Recipes and Cooking Giant Triple Threat Peanut Butter Cookies Chock full of peanuts, peanut butter, and peanut-butter filled candies, these giant cookies will satiate any sweet and salty craving. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2016 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 14 mins Total Time: 49 mins Servings: 18 Yield: 18 cookies Jump to Nutrition Facts Ingredients 1 cup peanut butter ½ cup butter, softened ½ cup shortening 1 cup granulated sugar 1 cup packed brown sugar 1 teaspoon baking soda 1 teaspoon baking powder 2 eggs 1 teaspoon vanilla 2 ½ cup all-purpose flour 1 9-10 ounce pkg. peanut butter-filled chocolate baking pieces or peanut butter baking pieces ¾ cup ground or finely chopped peanuts 2 tablespoon granulated sugar Directions Preheat oven to 350°F. In a large bowl beat peanut butter, butter, and shortening with a mixer on medium 30 seconds. Add 1 cup granulated sugar, the brown sugar, baking soda, and baking powder. Beat on medium 2 minutes, scraping bowl as needed. Beat in eggs and vanilla. Beat in flour. Stir in baking pieces. In a small bowl combine ground peanuts and the 2 Tbsp. granulated sugar. Divide dough into 18 portions (about 1/3 cup dough per cookie). Shape each portion into a ball. Place 3 inches apart on ungreased cookie sheets. Flatten to 3/4-inch thickness. Sprinkle each cookie with 2 teaspoons of the peanut mixture; press to adhere. Bake about 14 minutes or until edges are light brown and appear set. Cool on cookie sheet 5 minutes. Remove; cool on wire racks. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or in the freezer for up to 3 months. Print Nutrition Facts (per serving) 473 Calories 27g Fat 51g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 18 Calories 473 % Daily Value * Total Fat 27g 35% Saturated Fat 10g 50% Cholesterol 39mg 13% Sodium 251mg 11% Total Carbohydrate 51g 19% Total Sugars 35g Protein 8g Calcium 44mg 3% Iron 1.4mg 8% Potassium 172mg 4% Fatty acids, total trans 1g Folate, total 54.3mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.