Triple Peanut Cookies
  • ¾ cup granulated white sugar
  • ¾ cup firmly packed light brown sugar
  • 1 cup unsalted butter, room temperature
  • 2 large eggs
  • ½ cup creamy-style peanut butter (not freshly ground or natural-type)
  • 2 cups All-Purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon table salt
  • 1-1/4 cups chopped peanut brittle
  • ¼ cup chopped roasted peanuts
  1. Heat oven to 350 degrees F. Line a baking sheet with parchment paper, or use an ungreased baking sheet.
  2. In bowl of electric mixer, beat together both sugars and butter until creamy. Add eggs, one at a time, until combined. Mix in peanut butter.
  3. Stir together flour, baking powder, and salt in another bowl. Add to peanut butter mixture and mix to blend. Mix in peanut brittle and peanuts.
  4. Cover bowl with plastic wrap and chill at least 2 hours, or until the dough is firm enough to form into 1" balls. Place on baking sheets 2" apart.
  5. Bake for about 12 minutes or until the edges are browned. Remove from oven and let sit on baking sheet for a few minutes before removing to wire rack; cool completely.
  6. Note: Cookies are great as is, but they can also be made into sandwich cookies if desired. To make sandwich cookies, spread some creamy peanut butter on one cookie (flat side) and top with another cookie, top up. Another way is to make them into ice cream sandwiches. Spread 2 cookies on the flat side with a thin layer of peanut butter, then spread on some vanilla ice cream and sandwich together. Wrap tightly in plastic and freeze until ice cream is firm.
Recipe by The Culinary Cellar at