Get the Recipe:
Loaded Peanut Butter Chocolate Chip Cookies
Loaded Peanut Butter Chocolate Chip Cookies combine peanut butter cookie dough with chocolate chips, peanut butter cups, and crunchy peanuts for a rich, chewy cookie.
Ingredients
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- ½ cup (127 g) creamy peanut butter
- 1 cup (200 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini peanut butter cups
- ½ cup semisweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup honey roasted peanuts
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and peanut butter for about 30 seconds. Add the brown sugar and sugar. Beat until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour, mixing just until combined. The dough will be thick.
- Stir in the peanut butter cups, both chocolates, and peanuts.
- Drop the dough by tablespoonfuls onto the prepared pans. Bake 10 to 12 minutes, or until the cookies are golden brown. Place the remaining cookie dough in the refrigerator between baking batches.
- Cool the cookies on the pans for 5 minutes. Then transfer to a wire rack to continue cooling.
Notes
- Recipe slightly adapted from BHG.
- Peanut butter: Use a regular creamy peanut butter (like Jif or Skippy) for the best texture. Natural peanut butter tends to separate and can make the cookies spread unpredictably.
- Mix-in substitutions: You can easily adjust the mix-ins in these cookies. Use all semisweet or all milk chocolate chips, substitute chopped peanut butter cups for the mini cups, or replace the peanuts with additional chocolate chips or peanut butter chips.
- Evenly distributed mix-ins: If using full-size peanut butter cups, chop them into small pieces so they distribute more evenly throughout the cookie dough.
- Cookie size: If you prefer larger bakery-style cookies, use about 2 tablespoons of dough and add 1–2 minutes to the baking time.
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. Thaw at room temperature before serving.
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