The Best Loaded Peanut Butter Cookies
Recipe type: Dessert
Makes: 15 cookies
Thick and chewy peanut butter cookies for peanut butter lovers only.
  • 130g (~1 cup) all-purpose flour
  • 12g (1 ½ teaspoons) baking soda
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 258 g (1 cup) creamy peanut butter
  • 160g (~¾ cup) granulated sugar
  • 117g (~1/2 cup) packed light brown sugar
  • 100g (2 large) whole eggs, at room temperature
  • 5 milliliters (1 teaspoon) vanilla extract
  • 105g (~2/3 cup) chopped peanut butter cups
  • 90g (~1/2 cup) peanut butter chips
  • 75g (~1/2 cup) chopped peanuts
  1. In a medium bowl, whisk together flour and baking soda, set aside
  2. Using a mixer, in a large bowl beat peanut butter, butter and sugars on high until light and fluffy
  3. Beat in the eggs and vanilla until combined
  4. Reduce speed to low and stir in flour mixture just until combined
  5. Stir in peanut butter cups, peanut butter chips and chopped peanuts
  6. Chill dough for 2 hours
  7. After, pre-heat the oven to 350 degrees and line baking sheets with parchment paper
  8. Use a large cookie dough scoop to place cookie dough balls (about ¼ cup each) on top of parchment paper, 1-2 inches apart
  9. Bake ~14 minutes until cookies are brown around the edges
Store at room temperature in an airtight container for up to 3 days or freeze for up to two months
Recipe by Keep It Sweet Desserts at