Soft and Chewy Triple Peanut Butter Cookies
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
3 hrs
-
Total Time
3 hrs 20 mins
-
Servings
8
-
Calories
254 kcal
-
Course
Baked Goods
-
Cuisine
American
Soft and Chewy Triple Peanut Butter Cookies
Description
The cookie dough is made by beating together a large egg, packed light brown sugar, creamy peanut butter, softened unsalted butter, and vanilla extract until smooth, though it remains softer than typical cookie dough. Flour, baking powder, and a pinch of salt are then mixed in gently to combine. The dough is portioned into balls, each topped with a peanut butter cup pressed slightly into the center, and surrounded by a ring of peanut butter chips. These mounds are chilled for at least three hours and up to five days to firm up, which helps control spreading during baking.
Once baked, the cookies maintain a soft and chewy texture, boasting layers of peanut flavor and contrasting pieces of mini peanut butter cups and chips. Storing baked cookies in an airtight container keeps them fresh for up to five days, and unbaked dough can also be refrigerated or frozen for later baking, offering flexible preparation options.
Ingredients
- 1 egg large
- ½ cup light brown sugar packed
- ⅓ cup peanut butter not natural or homemade, too runny, creamy
- 2 tablespoons butter softened, unsalted
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- pinch salt optional and to taste
- 8 peanut butter cups mini
- peanut butter chips about 1/3 cup
Instructions
- To the bowl of a stand mixer (or large mixing bowl with electric mixer), combine egg, brown sugar, peanut butter, butter, vanilla, and beat on medium-high speed until smooth and creamed, about 5 minutes. Mixture doesn’t get as fluffy as you may be used to when typically creaming ingredients for cookies.
- Stop and scrape down the sides of the bowl. Add the flour, baking powder, optional salt, and beat on low speed until just incorporated, about 1 minute.
- Divide dough into 8 equal-sized portions and roll between palms to form balls. Dough is very soft, limp, mushy, and you’ll have to be gentle with it.
- Add 1 peanut butter cup to the center of each ball, which flattens it.
- To each mound of dough, add about 8 peanut butter chips in a circle going around the peanut butter cup.
- Place dough mounds on a large plate, cover with plastic wrap, and refrigerate for at least 3 hours, or for up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake flat and thin.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart .
- Bake for about 10 minutes, or until tops are just set. It’s okay if cookies are glossy, pale, and slightly underdone in the center because they firm up as they cool. If you prefer crunchier or firmer cookies than shown, bake 1-2 minutes longer.
- Allow cookies to cool on baking sheets for about 10 minutes before serving.
Notes
- Chill cookie dough for at least 3 hours before baking to prevent excessive spreading and ensure soft, chewy texture.
- Store baked cookies airtight at room temperature for up to 5 days or freeze up to 6 months.
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 6 months; bake as needed to keep cookies fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 254kcal | 13% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 140mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
