Triple-Peanut and Chocolate Chip Cookies
ACTIVE: 25 minutes TOTAL: 35 minutes
Peanut butter lovers will swoon over these peanutty cookies that have peanut butter,
peanut butter cups and honey-roasted peanuts all wrapped into one cookie!
½ cup butter, softened
½ cup shortening
½ cup creamy peanut butter
1 cup packed brown sugar
½ cup granulated sugar
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
½ cup bite-size unwrapped miniature chocolate-covered peanut butter cups
½ cup semisweet chocolate chips
½ cup milk chocolate chips
½ cup honey-roasted peanuts
1. Preheat oven to 350°F. In a large mixing bowl, beat butter, shortening and peanut butter
with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated
sugar and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in
eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour, the peanut butter cups, semisweet chocolate chips, milk chocolate
chips and peanuts.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack and let cool.
Calories 97, Fat 5g (sat 2g), Cholesterol 9mg, Fiber 0g, Total sugars 7g, Protein 2g,
Sodium 47mg, Potassium 22mg.
Make Ahead Tip: Layer cookies between sheets of wax paper in an airtight container;
cover. Store at room temperature for up to 3 days or freeze for up to 3 months.