Rodeo Cookies
Rodeo Cookies are a more exciting peanut butter take on the classic cowboy cookie. It’s a slightly showy cookie with a soft center and a handful of bold mix-ins.
Rodeo Cookie Recipe
This is not my first rodeo … cookie. (Bad pun, I know). I love a classic cowboy cookie as much as the next person and I fell in love with the idea of using the same cookie concept to create a companion treat. I knew I wanted the cookie to be slightly oatey with a ton of fun mix-ins, but in order to earn the moniker Rodeo Cookie, it needed to be a little wild, too. After playing around with this recipe quite a bit, I landed on this glorious peanut butter / oat base that is soft and loaded down with lots of exciting mix-ins. After many renditions and combinations, we landed here. And honestly? I think it’s the perfect Rodeo Cookie.
Ingredients
*You can find instructions and exact quantities in the recipe card at the bottom of this post.
- Salted butter, softened – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough.
- Creamy peanut butter – Use whatever brand of peanut butter you’d like, but I do not recommend using ‘natural’ peanut butter in this recipe.
- Brown sugar
- Granulated sugar
- Egg
- Milk
- Vanilla extract – This provides a nice base flavor for the cookies. I always recommend my vanilla extract because the flavor is too good and does not have a chemical after taste!
- All-purpose flour
- Rolled oats – I don’t recommend quick oats here!
- Baking soda
- Salt
- Reese’s Cups, chopped – You can also use a mini peanut butter cup if you’d prefer!
- Cocktail peanuts – This means you’ll want salted peanuts.
How to make Rodeo Cookies
- Preheat the oven to 350°F (180°C).
- Combine the butter, peanut butter, and sugars until light and fluffy.
- Add in the egg, milk, and vanilla. Mix until well combined.
- Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.
- Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.
- Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!)
- Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
- Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days!
Can I freeze these cookies?
Yes! You can freeze these cookies for up to 3 months! I recommend placing the cooled cookies on a cookie sheet and then placing the entire cookie sheet into the freezer to ‘flash freeze’ until they start to harden slightly. Move the cookies to a ziptop bag or airtight container.
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Spatula – I love these silicone spatulas for scraping down the sides of the mixer.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. For these cookies, I used a #24 scoop (3Tbsp).
Peanut Butter Faves
Rodeo Cookies
Ingredients
- ½ cup (111g) salted butter, softened
- ½ cup (123g) creamy peanut butter
- ¾ cup (185g) brown sugar
- ¼ cup (58g) granulated sugar
- 1 egg
- 2 Tbsp milk
- 2 tsp vanilla extract
- 1 ½ cups (228g) all-purpose flour
- ¾ cup (75g) rolled oats
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (200g) Reese’s Cups, chopped
- ¾ cup (94g) cocktail peanuts
Instructions
- Preheat the oven to 350°F (180°C).
- Combine the butter, peanut butter, and sugars until light and fluffy.½ cup (111g) salted butter, softened, ½ cup (123g) creamy peanut butter, ¾ cup (185g) brown sugar, ¼ cup (58g) granulated sugar
- Add in the egg, milk, and vanilla. Mix until well combined.1 egg, 2 Tbsp milk, 2 tsp vanilla extract
- Add the flour, rolled oats, baking soda, and salt to the mixer and mix until a soft dough comes together.1 ½ cups (228g) all-purpose flour, ¾ cup (75g) rolled oats, 1 tsp baking soda, ½ tsp salt
- Add in the Reese’s Cups and peanuts, mixing gently to distribute throughout the dough.1 cup (200g) Reese’s Cups, chopped, ¾ cup (94g) cocktail peanuts
- Portion the dough into 3-tablespoon balls (#24 scoop). Break the dough ball in half, flip the halves so the rough interior is on top and push the pieces back together to create a dough ball with a textured top. (Not necessary, but fun!)
- Arrange cookies on a parchment-lined cookie sheet about 2 inches apart and bake for 8–10 minutes until the edges begin to brown.
- Let the cookies cool for 5–10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container at room temperature for up to 5 days.
