King Arthur's Triple Play Peanut Butter Cookies are high on my peanut butter cookie list. They are big, fat, full of peanut & peanut butter morsel chunks, and soft.
I make these all the time. Sometimes I add Reese's Pieces for more colorful cookies, and sometimes I just use peanut butter chips. The peanut butter chips are pretty important, so if you don't have any you might want to try a different recipe.
Triple Play Peanut Butter Cookies Notes
I've been making these cookies for over 10 years and have some opinions! Here are a few notes. They're easy cookies, but this is one of those recipes where every little change counts.
- Use the weights rather than volume where given. I always go by weight for the "big" ingredients, but use volume for the leavening agents and such.
- These cookies need peanut butter chips. Adding Reese's Pieces makes them even better, but the peanut butter morsels are a must.
- They are about 10,000 times better if you scoop the dough, chill the individual scoops, then bake the next day.
- For fat and thick cookies, shape into balls. For thin and chewy cookies, flatten the balls a bit. You can play around with the bake times somewhat, but I've found the cookies to be a little better when under-baked (and I generally don't love under-baked cookies). This is just one of those cookie recipes you don't want to OVER bake.
- These are designed to be softer and somewhat chew cookies. For crunchier or sandier cookies, you might want to try Sadie's Peanut Butter Cookies or Peanut Butterscotch Chip Cookies (you can replace the butterscotch chips with peanut butter chips) or my personal favorites, Toasted Wheat Germ Monsters.
Recipe
Triple Play Peanut Butter Cookies
Triple Play Peanut Butter Cookies (Adapted from KA Cookie Companion) is one of my all-time favorite peanut butter cookie recipes. The volume measurements are fine, but for best results use the weights.
Ingredients
- 2 sticks unsalted butter, room temperature (230 grams)
- 1 cup dark brown sugar, tightly packed (230 grams)
- 1 cup sugar (200 grams)
- 1 ¼ cups peanut butter -- (330 grams)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 2 ⅔ cups all-purpose flour (325 grams)
- 1 ¼ cups chopped dry roasted salted peanuts -- 6 ¼ oz
- 1 ⅓ cups peanut butter chips or chocolate chips -- 8 oz
Instructions
- Preheat oven to 350°. Line baking sheets with parchment.
- Beat butter, sugars, peanut butter, baking powder, baking soda, and salt together with an electric mixer.. Add eggs one at a time. Stir in the flour, nuts, and chips.
- Drop by generously tablespoon onto prepared sheets (or follow method in notes).
- Bake for 12-14 minutes, until set and brown around the edges. Remove from oven and cool on pan 5 minutes before transferring to wire racks to cool.
Notes
For thicker cookies, prepare the dough as directed, but shape the dough into 36 balls, put the dough on foil lined plates or a tray that can fit in the refrigerator.
Chill the dough for several hours. When the dough balls are firm, arrange dough balls a few inches apart on parchment or foil lined baking sheets and bake for 14 minutes or until fully baked.
Chill the dough for several hours. When the dough balls are firm, arrange dough balls a few inches apart on parchment or foil lined baking sheets and bake for 14 minutes or until fully baked.
Tried this recipe?Let us know how it was!
Anonymous says
These totally hit the spot! I was badly craving PB cookies, but only had whole wheat bread flour (2 babies napping so I was stuck at home with what I had). I think the whole wheat gives them a unique heartiness. Super-yummy!
Jill says
Fantastic cookies. I cut down the white sugar to 1/2 cup and it worked just fine. I used half Smart Balance peanut butter and half Skippy Reduced fat peanut butter. I think they do need the peanut butter chips though, for that true peanutty taste. Now of course I have to keep them separate from my other holiday cookies, in case of peanut allergies. 🙁
Lily says
I finally made these - and they're fabulous. I didn't make any changes, but I just wanted to add to the reviews - these are completely worth making if you like peanut butter cookies and want more peanut-buttery goodness than in your normal cross-hatch PB cookie. Thanks for the recipe!
BM says
These cookies were amazing! I made them as big cookies (1/4 c. scoop) and they baked up fat and soft. I froze several and have been pulling them out every now and then to have after lunch or for an afternoon snack! Delicious!
Sharon says
These cookies were awesome... my coworkers gobbled 'em up. I made some with M&Ms tucked stuck in the top, which made them both prettier and tastier than the ones without.
Thanks for the recipe!
Anna says
Hi Laura,
Hmmmmmm. Those cookies are usually pretty peanutty. However, I've always made them with the peanut chips. I love the combination of peanut butter and chocolate, but maybe this was a case where the chocolate took away from the peanut butter. If you find a peanut butter recipe you like better, let me know.
Thanks for the feed back 🙂
Laura says
I just tried these...and well, they didn't really taste very peanutty to me at all! Everyone else really liked them and could taste the peanuts. I will mention that I only put chocolate chips in--I didn't put in peanut butter chips. Was that were I went wrong??
nicole says
this is my new favorite peanut butter cookie. when i saw your picture, i had to make them. the texture is incredible. i put in mini chocolate chips because i love chocolate w/ peanut butter.
Amy says
I have been craving peanut butter cookies for a while now. I think this entry is a sign that I should make some.