Outrageous Peanut Butter Cookies
I came across this recipe in last month’s Southern Living magazine and quickly decided that I should make these cookies as soon as possible. These peanut butter cookies are made with a NutRageous candy bar chopped up and stirred in the dough. My only delay in getting them made has been actually finding a NutRageous candy bar. The “impulse buys” selection just isn’t what it used to be. Finally, I procured one from a gas station. I think I can safely say that this is the first time I’ve gone grocery shopping at a gas station.
Let me take a minute to talk about the recipe specifics. Southern Living, which is one of my favorite magazines, has the habit of not using name brands in their recipes, but using a very detailed description with a note at the end of the recipe telling what brand product they used “for testing purposes only.” So, instead of NutRageous, the recipe lists a “chocolate-coated caramel-peanut butter-peanut candy bar.” Really, isn’t “NutRageous” a whole lot easier? In fact, I’m thinking these should have been called NutRageous Peanut Butter Cookies. Either way, it’s a fine candy bar. And a fine cookie.
This recipe is adapted from Small-Batch Baking by Debby Maugans Nakos. The idea of this cookbook is just as you might suspect – baking in smaller batches. The yield of this recipe is 8 cookies, but I doubled it to yield 16.
First, combine 1/2 cup of AP flour and 1/4 teaspoon of baking soda. In a separate bowl, beat together 1/2 cup of firmly packed brown sugar, 4 tablespoons of softened butter, 4 teaspoons of well-beaten egg (less than 1 egg – or use egg substitute), and 1/2 teaspoon of vanilla extract. When this is blended, add 2/3 cup of extra chunky peanut butter. Next, add flour mixture. Stir in 3 tablespoons of uncooked regular oats and 1 chopped NutRageous candy bar.
On greased/sprayed/lined baking sheets, drop dough by tablespoonfuls. With a flat-bottomed glass dipped in sugar, flatten each cookie. Bake in a 325 degree oven for about 15 minutes or until lightly browned. Cool for a couple of minutes on baking sheet, then remove to wire racks to finish cooling.
These are actually very good cookies. Maybe a bit better than I thought they would be. The peanut butter flavor is delicious. The chocolate from the candy bar is not very noticeable. I liked the crunchiness from using the crunchy peanut butter, but I think creamy peanut butter would work as well. Perhaps with a bit more chocolate thrown in.
Sounds great! I love peanut butter cookies, I’ll have to give these a try.
I agree, PB cookies are delightful!
The cookies look wonderful! I love PB too! I should make a batch now ๐
More peanut butter and chocolate goodness! You’re making my drooling problem worse ๐
Ok, nutrageous is my husband’s favorite candy bar, peanut butter is his favorite type of cookie, I think that maybe THIS is the cookie recipe I have been looking for! My husband is currently deployed and it takes about 2 weeks to ship anything to him. I’m looking for a cookie that can withstand being vacuum sealed without getting completely squished. What do you think?
Nicole, I think these cookies would ship well. They’re more crunchy than chewy, so they shouldn’t crush easily. I hope he likes them!
I have Small Batch Baking and absolutely love that recipe.
Mmmm, love Nutrageous Bars. Will definitely make these this weekend. Maybe I should dig out my copy of Small Batch Baking? ๐
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Jennifer, there are two size bars. 1.8 and 3.4. I’m guessing you mean the 1.8 size but you might want to clarify that in the recipe since sizes might change and people might only find the king size one as I did. In case you are curious I found them in a Walmart Neighborhood Market. Thanks!