These Peanut Butter Cowboy Cookies are the epitome of go big or go home. They feature a made-from-scratch peanut butter cookie dough filled with oats, coconut, chocolate chips and salted peanuts. Scoop the dough onto a cookie sheet and bake them until golden then pour a tall glass of milk.
Peanut Butter Cowboy Cookies Recipe
I've never outgrown the thrill of warm gooey chocolate filled cookies. I fully intend to keep it that way, too. Don't judge me. There seems to be a universal appeal and love for cookies in any way shape an form, so I'm in good company for sure. Perhaps it's the fact cookie dough is incredibly versatile, or the fact they're a quick handheld dessert and simple to make. Regardless, I can't think of a single occasion that cookies wouldn't be a happy sight nestled among other desserts.
How to Make the Best Peanut Butter Cowboy Cookies
Cowboy cookies are an all-time favorite of ours because they're loaded with so much goodness. For my little peanut butter lovin' cowboys, I lace the cookie dough with creamy peanut butter. They're amazingly delicious and the perfect side kick for a cup of coffee, hot tea or ice cold milk.
- What do you need to make cowboy cookies? For this recipe you'll need all purpose flour, baking powder, salt, baking soda, peanut butter, butter, brown sugar, granulated sugar, eggs, vanilla, quick oats, coconut, peanuts and chocolate chips.
- In keeping with the peanut butter theme, I switched out the pecans typically found in traditional cowboy cookies with peanuts. If you prefer, pecans or walnuts can be used in place of peanuts in the same amount.
- When using a medium-size or ¼ cup ice cream scoop to divide the dough, these cookies bake-up cowboy size. You can make them smaller using a tablespoon or a smaller cookie scoop. There's no wrong size just adjust the baking time if the cookies are smaller.
- This peanut butter cookie dough can be made in advance and stored in an airtight container for up to one week in the refrigerator.
- Can I freeze cookie dough? You absolutely can freeze this cowboy cookie dough. Shape the cookies into desired size rounds and place on a baking sheet and freeze. Once they freeze solid, package them in plastic storage bags and you'll have prepared cookie dough ready to bake a quick batch anytime you like.
- Frozen cookie dough will keep up to 2 months.
- Store baked cookies in an airtight container at room temperature for 3-5 days.
Other Cookie Recipes to Make
Fill you cookie jar with one of these other varieties of cookies:
- Fusion Loaded Oatmeal Chocolate Chip Cookies
- Loaded Up Butterscotch Toffee Pecan Cookies
- Chocolate Chunk Pecan Pudding Cookies are packed with goodness.
- Triple Chocolate Chip Cookies because you can never have too much chocolate.
- Rolo Stuffed Peanut Butter Cookies from Mom on Timeout
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Helpful Kitchen Items:
Peanut Butter Cowboy Cookies
Ingredients
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- ⅔ cup smooth peanut butter
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 2 cup quick cooking oats
- 1 cup cocktail peanuts roughly chopped
- 1 cup sweetened flaked coconut
- 12 oz milk chocolate chips
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Sift together the all-purpose flour, baking powder, salt and baking soda. Set aside.
- In the bowl of a stand mixer, cream together the softened butter, light brown sugar, granulated sugar, peanut butter and vanilla. Beat for 3 minutes until smooth, fluffy and light beige in color. Add the eggs one at a time beating well after each addition. Stop to scrape the bowl periodically so all of the ingredients fully combine.
- Add the dry ingredients gradually while beating on low speed, mixing well between each addition.
- Repeat until all of the dry ingredients have been added, stopping to scrape the sides of the bowl as needed.
- After all of the dry ingredients have been added, increase the speed of the mixer and beat for 1 minute.
- Use a large non-stick spatula to mix in the quick-cooking oats, peanuts, milk chocolate chips and sweetened flaked coconut by hand. The batter will be stiff.
- Use a 4 oz ice cream scoop to separate the dough. Place the dough rounds at least 3-inches apart on the baking sheet. Press the centers to flatten slightly for even baking.
- Bake for 16-18 minutes until lightly golden.
- Cool on the cookie sheet for 5 minutes, then remove to a cooling rack to cool completely.
Notes
Nutrition
My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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Jean
I’ve made these a few times with delicious results but the last two times the dough seems dry and cookies are more crumbley than normal. What am I doing that could cause this? My grandchildren just love them!
Melissa
I'm not sure I can tell you with certainty. Are you using the same brand of peanut butter? I'm also wondering if you spoon the flour into the measuring cup and level instead of scooping the entire cup into the flour. This can cause the flour to become compacted and the amount will be off. Otherwise, since you've already had success with this recipe, maybe there's a small adjustment that needs to be made in measuring and ingredients.
Kim
Great recipe. I used walnuts, didn’t have peanuts. Turned out great, thanks!
Melissa
Thank you!
Andy
I absolutely love this recipe. I have been making it for a few years now. I do modify it with different nuts and chocolates from time to time. So perfect in so many ways.
Melissa
Hi Andy, thanks so much!
Linda
These were delicious!!
Melissa
I'm so happy you enjoyed them!