Triple peanut butter cookies are loaded with peanut butter chips and candies in a chewy peanut butter cookie base. They are a peanut butter enthusiast’s dream come true!
These simple drop cookies are absolutely loaded with peanut butter goodness. Peanut butter dough, peanut butter chips, and Reese’s Pieces make them triple the peanut butter.
They are rich, chewy and oh so good. So get your glass of milk ready, you are not going to want to have to wait to dig in!
While a nice peanut butter cookie is wonderful on it’s own, if you love peanut butter as much as we do it leaves you wondering if you can get more of the good stuff in there. That is where the peanut butter chips and Reese’s Pieces come in.
Adding them adds not only more peanut butter but great texture too. These cookies are sure to make you fall in love with them a little more after each bite.
Tips and Tricks for Making Great Chewy Peanut Butter Cookies:
Use any brand of standard creamy peanut butter you love. However, it’s best not to try to use the natural peanut butters that need to be stirred before you use them.
If you like thinner, crispier cookies you can go ahead and bake the cookies right away. The softened butter will help them to spread a bit.
To keep the cookies nice and chewy, make sure to chill the dough before baking it. An hour is plenty, but you can keep the dough in the refrigerator for up to two days if you want.
Just be sure to cover the dough or put it in an airtight container so it doesn’t dry out with the longer chill time. You can also freeze the dough for up to three months if you don’t want to bake it all at once.
You can freeze it on a chunk, just make sure it is defrosted before you try to scoop it. Or freeze scoops of dough on a cookie sheet for an hour or two.
Once they are frozen enough to not stick together, you can transfer them to a freezer bag and return them to the freezer. When you are ready to bake them, you can just plop them on a cookie sheet and put them in the oven.
Add a minute or two to the bake time if you are baking them straight from the freezer. You will have fresh baked cookies in no time.
For perfectly round cookies, use the TikTok hack of using a glass or round cookie cutter to shape the cookies when they are fresh from the oven. Just make sure the circle you are using is bigger than the cookie and swing it around a bit to help shape the cookie.
Storing Homemade Cookies
To store, put in airtight container at room temperature for up to a couple of weeks. To keep them extra soft, put a slice of sandwich bread in the container.
You can put baked cookies in a freezer bag and freeze for up to three months.
Can I put chocolate in these cookies?
Of course. You can replace half or all of the peanut butter chips with chocolate chips. Butterscotch or caramel chips would be good as well.
Can I use crunchy peanut butter?
You can try using crunchy peanut butter if you want. Or add a few chopped peanuts for extra salty crunch.
How do you prevent cookies from spreading too much?
It is disappointing when you bake cookies and they spread too much. Luckily I have a guide to prevent and fix spreading cookies.
More Great Cookie Recipes to Try
If you like lots of peanut butter in your cookies, try making peanut butter chocolate chip cookies. They are a wonderful way to enjoy that classic chocolate and peanut butter combination.
If you aren’t in the mood for peanut butter, you can try making condensed milk cookies. They have a really nice chew and a simple vanilla flavor.
Or for a cookie with lots of fun mix-ins, try making kitchen sink cookies. The feature caramel, pretzels and chocolate chips for a fun mix of flavors and textures.
What are your favorite cookies to make for a party?
Triple Peanut Butter Cookies
- ½ cup butter softened
- ⅓ cup creamy peanut butter
- ½ cup packed light brown sugar
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup peanut butter chips
- ½ cup Reese’s Pieces about 4 oz
- Cream together butter, peanut butter and sugars.
- Add eggs and vanilla and beat until combined.
- Combine flour, baking soda and salt and add to peanut butter mixture, stirring until incorporated.
- Add peanut butter chips and candies and stir until evenly distributed.
- Chill for at least a half hour.
- Preheat oven to 375°F.
- Scoop onto baking sheet, leaving plenty of room for spreading. (At least a couple of inches on all sides for large cookies, a little less for smaller cookies.) Bake 3T (large cookie scoop) cookies for 12-14 minutes or 1 T (small cookie scoop) cookies for 8-10.
- Cool on baking sheet for about 3 minutes and then move to wire rack to cool completely.
- Store in airtight container if you don’t sit down and eat them all right off the bat!