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Loaded Peanut Butter Cookie Recipe

February 8, 2016 | Most Popular | Sweet Recipes | Comments

loaded-peanutbutter-cookie-recipe-2loaded-peanutbutter-cookie-recipe-1loaded-peanutbutter-cookie-recipe-3 I still have the invitation to my Kindergarten graduation with written instructions to bring a dozen of your favorite cookies. I chose my favorite peanut butter cookies and I can remember bringing the plate to class, with a giant bow in my hair. I’ve always been a fan of peanut butter cookies and have made several versions throughout the years. I can assure you, this loaded peanut butter cookie recipe will be the best you’ve ever had! Best part is the recipe is super simple to follow… pretty much no-fail. These peanut butter cookies are rich, thick and dense with a crispy outside and gooey center. Loaded with peanut butter chips, milk and dark chocolate chunks, and Heath Bar toffee chips. The key when cooking these is to not overcook them. Take them out when they’re gooey and still doughy as they continue to cook while cooling. Gooey is BEST! And of course, like most cookies, they are absolutely divine right out of the oven… I crave a warm, gooey, loaded peanut butter cookie! We even compared them to Levain Bakery in NYC (oh yes we did!), because they really are that good!

Loaded Peanut Butter Cookie Recipe

1/2 cup soft, creamy peanut butter

1/2 cup unsalted butter, softened (room temp)

1/2 cup granulated sugar

1/2 cup dark brown sugar

1/2 teaspoon baking soda

1 large egg

1 cup flour

1/2 teaspoon vanilla

3/4 teaspoon salt

1 cup milk chocolate chunks

1 cup dark chocolate chunks

1 cup peanut butter chips

1 1/2 cup Heath Bar chips


Preheat the oven to 350 degrees.

In an electric mixer, beat the butter, peanut butter and both sugars on high, until smooth.

Add the egg, vanilla, salt and baking soda. Continue to beat on medium.

With the mixer speed on low, add in the flour and beat just until incorporated.

Fold in the chocolate chunks, peanut butter chips and Heath Bar chips.

Lay a large sheet of parchment paper on a cooking pan and scoop ice cream size cookie balls onto the sheet. You can use this cookie scooper, but it’s 2 scoops per cookie. That’s what makes them thick and gooey!

Bake for 7-10 minutes until the tops are just golden brown. Do NOT over bake them!!

They’re best right out of the oven after cooling for a few minutes. If you’re hosting a dinner party, scoop them onto a cookie sheet and refrigerate until you’re ready to bake and serve. Your guests will be in awe of these when they’re warm and right out of the oven!


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