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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Michelle
Just made these cookies and they are really good. I will definitely be making these cookies again.
Melissa
I love these, too. I'm happy to hear you do!
Marian
Is the amount of butter correct? Mine turned out very dry.
Melissa
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.
Nicole
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!
Marybeth
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
There are many free online calorie calculators available. Just enter the values and it will calculate for you.
Patty Thayer
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.
Skygirl
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
I have and it freezes beautifully.
Deb
I just made these with sunflower seeds and butterscotch chips, YUM!!!!!
Melissa
Nice!
Mary
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
Oh sure, cocktail peanuts tend to be a bit smaller and thus good for this cookie. Regular salted peanuts will do nicely.
Lindsay
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
Awesome Lindsay we love them too!
Fran
Been making cookies very similar to this recipe for many many yers. My grandkids love them!!
Cheryl Hicks
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
Hi Cheryl, oh of course. I use my stand mixer as a rule of thumb but yes, go for it! ☺
Melissa
What a fun idea for a party. Welcome, send my best to your friends.
Anonymous
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
They should bake fine without the coconut, you can leave it out.
Beverly
Will the cookies bake the same without the coconut, not a big fan
Melissa
Millie, that sounds like a dynamite finish to a Saturday. Happy baking!
Millie Brinkley
Melissa, thanks for another mouth watering recipe! These sound insanely good! Well, goodbye diet....hello cookies, hot tea, and a hedonistic, lazy evening!
Melissa
Thanks for sharing Melissa!
Melissa @ My Recent Favorite Books
I have been thinking about baking some cookies, these look delicious! =) Pinned to try soon!