Triple Play Peanut Butter Cookies
Indulge in the ultimate peanut butter experience with these irresistible Triple Play Peanut Butter Cookies! Bursting with three layers of peanutty goodness—creamy peanut butter, melty peanut butter chips, and crunchy salted peanuts—this recipe is a flavor-packed treat for true peanut butter lovers. Perfectly soft and chewy in the center with golden, crisp edges, these cookies require just 15 minutes of prep time and bake to perfection in under 10 minutes. Featuring the classic crisscross fork design, they’re as nostalgic as they are crowd-pleasing. Whether you’re baking for a party, gifting to friends, or simply satisfying your cravings, these peanut butter-loaded cookies will hit the sweet spot every time!
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons baking powder
- 0.25 teaspoons kosher salt
- 0.5 cups unsalted butter, softened
- 1 cups creamy peanut butter
- 0.5 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 1 units large egg
- 1 teaspoon pure vanilla extract
- 0.75 cups peanut butter chips
- 0.5 cups chopped salted peanuts
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and kosher salt. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the large egg and pure vanilla extract to the creamed mixture, and beat until well incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in the peanut butter chips and chopped salted peanuts by hand using a spatula or spoon, ensuring they are evenly distributed throughout the dough.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them about 2 inches apart on the prepared baking sheets.
Using a fork, gently press down on each cookie ball to create a crisscross pattern on the surface.
Bake in the preheated oven for 9-11 minutes, or until the cookies are lightly golden around the edges but still soft in the center. Avoid overbaking to maintain chewiness.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! These cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 309.4 g | 397% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 520.2 g | 189% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 294.2 g | ||
| Protein | 114.3 g | 229% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 347 mg | 27% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
