Return to Content

Triple Peanut Cookies

by in Jul 1993
Triple Peanut Cookies
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: 6 dozen cookies

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 1/2 cup shortening
  • 3/4 cup chunky peanut butter, divided into 1/2-cup and 1/4-cup portions
  • 2 tablespoons light corn syrup
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla
  • 1-1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped roasted peanuts


In large bowl cream sugars, shortening, and 1/2 cup of the peanut butter with an electric mixer. Blend in the corn syrup, milk, and vanilla. In a separate bowl, sift together the flour, soda, and salt, and add to the creamed mixture, mixing well.
Shape dough into a 1-1/2-inch diagonal roll approximately 18 inches long. Wrap in plastic wrap and chill for at least 2 hours. Preheat oven to 350 degrees F. Slice the dough in 1/4-inch slices. Place slices on an ungreased baking sheet and spread each cookie with 1/2 teaspoon of peanut butter. Crimp edges with fork and top peanut butter with roasted peanuts. Bake 12 to 15 minutes or until lightly browned. Cool on racks.
Updated Tuesday, June 8th, 2010

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111