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    You are in: Home / Recipes / Chewy Triple Chippers Recipe
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    Chewy Triple Chippers

    Chewy Triple Chippers. Photo by shimmerchk

    1/6 Photos of Chewy Triple Chippers

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 15 mins

    8 hrs

    15 mins

    shimmerchk's Note:

    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.

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    Units: US | Metric


    1. 1
      In a medium bowl, whisk together flour, salt, baking soda and baking powder;set aside.
    2. 2
      In a large mixing bowl, cream together butter, peanut butter, white and brown sugars.
    3. 3
      Mix until creamy and light.
    4. 4
      (I have always done this by hand) Add vanilla and add eggs one at a time, mixing well after each addition.
    5. 5
      Beat in corn syrup and cream.
    6. 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. 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. 8
      Fold in semisweet, milk and peanut butter chips with the wooden spoon or by hand.
    9. 9
      Cover with plastic wrap and refrigerate overnight preferably, or AT LEAST 4 hours.
    10. 10
      To bake cookies: Preheat oven to 325 degrees.
    11. 11
      Line cookie sheets with Silpat or parchment paper.
    12. 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. 13
      Slightly press down the top of each scoop of dough.
    14. 14
      These cookies do not spread a lot, so you don't want them to be too tall or too flat before baking.
    15. 15
      Bake for 12-15 minutes or until cookie is golden brown around the edges and bottom is firm but golden.
    16. 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. 17
      Let the cookies cool for 2-3 minutes on the cookie sheet before removing to a cooling rack to cool completely.
    18. 18
      Before baking more batches, make sure cookie sheets have completely cooled before adding new scoops of dough.
    19. 19

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    Ratings & Reviews:

    • 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 :-)

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    • on May 30, 2014


      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.

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    • on December 12, 2011


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)


    Nutritional Facts for Chewy Triple Chippers

    Serving Size: 1 (1783 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3070.4
    Calories from Fat 1162
    Total Fat 129.1 g
    Saturated Fat 63.8 g
    Cholesterol 264.7 mg
    Sodium 2029.2 mg
    Total Carbohydrate 437.1 g
    Dietary Fiber 17.4 g
    Sugars 272.2 g
    Protein 56.9 g

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