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Peanut Butter Cowboy Cookies
4.2 from 93 votes

Peanut Butter Cowboy Cookies

Peanut Butter Cowboy Cookies are hearty cookies combining creamy peanut butter, rolled oats, coconut, crunch from cornflakes, and chocolate chips. They balance chewy and crisp textures and boast nutty, sweet, and slightly toasty flavors. The dough’s chilling time firms it up for even baking and controlled spread, and topping with chocolate chips adds extra richness and visual appeal.

Prep Time
10 mins
Cook Time
12 mins
Chill Time
2 hrs
Total Time
2 hrs 22 mins
Servings: 15
Calories: 292 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 egg large
  • ½ cup butter unsalted, softened
  • peanut butter heaping 1/2 cup, creamy
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 cup old-fashioned rolled oats not quick-cook or instant
  • 1 teaspoon baking soda
  • ½ teaspoon salt or to taste
  • 1 cup chocolate chips semi-sweet
  • ¾ cup cornflakes Frosted Flakes or a similar cereal may be substituted, or Special K cereal
  • ¾ cup coconut sweetened shredded
  • ½ cup pecans coarsely chopped (walnuts or almonds may be substituted)

Instructions

    Cup of Yum
  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 plastic wrap, 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.
  7. 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.

Notes

  • Refrigerate dough for at least 2 hours and up to 5 days before baking for best texture.
  • Cookies stay fresh in airtight containers at room temperature for up to one week or frozen for six months.
  • Unbaked cookie dough can be refrigerated for up to five days or frozen for four months, allowing flexible baking times.
  • Placing chocolate chips on top before baking enhances appearance and creates melted sweet pockets.

Nutrition Information

Serving 1 Calories 292kcal (15%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g (41%) Cholesterol 13mg (4%) Sodium 243mg (10%) Fiber 3g (12%) Sugar 20g (40%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 292

% Daily Value*

Serving 1
Calories 292kcal 15%
Carbohydrates 35g 12%
Protein 5g 10%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 13mg 4%
Sodium 243mg 10%
Fiber 3g 12%
Sugar 20g 40%

* Percent Daily Values are based on a 2,000 calorie diet.