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.
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Servings: 24 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.
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