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Reese’s Triple Chocolate Cookies – Oh Sweet Basil


Indulge in the ultimate chocolate lover’s treat with these decadent Reese’s Triple Chocolate Cookies. Made with semi sweet, milk, and white chocolate PLUS Reese’s Pieces and peanut butter chips, these cookies are a chocolate and peanut butter lover’s dream come true.

When we were moving from Lehi I was trying to work my way through our pantry, fridge and freezer as much as possible so we’d have less to move into a new house. And less spillage, leakage etc haha. I found a random container with little bits of all those chocolates and thought, oh I’m soooo making cookies that the kids can share with friends. Instead, we ate them all!

We use chocolate pudding powder to make these cookies extra tender and chewy. Just like our chocolate chip pudding cookies, these cookies have the perfect texture…a little crispy around the edges and fudgy on the insides!

a photo of several thick and chewy Reese's Pieces sitting on a wire cooling rack

Ingredients for Reese’s Triple Chocolate Cookies

I originally was going to call these chocolate kitchen sink cookies because it felt like I tossed everything in except the kitchen sink, but traditional kitchen sink cookies usually have oats, so I left the kitchen sink at home…haha! Suffice it to say, these cookies have a little bit of everything chocolate and peanut butter. Here is what you will need:

  • Butter: I prefer to use unsalted butter, but if you only have salted on hand, just reduce the salt by 1/4 teaspoon.
  • Eggs: give structure to the cookies
  • White Sugar: adds sweetness
  • Brown Sugar: firmly pack the brown sugar before adding it to the dough
  • Vanilla Extract: adds flavor
  • Flour: just regular all purpose flour
  • Salt: enhances all the flavors and offsets the sweetness
  • Baking Soda: acts as a leavening agent to give the cookies rise and chewiness
  • Cocoa Powder: boosts the fudgy chocolate flavor
  • Instant Chocolate Pudding Mix: adds more chocolate flavor and helps keep the cookies moist
  • Add-Ins: Reese’s Pieces, White Chocolate Chips, Semi Sweet Chocolate Chips, Milk Chocolate Chips and Peanut Butter Chips (Reese’s Peanut Butter Chips are our favorite)

The measurements for all of these ingredients can be found in the recipe card at the end of this post.

a photo of thick and chewy triple chocolate cookies one stacked on top of another and bite taken out of the top cookie

Step By Step Instructions for Making These Cookies

Making these chocolate Reese’s cookies is easy and straightforward. Here are the basic steps:

  1. Prep: Preheat the oven and line some baking sheets with parchment paper or silpats.
  2. Wet Ingredients: In the bowl of a stand mixer, add all the wet ingredients (butter, eggs, sugars and vanilla) and mix until combined.
  3. Dry Ingredients: In a separate bowl, whisk together all the dry ingredients (flour, salt, baking soda, cocoa and pudding mix).
  4. Combine: Add the dry ingredients to the wet ingredients and mix until just barely combined and a few streaks of the flour mixture remain.
  5. Fold: Add the Reese’s Pieces and all the baking ships and fold into the cookie dough.
  6. Scoop: Use a large cookie scoop and scoop out cookie dough balls and roll into a perfect ball.
  7. Bake: Bake the cookies for 8-10 minutes, then allow them to cool for 3 minutes on the sheet before moving them to a wire rack to cool.

All of these instructions in complete detail can be found in the recipe at the end of the post.

a photo of several thick and chewy Reese's triple chocolate cookies piled on a wire cooling rack

Tips for Making the Best Triple Chocolate Cookies

It’s very important that you purchase INSTANT pudding and not the cook and serve kind. The cook and serve style of pudding simply won’t work for this recipe. 

When adding in the instant pudding mix, add it like any other dry ingredient. You don’t actually make the pudding mix like it says on the box. Just stir it into the dough like you would flour. 

The baking chips you add can be pretty much anything you have left over. See section below for more ideas.

Don’t overbake the cookies. They won’t need more than 8-10 minutes and will cook a little more on the sheet pan as they cool.

Variations

If you don’t have Reese’s Pieces or you’re not a fan of white chocolate chips, all the add-ins are totally interchangeable. Other options might include:

  • Peanut Butter m&m’s (I saw they have mini peanut butter m&m’s now!)
  • Reese’s Peanut Butter Cups (chopped up)
  • Dark Chocolate Chips
  • Regular m&m’s
  • Toffee Bits
  • Chopped Peanuts
a photo of a thick and chewy chocolate cookie with a bite taken out of it sitting on two other cookies

How Do You Keep Cookies Soft?

To keep homemade cookies soft, let them cool completely before storing them.

Put the cooled cookies in an air-tight container for storage. If they start to dry out, stick a slice of bread in the container with the cookies.

How Long Will Cookies Keep?

Properly stored in an airtight container, freshly baked cookies will last for about 2 to 3 weeks at normal room temperature. They also freeze well if you want them to last longer. Place them on a single layer on a baking sheet and freeze for 2 hours. Then stack them in a freezer safe container, and they will keep for up to 3 months.

If you are looking for thick and chewy chocolate cookies that are fully loaded with all things peanut butter and chocolate, then these Reese’s triple chocolate cookies are your new best friend!

More COOKIE RECIPES You’re Going to Love:

Servings: 100 cookies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Description

Indulge in the ultimate chocolate lover’s treat with these decadent Reese’s Triple Chocolate Cookies. Made with semi sweet, milk, and white chocolate PLUS Reese’s Pieces and peanut butter chips, these cookies are a chocolate and peanut butter lover’s dream come true.

Prevent your screen from going dark

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silpats.

  • In a bowl of a standing mixer, combine the butter, eggs, sugars, and vanilla in large bowl until evenly mixed.

    2 Cups Butter, 4 Eggs, 1 1/2 Cups White Sugar, 2 Cups Brown Sugar, 2 teaspoons Vanilla Extract

  • In a separate bowl, whisk together the flour, salt, baking soda, cocoa and pudding mix.

    5 Cups All Purpose Flour, 2 teaspoons Salt, 2 teaspoons Baking Soda, 1/2 Cup Cocoa, 1 Box Instant Chocolate Pudding Mix

  • Add the dry ingredients to the wet ingredients and mix until just combined then add the Reese’s Pieces and all the baking ships and fold in.

    1 Cup Reese’s Pieces, 1/2 Cup White Chocolate Chips, 1/2 Cup Semi Sweet Chocolate Chips, 1/2 Cup Milk Chocolate Chips, 1/2 Cup Peanut Butter Chips

  • Using a 1/4 cup cookie scoop to make the perfect ball, scoop the cookies onto the baking sheet. Roll the cookies into balls so they have that shine on the outside after they bake.

  • Bake for 8-10 minutes and allow to cool for 3 minutes then remove to a cooling rack and repeat with remaining dough.

to freeze: place in a single layer on a cookie sheet and freeze for two hours, transfer to a freezer bag and store in the freezer for up to 3 months.

Serving: 1gCalories: 115kcalCarbohydrates: 16gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 17mgSodium: 120mgPotassium: 39mgFiber: 1gSugar: 10gVitamin A: 126IUVitamin C: 0.01mgCalcium: 12mgIron: 1mg

Author: Sweet Basil

Course: 100 Best Cookies Recipes on the Planet

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