Why You’ll Love This Recipe
Loaded Peanut Butter Cookies take the classic cookie to the next level by packing in all the extras—think chocolate chips, peanut butter chips, pretzels, candies, or nuts. They’re chewy in the center, slightly crisp on the edges, and bursting with sweet-and-salty flavor in every bite. Perfect for peanut butter lovers, these cookies are indulgent yet easy to make, ideal for bake sales, holiday trays, or a simple treat at home. Each cookie is a little different thanks to the variety of mix-ins, which makes them extra fun and irresistible. If you love bold, chunky cookies with personality, this recipe is for you.
Loaded Peanut Butter Cookies – Chewy, Nutty, and Packed with Goodies
- Total Time: 27 mins
- Yield: 20 cookies
- Diet: Vegetarian
Description
Thick, chewy peanut butter cookies packed with chocolate chips, peanut butter chips, and chopped peanuts for the ultimate loaded cookie treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/4 cup chopped peanuts
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture until just combined.
- Fold in chocolate chips, peanut butter chips, and chopped peanuts.
- Scoop dough into 2-tablespoon portions and place on baking sheet about 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers remain soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra peanut flavor, use crunchy peanut butter instead of creamy.
- Dough can be chilled for 30 minutes for thicker cookies.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Peanut butter (creamy or crunchy) – The base flavor and richness of the cookies.
Unsalted butter – Adds moisture and helps create chewy centers.
Brown sugar – Provides sweetness and a slight caramel depth.
Granulated sugar – Balances the sweetness and texture.
Eggs – Bind the dough and give structure.
Vanilla extract – Enhances the flavor of peanut butter and chocolate.
All-purpose flour – Forms the structure of the cookies.
Baking soda – Helps the cookies rise slightly and stay chewy.
Salt – Balances sweetness and enhances flavor.
Chocolate chips – Classic mix-in that pairs perfectly with peanut butter.
Peanut butter chips – Double up on the peanut butter flavor.
Chopped pretzels – Add crunch and a salty bite.
Candy-coated chocolates (like M&M’s) – Bring color and extra sweetness.
Chopped peanuts or walnuts (optional) – For more crunch and nutty richness.
Directions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in chocolate chips, peanut butter chips, pretzels, candies, and nuts (if using).
Scoop dough onto prepared baking sheets, spacing about 2 inches apart. Flatten slightly with your hand or the back of a spoon. Bake for 10–12 minutes, until golden on the edges but soft in the center. Let cool on the sheet for 5 minutes before transferring to a wire rack.
Servings and timing
This recipe makes about 24 cookies. Preparation takes 15 minutes, and baking requires 12 minutes per batch. Total time: 30 minutes.
Storage/reheating
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months or freeze dough balls and bake straight from frozen, adding 2 extra minutes to the baking time.
Variations and Customizations
Trail Mix Cookies – Add dried cranberries, raisins, or sunflower seeds.
Candy Bar Twist – Mix in chopped peanut butter cups or Snickers.
White Chocolate Version – Use white chocolate chips instead of semi-sweet.
Gluten-Free Option – Use a gluten-free flour blend.
Extra Nutty – Use crunchy peanut butter and stir in extra chopped nuts.
Salted Finish – Sprinkle sea salt flakes on top before baking.
S’mores Style – Add mini marshmallows and graham cracker bits.
Oatmeal Base – Replace ½ cup of flour with oats for more texture.
FAQs
Can I use natural peanut butter?
Yes, but make sure it’s well-stirred—oil separation can affect texture.
Do I need to chill the dough?
Not required, but chilling for 30 minutes helps prevent spreading.
Can I make them smaller or larger?
Yes, adjust baking time—smaller cookies bake faster, larger ones need more time.
How do I make them chewier?
Use more brown sugar than white sugar for a chewier texture.
Can I make them dairy-free?
Yes, use plant-based butter and dairy-free chocolate chips.
Can I freeze the dough?
Yes, scoop into balls and freeze for quick baking later.
Conclusion
Loaded Peanut Butter Cookies are the ultimate treat for peanut butter fans who love a cookie packed with flavor and texture. With chocolate, candies, pretzels, and nuts, each bite is chewy, crunchy, sweet, and salty all at once. Easy to make and endlessly customizable, these cookies are perfect for parties, gifting, or satisfying your sweet tooth any day of the week.