Side Pannel
Peanut Butter Chunker Cookies
Peanut Butter Chunker Cookies
- Recipe Submitted by maryjosh on 01/28/2019
Ingredients List
- 1 cup butter softened
- 2/3 cup smooth peanut butter
- 1 ½ cups brown sugar
- ½ cup dark brown sugar
- 1 ½ tsp vanilla
- 2 large eggs
- 2 cups all purpose flour
- 1 cup rolled oats
- 1 ½ tsp baking soda
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/2 cup dark chocolate chunks
- 1/2 cup milk chocolate chunks
- 1/2 cup skor toffee bits
- 1 cup pretzel pieces
- 1/2 cup honey roasted peanuts
Directions
Preheat your oven to 350 degrees and line a couple cookie pans with parchment paper {depending on how much of the cookie dough you want to bake off right away}.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth. Add in the brown sugars and beat until pale and fluffy. Scrape down the sides of the bowl add the eggs and beat until fluffy. Add in vanilla, and beat until combined.
In a small bowl, whisk together four, oats, baking soda, corn starch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don't worry - this is what you want. Add in the chocolate chunks, pretzel pieces, roasted peanuts and toffee bits; mix on low until evenly distributed.
Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 12 onto each tray.
Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are golden brown.
Remove from the oven and allow to cool for at least five minutes before digging in.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and peanut butter until smooth. Add in the brown sugars and beat until pale and fluffy. Scrape down the sides of the bowl add the eggs and beat until fluffy. Add in vanilla, and beat until combined.
In a small bowl, whisk together four, oats, baking soda, corn starch, cinnamon and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don't worry - this is what you want. Add in the chocolate chunks, pretzel pieces, roasted peanuts and toffee bits; mix on low until evenly distributed.
Using a cookie scoop or two teaspoons, scoop your batter out into about 1 tbsp portions out onto your baking sheets leaving at least 1.5 to 2 inches between each cookie. I usually put no more than 12 onto each tray.
Bake for 10-12 minutes or until the tops are beginning to crackle and the edges are golden brown.
Remove from the oven and allow to cool for at least five minutes before digging in.
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