Peanut Chews are delicious on their own. They have the perfect balance of dark chocolate, salty peanuts and a delicious chewy center. You can’t begin to imagine how delicious they are in a cookie! The small bits of Peanut Chews melt into the dough and the chewy goodness becomes almost candy-like. I added some oatmeal for texture and pretzel pieces for saltiness. The result is a well-composed cookie, I assure you. It has enough sugar without being overly sweet and just the right elements to classify this cookie as exceptional. You may never go back to a classic chocolate chip cookie after this.
- Cook Time
- Prep Time
- 24 ServingsServings
- 1 cup (225 grams) butter or coconut oil
- ½ (95 grams) cup packed light brown sugar
- 1/3 (65 grams) cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ (155 grams) cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt, optional
- 1 cup quick-cooking oats
- 1 cup finely chopped pretzels
- 2 cups chopped Goldenberg’s Peanut Chews, from about 2 dozen small ones
Preheat the oven to 350 degrees.
In a large bowl, cream together the butter (or coconut oil), brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In another bowl, whisk together the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the oats, pretzels, and Peanut Chews. Scoop heaping spoonfuls 2 inches apart onto a parchment-lined baking sheet.
Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Indulge!