How do I ensure my Triple Reese's Peanut Butter Cookies are soft and chewy?

To achieve soft and chewy cookies, make sure not to overmix the dough once the flour is added. Overmixing can develop the gluten too much, leading to tougher cookies. Also, be careful not to overbake them; pull them from the oven when the edges are just set and the centers still look slightly soft.

Can I use different types of Reese's candy in this recipe?

Absolutely! This recipe is very adaptable. Feel free to experiment with different sizes of Reese's Peanut Butter Cups, or even other peanut butter-chocolate candies you enjoy. The 'triple' aspect just means more Reese's goodness!

What's the best way to store these Triple Reese's Peanut Butter Cookies?

Once completely cooled, store your cookies in an airtight container at room temperature for up to 3-5 days. For longer storage, you can freeze them for up to 2-3 months. Thaw at room temperature before serving.

Why is it important to use softened butter in this cookie recipe?

Using softened butter is crucial because it creams together easily with the sugars and peanut butter, creating a light and airy base for the dough. This aeration is key to the cookie's texture, allowing for even spreading and a tender crumb.

Irresistible Triple Reese's Peanut Butter Cookies: The Ultimate Guide!

Description

Indulge in rich, chewy peanut butter cookies loaded with Reese's peanut butter chips, chopped Reese's peanut butter cups, and Reese's Pieces for an ultimate treat.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
¾ cup creamy peanut butter
¾ cup granulated sugar
¾ cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Reese’s peanut butter chips
1 cup chopped Reese’s peanut butter cups
½ cup Reese’s Pieces candy

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, using an electric mixer, cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Step 3: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: Gently fold in the Reese’s peanut butter chips, chopped Reese’s peanut butter cups, and Reese’s Pieces candy until evenly distributed.
Step 7: Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Step 8: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. They will set more as they cool.
Step 9: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra chewy cookie, you can slightly underbake them. If the dough is too soft to handle, chill it in the refrigerator for 30 minutes before scooping. These cookies are fantastic warm or at room temperature!

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280 kcal
Sugar: 20g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg