A peanut butter lover’s dream! Peanut butter cookies, stuffed with peanuts, chocolate chips, and peanut butter cups make these babies truly ULTIMATE!
I have a love/hate relationship with peanut butter.
Basically, I hate that I love it so much. It’s my go to after the gym when I don’t have a post-workout snack ready, since it’s packed full of protein. It’s also heavy on fat content (even though it’s healthy fat!), which is where the hate comes in, because there are days I could sit down with a spoon and a jar and go to town with no hesitation.
I digress. For that reason, aside from my post-gym snack or a lazy weekday lunch, I usually save it for desserts like these Ultimate Peanut Butter Chocolate Chip Cookies!
I’m a creamy peanut butter kinda girl.
Don’t get me wrong, I enjoy a nice crunchy version every once in a while, especially on a sandwich with blackberry jam. There’s just something about a spoonful of the smooth, thick, rich, creamy stuff that just hits the spot for me.
That said, these cookies are delicious with either variety. You could even throw the honey roasted kind in them, if you’re feeling a little crazy.
They are literally stuffed to capacity with peanuts and even more chocolate.
There’s only so many add-ins you can put in a cookie before it can no longer hold it’s shape, and I really pushed the limits with these babies. They have just the right amount of delicious gooey-crunchy-chewiness to satisfy every peanut butter lover in your life!
That is, if you decide to share them.
Ingredients
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup dark brown sugar, packed
- 1/2 cup (1 stick) unsalted butter, softened
- 1 large egg, room temperature
- 3/4 cup (heaping) creamy peanut butter
- 1 Tablespoon vanilla extract
- 1/2 cup chocolate chips
- 1/2 cup chopped dry roasted peanuts
- 1/2 cup Reese's Minis, halved
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream brown sugar and butter on medium speed until incorporated, about 2 minutes. Add egg, peanut butter, and vanilla extract, and continue to beat another 3-4 minutes, until mixture is fluffy.
- Gradually add flour mixture to creamed butter on low speed. Mix only until just incorporated.
- Gently fold in chocolate chips, peanuts, and Reese's Minis with a spoon or spatula, stirring only until evenly distributed.
- Cover bowl with plastic wrap and refrigerate dough for 2 hours, or freeze 45 minutes.
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop, scoop tall mounds of dough on to the baking sheets, taller than they are wide.
- Lightly press down on each cookie before baking for 8-10 minutes.
- Cool cookies on baking sheet for 10 minutes before removing to cooling rack.
Do you like your peanut butter creamy or crunchy?
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Erica, these look AMAZING! I love peanut butter and chocolate together but these are out of this world! I can’t wait to try them. Great post!