Loaded Peanut Butter Cookies

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  1. 1 1/2 c rolled oats, 125 g
  2. 1 c creamy peanut butter, 227 g
  3. 4 T butter, at room temperature, 2 oz
  4. 2/3 c light brown sugar, 144 g
  5. 1/3 c sugar, 62 g
  6. 1/2 t salt
  7. 1/4 t baking powder
  8. 1/4 t baking soda
  9. 2 large eggs
  10. 1 c semisweet chocolate chips, 182 g
  11. 2/3 c sweetened shredded coconut, 62 g
  12. 1 c chopped mini peanut butter cups,


  1. Preheat the oven to 350˚F.
  2. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool.
  3. Line baking sheets with parchment paper.
  4. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed.
  5. Add the brown sugar, sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes.
  6. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
  7. Scoop T mounds of dough, on the baking sheets. Lightly flatten with your fingers.
  8. Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, about 15-16 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape.
  9. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely.

Picture of Recipe

Loaded Peanut Butter Cookies - Picture of Recipe
Serves: 45
Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Dessert
Type of Food: Cookie,Vegetarian
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Oven Bake
Themes/Holidays: Camping/Hiking

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