bits for extra texture.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Chocolate lovers: Use chocolate cookie dough as the base for even more chocolate goodness.
Storage and Reheating Tips
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature.
- Reheat: Warm cookies in the microwave for 10-15 seconds to restore gooey texture.
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