The kids and I were paging through one of our favorite magazines when we saw a recipe for Loaded Peanut Butter Cup Cookies...ummm YES PLEASE! We made a few of our own tweaks. 1. I wanted to add the peanut butter cups at the end because I didn't want them to melt into the cookie, 2. I used a cookie scoop for easy use and consistency, 3. When baking cookies I always line my baking sheets with parchment paper, this prevents sticking and also prevents burnt crumbs sticking to your cookies if you reuse the pan for the next batch, 4. I used unsweetened coconut instead of sweetened (it didn't seem to make a difference since there is already sugar in the dough). 5. We thought cinnamon would be a nice addition! Absolutely positively delicious!
Ingredients
- 1½ c. old fashioned oats
- 1 c. creamy peanut butter
- 4 tbsp. unsalted butter, room temperature
- ⅔ c. packed light brown sugar
- ⅓ c. organic cane sugar
- ½ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 2 large eggs
- 1 c. semi-sweet chocolate chips
- ⅔ c. unsweetened shredded coconut
- ½ c. mini peanut butter cups, chopped
- ¼ tsp. ground cinnamon
Instructions
- Preheat oven to 350°. Line two large baking sheets with parchment paper.
- Using a mixer on medium speed, combine the peanut butter and butter. Add the brown sugar, granulated sugar, salt, baking powder, baking soda and cinnamon. Beat on high until smooth (1-2 minutes). Beat in the eggs, one at a time.
- Decrease speed to low, mix in oats, chocolate chips, and coconut.
- Scoop 6 mounds of dough onto each baking sheet. I use a 2 inch cookie scoop for consistency. Each mound should be about a ¼ cup of dough.
- Bake until the choclate chips are glossy and the edges of the cookies are just starting to turn golden brown. Each oven's baking time will vary, for me this was about 15 minutes.
- Gently press 2-3 chunks of chopped peanut butter cup into each cookie (being careful not to burn yourself). Let the cookies cool on the baking sheet until comfortable to handle (they will keep their shape best after cooling).
Notes
Adapted from Food Network Magazine's March/April 2022 issue: Loaded Peanut Butter Cookies Recipe | Food Network Kitchen | Food Network
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