Subscribe to Cookie Madness by Email

King Arthur’s Triple Play Peanut Butter Cookies

by on July 17, 2005 · 4 comments

Adapted from King Arthur.  This is one of my favorite peanut butter cookie recipes.

Triple Play Peanut Butter Cookies

1 cup butter — very soft
1 cup dark brown sugar — (8oz)
1 cup sugar — (7 oz)
1 1/4 cups peanut butter — (11 7/8 oz)
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 2/3 cups flour — (11 1/4 oz)
1 1/4 cups chopped dry roasted salted peanuts — (6 1/4 oz)
1 1/3 cups peanut butter chips or chocolate chips — (8 oz)

Preheat oven to 350°. Line baking sheets with parchment.

Cream butter, sugars, peanut butter, vanilla, baking powder, baking soda, and salt.
Add eggs one at a time. Stir in the flour, nuts, and chips.

Drop by tablespoonfuls onto prepared sheets. Bake for 10-12 minutes, until set
and brown around the edges. Remove from oven and cool on pan 5 minutes
before transferring to wire racks to cool.

32 Cookies

Related posts:

Published on July 17, 2005

{ 4 comments… read them below or add one }

mariah April 6, 2008 at 4:09 pm

OMG, these are amazing!

Kristen May 12, 2008 at 9:43 pm

I just made these today, leaving out the nuts and using the chocolate/caramel chips (trying to use the bags that I have lol). I really like them, just not with those chips. Doh!

Bianca July 23, 2008 at 4:25 am

Hi Anna!

First of all, I LOVE your website. What an inspiration to amateur and professional bakers alike!

Secondly, I made these cookies today and they tasted amazing! The only problem I had was they were a bit on the crumbly side. I’m sure it was something I did and not your recipe. Do you know what I could’ve done wrong?

Thank you and Best Wishes!

Bianca

Anna July 23, 2008 at 7:17 am

Hi Bianca,

Sometimes this has to do with the type of flour you use — bleached vs. unbleached. They vary in protein levels and acidity and their ability to absorb liquid is a little different. When I made these cookies, I didn’t note the type of flour I used, but I generally use “unbleached”. Do you think you might have used “bleached”? At any rate, it’s not a problem. Next time the dough seems too crumbly, add a few teaspoons of water or enough to make it more cohesive.

Leave a Comment


Previous post:

Next post: