I love peanut butter, and peanut butter and chocolate combined?! You got me. So it’s no surprise that one of my absolute favourite treats are peanut butter chocolate cookies! If you don’t know by now, I have a huge sweet tooth. And if I could eat desserts for every meal, I would! Unfortunately that’s not possible, in which case I do make a conscious effort to eat healthy, but I believe you should enjoy your indulgences! That’s why I’m always up to try a decadent cookie recipe, and this cookie is most definitely decadent! 😉
These cookies are soft and chewy, and best eaten while still warm out of the oven! The crunchy peanuts and peanut butter chocolate cups come together into one mouth-watering, eat the whole batch in one sitting cookie!
The idea for these cookies actually came to me while I was walking through the grocery store. I came across a build-your-own trail mix station, and one of the options was a blend of peanuts and mini peanut butter cups. In my opinion, that’s a trail mix on its own – haha! Who needs to mix that with anything else?! I would it right out of the bag! 😛 But I thought a better idea would be to create a delicious peanut butter cookie with an extra little surprise!
Baking Tips:
These cookies are super easy to make, so they’re perfect to whip up in an afternoon! What takes the longest is just chilling the dough after a few of the steps. You definitely don’t want to skip chilling your cookie dough otherwise your cookies won’t hold their shape in the oven. And try your best not to eat all the cookie dough, although it does take some will power! 😉
You’ll notice my recipe calls for natural peanut butter, the kind where the ingredients list starts and ends with peanuts – plain and simple. I’ve made peanut butter cookies before with the classic Kraft peanut butter, and while sure they turned out well, I don’t love the idea of the long list of ingredients in that peanut butter. I’ve stopped eating that and instead I now reach for the all natural peanut butter. I was a little nervous about how these cookies would turn out with the natural peanut butter since it can be a bit softer, but I was impressed since these were even more delicious. And I love knowing exactly what’s in my cookies!
In these cookies, I’ve added crushed peanuts and mini peanut butter cups, but the possibilities are endless! You could easily swap out the peanut butter cups for chocolate chunks. Or the peanuts for another kind of nut, or even add smarties or other kinds of chocolate chips. There’s so much fun that you can have with these cookies! 🙂
Lastly, homemade cookies baking in the oven smell absolutely divine! You know that smell, and this cookie delivers! Between the delicious batter, heavenly smell, and the taste of a warm and gooey cookie straight out of the oven – good luck making these cookies last very long! Maybe double the recipe if you have any cookie monsters in your home! And have fun baking!
Like always, I love to see snaps of your baked goods on Instagram, so don’t forget to tag me! And if you don’t want to miss any future delicious recipes, be sure to sign up to the newsletter over on the right! 🙂
XO
Danielle
Peanut Butter Explosion Cookies
These peanut butter chocolate cookies are soft and chewy, and best eaten while still warm out of the oven!
Ingredients
- 1/2 cup butter (softened)
- 1/2 cup creamy all-natural peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar (packed)
- 1 egg
- 1/2 tsp vanilla
- 1 cup flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped peanuts
- 1 cup mini peanut butter cups
Instructions
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Preheat oven to 350°.
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Beat butter and sugars until light and fluffy.
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Stir in peanut butter.
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Stir in egg and vanilla.
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Separately, mix baking soda and flour. Add dry ingredients into wet and mix until just combined.
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Stir in peanuts and peanut butter cups.
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Chill dough for 30 minutes.
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Roll into balls (about 1.5” in size), place on a parchment lined baking sheet, and flatten cookie ball with a fork.
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Chill the cookies for another 30 minutes.
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Bake at for 15 minutes, rotating pans halfway through, and until lightly golden brown around the edges. Let cool for 5 minutes and transfer to a wire rack to cool completely.
Recipe Notes
The cookies will store well for up to a week in an airtight container, although good luck making them last that long! ????