If I still packed lunchboxes, or their brown bag alternative, I guarantee you'd find this confection carefully wrapped and tucked between the sandwiches and fruit of our standard box lunch fare. There are a score of recipes for this triple-peanut cookie, and, over the years, I think I've tried every single one of them. I love peanut butter cookies and I stumbled on this kid-friendly version last year. It immediately became a favorite in my kitchen. The recipe was developed by Kate Ramos and I found it the CHOW website. The cookie is less sweet than most and I love its texture and intense peanut flavor. While the cookie has crisp edges, the center remains soft and chewy and is perfect with a glass of milk. These cookies are very easy to make, but you'll have to keep an eye on them as they bake. They'll probably need more time than is suggested in the recipe. I baked mine in a conventional oven on half-sheet pans and they needed 15 to 18 minutes to set. One of these days, hopefully before my 80th birthday, I'll get real cookie sheets and be able to see what happens when cookies are baked on a thin metal surface. Till then, vigilance will remain my watchword. I know those of you who try these cookies will love them. They are easy to make and they'll disappear long before they can stale. They would be a lovely treat for the first day of school. Here's how they are made.

Triple-Peanut Peanut Butter Cookies

Ingredients:

1-1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons unsalted butter (1 stick), at room temperature

3/4 cup packed dark brown sugar

1/4 cup granulated sugar

2 large eggs, at room temperature

1/2 cup smooth peanut butter

1 teaspoon vanilla extract

1 cup roasted, salted peanuts, coarsely chopped

1 cup peanut butter chips

1 tablespoon sanding sugar, for sprinkling

Directions:

1) Adjust a rack to middle third of oven. Preheat oven to 350 degrees F.

2) Whisk flour, baking soda, and salt together in a medium bowl and set aside.

3) Combine butter and sugars in bowl of a stand mixer fitted with a paddle attachment. Beat on medium high until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, peanut butter, and vanilla and beat on medium speed until thoroughly combined. Add flour mixture and beat on low until incorporated. Scrape down sides of the bowl. Add peanuts and peanut butter chips, and mix on low, just until incorporated.

4) Scoop dough into heaping tablespoon-sized balls and drop about 1 inch apart onto ungreased baking sheets. Sprinkle with sanding sugar and bake for 10 to 12 minutes or until brown on the edges but soft in middle. Transfer to a rack to cool completely. Repeat with remaining dough. Yield: 48 cookies.

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