Soft and Chewy Triple Peanut Butter Cookies
These ultra-soft peanut butter cookies are packed with flavor from triple peanut butter sources—creamy peanut butter, peanut butter chips, and mini peanut butter cups—creating the ultimate melt-in-your-mouth treat.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 large egg
- ½ cup light brown sugar packed
- ⅓ cup creamy peanut butter not natural or homemade
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1 pinch salt optional and to taste
- 8 mini peanut butter cups
- ⅓ cup peanut butter chips about
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the peanut butter, unsalted butter, and light brown sugar until smooth and fluffy.
- Add egg and vanilla extract. Beat until fully incorporated.
- Gradually add flour, baking powder, and salt. Mix until a soft dough forms.
- Fold in the peanut butter chips gently, avoiding crushing them.
- Scoop tablespoon-sized dough balls onto the sheet, spacing them 2 inches apart.
- Press 1 mini peanut butter cup into center of each dough ball.
- Bake for 10 to 12 minutes, or until edges are set and tops lightly golden.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Chill dough for at least 3 hours before baking to prevent spreading. Serve warm or store airtight for up to 5 days.