Peanut Butter Cowboy Cookies are the kind of treat that brings back warm childhood memories with every bite. I remember my grandmother making a batch of these whenever we had family over—crispy edges, chewy centers, and packed with peanut butter, chocolate, oats, and coconut. They were always the first to disappear from the cookie tray!
These cookies are perfect for bake sales, lunchbox treats, or cozy afternoons with a cup of coffee. They combine the heartiness of an oatmeal cookie with the richness of peanut butter and the sweetness of milk chocolate and coconut, making them a beloved favorite for kids and adults alike.
What makes these cookies so special is their irresistible texture—soft and chewy with just the right amount of crunch from chopped peanuts and toasted coconut. They're big, bold, and packed with flavor, much like the Wild West spirit they’re named after. If you're looking for a cookie that checks every box—comforting, crave-worthy, and just a bit indulgent—this is it.
Why You’ll Love Peanut Butter Cowboy Cookies
- Hearty and satisfying: Loaded with oats, peanuts, and chocolate chips for a wholesome, filling bite.
- Sweet and salty balance: The cocktail peanuts add the perfect savory crunch to contrast the sweetness.
- Freezer-friendly: Make a double batch and freeze some dough for spontaneous cookie cravings.
- Family favorite: Loved by kids and nostalgic for grown-ups, these cookies are perfect for all ages.
- Customizable: Swap in your favorite nuts, chocolate types, or even add raisins or toffee bits.
- Perfect texture: Crisp edges with soft, chewy centers that keep everyone coming back for more.
- Great for gifting: Wrap a dozen in parchment and a bow—perfect for holiday gifts, teacher thank-yous, or care packages.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, softened
- 1 cup light brown sugar (packed)
- 1 cup granulated sugar
- ⅔ cup smooth peanut butter (or use crunchy for more texture)
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups quick-cooking oats
- 1 cup cocktail peanuts, roughly chopped
- 1 cup sweetened flaked coconut (lightly toasted if desired)
- 12 oz milk chocolate chips (or mix of milk and dark for depth)
Step-by-Step Instructions
- Preheat Oven & Prep Pans:
- Preheat oven to 350°F (175°C).
- Line two large baking sheets with parchment paper or silicone mats.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- Cream Butter and Sugars:
- In a large bowl, use a hand or stand mixer to cream the softened butter, brown sugar, and granulated sugar until light, fluffy, and creamy (about 3–4 minutes).
- Add Wet Ingredients:
- Beat in the peanut butter until well combined. Add vanilla extract and eggs, one at a time, beating well after each addition.
- Combine Dry and Wet:
- Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined and no streaks of flour remain.
- Add Mix-Ins:
- Using a spatula or wooden spoon, gently fold in the oats, chopped peanuts, flaked coconut, and chocolate chips until everything is evenly distributed.
- Scoop and Shape:
- Use a medium cookie scoop or heaping tablespoons to portion dough onto the prepared baking sheets, spacing about 2 inches apart.
- For uniform cookies, roll each scoop into a ball with your hands and flatten slightly.
- Bake:
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft.
- For a crisper cookie, bake 1–2 minutes longer.
- Cool:
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage Tips
- Serving Suggestions: Best enjoyed fresh with a cold glass of milk, hot cocoa, or a cup of coffee. They also make great toppings for ice cream sundaes or crumbled into parfaits.
- Gifting Idea: Stack cookies in a mason jar or tie in cellophane with a festive ribbon—great for holiday gift baskets or bake sales.
- Storage: Once cooled, store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- Freezing: Freeze dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes to baking time.
- Freezing Baked Cookies: You can also freeze fully baked cookies—layer with parchment in a container and thaw as needed.
Helpful Notes
- Toasting Coconut: Toast the coconut in a dry pan over medium heat until golden for added nuttiness and crunch.
- Dough Chilling: For thicker cookies with richer flavor, chill dough for at least 30 minutes or overnight.
- Nut-Free Option: Substitute sunflower seed butter and omit peanuts; use allergy-friendly chocolate chips if needed.
- Flavor Variations: Mix in white chocolate chips, butterscotch chips, or chopped dried fruit for unique twists.
- Batch Baking Tip: This recipe doubles well if you’re baking for a crowd or want to stock the freezer.
Frequently Asked Questions
- Can I freeze the dough?
Yes! Freeze pre-portioned dough balls on a baking sheet, then transfer to a freezer-safe bag. Bake straight from frozen with a slight increase in baking time. - Can I make them gluten-free?
Absolutely. Use a 1:1 gluten-free flour blend and certified gluten-free oats to make these cookies suitable for those with gluten sensitivities. - What if I don’t have coconut?
You can leave it out entirely or substitute with chopped nuts, dried cranberries, or raisins. - Do I have to use quick-cooking oats?
Yes, for the best texture. Old-fashioned oats will make the cookies a bit denser and chewier. - Can I make them ahead of time?
Yes, the dough can be made up to 48 hours in advance and stored in the refrigerator. Let sit at room temperature for 15 minutes before baking.
Final Thoughts
Peanut Butter Cowboy Cookies are a delightful, nostalgic treat packed with flavor, texture, and comfort. Whether you’re baking them for a special occasion, a cookie exchange, or just to treat yourself, these cookies never disappoint. They’re the kind of sweet that sparks joy and brings people together—one cookie at a time.
I’d love to see your creations—share your photos, leave a comment, or tag me on social media. Bake a batch, pour a glass of milk, and enjoy the goodness. Happy baking!
Peanut Butter Cowboy Cookies
Big, bold cookies packed with peanut butter, oats, chocolate chips, coconut, and crunchy peanuts. Perfect for snacking, sharing, or freezing for later!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter softened
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- ⅔ cup smooth peanut butter
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 cups quick-cooking oats
- 1 cup cocktail peanuts chopped
- 1 cup sweetened flaked coconut
- 12 oz milk chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Whisk flour, baking powder, salt, and baking soda in a bowl.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Beat in peanut butter, vanilla, and eggs one at a time.
- Gradually mix in dry ingredients until just combined.
- Fold in oats, peanuts, coconut, and chocolate chips.
- Scoop dough onto baking sheets, spacing 2 inches apart.
- Bake 10–12 minutes until edges are golden.
- Cool 5 minutes on sheet, then transfer to rack.
Notes
- For extra crunch, use toasted coconut or crunchy peanut butter.
- Chill dough for thicker cookies.
- Substitute sunflower seed butter and omit peanuts for nut-free version.
- Cookies freeze well before or after baking.
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