peanut butter triple chip cookies

October 5, 2011


Two adjectives come to mind when describing these cookies: puffy and cute!


These cookies take the peanut butter and chocolate combo to the next level.


They contain three kinds of chocolate chips. Because why choose one when you can use them all?


The extra egg yolk makes them extra chewy.


Peanut butter butter!


The beginning of a beautiful thing


Puffy Peanut Butter Cookies with Chocolate Chips

from How Sweet It Is

2 cups all-purpose flour
1/2 teaspoons baking soda
8 tablespoons of salted butter, melted and cooled
6 tablespoons of creamy peanut butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1/2 cup each of milk chocolate chips, semisweet chocolate chips, and white chocolate chips

Preheat oven to 325 degrees F. Add butter and peanut butter to a microwave safe bowl, and heat in 30 second increments until melted. Let cool completely.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the cooled butter/peanut butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. I even used my hands to bring it all together. If necessary, add 1-2 teaspoons of milk, but I did not need this. Fold in chocolate chips.

Shape the dough into tablespoon sized balls. Place on a baking sheet two inches apart and bake for 8-10 minutes or until the edges are slightly brown. The centers should be soft and puffy. Do not over bake. Let cool completely then dig in!





[…] think it’s obvious how much I love peanut butter and […]

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[…] Luckily, I inadvertently kicked off the month with these puffy little cookies! […]

Yumma. Your pics are beautiful as usual but I’m not gonna lie, the egg yolk pic skeeved me out a bit hahaha
I guess I just have a weird phobia of egg yolks.

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