Earthquake Cookies

These Earthquake Cookies are a triple threat of flavor and texture, with crunchy walnuts, gooey chocolate chips, and creamy peanut butter chips all in one delicious package. With a soft and chewy center, these cookies are the perfect treat to satisfy your sweet tooth.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup white granulated sugar
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 1 cup peanut butter chips

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped walnuts, semisweet chocolate chips, and peanut butter chips.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 12-15 minutes or until the edges are lightly golden brown.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

You should end up with around 5 batches of cookies – store any leftovers in an airtight container at room temperature for up to 5 days.

Notes

These Earthquake Cookies are quite the treat, but they do require some prep work.

Make sure to soften that butter ahead of time, as it’ll need to be good and soft for creaming with the sugar.

Using a mix of white and brown sugar gives these cookies a richer flavor, but feel free to adjust the ratio if you prefer one over the other.

Walnuts add a lovely texture, but you can sub in other nuts if you prefer.

Just be sure to chop them up nice and fine so they distribute evenly throughout the dough.

Chocolate and peanut butter chips can be swapped out for other mix-ins, like oats or dried cranberries, if you want to change things up.

Just be mindful of the baking time if you add in heavier ingredients.

These cookies will spread a bit, so don’t overcrowd the baking sheet.

You want to leave about 2 inches between each cookie to ensure they have room to grow.

Keep an eye on the cookies as they near the 12-minute mark.

You want them to be lightly golden around the edges, but still a bit soft in the center.

Nutrional Value

• Calories: 240
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 150mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1g
• Sugars: 16g
• Protein: 4g