Ingredients
-
3 1/2
-
1
-
1
-
1/4
-
1/2
-
1/2
-
1
-
1
-
1
-
2
-
2
-
1
-
1
-
1
-
1
Directions
Chewy Triple Chippers,This is the cookie that has made me sort-of…slightly….kind-of famous. 🙂 Co-workers always ask for the recipe and guests at my home never believe that they are home-baked because they are so nice and puffy but still flavorful, soft and chewy. I sent these to my husband many many times while he has been overseas. After we have moved to a new duty station, his former shipmates have gone so far as to email him and ask if I can send them a care package with “those” cookies. I consider that a huge compliment since by the time they get them they are over a week old! 🙂 I would ask that you please follow the directions exactly, including the chill time. It is what guarantees a puffier, tender cookie. I have included the chill time in the preparation.,Excellent cookie! Mine didn’t spread out at all, just stayed in a ball. I flattened them after letting them sit for a couple min. after coming out of the oven.,DH has declared this one of his favorite cookies of this season and since he’s not a real sweet person that’s quite compliment. I made as directed except didn’t have peanut butter chips so used cappicino chips. Loved that they did not flatten out and seemed to be a cross between a peanut butter and choclate chip cookie. They disappeared fast and I had to freeze them quick to make sure I have some left for my holiday tray.
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Steps
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1
Done
|
In a Medium Bowl, Whisk Together Flour, Salt, Baking Soda and Baking Powder;set Aside. |
|
2
Done
|
in a Large Mixing Bowl, Cream Together Butter, Peanut Butter, White and Brown Sugars. |
|
3
Done
|
Mix Until Creamy and Light. |
|
4
Done
|
(i Have Always Done This by Hand) Add Vanilla and Add Eggs One at a Time, Mixing Well After Each Addition. |
|
5
Done
|
Beat in Corn Syrup and Cream. |
|
6
Done
|
Add Flour Mixture in Small Batches, Stirring It Into the Creamed Mixture With a Wooden Spoon Until Well Combined, but Try not to Overmix. |
|
7
Done
|
the Mixture Will Become Quite Thick, and When You Are Down to the Last Cup of Flour You May Want to Use Your Hands to Mix If It Is Too Difficult With the Spoon. |
|
8
Done
|
Fold in Semisweet, Milk and Peanut Butter Chips With the Wooden Spoon or by Hand. |
|
9
Done
|
Cover With Plastic Wrap and Refrigerate Overnight Preferably, or at Least 4 Hours. |
|
10
Done
|
to Bake Cookies: Preheat Oven to 325 Degrees. |
|
11
Done
|
Line Cookie Sheets With Silpat or Parchment Paper. |
|
12
Done
|
(do not Use Dark Colored/Coated Cookie Sheets! Silver Aluminum Ones Work Best) Using a Cookie Scoop or Medium Ice Cream Scoop, Scoop Out Balls of Dough and Place on Lined Cookie Sheet. |
|
13
Done
|
Slightly Press Down the Top of Each Scoop of Dough. |
|
14
Done
|
These Cookies Do not Spread a Lot, So You Don't Want Them to Be Too Tall or Too Flat Before Baking. |
|
15
Done
|
Bake For 12-15 Minutes or Until Cookie Is Golden Brown Around the Edges and Bottom Is Firm but Golden. |
