1 of 5 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 dozen 656g Recipe makes 2 1/2 dozen)
Calories 2770
Calories from Fat 1014		(36%)
Amount Per Serving		%DV
	Total Fat 112.8g	173%
	Saturated Fat 52.9g	264%
	Monounsaturated Fat 40.4g
	Polyunsaturated Fat 12.0g
	Trans Fat 0.0g
Cholesterol 271mg		90%
Sodium 1993mg		83%
Potassium 1535mg		43%
Total Carbohydrate 402.9g		134%
	Dietary Fiber 15.4g	61%
	Sugars 243.9g
Protein 52.6g		105%
how is this calculated?

Chewy Triple Chippers

Recipe #90907 | ½ day | 8 hours prep | add private note

⁽¹⁸⁾ RATE IT NOW Print Recipe

By: shimmerchk
May 10, 2004

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.

2 1/2 dozen (change servings and units)

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1 cup brown sugar
1 cup white sugar
1 tablespoon pure vanilla extract
2 eggs
2 tablespoons corn syrup
1 tablespoon half-and-half or cream
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips

Directions

1
In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
2
In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
3
Mix until creamy and light.
4
(I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
5
Beat in corn syrup and cream.
6
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
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
Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
9
Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
10
To bake cookies: Preheat oven to 325 degrees.
11
Line cookie sheets with Silpat or parchment paper.
12
(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
Slightly press down the top of each scoop of dough.
14
These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
15
Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
16
They will seem to be not quite done in the middle at first, but this is from the corn syrup which will firm up as it cools, leaving a nice soft and chewy center.
17
Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
18
Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
19
Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #622924

On May 3, 2009

I made these biscuits as my family were a little tried of the same old same old, also my son is a very fussy eater and will not eat my other biscuits once they are cold! So I thought I would try these ones out to see what would happen, they went down so well that they were VERY upset when they were gone. I had to make more. Thank you so much for this recipe. Deb from Aussie

0 people found this review helpful

Was this review helpful to you? YES | NO

From: TxBecky

On Feb 15, 2009

I have to confess. I wanted to make these cookies right away, so I used the chips I had on hand; milk chocolate, milk chocolate with peanut butter, and white baking chips. I also baked one dozen on my stone before chilling. The cookies were awesome and quickly vanished!! I can't wait to make them again. I am glad I read Kittencal's review before making the cookies, as she is totally right. They won't look done when coming out of the oven, but they will set up perfectly.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: KITTENCAL

On May 13, 2004

Oh gosh these are soooo good. I can see why everyone asks for the recipe. This is one of those recipes that you wish you could rate more than 5 stars...made just as stated, I did leave them in the fridge overnight, when I baked them for 12 minutes, they didn't look as if they were done, but they set perfectly upon sitting after a couple of minutes. These are a great cookie with a wonderful soft and chewy texture, just delicious...I highly recommend this recipe, my family enjoyed these cookies very much. Thanks so much for posting such a wonderful cookie recipe Shimmerchk!...I will make these again and again..KC

8 people found this review helpful

Was this review helpful to you? YES | NO

From: WaterMelon

On May 19, 2004

I love these cookies!! oh man.. you're an evil, evil woman, shimmerchk! I know every piece of these delectable things will make their way to my hips! These are as chewy as stated in recipe. I did make some substitutions - didn't have vanilla so I used half almond and half hazelnut extract. I used half semisweet choc chips and half peanut butter chips. I halved the amount of sugar and still find them pretty sweet, due to the large amount of already sweet baking chips. The dough was stiff, so I mixed and shaped the cookies by hand, which worked very well. And I did chill the dough well (overnight) and the recipe makes very pretty cookies. Perfect for gifts!! Thanks shimmerchk, for this great recipe, and I'll submit a pic! (pick a chef)

6 people found this review helpful

Was this review helpful to you? YES | NO

Read all 18 reviews