My daughters loved these cookies. The original recipe came from a Pillsbury's "Chocolate Lovers" cookbook, but since it was copyrighted in 1985, it may not be available, so I decided to play around and make up a new one. I call them Trifecta Cookies because of the three winning flavours; Chocolate Chip, Chocolate, and Peanut Butter. My girls liked to break the sections apart and eat the "flavours" one at a
time. Heck, I like to eat them that way too!
Preheat oven to 375F-degrees. Line cookie sheet with parchment paper. In the bowl of your KitchenAid, using the paddle, cream:
3/4 cup (12 T) unsalted butter
3/4 cup Crisco shortening (I used the sticks for easy measuring)
1 1/4 cups firmly packed golden brown sugar
3/4 cup granulated sugar
Blend until light and fluffy. Add:
1 1/2 tsp. vanilla
and beat to incorporate, scraping down the sides in between.
3 cups All-purpose flour
1/2 tsp. baking powder
1 1/4 tsp. baking soda
1/2 tsp. salt
Mix only to incorporate. Divide dough into 3 parts (14 1/2-ounces each)
Add: 3/4 cup mini chocolate chips to first dough; 2 ounces of bittersweet chocolate (melted), 1/2 tsp. chocolate extract, and 1 tsp. espresso powder to the second dough; 1/2 cup chunky-style peanut butter, 1/2 tsp. peanut butter flavoring (optional) to the third dough. Refrigerate doughs for 30 minutes for ease in handling. I used a 1 1/2 tsp. scoop to form the three doughs. Alternatively, you can use a teaspoon of each dough and shape into a ball. Place the doughs next to one another. Bake for 10 to 12 minutes or until set. Let cool a couple of minutes on the cookie sheet before removing to a cooling rack. Enjoy!