Ingredients:

• 1 ½ cups all-purpose flour

• 1 tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter (softened)

• 1 cup peanut butter

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 ½ cups Reese’s peanut butter cups (chopped into small pieces)

• 1 cup mini Reese’s peanut butter cups

• ½ cup milk chocolate chips

• ½ cup white chocolate chips

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.

2. Mix Dry Ingredients:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream Butter and Peanut Butter:

• In a large bowl, use an electric mixer to beat the butter and peanut butter together until smooth and creamy. This will take about 2 minutes.

4. Add Sugars:

• Add the granulated sugar and brown sugar to the butter and peanut butter mixture. Continue beating for another 2-3 minutes until well combined and fluffy.

5. Add Eggs and Vanilla:

• Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, add the vanilla extract and beat until everything is smooth.

6. Incorporate Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Add Reese’s Pieces:

• Gently fold in the chopped Reese’s peanut butter cups, mini Reese’s peanut butter cups, milk chocolate chips, and white chocolate chips. Make sure everything is evenly distributed.

8. Form the Cookies:

• Scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with your hand or the bottom of a glass.

9. Bake the Cookies:

• Bake the cookies in the preheated oven for about 9-11 minutes, or until the edges are golden brown and the center is set. Be careful not to overbake, as they will continue to firm up as they cool.

10. Cool the Cookies:

• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For extra peanut butter flavor: Add extra peanut butter chips along with the other mix-ins.

• Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or freeze them for up to 3 months.

Enjoy your Triple Reese’s Peanut Butter Cookies—they’re sure to be a hit with peanut butter lovers! 🍪🍫