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 dream.
While packing up to move from Lehi, I worked through the pantry and discovered a container of mixed chocolate bits. I planned to make cookies for the kids to share with friends — but we ended up eating most of them before any delivery could happen. The result inspired this fully loaded cookie.
These cookies use instant chocolate pudding mix to create a tender, chewy texture. Like chocolate chip pudding cookies, they bake up with crisp edges and fudgy centers for a perfect balance of texture and richness.
Ingredients for Reese’s Triple Chocolate Cookies
These cookies are loaded with chocolate and peanut butter flavors. If you don’t have every mix-in on hand, feel free to swap with similar items. You’ll need:
- Butter – unsalted is preferred; if using salted butter, reduce added salt slightly.
- Eggs – provide structure and moisture.
- White sugar and brown sugar – for sweetness and chewiness; pack the brown sugar firmly.
- Vanilla extract – for flavor depth.
- All-purpose flour.
- Salt – to balance sweetness.
- Baking soda – for lift and chew.
- Cocoa powder – for a deep chocolate base.
- Instant chocolate pudding mix – adds chocolate flavor and keeps cookies moist (use instant, not cook-and-serve).
- Add-ins – Reese’s Pieces, white chocolate chips, semi-sweet chips, milk chocolate chips, and peanut butter chips. Use whatever combination you prefer.
Exact measurements and the full recipe are shown in the recipe card below.
Step-by-Step Instructions
Making these cookies is straightforward. Follow these main steps:
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix wet ingredients: Cream butter with white and brown sugars, then add eggs and vanilla until combined.
- Whisk dry ingredients: In a separate bowl, whisk flour, salt, baking soda, cocoa powder, and instant chocolate pudding mix.
- Combine: Add the dry mixture to the wet ingredients and mix until just combined; a few streaks of flour are fine.
- Fold in add-ins: Gently fold in Reese’s Pieces and all the chocolate and peanut butter chips.
- Scoop: Use a large scoop (about 1/4 cup) to form dough balls and roll them so they bake with a shiny exterior.
- Bake: Bake 8–10 minutes. Let cookies sit on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool.
Refer to the recipe card below for detailed ingredient amounts and any additional notes.
Tips for Best Results
- Use instant pudding mix (not cook-and-serve). Add the dry pudding mix to the flour like any other dry ingredient.
- Mix the dough until just combined to avoid overworking the gluten; this keeps cookies tender.
- Don’t overbake. Remove at 8–10 minutes; cookies will finish setting on the hot sheet.
- Swap add-ins freely — these cookies are a great way to use leftover chips and candies.
Variations
All add-ins are interchangeable. Try:
- Peanut butter M&M’s
- Chopped Reese’s Peanut Butter Cups
- Dark chocolate chips
- Regular M&M’s
- Toffee bits
- Chopped peanuts
How to Keep Cookies Soft
Cool cookies completely before storing. Store in an airtight container at room temperature. If cookies begin to dry out, add a slice of bread to the container to restore moisture.
Storage and Freezing
Stored properly in an airtight container, these cookies last about 2–3 weeks at room temperature. For longer storage, freeze on a single layer for 2 hours, then transfer to a freezer-safe container; they keep up to 3 months.
If you want thick, chewy chocolate cookies loaded with peanut butter and chocolate flavors, these Reese’s Triple Chocolate Cookies are an irresistible option.
More Cookie Recipes You’ll Love
- Chocolate Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- Cinnamon Roll Cookies
- Soft Gingerbread Cookies
- Glazed Lemon Cookies
- Pumpkin Chocolate Chip Cookies
- Thick Snickerdoodle Cookies
- Nutella and Dulce de Leche Stuffed Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Drop Cookies
- Best Cut Out Sugar Cookies
- Copycat Swig Sugar Cookies
- Oatmeal Raisin Chocolate Chip Cookies
Reese’s Triple Chocolate Cookies
Ingredients
- 2 cups unsalted butter, softened (4 sticks)
- 4 large eggs
- 1 1/2 cups white sugar
- 2 cups brown sugar, firmly packed
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1/2 cup cocoa powder
- 1 box (5.1 oz) instant chocolate pudding mix (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
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment or silicone mats.
- In a stand mixer bowl, cream the butter with both sugars. Add eggs and vanilla and mix until evenly combined.
- In a separate bowl, whisk together flour, salt, baking soda, cocoa powder, and instant pudding mix.
- Stir the dry ingredients into the wet until just combined. Fold in Reese’s Pieces and all chocolate/peanut butter chips.
- Use a 1/4-cup scoop to portion dough into balls. Roll each ball for a smooth, shiny exterior after baking.
- Bake 8–10 minutes. Let cool on the sheet 2–3 minutes, then transfer to a cooling rack.
Notes
To freeze: place cookies in a single layer on a sheet pan and freeze for 2 hours, then transfer to a freezer bag. Store up to 3 months.
Nutrition
Calories per cookie: approximately 115 kcal (nutrition info is an estimate).
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