Blowout Cookies
Submitted by ImpressiveDi
Chunky peanut butter cookies loaded with chocolate chips, honey roasted peanuts, and chopped peanut butter cups. These blowout cookies are thick, chewy, and completely over the top.
YIELD
30 cookiesPREP
15 minCOOK
15 minREADY
30 minThese cookies don’t mess around. They’re called blowout cookies because they’re stuffed with literally everything a peanut butter lover could want in a single bite.
Chunky peanut butter and butter get creamed together, then folded with semi-sweet chocolate chips, honey roasted peanuts, and frozen-then-chopped peanut butter cups. Every bite has crunch, chew, melt, and salt all fighting for attention.
Drop them in big two-tablespoon clumps and bake until just barely golden. Pull them early. You want the centers soft and gooey while the edges go crisp.
Pro Tips
- Freeze the peanut butter cups before chopping so they hold their shape in the warm dough
- Don’t overbake. Pull them when they look slightly underdone and let them firm up on the sheet
- Use chunky peanut butter for extra texture in every bite
- These freeze beautifully as dough balls. Bake straight from frozen, adding 2 minutes to the bake time
Ingredients
Directions
Preheat the oven to 375℉ (190℃).
Combine the flour, baking soda and salt; set aside.
Beat the peanut butter and butter together until fluffy. Add both of the sugars and beat until light and smooth.
Then add the egg and beat for three minutes.
Add the vanilla and mix well. Stir in the flour mixture and beat thoroughly.
Sprinkle the milk over the mixture and beat to soften the dough.
Fold in the chocolate chips and peanuts, then carefully add the candy.
Drop by two tablespoon clumps onto an ungreased baking sheet, leaving about 1inch spaces for spreading.
Bake for 10 to 12 minutes, or until just brown.
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