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Triple-Peanut Peanut Butter Cookies
About 48 cookies Easy
Total: Active:
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Ingredients (12)

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup smooth peanut butter (not unsweetened)
  • 1 teaspoon vanilla extract
  • 1 cup roasted, salted peanuts, coarsely chopped
  • 1 cup peanut butter chips
  • 1 tablespoon sanding sugar, for sprinkling
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Nutritional Information
  • Calories116
  • Fat7.8g
  • Saturated fat2.35g
  • Trans fat0.09g
  • Carbs9.63g
  • Fiber0.75g
  • Sugar5.66g
  • Protein3.15g
  • Cholesterol12.84mg
  • Sodium55.19mg
  • Nutritional Analysis per serving (48 servings) Powered by

Roasted peanuts and peanut butter chips add extra crunch and creaminess to these ubiquitous bake-sale favorites.

What to buy: We’ve found Reese’s Peanut Butter Chips to be far superior to other products available. They’re creamy (not waxy) and packed with peanut flavor.

This recipe was featured as part of our Family-Friendly Party Done Right photo gallery.


  1. 1Heat the oven to 350°F and arrange a rack in the middle. Whisk together flour, baking soda, and salt in a medium bowl and set aside.
  2. 2Combine butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Add eggs, peanut butter, and vanilla and beat on medium until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down the sides of the bowl, add peanuts and peanut butter chips, and mix on low just until incorporated.
  3. 3Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in the middle. Transfer to a rack to cool completely. Repeat with remaining dough.
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