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Loaded Peanut Butter Cookies

CALLING ALL PEANUT BUTTER LOVERS! If you’ve ever wanted to take your old recipe to the next level, these loaded peanut butter cookies are for you. A fluffy cookie filled with 4 different chocolate peanut butter goodies, it is truly a dream!

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A close up of a rack of loaded peanut butter cookies.

The conception for this recipe came when I saw Butterfingers in the store for the first time. I grew up in New York where Butterfingers, along with so many other chocolate and candy options, were a staple on American shelves. When I moved to Canada I noticed a very apparent lack of the flaky, peanut butter-y treat with the bright yellow packaging. Many years later as I looked through the dollar store for a few candy bars for a different cookie recipe, I noticed them there and I was shocked.

My first thought was “oh I should put these into some cookies!”. Then my brain started going crazy with peanut butter ideas, “what if we did a peanut butter cookie, and added butterfingers?!…Oh Henry’s would be so good too! And of course you can’t have a peanut butter cookie like this without Reese’s cups!”. Which, by the way, does anyone know why in Canada the brand is called Reese but in the US it’s called Reese’s? What’s that about??? 

So I had this idea sitting in the back of my head for a while when the same thing happened with Nutter Butters (a cookie I grew up loving but very sadly did not have access to once we moved). Then I thought “Nutter Butters should be in there too!”. And thus, these loaded peanut butter cookies were born. Basically, I took all the peanut butter things and threw them into this recipe. Sometimes more is more, and sometimes more is very delicious!

A loaded peanut butter cookie on a plate with a peanut butter cup on it. The plate is below a rack with more cookies and a spoon full of peanut butter.

Ingredients

  • creamy peanut butter (the standard kind, not the natural kind)
  • unsalted butter
  • white sugar
  • brown sugar
  • eggs 
  • vanilla extract
  • all purpose flour
  • baking soda
  • salt 
  • Nutter Butter cookies
  • Reese’s peanut butter cups
  • Oh Henry’s bars
  • Butterfinger bars 

If you live somewhere where any of the peanut butter add-ins aren’t available, you can most definitely substitute them for another peanut butter chocolate treat, or even just add some peanuts. You could also just double up on the ones you do have.

How to make loaded peanut butter cookies

These cookies have a fluffy peanut butter base with lots of yummy mix-ins, there aren’t any crazy techniques here. Start by creaming your peanut butter, butter, and sugars together with a mixer at medium speed. Next, add your eggs and vanilla and mix until combined and well incorporated. Then, to a separate bowl add your dry ingredients – flour, baking soda, and salt and mix together.

Add that mixture to your first bowl gradually until just combined, I like to add about ⅓ at a time. Next, chop up all of your peanut buttery mix-ins. We want a variety of sizes with these so that you get a little bit of something in each bite and the candy is spread well throughout the dough. You can do this by varying the sizes of each individual add-in or varying the sizes between add-ins (eg. super small Butterfinger pieces and big chunks of Nutter Butters). Sometimes I like to do this step in the beginning to make the actual cookie making time a little faster. Also, chop up some extras to add on the top of your cookies at the end. This makes them extra pretty and extra yummy.

Add all your chopped treats to your dough and either mix on the lowest setting or mix by hand with a wooden spoon or silicone spatula. You want everything to be well distributed but not over mixed. Use a medium sized cookie scoop to scoop the dough onto a lined cookie sheet and chill in the fridge for at least 30 minutes. You can leave them overnight but any longer they should be put in a container and into the freezer.

Then you can bake them in your 350℉ oven for 8-10 minutes, the edges should be golden brown and the middle should be a little soft. Don’t forget to add extra mix-ins to the top for even more peanut buttery goodness! And now you have yourself some beautiful, delicious, loaded peanut butter cookies.

A close up of a rack full of loaded peanut butter cookies.

Loaded Peanut Butter Cookies

CALLING ALL PEANUT BUTTER LOVERS! If you’ve ever wanted to take your old recipe to the next level, these loaded peanut butter cookies are for you. A fluffy cookie filled with 4 different chocolate peanut butter goodies, it is truly a dream!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, from scratch, loaded peanut butter cookies
Servings: 22 medium sized cookies
Author: Gianna

Ingredients

  • ½ cup creamy peanut butter the regular kind (not natural)
  • ½ cup unsalted butter melted
  • ¾ cup white sugar
  • ¾ cup light brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • Nutter Butters chopped (about 2 regular sized cookies)
  • cup Reese’s Cups chopped (about 3 large cups)
  • cup Oh Henry’s chopped (about ½-¾ bar) (or sub peanuts if Oh Henry’s aren’t available)
  • cup Butterfingers chopped (about 1 bar)

Instructions

  • Add peanut butter, butter, and both sugars to the bowl of a stand mixer and cream together with the paddle attachment until smooth.
  • Add eggs and vanilla and mix until combined.
  • To a large mixing bowl add flour, baking soda, and salt and mix together. Then add this mixture to the wet ingredients gradually, mixing until just combined.
  • Chop up the Nutter Butters, Reese’s Cups, Oh Henry’s, and Butterfingers (ideally you want a variety of sizes of the copped candy). Add to the dough and mix on low speed or with a wooden spoon or spatula until just combined. Do not overmix.
  • Using a medium sized scoop (about 2.5 tbsp) scoop the dough onto a cookie sheet and chill in the fridge for 30 minutes minimum.
  • Preheat the oven to 350℉. Place cookies on a lined baking sheet about 2 inches apart.
  • Bake cookies for 8-10 minutes or until the edges are golden brown. Let cool for about 10 minutes before eating. Enjoy!

2 Comments

  1. One of my favorite!!

    1. yay! so happy to hear!😁

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