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Peanut Butter Cowboy Cookies

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 and enjoy.

Peanut Butter Cowboy Cookies

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. Basic cookie dough is incredibly versatile and cookies in any flavor are simple to make. I can’t think of a single occasion that cookies wouldn’t be a treat to make. How to make Easy Cowboy Cookies Recipe:

  • Flour – All-purpose flour sifted with baking powder, salt and baking soda.
  • Butter – Salted or unsalted butter.
  • Sugar – Light brown sugar and granulated sugar.
  • Peanut Butter – Creamy peanut butter.
  • Eggs – Large eggs.
  • Flavoring – Vanilla extract.
  • Mix-ins – Quick cooking oats, cocktail peanuts, sweetened flaked coconut and milk chocolate chips.
Step-by-step preparation images and ingredients for cowboy cookies

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. lovin’ cowboys, I lace the cookie dough with creamy peanut butter. They’re amazingly delicious and the perfect sidekick for a cup of coffee, hot tea or ice cold milk.

  • Ingredients you’ll need to make homemade Peanut Butter 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.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, large bowl, medium bowl, whisk, measuring cups and spoons, cookie scoop or ice cream scoop and sheet pans.
  • Creamy peanut butter works best for these cookies.
  • I ue milk chocolate chips in these cookies. You could swap them out using semi-sweet chocolate chips or dark 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 1/4 cup ice cream scoop to divide the dough, these cookies bake-up cowboy size.
  • You can make them smaller by using a tablespoon or a smaller cookie scoop to divide the dough. 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.
Peanut Butter Cowboy Cookies

More Easy Cookie Recipes to Make

Fill you cookie jar with one of these other varieties of cookies:

Cowboy Cookies on a cooling rack

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Helpful Kitchen Items:

Peanut Butter Cowboy Cookies

Prep Time20 minutes
Cook Time18 minutes
Cooling time30 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: peanut-butter-cowboy-cokkies
Servings: 28 large cookies
Calories: 317kcal
Author: Melissa Sperka


  • 2 cup 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 cup quick cooking oats
  • 1 cup cocktail peanuts roughly chopped
  • 1 cup sweetened flaked coconut
  • 12 oz milk chocolate chips


  • 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.


A 4 oz ice cream scoop will yield jumbo cookies. If you choose to make these cookies smaller, decrease the baking time accordingly.


Serving: 1serving | Calories: 317kcal | Carbohydrates: 38g | Protein: 6g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 236mg | Potassium: 154mg | Fiber: 2g | Sugar: 24g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. 5 stars
    Excellent! Easy to follow. Would not change a thing. Cookies came out picture perfect. Thank you for a great recipe!

  2. 5 stars
    These cookies have become a family favourite! I never have peanuts in the cupboard so I’ve been using 2/3 cup butter and 1 cup crunchy peanut butter instead. Works really well and gives extra peanutty flavour! Love your recipes 😊

  3. 5 stars
    These are amazing! My husband’s first word was “Wow!” I have to substitute gluten free flour and even with that change, they are amazing! This recipe is definitely a keeper! Thank you so much for sharing it!

  4. 5 stars
    Awesome recipe, baked up chewy, sweet and salty. Cut peanuts amount in half and replaced with pecans. Made 2 oz cookies.

  5. 5 stars
    Doubled this recipe for three households. Great cookies. Everyone loved. I added extra chocolate chips because some people never have enough. Thanks for this recipe

  6. 5 stars
    I love these cookies so many flavors and textures going on in your mouth😋in regards to a comment I’ve been told it you use cold butter & eggs cookies are chewy – that’s what I do

  7. 5 stars
    These are awesome. Halved the recipe since it’s just my husband and myself but if I had made more I wouldn’t be mad. lol

    1. 5 stars
      I make the whole batch scoop out my balls and freeze them and I just take out a dozen or so at a time works great

  8. 5 stars
    Made these twice now and they are delicious! I just wondered how to get them to be softer? Mine came out very crispy both times. We freeze most of the batch and defrost to have with coffee, choc milk. I just would love to get a bit softer consistency though. Maybe it’s because I leave out some of the sugar?

    1. 5 stars
      Thanks for posting your question. Crispy, crunchy!! But still good. I will try not baking them as long.

    1. You could add cranberries although that isn’t an even swap. The coconut adds texture to the dough and you can omit it but it will change the flavor and thickness of the cookies.

  9. Good morning Melissa. I was wondering since I love coconut, but my kids do not, if I leave out the nuts and coconut would I need to adjust the other ingredients?
    Thank you,

  10. 5 stars
    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!

    1. 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.

      1. I made these cookies but they got hard. They were not moist. Did I do something wrong? I put them in the microwave for 20 sec to soften them to eat.🙁

      2. These cookies should never be as you describe. I wonder, did you measure accurately or use too much flour? When baking, you should never scoop the flour you should spoon and then level. If the amount is off, it will change the texture of this or any baked good.

  11. 5 stars
    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.

    1. 5 stars
      These cookies were awesome! I used the mini chocolate chips and there was chocolate in every bite. My husband thanks you! 😄

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