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Triple Reese’s Peanut Butter Cookies

These cookies combine soft and chewy textures with a decadent peanut butter center and are topped with melted chocolate for a rich treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter (softened) Use softened, not melted butter.
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup creamy peanut butter
  • 1 large egg egg
  • 1 teaspoon vanilla extract
Mix-ins and Toppings
  • 1/2 cup chocolate chips For surprise pockets of molten chocolate.
  • 6 pieces mini Reese’s cups Or regular Reese’s cut in halves.
  • 1/4 cup peanut butter (for filling) For the center filling.
  • Extra as needed chocolate (for topping, melted) Drizzle after baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  4. Mix in the creamy peanut butter, egg, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
  6. Fold in the chocolate chips.
Assembly
  1. Scoop large dough balls and flatten each slightly into a disc.
  2. Add a spoonful of peanut butter filling and place a mini Reese’s cup in the center of each disc.
  3. Cover with more dough, seal the seams, and roll lightly to even out the shape.
Baking
  1. Bake for 10–12 minutes until the edges are golden but the centers remain soft.
  2. Let cool slightly on the tray, then drizzle melted chocolate on top and scatter chopped Reese’s pieces.

Notes

Serve warm with strong coffee or cold milk. Store in an airtight container for up to 3 days or freeze for up to 3 months.