Peanut Butter Cowboy Cookies – I’ve never outgrown the thrill of warm gooey chocolate filled cookies and a glass of cold milk. I fully intend to keep it that way, too. Don’t judge me. 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. In keeping with the peanut butter theme, I switch out the pecans, typically found in cowboy cookies, with peanuts.
Using a 4 oz ice cream scoop to divide the dough these cookies bake up cowboy size. You can make them smaller, but who would want to? They’re amazingly delicious and go down quite nicely right out of the oven with a glass of ice cold milk.
You may also like: Classic Soft Peanut Butter Cookies, Old Fashioned 3-Ingredient Peanut Butter Cookies, Triple Chocolate Chip Pudding Cookies, Crunchy No-Bake Chocolate Peanut Butter Bars, Peanut Butter Banana Chocolate Chip Cookies, Rolo Stuffed Peanut Butter Cookies.
- 2 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 cup light brown sugar
- 1 cup granulated sugar
- ⅔ 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, baking soda and salt. 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.
I have been thinking about baking some cookies, these look delicious! =) Pinned to try soon!
Thanks for sharing Melissa!
Melissa, thanks for another mouth watering recipe! These sound insanely good! Well, goodbye diet….hello cookies, hot tea, and a hedonistic, lazy evening!
Millie, that sounds like a dynamite finish to a Saturday. Happy baking!
Will the cookies bake the same without the coconut, not a big fan
They should bake fine without the coconut, you can leave it out.
Hi Melissa
Your site is absolutely amazing I love it ! – So many great recipes. I’m getting hungry as we speak.
I’m planning a Southern Theme Dinner Party inspired by two of my favorite movies Fried Green Tomatoes and The Help. I found your site just by chance and I’m so glad I did
Thanks for sharing all your wonderful recipes. I don’t know quite where to begin.
Mare
What a fun idea for a party. Welcome, send my best to your friends.
Melissa
Will a hand mixer work for this recipe? I really love your site and have tried many of the recipes. Keep the good food coming!
Hi Cheryl, oh of course. I use my stand mixer as a rule of thumb but yes, go for it! ☺
Been making cookies very similar to this recipe for many many yers. My grandkids love them!!
I just made these cookies. They are delicious (so is the dough :P)!! I didn’t have peanuts so I omitted them. I will try to have them for next time. This is going to be a go to cookie recipe from now on. Thanks!
Awesome Lindsay we love them too!
What are ‘cocktail peanuts’? I don’t think we have them in the UK Can I substitute ordinary salted peanuts or should they be unsalted?
Oh sure, cocktail peanuts tend to be a bit smaller and thus good for this cookie. Regular salted peanuts will do nicely.
I just made these with sunflower seeds and butterscotch chips, YUM!!!!!
Nice!
Hi! I just made this dough! Looking forward to tasting the cookies! My five year old son said that the dough is so yummy)! I was wondering if you have ever tried to freeze the dough for future use?
I have and it freezes beautifully.
I made these cookies yesterday because I had purchased crunchie peanut butter by accident and wanted to use it up. Instead of using smooth peanut butter I used the crunchie and eliminated the cocktail peanuts and added some pecans and about 1/2 cup of white chocolate bits along with the milk chocolate and other ingredients. Cookies are AWESOME! My husband doesn’t care for peanut butter but he likes these a lot. This recipe is a keeper! Thanks for sharing.
Hi!!! How many calories are in these cookies? I love them and having a hard time keeping track of my caloric intake because I can’t figure out the calories for these! Make then all the time! Thanks for your help!!
There are many free online calorie calculators available. Just enter the values and it will calculate for you.
I made these yesterday! SOO Yummy. I changed the sugars a bit. I’ve found that instead of equal parts on the sugars, if you use 3/4 white and 1 1/4 brown the cookies will be “chewier”. Also I did half and half of peanut butter chips and semi sweet chocolate chips. They turned out so yummy and moist!