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Extreme Peanut Butter Cup Cookies

  • Author: Megan

Description

Peanut butter cookies taken up a notch!!


Ingredients

Scale
  • 1 cup Old Fashioned Oats
  • 1/2 cup All Purpose Flour
  • 1 cup Creamy Peanut Butter – not “natural”
  • 6 Tbsp Unsalted Butter, room temperature
  • 3/4 cup Brown Sugar
  • 1/4 cup White Sugar
  • 1/2 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 Eggs
  • 1 cup Chocolate Chips
  • 1 cup chopped Peanut Butter Cups – you can mix them all in at once, or divide half into dough, and pressing half into the top of the cooked cookies while still warm.
  • 1/3 cup Shredded Coconut

Instructions

  1. Preheat oven to 350 degrees. In a large bowl or mixer, beat together the peanut butter and softened butter until it is completely combined.
  2. Beat in the brown and white sugar, mixing until light and fluffy. Then add in the salt, baking powder and baking soda.
  3. Beat in the eggs, and then scrape down the bowl with a rubber spatula to ensure it is all evenly mixed.
  4. Mix in the oats, chocolate chips, chopped peanut butter cups, and shredded coconut.
  5. Scoop the dough out onto a baking sheet lined with parchment paper. Gently press the extreme peanut butter cup cookies down a bit so they flatten on top.
  6. Bake them for 16-18 minutes, or until just browning around the edges. When the cookies come out of the oven, you can make them picture perfect round by using a cookie cutter, or biscuit cutter to place around the cookies and gently swirl in a circular motion to tighten up the edges and create round cookies.
  7. Gently press additional chopped peanut butter cups on top of the warmed cookie if desired.
  8. Allow the cookies to cool on the cookie sheet for 2-3 minutes, and then remove them to cool completely on a wire rack.


Notes

Adapted from Loaded Peanut Butter Cookies from Food Network