Best Peanut Butter Blowout Cookies Recipes

CHOCOLATE PEANUT BUTTER BLOWOUT COOKIES

Steps:

• In a large mixing bowl, beat the butter and peanut butter with an electric mixer for 30 seconds. Add the sugars, baking soda and salt. Beat until combined, scraping sides of the bowl occasionally.
• Beat in egg, milk and vanilla. Using the mixer, beat in as much of the flour as you can. Stir in remaining flour by hand. Stir in the chocolate pieces, peanuts and peanut butter cups.
• Drop by generously rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake the cookies in a 350° oven for about 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Makes about 30 cookies.

PEANUT BUTTER BLOWOUT COOKIES

Steps:

• Whisk the flour, baking powder, baking soda, and salt together in a medium bowl and set aside.
• Using an electric mixer, cream the butter and both sugars on medium speed until smooth. Add the eggs and vanilla and beat on high until well incorporated, stopping to scrape down the sides and bottom of the bowl as needed. Add the peanut butter and, continue mixing on high until well combined.
• Carefully add flour mixture to wet ingredients; mix on low just until combined and soft dough is formed. Add in chopped peanut butter cup, chopped peanuts, and chocolate chips; mix on low until combined.
• Chill the dough for about 1 hour in the refrigerator.
• Preheat oven to 350° and line cookie sheets with parchment paper or a silicone baking mats.
• Scoop chilled dough into heaping tablespoon balls, or use a large (3 tablespoon) cookie scoop for larger cookies and place on prepared cookie sheets. Sprinkle each cookie with a pinch of kosher salt. Bake each batch until lightly browned on the sides. The centers will look soft; 10-12 minutes for small cookies or 15-18 minutes for large cookies.
• Remove cookies from oven and let cool on the cookie sheets for 5 minutes, then transfer to a wire rack to cool completely. Store in airtight container at room temperature for up to 1 week.