Soft and Chewy Triple Peanut Butter Cookies
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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.
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.
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.
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.
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.
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.
It’s a good thing I only had 8 of these around.
- 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-purpose flour
- 1/2 teaspoon baking powder
- pinch salt, optional and to taste
- 8 mini peanut butter cups
- about 1/3 cup peanut butter chips
- 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.
- 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. 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.
Amount Per Serving: Calories: 254Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 140mgCarbohydrates: 31gFiber: 2gSugar: 16gProtein: 6g
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