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Triple Chocolate Cookies

Deluxe Triple Chocolate Cookies

Deluxe Triple Chocolate Cookies created by Denise Hooper for the Pillsbury Bake-off. They call for hot cocoa powder, peanut butter and Nutella.
Course Dessert
Cuisine American
Keyword Triple Chocolate, Pillsbury Bake-off
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 1
Author Anna
Cost 5


  • 1 cup unsalted or salted butter, softened (230 grams)
  • 3/4 cup packed brown sugar (150 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hazelnut spread with cocoa (Nutella)
  • 1/2 cup peanut butter (like Jif)
  • 5 oz milk chocolate hot cocoa mix (four 1.25-oz envelopes) or 1 cup milk chocolate instant hot cocoa mix (dry)
  • 2 cups all-purpose flour, bleached PB Best (270 grams)
  • 1 cup old-fashioned or quick-cooking oats
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 bag 12 oz semisweet chocolate baking chips (2 cups)


  • Preheat oven to 375°F. Line cookie sheets with parchment paper.
  • Beat butter and sugars with electric mixer on medium speed until light and fluffy.
  • Beat in eggs and vanilla, then reduce heat to low and beat in hazelnut spread, peanut butter and cocoa mix.
  • Stir in flour, oats, salt and baking soda until well blended. Stir in chocolate chips.
  • Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets and bake 9 to 12 minutes or until edges are set. Let cool 3 minutes; remove from cookie sheets to cooling racks. Store tightly covered.