Author Notes
These peanut butter cookies are rich, thick and dense with a crispy outside and gooey center. Loaded with peanut butter chips, milk and dark chocolate chunks, and Heath Bar toffee chips. —Eden Passante
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Ingredients
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1/2 cup
Soft, Creamy peanut butter
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1/2 cup
unsalted butter, softened
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1/2 cup
sugar
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1/2 teaspoon
baking soda
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1
large egg
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1 cup
Flour
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1/2 teaspoon
vanilla
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3/4 teaspoon
salt
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1 cup
peanut butter chips
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1 cup
dark chocolate chunks
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1/2 cup
heath bar chips
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1/2 cup
dark brown sugar
Directions
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Preheat the oven to 350 degrees.
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In an electric mixer, beat the butter, peanut butter and both sugars on high, until smooth.
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Add the egg, vanilla, salt and baking soda. Continue to beat on medium.
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With the mixer speed on low, add in the flour and beat just until incorporated.
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Fold in the chocolate chunks, peanut butter chips and Heath Bar chips.
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Lay a large sheet of parchment paper on a cooking pan and scoop ice cream size cookie balls onto the sheet. You can use this cookie scooper, but it’s 2 scoops per cookie. That’s what makes them thick and gooey!
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Bake for 7-10 minutes until the tops are just golden brown. Do NOT over bake them!!
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They’re best right out of the oven after cooling for a few minutes. If you’re hosting a dinner party, scoop them onto a cookie sheet and refrigerate until you’re ready to bake and serve. Your guests will be in awe of these when they’re warm and right out of the oven!
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