A trifecta cookie is a combination of three popular cookies – chocolate chip, oatmeal and peanut butter cookies. It may sound over the top, but the ingredients blend together to make a cookie that is “amazing”.
Kitchen Trial and Error is my Secret Recipe Club blog this month. Kate had Barbara Bakes as her SRC blog a few months back, so it was fun to be able to pick a recipe from her site. I decided to make the Trifecta Cookies when I read about her and her mom devouring them on a road trip.
Kate found the recipe on The Novice Chef, who adapted the recipe from Brown Eyed Baker, who was given the recipe by a reader, who got it from her mom, who got it from the back of a flour sack. Such a fun history, and now my adapted version includes finely chopped peanuts, coconut oil and chocolate hearts instead of chocolate chips.
I’d been thinking about making peanut butter cookies and dressing them up for Valentine’s Day with a chocolate heart on top. When I saw Kate’s Trifecta Cookies, I decided three favorite cookies rolled in to one Trifecta cookie was way more fun.
My plan was to buy Reese’s hearts because I knew my kids would like those, but when I saw this package with dark chocolate too, I couldn’t resist buying it instead.
Since I was making heart cookies, I decided to use heart healthy coconut oil. You could use butter instead of the coconut oil if you’d rather. I used crunchy peanut butter and added more peanuts. If you prefer smooth peanut butter, use smooth and omit the peanuts.
My daughter deemed these cookies amazing and all three dozen were gobbled up within 24 hours. I guess I’ll have to make another batch for Valentine’s Day.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup coconut oil
- 1/2 cup peanut butter (I used chunky)
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar*
- 1/2 teaspoon vanilla extract
- 1 egg
- 1/2 cup old fashioned oats
- 1/3 cup peanuts, finely chopped
- 3 dozen assorted chocolate heart
- Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat. Unwrap chocolate hearts.
- In a small bowl, whisk together flour, baking soda and salt in a small bowl and set aside.
- In a large mixing bowl, cream together coconut oil, peanut butter, granulated sugar, and brown sugar on medium speed until fluffy. Add the vanilla extract and egg and beat until combine. Reduce the speed to low and gradually add in the flour and mix just until combine. Quickly mix in the oats and chopped peanuts.
- Using a small cookie scoop (about one tablespoon), drop dough onto prepared baking sheets about two inches apart.
- Bake 10 minutes or until edges of cookies begin to brown. Remove from oven and let cookies set on trays for 3 minutes. Remove to wire racks and immediately press a chocolate heart into the center of each cookie.; cool completely. Store cookies in airtight container up to 5 days.
- *I reduced the brown sugar to 1/4 cup for high altitude baking.
Thanks Kate for posting this recipe. I know it’s one that my family will be asking me to make again and again. I also want to make your Cinnamon Swirl Whole Wheat Bagels, but ran out of time. I hope to make some soon.
Visit the Secret Recipe Club for information on how to join in the fun. Stop by Bizzy Bakes for more great muffin recipe, as well as great gluten-free, meatless Monday recipes. And be sure and check out all the great recipes the Secret Recipe Club members created this month.