Description
These spooky Halloween Peanut Butter Cookies are packed with goodies! Thick peanut butter cookies stuffed with peanut butter and chocolate chips, M&M’s, candy corn, and pretzels make for the perfect sweet and salty combo. Decorated with cute candy eyeballs for a little spooky twist!
Ingredients
Scale
- 113 gm (1/2 cup) unsalted butter, softened
- 264 gm (1 cup) creamy peanut butter (not natural or organic)
- 180 gm (3/4 cup, firmly packed) light brown sugar
- 100 gm (1/2 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 187 gm (1 1/2 cups, spoon & leveled) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 73 gm (1/3 cup) peanut butter chips
- 73 gm (1/3 cup) semisweet chocolate chips
- 73 gm (1/3 cup) candy M&Ms
- 73 gm (1/3 cup) candy corn
- 20 gm (1/2 cup) pretzels, broken into pieces
- Candy eyeballs for decoration
Instructions
- In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter on medium speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes. Scrape down sides and bottom of the bowl. Mix in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, baking soda and kosher salt. Add the dry ingredients to the batter and mix on low speed until just combined. Be careful not to overmix.
- Add in the peanut butter chips, chocolate chips, M&M’s, candy corn, and pretzels, and fold in by hand until the mix-ins are evenly distributed throughout the dough.
- Cover the dough and place in the fridge to chill for 30 to 60 minutes. In the meantime, preheat the oven to 350°F and line 2 large cookie sheets with parchment paper.
- Using a #20 spring-loaded cookie scoop (which holds about 3 tablespoons of dough), scoop the chilled dough onto the prepared baking sheets, spacing 3 inches apart. Top the cookies with candy eye balls. Bake for 10 to 12 minutes, until the edges of the cookies are very lightly browned. (The tops of the cookies may appear underdone, but they’re not! You don’t want to overbake these.)
- Remove the cookies from the oven and carefully tap the baking sheet on the counter a few times to “deflate” the cookies and help them spread a bit. Allow the cookies to cool on the baking sheets for 5 to 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days.