Chunky Peanut Butter Overload Cookies
Get ready to indulge in the ultimate peanut butter lover’s dream with these Chunky Peanut Butter Overload Cookies! Packed with rich, nutty goodness, these soft and chewy cookies combine creamy unsalted butter, chunky peanut butter, and a perfect duo of granulated and brown sugars for a caramel-like depth of flavor. Each bite is a delightful medley of textures, featuring crunchy roasted salted peanuts and gooey pockets of melted semi-sweet chocolate chips. Easy to prepare in just 20 minutes of prep time, these cookies bake to golden perfection in under 10 minutes, making them the ideal treat for when you need a quick dessert that’s big on flavor. Serve these irresistible peanut butter cookies warm with a glass of milk, and watch them disappear in no time! Perfect for peanut butter enthusiasts, bake sales, or afternoon snacks, these cookies are sure to become a household favorite.
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Recipe Information
Ingredients
- 115 grams Unsalted butter
- 180 grams Chunky peanut butter (natural or processed)
- 100 grams Granulated sugar
- 150 grams Brown sugar (packed)
- 1 Large egg
- 2 teaspoons Vanilla extract
- 200 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 100 grams Roasted salted peanuts (chopped)
- 150 grams Semi-sweet chocolate chips
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, chunky peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract to the butter mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Gently fold in the chopped roasted peanuts and semi-sweet chocolate chips using a spatula, ensuring they are evenly distributed.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
4974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.3 g | 366% | |
| Saturated Fat | 108.4 g | 542% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3788 mg | 165% | |
| Total Carbohydrate | 562.0 g | 204% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 347.8 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 379 mg | 29% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
