Triple-Peanut and Chocolate Chip Cookies
- Preheat oven to 350 degrees 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 the 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, chocolate pieces, and peanuts.
- Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes or until golden brown. Transfer to a wire rack and let cool.
From the Test Kitchen
Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition Facts (Triple-Peanut and Chocolate Chip Cookies)
- Per serving:
- 97 kcal cal.,
- 5 g fat
- (2 g sat. fat,
- 1 g polyunsaturated fat,
- 1 g monounsatured fat),
- 9 mg chol.,
- 47 mg sodium,
- 11 g carb.,
- 0 g fiber,
- 7 g sugar,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Ann Litwin 256 Days Ago
this site has way too many pop-ups and I had to click too many times to get one recipe??
Linda Cornett 587 Days Ago
I made these, following recipie. They are more cakelikethan chewy.Taste good but texture is a disappointment.