"Drunk" Triple Chip Cookies

This past Friday night, I had my friend Renee over for some pizza, wine and girl talk. After a few (very full) glasses of Tempranillo each, she was really in the mood for some homemade baked treats, so I rummaged around my baking cabinet and fridge and realized that I only had enough supplies to make cookies. I had some butterscotch chips leftover from the brownies I made last week along with chocolate chips and peanut butter chips, and so the "drunk" triple chip cookies were born! :) These were surprisingly delicious and I really loved the three flavor combo...much better than regular old chocolate chip cookies!

"Drunk" Triple Chip Cookies

makes 2 dozen medium sized cookies

Ingredients...

• 1 1/3 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1/2 cup firmly packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup milk chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup peanut butter chips

Directions...

1. Preaheat your oven to 350 degrees F and take out two large baking sheets.
2. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside.
3. In the bowl of your standing mixer, beat the butter on medium-high until light and fluffy, about 2-3 minutes.
4. Add the granulated and brown sugars and continue beating until smooth.
5. Reduce the speed to low and add the egg and vanilla until blended.
6. Add the dry ingredients slowly, beating until just combined and scraping down the sides of the bowl as you go.
7. Reduce mixer speed to stir and add all of the chips until dispersed.
8. Shape 24 dough balls and place them about 2 inches apart on the baking sheets.
9. Bake for about 12 minutes.
10. Remove cookies and let cook on wire racks.
11. Store in an airtight container for up to 5 days at room temperature.