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a photo of three triple chocolate Reese's cookies stacked on each other with a bite taken out of the top cookie
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4.93 from 26 votes

Reese's Triple Chocolate Cookies

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.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: 100 Best Cookies Recipes on the Planet
Keyword: chocolate, Cookies, dessert, reeses
Servings: 100 cookies
Author: Sweet Basil

Ingredients

  • 2 Cups Butter unsalted, softened (4 sticks)
  • 4 Large Eggs
  • 1 1/2 Cups White Sugar
  • 2 Cups Brown Sugar
  • 2 teaspoons Vanilla Extract
  • 5 Cups All Purpose Flour like Gold Medal
  • 2 teaspoons Salt
  • 2 teaspoons Baking Soda
  • 1/2 Cup Cocoa
  • 1 Box Instant Chocolate Pudding Mix 5.1oz box, fudge or devil's food
  • 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
US Customary - Metric

Instructions

  • 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 Large 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.

Notes

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.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 120mg | Potassium: 39mg | Fiber: 1g | Sugar: 10g | Vitamin A: 126IU | Vitamin C: 0.01mg | Calcium: 12mg | Iron: 1mg