These Peanut Butter Cowboy Cookies are the epitome of go big or go home. A made-from-scratch creamy peanut butter cookie dough is filled with oats, chocolate chips and salted peanuts. Scoop onto a cookie sheet and bake until golden and crispy around the edges then pour a glass of milk.
Warm Cookies and a Glass of Milk
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. 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.
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. In keeping with the peanut butter theme I switched out the pecans, typically found in cowboy cookies with peanuts.When using a medium-size 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 straight from the oven with a glass of ice cold milk. You may also like to try these yummy 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 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
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
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Melissa @ My Recent Favorite Books says
I have been thinking about baking some cookies, these look delicious! =) Pinned to try soon!
Melissa says
Thanks for sharing Melissa!
Millie Brinkley says
Melissa, thanks for another mouth watering recipe! These sound insanely good! Well, goodbye diet….hello cookies, hot tea, and a hedonistic, lazy evening!
Melissa says
Millie, that sounds like a dynamite finish to a Saturday. Happy baking!
Beverly says
Will the cookies bake the same without the coconut, not a big fan
Melissa says
They should bake fine without the coconut, you can leave it out.
Anonymous says
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
Melissa says
What a fun idea for a party. Welcome, send my best to your friends.
Cheryl Hicks says
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!
Melissa says
Hi Cheryl, oh of course. I use my stand mixer as a rule of thumb but yes, go for it! ☺
Fran says
Been making cookies very similar to this recipe for many many yers. My grandkids love them!!
Lindsay says
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!
Melissa says
Awesome Lindsay we love them too!
Mary says
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?
Melissa says
Oh sure, cocktail peanuts tend to be a bit smaller and thus good for this cookie. Regular salted peanuts will do nicely.
Deb says
I just made these with sunflower seeds and butterscotch chips, YUM!!!!!
Melissa says
Nice!
Skygirl says
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?
Melissa says
I have and it freezes beautifully.
Patty Thayer says
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.
Marybeth says
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!!
Melissa says
There are many free online calorie calculators available. Just enter the values and it will calculate for you.
Nicole says
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!
Marian says
Is the amount of butter correct? Mine turned out very dry.
Melissa says
The amounts are correct. Keep in mind, there’s peanut butter for moisture, too. Perhaps bake them for less time as your oven may run a little hot.
Michelle says
Just made these cookies and they are really good. I will definitely be making these cookies again.
Melissa says
I love these, too. I’m happy to hear you do!
Debbe says
They are delicious even though I forgot to add the oatmeal. I will be making these again and next time add the oatmeal. Thanks
Melissa says
Glad you loved these Debbe, thanks!
Mary says
Making right now and already ate a few. OMG are they good!
Melissa says
I love these, too, thanks!
Chuck says
I do NOT like chocolate so I’ve been trying to find an oatmeal pnut butter cookie. I’m going to try these without the chocolate chips.
Melissa says
Do you like peanut butter chips? That might be a nice substitute or even butterscotch.
Melodee says
Can you use regular rolled oats instead of quick oats?
Melissa says
Rolled oats are larger so, if you want to use them, pulse them a couple of times in a food processor to make them more like the texture of quick oats. Measure them after.
Susan says
Made these cookies for a party…there were none left to take home. So I guess I’ll just have to make more!
Melissa says
Wonderful, thanks so much!