Best Triple Chippers Recipes

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TRIPLE CHIPPERS



Triple Chippers image

Triple your pleasure with this super-size cookie boasting three kinds of chips!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 26

Number Of Ingredients 12

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 cup shortening
2 teaspoons vanilla
2 eggs
3 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups white vanilla baking chips
1/2 cup butterscotch chips
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 260 mg, Sugar 33 g, TransFat 2 g

CHEWY TRIPLE CHIPPERS



Chewy Triple Chippers image

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.

Provided by shimmerchk

Categories     Dessert

Time 8h15m

Yield 2 1/2 dozen

Number Of Ingredients 15

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 1 tablespoon cream
1 cup semi-sweet chocolate chips
1 cup peanut butter chips
1 cup milk chocolate chips

Steps:

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

Nutrition Facts : Calories 3070.4, Fat 129.2, SaturatedFat 63.9, Cholesterol 264.8, Sodium 2029.2, Carbohydrate 437.2, Fiber 17.4, Sugar 272.3, Protein 57

TRIPLE CHIPPERS COOKIES RECIPE - (4.5/5)



Triple Chippers Cookies Recipe - (4.5/5) image

Provided by JGiusto

Number Of Ingredients 11

2 1/2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 1/4 cups semisweet chocolate chips
1/2 cup white chocolate chips
1/2 cup butterscotch chips

Steps:

  • Preheat oven to 350F Combine flour, baking soda and salt in medium bowl; set aside Beat butter, brown sugar and granulated sugar in large bowl with electric mixer until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture until well blended. Stir in chips. Drop tablespoons of dough 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes until slightly browned around the edges. Let stand on cookie sheet for 1-2 minutes before removing. Makes about 3 1/2 dozen cookies

TRIPLE CHIPPERS



Triple Chippers image

Triple your pleasure with this super-size cookie boasting three kinds of chips!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 26

Number Of Ingredients 12

1 1/2 cups packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 cup shortening
2 teaspoons vanilla
2 eggs
3 3/4 cups Gold Medal™ all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups white vanilla baking chips
1/2 cup butterscotch chips
1 bag (6 oz) semisweet chocolate chips (1 cup)

Steps:

  • Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
  • Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
  • Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 400, Carbohydrate 47 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Cookie, Sodium 260 mg, Sugar 33 g, TransFat 2 g

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