Peanut Butter Cowboy Cookies

One of the most popular (recent) cookie recipes on my site is for Cowboy Cookies.

You don’t have to be a cowboy or cowgirl to love them. I’m neither, but am a huge fan of the cookies because they’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite.

Peanut Butter Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true 'kitchen sink' cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!

Since everything is better with peanut butter, I incorporated it into the recipe and love the results. Present but it doesn’t overwhelm the other flavors.

The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut which reminds me of Soft and Chewy Seven Layer Magic Bar Cookies. Slightly salty peanut butter, chewy oats, sweet coconut, and chocolate is a winning combination.

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Peanut Butter Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true 'kitchen sink' cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!

Throw in pecans and Cornflakes, reminiscent of the famous Cornflake Chocolate Chip Cookies, and you’ve got yourself texture galore which I love.

The pecans add a firmer crunch while the Cornflakes add a lighter, crispier crunch. The crunchiness plays off the chewiness from the oats and coconut beautifully.

Peanut Butter Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true 'kitchen sink' cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!

I’ve seen Cowboy Cookies called Kitchen Sink Cookies and rightfully so. Almost everything but the kitchen sink is included.

If you want to swap walnuts for the pecans, swap raisins for the chocolate chips, use Special K rather than Cornflakes, or make tweaks given the ingredients in your pantry they’ll probably turn out just fine.

Peanut Butter Cowboy Cookies - Chewy oats, sweet coconut, crunchy pecans, peanut butter, and plenty of chocolate!! A true 'kitchen sink' cookie that stays soft and chewy! Everyone (not just cowboys) loves these cookies!!

Peanut Butter Cowboy Cookies

You don’t have to be a cowboy or cowgirl to love the cookies. They’re hearty, loaded with texture, and have so many wonderful flavors going on in every bite. The cookies are like Peanut Butter Cookies crossed with Oatmeal Chocolate Chip Cookies, plus shredded coconut. Slightly salty peanut butter, chewy oats, sweet coconut, and chocolate is a winning combination. Throw in pecans and Cornflakes and there’s texture galore. I’ve seen Cowboy Cookies called Kitchen Sink Cookies and rightfully so. Almost everything but the kitchen sink is included and it’s the type of recipe that it’s easy to make substitutions and swaps with the add-ins used.

Ingredients:

  • 1 large egg
  • 1/2 cup (1 stick) unsalted butter, softened
  • heaping 1/2 cup creamy peanut butter
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup old-fashioned whole-rolled oats (not quick-cook or instant)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt, or to taste
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup Cornflakes or Special K cereal (Frosted Flakes or a similar cereal may be substituted)
  • 3/4 cup sweetened shredded coconut
  • 1/2 cup pecans, coarsely chopped (walnuts or almonds may be substituted)

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the egg, butter, peanut butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, oats, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, Cornflakes, coconut, pecans, and beat on low speed until just combined, about 1 minute.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 15 equal-sized mounds of dough and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes (I baked 11 minutes), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Cowboy Cookies

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24 comments on “Peanut Butter Cowboy Cookies”

  1. I kind of need these, oh, rightnowplease. It’s been a rough week! And these are so thick and chewy and there’s so many good things inside! Definitely not just for cowboys. I’m guessing nobody can stop at one?

  2. I forgot how many yummy ingredients are in these cookies but adding some peanut butter sounds like a good fit. I love a loaded up cookie or bar!

  3. I love how thick these are Averie! My husband prefers thin, crispy cookies (LAME) which means this batch is all for MOI! (PS. Pinning for my next baking weekend!)

  4. Cant wait to make these cookies. What can i substitute for coconut? Thanks.

    • You can play around with the dough and see what other dry ingredients you’ll need to firm it up – more flour, oats, cereal. Since I haven’t tried without coconut, I can’t give exact measurements.

  5. How can you go wrong with these???  

  6. Oh my gosh I would inhale these!! They look absolutely perfect.

  7. I love cookies that are thick and full of texture. These will disappear in record time around here. I agree with the sentiments above. Thin cookies are not my idea of a cookie.

  8. I love cowboy cookies, but the pb aspect is just brilliant here.

  9. these look SO soft and chewy and moist, I’m dying for a bite!!! and I couldn’t agree more, peanut butter makes everything better :)

  10. Oh these look delicious! I’ve had cowboy cookies before but never with peanut butter! 

  11. oh my word! These look amazing! Yummy!

  12. Hey there, I only have quick cook oats on hand, is it ok to use them, or should i just scratch oats from the recipe? thanks!

  13. Blown away by these cookies and totally drooling over the pix! Can’t go wrong with all of these mix-ins! Definitely worth the wait for dough chilling time!

  14. YES-peanut butter definitely makes cowboy cookies even better!!! 

  15. Pinned. Yes, I love cowboy cookies and adding peanut butter sounds like a wonderful addition. 

  16. So hearty and yummy! I need to make these cookies :)

  17. Would Wheaties or Rice Krispies work for the cereal? That is what I have on hand, ready to use up!

    • Yes I’d use the Wheaties in place of the Corn Flakes. Or you could do a half and half mixture of the Wheaties and CF’s but I’d for sure use the Wheaties one way or the other. LMK how they come out!

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