Triple Chip Cookies

Triple Chip Cookies were my favorite cookie growing up. One memory in particular stands out – Cookie Fest 2008. My dad, brothers, and I baked about 5 different types of cookies, and these were the star of the show! We had leftover cookies for months (in the freezer!). These cookies have a brown sugar dough packed with chocolate chips, white chocolate chips, and butterscotch chips. The different types of chip work together so well, and the result is a soft, chewy, delicious cookie.

Tips for the Best Triple Chip Cookies

Making the Dough

To make the dough, start by creaming together the softened butter, brown sugar, and granulated sugar. If you forgot to get your butter out to soften, just microwave until soft but not melted, about 40 seconds. Next, add the eggs and vanilla and stir to combine. Once mixed, add the baking soda, baking powder, and salt. Stir in the flour until a dough forms and all of the flour has been incorporated. The dough will be thick, but still soft. Finally, add the chocolate chips, white chocolate chips, and butterscotch chips. Stir until the chips are evenly distributed, and you’re ready to bake.

Baking the Cookies

Scoop the cookies onto a prepared baking sheet. I like to use a 2 tbsp scoop to measure the dough so that each cookie is about the same size. Leave about 2 inches between each cookie to account for any spreading that might happen in the oven.

Getting the timing right is critical for the most delicious Triple Chip Cookie. I love a cookie with a crispy edge and a chewy, soft middle. To achieve this texture, bake at 350°F until the edges are golden brown but the center is still light in color, approximately 12 minutes. When you remove the cookies from the oven, the centers should not look shiny or wet, but will not be fully set. Allow to cool for a few minutes before enjoying to allow the centers to set. Enjoy warm for melty chips and an extra soft center, or let cool fully for an anytime treat!

Storage

These cookies will keep well at room temperature in an airtight container for about 5 days. If you want to store them longer, I’d recommend freezing for best results. Freeze baked cookies in an airtight container. For best flavor, eat within 2 months. I like to let the cookies come to room temperature before eating or serving them, but if you can’t wait, they’re delicious cold as well!

I also like to freeze cookie dough to bake at a later time! There’s nothing like a cookie right out of the oven, and frozen cookie dough allows me to have one anytime. To freeze the unbaked dough, portion out dough balls onto a baking sheet and freeze on the sheet until hardened. Once frozen, remove from the baking sheet and store in an airtight container or bag. To bake from frozen, bake at 350°F for approximately 15 minutes, or until cookies are golden brown on the edges.

These Triple Chip Cookies bring up lots of happy memories for me, and I hope that you can create some happy memories baking them as well! These cookies are so good – the brown sugar and vanilla base is the perfect way to combine all of these different chips into one cohesive cookie. Let me know how you like it in the comments below. Enjoy!

If you loved these cookies, try these Sugar Dusted Sweets recipes for your next baking project!
Classic Chocolate Chip Cookies
Coconut Almond Chocolate Cookies
Dark Chocolate Walnut Cookies