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Soft and Chewy Triple Peanut Butter Cookies

PB is used 3 different ways in these melt-in-your mouth cookies! Batch size of just 8 cookies when you don't 'need' dozens laying around!

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

Ingredients

  • 1 large egg
  • ½ cup light brown sugar packed
  • ⅓ cup creamy peanut butter not natural or homemade, too runny
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • pinch salt optional and to taste
  • 8 Mini peanut butter cups
  • about 1/3 cup peanut butter chips

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add 1 peanut butter cup to the center of each ball, which flattens it.
  5. To each mound of dough, add about 8 peanut butter chips in a circle going around the peanut butter cup.
  6. 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.
  7. 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 .
  8. 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.
  9. Allow cookies to cool on baking sheets for about 10 minutes before serving. 

Notes

  • Storage: Cookies are best warm and fresh, but will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Nutrition Information

Serving 1 Calories 254kcal (13%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Cholesterol 31mg (10%) Sodium 140mg (6%) Fiber 2g (8%) Sugar 16g (32%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 254

% 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.