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Tuesday, November 29, 2022
HomeBlogBreaking EggsEasy Family Recipes: Peanut Butter Surprise Cookies

Easy Family Recipes: Peanut Butter Surprise Cookies

pbcookiesPeanut butter cookies are one of my very favorite things. They automatically take me back to being a kid and helping my mom use a fork to place a criss-crosses on every single one. Now though, it’s time to update the traditional peanut butter cookie and give it a little more…pizzazz. We’re going to incorporate old-fashioned oats (not quick-cooking), then add a bit of crunch and flavor with toffee bits, honey-roasted peanuts, and even peanut butter chips. We’re taking a basic cookie and seriously kicking it up. This recipe does make a ton of cookies, so don’t be afraid to prepare the whole batch, then freeze the dough balls to keep handy when you just want to bake off a few. Allow to thaw slightly, for 30 minutes or so, before baking. You may need to add a minute or two to your cooking time, but the kids will go gaga over freshly-baked cookies…on a weekday!

Peanut Butter Surprise Cookies

Servings: 6 dozen cookies

  • 3 1/2 cups all-purpose flour
  • 2 cups old fashioned oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups unsalted butter, chilled, cut up
  • 1 1/2 cups packed light brown sugar
  • 1 cup creamy peanut butter
  • 4 teaspoons vanilla extract
  • 2 eggs
  • 3 cups honey-roasted peanuts
  • 2 (10-ounce) packages peanut butter chips
  • 2 (8-ounce) packages toffee bits or 12 (1.4-ounce) bars milk chocolate toffee, such as Heath bars, chopped

Whisk flour, oats, baking soda and salt in medium bowl and set aside. Beat butter and brown sugar in large bowl at medium speed 3 minutes or until light and fluffy. Beat in peanut butter and vanilla. Add eggs one at a time, beating just until combined. At low speed, beat in flour mixture just until combined.

Stir in peanuts, peanut butter chips and toffee bits. Cover and refrigerate 2-3 hours or overnight.

Heat oven to 375-degrees F. Line cookie sheet with parchment paper. Gently form into balls and flatten slightly to about 1/2- to 3/4-inch thickness. Freeze dough on baking sheets for 10 minutes or until firm. Bake about 12 minutes or until light brown on edges. Cool on baking sheet on wire rack 3 minutes. Place cookies on rack to cool completely before storing.

Recipe courtesy of the Southern Peanut Growers

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