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Triple Trouble Cookies

  • Author: Cookies & Cups
  • Prep Time Prep Time: 25 minutes
  • Cook Time Cook Time: 8 minutes
  • Total Time Total Time: 33 minutes
  • Yield Yield: 24 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine 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!


Scale

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

  1. 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.
  2. Remove dough from the mixing bowl and transfer into a smaller bowl. Cover and place in the refrigerator.

Sugar Cookie

  1. 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.
  2. Remove the dough from the mixing bowl and transfer it into a smaller bowl. Cover and place n refrigerator.

Peanut Butter Cookie

  1. 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.
  2. Add in the baking soda and then the flour, and mix until combined.
  3. Transfer the dough into a smaller bowl, cover and place in refrigerator.
  4. Chill all the dough for at least an hour, so it’s easier to handle.
  5. When you’re ready to bake preheat the oven to 350°F/175°C
  6. Line a baking sheet with parchment paper and set aside.
  7. 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.
  8. Place on the baking sheet 2 inches apart and bake for 8 minutes until the edges are lightly golden.
  9. Remove the cookies from the oven and transfer them to a wire rack to cool using a metal spatula.

Nutrition Information:

200
11.2 g
293.9 mg
11 g
22.4 g
4 g
23.3 mg

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