Peanut Butter Cowboy Cookies

I’ve always been on the hunt for a cookie that combines hearty oats, rich peanut butter, and melty chocolate into one irresistible bite. These Peanut Butter Cowboy Cookies check all those boxes—and then some.

Why You’ll Love This Recipe

I love how these cookies bring together so many textures and flavors in every bite. The oats add a satisfying chew, while the peanut butter gives a creamy richness I can’t resist. Shredded coconut and chopped peanuts add a hint of tropical sweetness and crunch, and the chocolate chips melt into pockets of gooey bliss. Best of all, they’re drop cookies—no fancy shaping or rolling required—so I can whip up a batch in under 30 minutes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
baking powder
salt
baking soda
unsalted butter, softened
light brown sugar
granulated sugar
smooth peanut butter
pure vanilla extract
large eggs
quick-cooking oats
cocktail peanuts, chopped
sweetened flaked coconut
milk chocolate chips

directions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and baking soda; set aside.
In the bowl of a stand mixer, beat the softened butter, brown sugar, granulated sugar, peanut butter, and vanilla on medium speed for about 3 minutes—until the mixture is fluffy and light in color.
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.
Reduce mixer speed to low and gradually beat in the dry ingredients until just combined. Increase speed to medium and beat for 1 more minute.
Remove the bowl from the mixer and fold in the oats, chopped peanuts, coconut, and chocolate chips with a spatula.
Use a 2- to 4-ounce ice cream scoop to portion the dough, placing scoops at least 3 inches apart on the prepared sheets. Gently flatten each mound for even baking.
Bake for 16–18 minutes, until the edges are set and lightly golden.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Yield: 28 large cookies
Prep time: 20 minutes
Bake time: 16–18 minutes
Cooling time: 5–10 minutes

Variations

Swap the milk chocolate chips for semi-sweet or dark chocolate for deeper flavor.
Use walnuts or pecans in place of peanuts for a classic cowboy cookie twist.
Stir in 1 cup of corn flakes for extra crunch.
Substitute crunchy peanut butter if you crave more nutty texture.
Make smaller cookies by using a tablespoon or small scoop and reduce bake time by 2–3 minutes.

storage/reheating

I keep these cookies in an airtight container at room temperature for up to 5 days. To freeze, I shape the dough into rounds, freeze on a tray until solid, then transfer to a sealed bag—ready to bake whenever I need a batch. Baked cookies can be frozen for up to 2 months. To refresh chilled or frozen cookies, I pop them in a 300°F oven for 5 minutes or microwave a single cookie for 10–15 seconds.

FAQs

Can I make the dough ahead of time?

I often prepare the dough a day in advance. I store it covered in the fridge and bake straight from cold—just add an extra minute or two to the bake time.

What if I don’t have quick oats?

I pulse old-fashioned oats briefly in a food processor to break them down; they substitute perfectly in the same amount.

Can I omit the coconut?

Absolutely. I sometimes leave it out and add ½ cup extra oats or chopped nuts instead—no need to adjust other ingredients.

How do I keep the cookies soft and chewy?

I remove them from the oven as soon as the edges set but the centers still look slightly underbaked. They continue to firm up as they cool.

Is crunchy peanut butter okay?

Yes! I’ve tried both—I prefer creamy for uniform texture, but crunchy adds delightful nutty bits.

Conclusion

I’m always thrilled when a recipe delivers on both flavor and ease, and these Peanut Butter Cowboy Cookies do just that. Whether I’m sharing them with friends or sneaking one (or two) straight from the cooling rack, they never disappoint. Give them a try, and I’m betting they’ll become your go-to cookie

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Author: Evee
Total Time: 36–48 minutes
Yield: 28 large cookies
Diet: Vegetarian

Print Recipe

Description

Chewy drop cookies loaded with oats, peanut butter, shredded coconut, chopped peanuts, and melty chocolate chips for a hearty, flavor-packed treat.

Ingredients

2 cups (250 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup (113 g) unsalted butter, softened

½ cup (100 g) light brown sugar, packed

½ cup (100 g) granulated sugar

1 cup (240 g) creamy peanut butter

1 teaspoon pure vanilla extract

2 large eggs

1½ cups (135 g) quick-cooking oats

1 cup (100 g) chopped cocktail peanuts

1 cup (80 g) sweetened flaked coconut

1 cup (175 g) milk chocolate chips

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Instructions

Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a stand mixer (or large bowl), beat butter, brown sugar, granulated sugar, peanut butter, and vanilla on medium speed until light and fluffy, about 3 minutes.
Add eggs one at a time, beating well after each and scraping down sides.
Reduce mixer speed to low; gradually add dry ingredients until just combined. Increase speed to medium and beat 1 minute more.
Remove bowl and fold in oats, peanuts, coconut, and chocolate chips by hand.
Using a 3 Tbsp (2–4 oz) scoop, drop mounds of dough 3 inches apart on prepared sheets. Gently flatten each slightly.
Bake 16–18 minutes until edges are set and lightly golden.
Cool on sheets 5 minutes, then transfer to wire racks to cool completely.

Notes

Swap semi-sweet or dark chocolate chips for milk chocolate for deeper flavor.

Use chopped walnuts or pecans instead of peanuts for a classic cowboy cookie twist.

Fold in 1 cup corn flakes or bran flakes for extra crunch.

Substitute crunchy peanut butter to intensify nutty texture.

Shape smaller cookies (1 Tbsp dough) and reduce bake time by 2–3 minutes.

For softer centers, remove from oven as soon as edges set; cookies firm up as they cool.

Prep Time: 20 minutes
Cook Time: undefined
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200 kcal
Sugar: 8 g
Sodium: 100 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 15 mg