Soft and Chewy Triple Peanut Butter Cookies

It’s no secret that I really love peanut butter. I wrote a cookbook with over 100 peanut butter recipes included.

These cookies have peanut butter incorporated 3 ways because you can never have too much peanut butter.

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!

As much as I don’t want to say that you can never have too many cookies, unfortunately sometimes, you can. I have no need for recipes that make 3 dozen cookies.

I don’t want that many cookies at once because I’ll burn out, not to mention, I don’t love cardio that much, so keeping batch sizes smaller is more practical. This recipe make just 8 cookies.

triplepbcookies-9Soft 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!

If you have a big family, teenage boys with supersonic metabolism, or need to make cookies for your next holiday cookie exchange, this isn’t the recipe for you.

If you love super duper soft and moist peanut butter cookies that just melt in your mouth, and 8 cookies sounds about right, then these are perfect.

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!

The dough comes together quickly and easily. It’s a very soft dough and you absolutely must chill it before baking or the cookies will spread like crazy and bake thin and flat. That would be bad because you need them to retain some thickness so the peanut butter cup and peanut butter chips have a nice plump based to stay perched on.

I used Reese’s Minis and they’re sold in pouches in the candy aisle of any major grocery store, Target, or even gas stations. Trader Joe’s has mini peanut butter cups that will work, too. Try to use a mini cup because even the next size up may be a little too large and could overwhelm the cookies.

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!

I studded peanut butter chips on the tops of the cookies to provide another layer of peanut butter flavor and because I thought it looked pretty. I was going to add chips to the dough, but decided I wanted the cookies to be buttery soft, smooth and uncluttered from chips, and just melt in your mouth.

And they do just that. They’re pillowy soft and puffy, and because I used baking powder rather than baking soda, there’s a lightness to them, and they remind me somewhat of Softbatch-style cookies.

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!

I love underbaked cookies but if you like crunchier or firmer cookies, bake a minute or two longer.

They’re buttery, rich, and between the peanut butter, peanut butter cups, and peanut butter chips, they pack enough peanut butter punch to tame your fiercest peanut butter cravings.

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!

It’s a good thing I only had 8 of these around.

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!

Print Print Recipe

Soft and Chewy Triple Peanut Butter Cookies

These peanut butter cookies are for true peanut butter lovers because they incorporate peanut butter three ways - peanut butter cups, peanut butter chips, and peanut butter dough. The cookies are soft, slightly chewy, and just melt in your mouth. The dough is incredibly soft as it comes out of the mixing bowl and must be chilled before baking or you'll end up with peanut butter puddles on your baking sheet. I use the smallest size of peanut butter cups sold. Look for them in a bag in the candy aisle of your grocery store. It's a batch size of just 8 cookies when you don't 'need' dozens laying around.

Yield: 8 medium cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

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

Directions:

  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. Stop and scrape down the sides of the bowl.
  2. 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. Allow cookies to cool on baking sheets for about 10 minutes before serving. 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.

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115 Responses to “Soft and Chewy Triple Peanut Butter Cookies”

  1. #
    51
    ashley - baker by nature — February 19, 2014 at 7:16 pm

    Me and cardio are NOT friends, but I would happily run a mile to eat all 8 of these pretties!!! LOVE them, Averie!

  2. #
    52
    Meredith — February 19, 2014 at 7:31 pm

    Peanut butter cookies are impossible to resist!

  3. #
    53
    Amy — February 19, 2014 at 10:29 pm

    I LOVE small-batch recipes; keep them coming!! With our small two-person household (and my other half that hates PB and basically all desserts), it’s way too tempting to have more than a dozen cookies around at one time. And as much as I’d love to run 10 miles every day to work them off, my knees can’t take it (and I’m so slow that it’d take me half the day!). I love the way you decorated them too, especially with that tiny PB cup in the center. So cute!

    • #
      Averie Sunshine — February 19, 2014 at 11:45 pm

      Thanks for saying that about my decorating :) And your other half doesn’t like PB?! What’s wrong with him – more for us to have though :) Sorry to hear about your knees. I have bad knees too and they come and they go. But I can totally empathize!

    • #
      Amy — February 19, 2014 at 11:57 pm

      You’re welcome! I know, he’s so strange. He hates PB but tolerates peanuts. Go figure… But yes, it means I know no one will ever get into my PB jar or Reese’s! ;) Hope your knees are having a good day the next time you run!

  4. #
    54
    Chung-Ah | Damn Delicious — February 19, 2014 at 10:45 pm

    You TRULY are the peanut butter queen! And I’m so glad this makes 8 cookies too. That means I can hoard all of them and eat them off one by one without having to forcefully share since having 24 cookies is just crazy, although I’d do that too if I had supersonic metabolism!

    • #
      Averie Sunshine — February 19, 2014 at 11:44 pm

      And with all I bake, girl, to not have more on hand, such a relief :)

  5. #
    55
    Elizabeth @ Confessions of a Baking Queen — February 19, 2014 at 10:48 pm

    8 cookies?! God I could eat those within the first 5 minutes of coming out of the oven!?! I kind of love that you didn’t put any mix ins inside the dough just on top! I must try that!! Those mini pb cups (reeses and tjs) are ADDICTING!! I literally cannot control myself when they are around! Oops!

    • #
      Averie Sunshine — February 19, 2014 at 11:44 pm

      I remember you telling me that you’re a right off the cookie sheet girl and yep, these would be gone pretty quickly :) And the smoooooooth dough, no mix-ins in that part of it, that was my goal. Like an old-fashioned PB cookie in the middle with just enough on top to make it a little jazzed up. And those minis, yeah, need to rehome those quickly or else… :)

  6. #
    56
    Mercedes — February 20, 2014 at 6:50 am

    And the peanut butter queen has done it again! These look incredible Averie!

  7. #
    57
    cheri — February 20, 2014 at 9:46 am

    I am a true peanut butter lover and these look incredible. Thanks for sharing!

  8. #
    58
    Manhattan Image and Style — February 20, 2014 at 12:43 pm

    Triple peanut butter sounds amazing!! Thank you for sharing these recipes!! You have such a lovely blog!

    Feel free to visit my blog as well! There are tons of tips on fashion, beauty, style, health, personal growth and more! <3

    Diana
    http://www.ManhattanImageandStyle.com
    New Blog Post: How To Look Well-Rested

  9. #
    59
    Rosemary — February 21, 2014 at 3:44 am

    I have to say every recipe of yours that I have made so far has turned out great. And these cookies are now in the fridge waiting their 3 hours. I knew there was a good reason I asked my daughter to send me those mini peanut butter cups (I live in Italy, so I am lucky enough just to find peanut butter). I had to use semi sweet chipits because no peanut butter ones here. Thanks

    • #
      Averie Sunshine — February 21, 2014 at 4:09 am

      That’s crazy that you can’t get PB or PB Cups, but I know it’s true. So many European readers say the same thing! Well, thank you for trying the cookies and glad you loved them!

  10. #
    60
    Sandra Bittner — February 21, 2014 at 10:17 am

    Oh boy …easy peasy looking recipe with luscious results … I’m drooling as I print the recipe. I need a little something to take to my sweetie for lunch in 3 hours and I want some delishioushness for him….. This is what I am choosing for today. I love that it looks easy, not that I am about easy cooking .. I don’t care how complicated or how many ingredients it takes to make something delish .. I just want it to be good. I’m thinking in my case this morning, easy and delish and take it to him…. I made artisan torta bread buns last night ..today I am stuffing them with sliced tequila lime seasoned grilled chicken slices, swiss cheese, avocado, lettuce, tomato, sweet pickles, and bacon with brown mustard. I don’t have a Panini press but George Forman’s grill works great for that .. with a few cookies, yum ! … His co-worker always says …geee ..Tom always gets food that looks like it comes from a gourmet restaurant … that looks dalishush ! .. :) I’m excited to look and try other recipes from you .. thank you .

    • #
      Averie Sunshine — February 21, 2014 at 1:47 pm

      Hope you enjoyed the cookies!

    • #
      Sandra Bittner — February 25, 2014 at 6:07 pm

      He them … thank you so much … :)

  11. #
    61
    Kayle (The Cooking Actress) — February 23, 2014 at 3:36 pm

    Ok….so…not only are these cookies ULTRA peanut buttery (and thusly delicious) they’re also SUPER pretty!!! Mmmmmmmmm!

  12. #
    62
    plasterer bristol — February 27, 2014 at 2:40 am

    Oh wow, these look heavenly! i love peanut butter cookies….Thanks for sharing this recipe…

    Simon

  13. #
    63
    Kate@Diethood — March 3, 2014 at 11:35 am

    Hands down, you make the best cookies. Never mind that the flavors are always beyond my imagination, but the texture and the height of your cookies are just incredible! WOW! Beautiful!!!

  14. #
    64
    Heather — March 13, 2014 at 12:32 pm

    Hi Averie! I love your recipes and have been following you for a while. Just discovered I have a gluten intolerance and was wondering if I could substitute all purpose flour for a gluten free flour. Would these cookies turn out ok?

    • #
      Averie Sunshine — March 13, 2014 at 3:08 pm

      I really don’t sub with GF flours for the recipes I post so you will have to test things to see what’s going to work in your kitchen and with the flours you use. LMK how it goes. Leave a comment so it will help others, too :)

  15. #
    65
    Ilia — March 15, 2014 at 7:21 am

    I’ve made tons of your cookie recipes and they are always outstanding! This should be no different. Thank you! Do you have a basic peanut butter cookie recipe that you are willing to share? All the peanut butter cookie recipes I’ve tried turn out greasy.

  16. #
    66
    Ashley Sanders — June 17, 2014 at 9:27 pm

    I made these last night. Absolutely delicious. This could be my all-time favourite cookie. So soft and chewy, just like what the title says. I’m so impressed by your directions (easy to understand, follow and descriptive). 10/10 !!!! THANKS FOR POSTING.

    • #
      Averie Sunshine — June 18, 2014 at 1:53 am

      Thanks for trying these Ashley and for the compliments on my directions and I’m so happy that these are possibly your all-time favorite cookie! What a great compliment, and thanks!

  17. #
    67
    Ann Aziz — August 23, 2014 at 5:37 am

    Hi Averie. This is my first time on your website. I’ve printed 4 recipes so far. I’d like to make these cookies for my grandson who loves peanut butter. He’s a very picky eater and I don’t think he would go for the pb chips. Can I substitute an additional 1/3 cup of pb in place of these?

    • #
      Averie Sunshine — August 23, 2014 at 7:39 am

      If he doesn’t want the PB chips, I would use chocolate chips, or just omit entirely. Don’t add more actual PB because it will change the consistency of the dough and throw it off. Enjoy!

      Thanks for already printing lots of recipes!

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