I found this delicious Triple Peanut Cookies recipe in the 2015 Fall Baking by Better Homes And Gardens Magazine. The magazine is filled with pages of mouthwatering desserts, many made with all of falls best: cinnamon, ginger, caramel, apple....
...but these peanut butter cookies caught my eye. Who can say no to a trifecta of peanuts! The huge cookies bake up with a slightly crisp edge and a soft center. The peanut flavor is composed of peanut butter, peanut butter chips, and chopped salted peanuts. This cookie is for all the peanut butter lovers in your life. Here is how you can make your own.
You can find the recipe here (click where is says inside) on page 32 of the magazine. Start by lining a baking sheet with parchment or silpat and set aside. Preheat oven to 350 degrees if you will baking these the same day. I chilled the dough overnight and baked the next day.
In a medium bowl whisk together the sugar, brown sugar, baking soda and baking powder. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter, peanut butter and shortening for 30 seconds. Beat in the sugar mixture for 2 minutes. Beat in eggs and vanilla. Beat in flour and stir in peanut butter pieces. I like to chill this dough for 30 minutes or overnight before scooping.
Finely chop salted peanuts so that you end up with 3/4 of a cup. Mix chopped nuts with 2 Tablespoon sugar in a small bowl. I added a 1/4 teaspoon salt. Set aside. Using a 1/3 cup scoop, scoop dough into balls and place on prepared baking sheet 3 inches apart. Flatten ball to 3/4 inch and sprinkle with 2 teaspoons of chopped peanut mixture. Bake for 14-15 minutes or until edges are set. Cool on sheet for 5 minutes then transfer to wire rack to cool completely.