Chocolate-Peanut Blowouts

Loaded with creamy peanut butter, salted peanuts, dark chocolate chips, and peanut butter cup minis.

Yield: 75 cookies
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups creamy peanut butter
  • 8 ounces Reese's Peanut Butter Cup Minis, chopped
  • 1 cup salted peanuts, chopped
  • 1 and 1/4 cup chocolate chips
  1. Preheat oven to 350F degrees.
  2. In a medium size bowl, whisk together flour, baking soda, and baking powder. Set aside.
  3. In a large bowl using an electric mixer, cream together butter and sugars on medium speed, about 1-2 minutes. Add eggs and vanilla extract; mix until combined. Add peanut butter; mix on high until combined.
  4. Slowly add flour mixture to wet ingredients; mix just until combined. Add in chopped Reese's Peanut Butter Cup Minis, peanuts, and chocolate chips; mix until combined.
  5. Scoop dough into heaping tablespoon balls, or use a #50 disher to scoop balls of dough. Place on a ungreased baking sheet, or silicone mat/parchment paper lined baking sheet.
  6. Bake 10-12 minutes or until barely golden brown around the edges. Do not overbake. The tops will not brown. Cookies may appear to be soft and undone, but they will set as they cool.
  7. Cool cookies on baking sheet on wire rack for 5 minutes; transfer to a wire rack to cool completely. Eat & Enjoy!

Chocolate-Peanut Blowouts should be stored in an airtight container and will keep 3+ days or freeze up to 3 months.

Recipe adapted from Better Homes and Gardens Biggest Book of Cookies.