Bakery-Style Triple Peanut Butter Cookies

Bakery-Style Triple Peanut Butter Cookies are loaded with creamy peanut butter, crunchy roasted peanuts, and sweet Reese’s Peanut Butter Chips! Bake up a batch of these big, delicious cookies in under 30 minutes!

For more cookies that are loaded with tons of delicious peanut butter flavor, try these Reese’s Peanut Butter Cookie Cups or Reese’s Pieces Peanut Butter Cookies! Both are loaded with fun Reese’s peanut butter goodness!

These Bakery-Style Triple Peanut Butter Cookies are a treat that peanut butter lovers everywhere will be rejoicing over! They’re filled with the best mouthwatering salty, sweet, crunchy, chewy flavor that’s best enjoyed with an ice-cold glass of milk!

All About These Big Triple Peanut Butter Cookies

Taste: In this cookie recipe, pantry staple ingredients pair with peanuts, peanut butter, and Reese’s Peanut Butter Chips. The result is the most amazing peanut butter cookie that’s loaded with an incredible salty, sweet flavor that no one can ever get enough of!

Texture: Each chewy bite is loaded with soft cookie dough, tender peanut butter chips, and crunchy peanuts! But you know I couldn’t stop there, so to add both taste and texture, the tops of the cookies are drizzled with melted peanut butter.

Helpful Recipe Tips To Make The Best Peanut Butter Cookies

• Weighted Measurements – For the most accurate cookie, use a kitchen scale to weigh out the ingredients. The flour measurement is the most important measurement to weigh out, as too much can easily be added to recipes. This is because the typical way to measure flour is to dip the cup into the bag or container, pack it in, and level it off. However, that method adds too much flour into the recipe resulting in dry, crumbly cookies. Therefore, learning How To Measure Flour correctly will guarantee not only great results in this cookie recipe but also in every other recipe that you make!
• Cornstarch – This simple ingredient greatly impacts this recipe, even though it only calls for a teaspoon and a half. The cornstarch helps to create and maintain the structure we want in this cookie to create a big, thick, yet soft and amazingly chewy cookie! Therefore, don’t omit this ingredient if you can help it!
• Two Baking Sheets – Baking cookies with two cookie sheets allows you to rotate the baking sheets. This prevents you from having to drop any cookie dough onto a hot sheet which ultimately can alter the final structure of the cookie.
• Chocolate – If you love chocolate with your peanut butter, you can stir some chocolate chips into the dough! It may also be tasty to add a dipped chocolate bottom to the cookies. To do so, carefully dip the bottom of the cookies into melted chocolate.

Adding Delicious Texture To These Cookies

A standout feature of these cookies is their deliciously satisfying texture! To achieve this, the cookie dough is first portioned out using a large cookie scoop. I use this #10 scoop (affiliate link) with a 3.25-ounce capacity, making a 4-ounce cookie.

Afterward, pop the cookie dough balls into your hand and break the scooped ball of dough in half. Then gently press the halves back together so that the broken sides that were inside the dough are now upwards.

This simple technique allows the top of the cookie to bake up with slightly crisp ridges across the top that give lots of tasty texture!

The salty, sweet flavor that’s found in this peanut butter cookie recipe is unmatched! Though any salty, sweet peanut buttery dessert is always in a league of its own!

For another peanut butter treat that will blow your mind and taste buds, check out this No Bake Peanut Butter Cheesecake! A chocolate crust that’s filled with creamy peanut butter cheesecake filling that’s topped with ganache and Reese’s Pieces.

We also love Peanut Butter Bars as well as a batch of Peanut Butter No Bake Cookies!

Storage Instructions For Triple Peanut Butter Cookies

Place the cookies into an airtight container and store them at room temperature to enjoy for 3 to 4 days.

How To Freeze The Cookie Dough For Later

This peanut butter cookie dough freezes great to enjoy later. To freeze the cookie dough, first, portion it onto the pan and then flash-freeze it on the baking sheet.

This allows the dough balls to freeze individually, preventing the dough from becoming one big frozen ball in a bag. Once frozen, place the dough balls into a Ziploc bag and squeeze out the excess air.

Then transfer the bag of frozen dough balls into the freezer and store for up to 3 months. Now you can enjoy one or two freshly baked cookies at a time without causing a mess in the kitchen first!

Peanut Butter Cookie FAQs

Can I Use All-Natural Peanut Butter In This Recipe?

Since all-natural peanut butter has a runnier consistency, it would alter the structure of these cookies. For this recipe, a creamy peanut butter such as JIF works best.

Instead Of Baking Big Cookies, Can I Make Smaller Cookies?

Of course! Instead of using 4 ounces of dough per cookie, you can decrease it to 2 or 2.5 ounces for smaller cookies. Just be sure to keep a close eye while baking since they’ll quick quicker than big cookies!

Can I Add Chocolate?

Sure, if you’re looking to break up the peanut butter flavor a bit, try using chocolate chips instead of peanut butter chips with no other changes to the recipe.

Can I Omit The Nuts?

Sure, but I would add an additional 1/4 cup of flour to the mixture to replace it.

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