These Triple Trouble Cookies are insanely delicious! They’re my 3 favorite cookies all smushed together to make one yummy, chewy cookie recipe!
The idea for this cookie basically came out of indecision. I was talking to my husband last Saturday, asking him what kind of cookie I should make next and he said, how about just smushing a few different kinds together?
I thought he was kidding at first, because he usually is. But the more I thought about it, the more I knew I had to try it. I mean, we all have a favorite cookie, but how can you make everyone happy? Well, here’s the answer.
In a nutshell it’s a chocolate chip cookie, a sprinkle sugar cookie and a peanut butter cookie all smushed together.
Everyone’s a winner with this one!
I honestly didn’t know what I should name them. So please excuse the lack of creativity with the title. But really it’s my 3 favorites all in one confused cookie!
Eat it in one bite and have the favors combine, or bite each side at a time so you can appreciate all the flavors on their own.
How will you eat it?
I made 3 simple cookie doughs. But you’re going to need to chill them for at least an hour so you can assemble them easily.
I just rolled the doughs into balls using a teaspoon of dough each and then pressed them together.
And like a miracle, they baked up perfectly!
Such a fun treat!
Print
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Total Time: 33 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Triple Trouble Cookies are insanely delicious! They’re my 3 favorite cookies all smushed together to make one yummy, chewy cookie recipe!
Ingredients
Chocolate Chip Cookie
- 1/3 cup butter, room temperature
- 1/3 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup flour, plus 3 tablespoons
- 1/2 cup mini chocolate chips
Sugar Cookie
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons flour
- 1/4 cup rainbow sprinkles
Peanut Butter Cookie
- 1/3 cup butter, room temperature
- 1/3 cup creamy peanut butter
- 1/4 cup light brown sugar plus 2 tablespoons
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 teaspoon baking soda
- 3/4 cup flour
Instructions
Chocolate Chip Cookie
- In the bowl of your stand mixer beat the butter and brown sugar together for 1 minute. Add in the egg and vanilla and continue mixing until smooth. Mix in the baking soda and salt and mix until combined. Turn mixer to low and add in the flour and mix until combined. Stir in the chocolate chips.
- Remove dough from the mixing bowl and transfer into a smaller bowl. Cover and place in the refrigerator.
Sugar Cookie
- In the same stand mixer bowl (don’t worry about washing it) beat the butter and sugar together for 1 minute. Add in the egg and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Add in the baking powder and salt and mix until combined. Turn mixer to low and add in the flour, mixing until incorporated. Stir in the sprinkles.
- Remove the dough from the mixing bowl and transfer it into a smaller bowl. Cover and place n refrigerator.
Peanut Butter Cookie
- In the bowl of the same stand mixer (again, don’t worry about washing it) beat the butter and peanut butter together until smooth. Add in the sugar and beat for 1 more minute. Mix in the egg and vanilla, mixing until smooth, scraping the sides as necessary.
- Add in the baking soda and then the flour, and mix until combined.
- Transfer the dough into a smaller bowl, cover and place in refrigerator.
- Chill all the dough for at least an hour, so it’s easier to handle.
- When you’re ready to bake preheat the oven to 350°F/175°C
- Line a baking sheet with parchment paper and set aside.
- Take 1 teaspoon of each type of dough, roll it into a ball and smush all three doughs together. The peanut butter dough will be a little bit stickier.
- Place on the baking sheet 2 inches apart and bake for 8 minutes until the edges are lightly golden.
- Remove the cookies from the oven and transfer them to a wire rack to cool using a metal spatula.
Nutrition
- Serving Size:
- Calories: 200
- Sugar: 11.2 g
- Sodium: 293.9 mg
- Fat: 11 g
- Carbohydrates: 22.4 g
- Protein: 4 g
- Cholesterol: 23.3 mg
One of the the things I love about your website is how creative everything is. Well done again! 🙂
Brilliant!! I knew something looked different about them, and I couldn’t wait to get to the recipe to see what it was. Totally unexpected……Bravo! :0)
You are officially a genius! Why have one cookie flavour when you can have three?!?!
hey! thank you for sharing the recipes. I just baked using your PB Cookie recipe by adding on abit or chocochip & Mars bars into it ?? umm ummm! So good! Thank you ???? i shared the photo in my instagram xx
Awesome!!
Magical! I will definitely be trying these. Maybe served warm with some ice cream on top? Totally decadent 🙂
These look incredible. I’m going to have to make this today.
I’m loving this idea. It’s so creative. The bright colors are perfect for a spring brunch or Easter dessert. A little bit of every flavor.
This is quite possibly the COOLEST idea EVER!