These Thick, Soft and Chewy Triple Peanut Butter Cookies are a peanut butter lover’s dream come true! An easy recipe for one of the best cookies ever!
Be the first to get new recipes – Subscribe to Back For Seconds by Email
Get my cookbook, Brownies, Blondies, and Bars here!
Not much beats a good cookie, am I right? They are packable, portable, perfect for lunch boxes or after school snacks, and when the recipe is as good as this one, they will knock your socks off!
Reese’s in any form is my favorite candy. I buy the giant bags of mini peanut butter cups to keep on hand for recipes and snacking, and they always disappear quickly. my whole family loves them.
So the last time our cookie jar was in need of filling, I had peanut butter on my mind! Luckily I also had Reese’s pieces in the cabinet! I don’t like to do things halfway, so I really loaded these cookies with peanut butter. Peanut butter in the dough, peanut butter chips, and Reese’s pieces. Oh yeah!
These cookies are thick, soft, and chewy with a bit of crunch from the candy. Eat them warm to get melty gooey pockets of peanut butter too! Simply heavenly!
Be the first to get new recipes – Subscribe to Back For Seconds by Email
Get my cookbook, Brownies, Blondies, and Bars here!
Soft and Chewy Triple Peanut Butter Cookies
Print recipe
Ingredients
- 1 cup butter (softened)
- 1/2 cup creamy peanut butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 tablespoon corn starch
- 2 1/4 cups all purpose flour
- 1 cup peanut butter chips
- 2/3 cups semi sweet chocolate chips
- 2/3 cups Reese's Pieces baking bits
Directions
| Step 1 | |
| Preheat oven to 350. In a large mixing bowl, cream together butter, peanut butter, and sugars. Add eggs, salt, and vanilla and mix well. Add corn starch, baking powder, baking soda, and flour and mix until well combined. Stir in chips, and Reese's Pieces. | |
| Step 2 | |
| Drop by 2 TBS scoops onto an ungreased, parchment or silicone baking mat lined cookie sheet. Bake 8 minutes. Allow to cool on cookie sheet a few minuted before transferring to a wire rack to cool completely. Store in an airtight container. These freeze well too! | |
Laurie says
I make these today and they are delicious. Very peanut buttery.
Dee says
These look absolutely delicious. How many does the recipe make?
Laurie says
I got 4 dozen
Genie Sawyer says
Can this recipe be used to make these cookies for all the different holidays by using m & ms in the colors for each holiday. Easter, 4th of July. Halloween, Thanksgiving & Christmas?
Stephanie Brubaker says
Absolutely! Great ideas, Genie 🙂