Introducing our Peanut Butter Cowboy Cookies, a delightful fusion of rustic charm and indulgent flavors! Each cookie is a masterpiece, crafted with the perfect blend of creamy peanut butter, rich milk chocolate chips, and hearty oats. These chunky, chewy treats are not just cookies; they’re a nostalgic trip to the countryside, where every bite brings a comforting embrace of home-baked goodness.
Baked to a golden perfection, our Peanut Butter Cowboy Cookies boast a crispy exterior that gives way to a soft, melt-in-your-mouth center. The addition of roughly chopped cocktail peanuts adds a delightful crunch, while the sweetened flaked coconut infuses an exotic twist, making each cookie a unique taste adventure.
Ideal for sharing with loved ones over a cup of coffee, packing as a special treat in lunchboxes, or simply enjoying as a soul-satisfying snack, these cookies are more than just a dessert; they’re a warm, loving hug in cookie form. So, saddle up for a delicious journey with our Peanut Butter Cowboy Cookies, where every bite is a moment of pure, unadulterated joy!
Table of contents
Peanut Butter Cowboy Cookies Recipe
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2/3 cup smooth peanut butter
- 2 tsp pure vanilla extract
- 2 large eggs
- 2 cups quick cooking oats
- 1 cup cocktail peanuts, roughly chopped
- 1 cup sweetened flaked coconut
- 12 oz milk chocolate chips
Directions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Sift together flour, baking powder, salt, and baking soda. Set aside.
- In a stand mixer, cream butter, brown sugar, granulated sugar, peanut butter, and vanilla for 3 minutes until smooth and light beige. Add eggs one at a time, beating well after each addition.
- Gradually add dry ingredients on low speed, mixing well between each addition.
- Increase mixer speed and beat for 1 minute.
- Stir in oats, peanuts, chocolate chips, and coconut by hand. The batter will be stiff.
- Use a 4 oz ice cream scoop to form dough rounds on the baking sheet, 3 inches apart. Flatten slightly.
- Bake for 16-18 minutes until lightly golden. Cool on the sheet for 5 minutes, then transfer to a cooling rack.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 68 minutes | Kcal: 317 kcal | Servings: 28 large cookies
Peanut Butter Cowboy Cookies FAQS
How long can you keep peanut butter cookie dough?
Peanut butter cookie dough can be stored in the refrigerator for up to 5 days. Ensure it’s well-wrapped or stored in an airtight container to prevent it from drying out or absorbing odors from other foods. If you need to store it for a longer period, you can freeze the dough. In the freezer, well-wrapped peanut butter cookie dough can last for up to 3 months. When you’re ready to bake, let the dough thaw in the refrigerator overnight.
How do you know when peanut butter cookies are done?
Peanut butter cookies are done when the edges are set and just beginning to brown. The center will still be soft and may look slightly underdone, but it will continue to cook and firm up as the cookies cool on the baking sheet. Overbaking can lead to hard or overly dry cookies, so it’s important to keep an eye on them, especially as they approach the recommended baking time.
Why didn’t my peanut butter cookies rise?
There are a few reasons why peanut butter cookies might not rise as expected. One common reason is expired or ineffective leavening agents, like baking soda or baking powder. Always check the expiration date and freshness. Another reason could be the dough being overmixed, which can deflate the air bubbles necessary for rising. Additionally, using too much peanut butter or heavy ingredients can weigh the dough down, preventing it from rising properly.
Why did my peanut butter cookies crumble apart?
Peanut butter cookies may crumble apart for several reasons. If there’s too much dry ingredient (like flour) or not enough fat (like butter or peanut butter), the dough can become dry and crumbly. Another reason could be undermixing the dough, which prevents the ingredients from binding together properly. Also, letting the cookies cool completely on the baking sheet before moving them can help, as they are fragile when hot and can fall apart if moved too soon.