Loaded Peanut Butter Chocolate Chip Cookies Recipe

Scrap the traditional stuff and check out these amazing loaded peanut butter chocolate chip cookies with nuts, m&m’s, dark and white chocolate chips and chunks!

This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.

Ingredients for this recipe:

• 2 sticks softened unsalted butter
• ¾ cup sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 tablespoons vanilla
• 2 ½ cups Bob’s Red Mill All Purpose Flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup semi-sweet chocolate chips or chunks
• 1 cup white chocolate chips or chunks
• 1 cup candy covered chocolates
• 1 cup peanut butter chips
• 1 cup chopped walnuts

Makes 18 large cookies

Prep Time: 15 minutes

Cook Time: 18 minutes

Procedures:

1. Preheat the oven to 350°.
2. Add the butter and sugars to a stand mixer with the paddle attachment and mix on medium speed to high speed for 5-7 minutes or until light and fluffy.
3. Add in 1 egg at a time until combined and then add in the vanilla.
4. In a separate bowl mix together the flour, baking powder, baking soda and salt and then add it to the mixer on low speed in 3 batches until mixed in. Be sure to stop the mixer in between adding the flour to scrape the sides.
5. Remove the bowl and fold in the chocolate chips, candy, peanut butter chips and walnuts with a rubber spatula until completely mixed in.
6. using a 3-tablespoon scooper scoop out the dough onto cookies sheet trays 4 to 5 inches apart from one another to allow them to spread out. It will take 3 sheet trays to get to 18 cookies
7. Bake in the oven for 16-18 minutes or until there is a light brown edge around the outside.
8. Cool to room temperature on a rack and serve

CHEF NOTES:

• On the sugar front, I like to do a combination of brown and regular sugar but you could absolutely use all light brown sugar.
• Scrape the bowl of the standing mixer often to ensure all of the ingredients are being incorporated.
• You can mix in the final ingredients into the dough with the stand mixer, but they may break up quite a bit because of the torque from the mixer.
• These are large so I baked 6 on a tray at once, but If you prefer smaller cookies please feel free to do so.
• To Store: Add them in plastic bags and keep them at room temperature for up to 5 days or in the refrigerator for up to 7 days.
• To Freeze: Both the dough or baked cookies will freeze well covered in a container or plastic wrap for up to 3 months.