I tried Gideon's Bakehouse cookies in central Florida and I instantly became obsessed with their peanut butter crunch cookie. That's no surprise considering I have a bit of a peanut butter obsession. Proof of my peanut butter obsession can be found here, here and here. So when it came to these triple peanut butter cookies, I became instantly hooked.
Seeing as how I live four hours away, I decided I needed to make a Gideon's Bakehouse copycat recipe ASAP. This recipe is my take on their peanut butter crunch cookie. The cookie has a peanut butter base, contains honey roasted peanuts and peanut butter chips. The final touch is a sprinkle of flaked sea salt that heightens the flavors.
Ingredients
- Unsalted butter
- Brown sugar
- Creamy peanut butter
- Almond extract optional
- Vanilla extract
- Eggs
- Baking soda
- Salt
- All-purpose flour
- Peanut butter chips
- Honey roasted peanuts
- Sea salt flakes
Instructions to make these triple peanut butter cookies
- Line a large baking sheet with parchment paper and set your oven to 350 degrees.
- In a large bowl combine the melted butter and sugars, mix until combined.
- Add in the peanut butter, almond extract, and vanilla extract. Mix until smooth. Add in one egg at time and continue to mix until ingredients are incorporated.
- Add in the baking soda, salt, and flour then mix. Fold in 1 cup of peanut butter chips and peanuts.
- Scoop the cookie dough using an ice cream scoop for larger cookies and place onto your prepared cookie sheet. Once you've scooped the cookies, add additional peanut butter chips onto the top of the cookie and sprinkle with flake seat salt.
- Bake for 10 minutes in the oven.
- Remove the cookies and allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling completely.
Storage
unbaked cookie dough storage
I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have fresh baked cookies whenever I want. This is my process for freezing cookie dough:
- Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
- Chill the scooped cookie dough balls in the freezer for 20 minutes.
- Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
- Place the freeze cookie dough for up to 2 months.
- When it’s time to bake the cookies, bake them for two minutes longer since the dough is frozen.
baked cookie storage
To store your baked cookies, place them in an airtight container. They will keep at room temperature for upto 3 days.
Variations
Like some chocolate in your triple peanut butter cookies? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of your choice of chocolate chips.
Love the idea of bananas and peanut butter? Cut the peanut butter chips in the cookies down to ¼ cup and add ⅓ cup of chopped sweetened banana chips
Check out these other cookie recipes
Triple Peanut Butter Cookies
Ingredients
- 1 cup unsalted butter melted
- 1 cup brown sugar lightly packed
- 1 cup white granulated sugar
- 1 cup creamy peanut butter
- ¼ teaspoon almond extract optional
- 1 tablespoon vanilla extract
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2-⅔ cup white all-purpose flour
- 1 ½ cup of peanut butter chips divided
- 1 cup of honey roasted peanuts
- 1 tablespoon sea salt flakes
Instructions
- Line a large baking sheet with parchment paper and set your oven to 350 degrees.
- In a large bowl combine the melted butter and sugars, mix until combined.
- Add in the peanut butter, almond extract, and vanilla extract. Mix until smooth. Add in one egg at time and continue to mix until ingredients are incorporated.
- Add in the baking soda, salt, and flour then mix. Fold in 1 cup of peanut butter chips and peanuts.
- Scoop the cookie dough using an ice cream scoop for larger cookies and place onto your prepared cookie sheet. Once you've scooped the cookies, add additional peanut butter chips onto the top of the cookie and sprinkle with flake seat salt.
- Bake for 10 minutes in the oven.
- Remove the cookies and allow them to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling completely.
JulieD says
These look amazing!!! 🥰🥰
Dan Bakaitus says
I made a batch yesterday. Amazing is accurate! Probably the best cookie I have ever made
Monica West says
I love making cookies and I am definitely going to make these
Jessica says
Amazing!
Donna says
The best peanut butter cookies we’ve ever had . The chips , peanuts and peanut butter all go together just right . I made mine into 2” balls then smushed them down a bit . We couldn’t wait to taste them so had them a little bit warm with some milk. But I think I liked them better after they cooled off . This is a must try recipe .
Dene says
I am now a genius amazing baker at work because of these cookies. OMG the best peanut butter cookie ever! Soft, heavy, sweet and salty. I did use dark brown sugar and ended up using cake flour the second time which I liked even more. Have not tried with almond extract yet but I did "measure the vanilla with my heart" I also topped with peanuts rather than the chips. Thank you soooo much!
dene says
forgot to rate 10 stars!