Name: Triple Reese's Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 1/2 cup butter; 1/2 cup peanut butter; 1/2 cup sugar; 1/2 cup brown sugar; 1 egg; 1/2 teaspoon vanilla; 1 1/4 cups sifted flour; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 20 mini Reeses Peanut Butter cups chopped (optional); 4 Reeses Peanut Butter Sticks (chopped (optional))

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Michael requested peanut butter cookies yesterday. When shopping for ingredients, I realized that Reeses makes peanut butter! I planned to make some plain old peanut butter cookies for Michael and then get adventurous by doubling the recipe and adding stuff. I chose miniature Reese's Peanut Butter Cups and Reese's Peanut Butter Sticks to make Triple Reese's Cookies.

You can follow the recipe without adding the extras or kick it up a notch. Stop here or take it to the top!

Either way, they are delicious. Or the bombdiggitydog as my granddaughter Emily proclaimed.

Triple Reese's Cookies

Follow the recipe up to the optional ingredients to make traditional peanut butter cookies. Add the optional ingredients to kick your cookies up to Triple Reeses. Do not press the fork into the Triple Reeses version.

5 from 1 vote

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Prep Time 10 mins

Cook Time 12 mins

Total Time 22 mins

Ingredients

½ cup butter
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
1 ¼ cups sifted flour
¾ teaspoon baking soda
¼ teaspoon salt
20 mini Reeses Peanut Butter cups chopped optional
4 Reeses Peanut Butter Sticks chopped (optional)

Instructions

Preheat oven to 350º.
Mix together butter, peanut butter, sugars, egg, and vanilla with electric mixer until light and fluffy.
Add the dry ingredients to the bowl and mix on low speed until soft dough forms.
Using a cookie scoop, drop cookies onto cookie sheet lined with parchment paper. Press down lightly with a fork dipped in sugar to form a criss cross pattern.
Bake for 10-12 minutes but watch closely to prevent over browning. Remove cookies with a thin spatula to a cooling rack. Do not crowd cookies on the cookie sheet as they spread out a bit. In between batches, chill the dough and cookie sheet briefly in the fridge. Drop the cookies on the chilled baking sheet, then chill cookies for a few minutes before baking. I kept two cookie sheets going, one in the fridge, one in the oven, This takes more time but cooling the pans and chilling the dough really helps keep them from flattening out.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.