Triple Reese’s Peanut Butter Cookies Recipe

Ingredients:

• 2 ¼ cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 1 cup (200 g) brown sugar
• ½ cup (100 g) granulated sugar
• 1 cup (260 g) creamy peanut butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Reese’s Pieces
• 1 cup chopped Reese’s Peanut Butter Cups
• ½ cup Reese’s Peanut Butter Chips

Directions:

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
3. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
4. Mix in peanut butter until smooth, then add eggs one at a time, followed by vanilla extract.
5. Gradually add the dry ingredients to the wet mixture and mix just until combined.
6. Fold in Reese’s Pieces, chopped Reese’s Cups, and peanut butter chips.
7. Scoop the dough onto the baking sheets, about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are soft.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage:

Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Tip: For an extra peanut butter boost, drizzle melted peanut butter chips over the cookies after baking.