Chunky KitKat Peanut Butter Cookies. In a large bowl, beat the butter with a mixer on high speed until creamy. Add the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract (if using), scraping down the sides and bottom of the bowl as needed.

Next, combine the butter, peanut butter, brown sugar and vanilla extract in the bowl of an electric mixer. Beat until smooth and creamy, about a minute. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. You can cook Chunky KitKat Peanut Butter Cookies using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chunky KitKat Peanut Butter Cookies

Prepare 94 g (3/4 cup) of all-purpose flour.
You need 20 g (1/4 cup) of unsweetened natural cocoa powder.
It's 1/4 teaspoon of baking soda.
Prepare 1/8 teaspoon of salt.
It's 58 g (1/4 cup) of unsalted butter, room temperature.
Prepare 50 g (1/4 cup) of packed light brown sugar.
It's 50 g (1/4 cup) of granulated sugar.
It's 45 g (1/6 cup) of creamy or chunky peanut butter.
It's 1/2 of large egg.
You need 1/2 teaspoon of vanilla extract (optional).
It's 10 ml (2 teaspoons) of milk.
You need 1 of KitKat Chunky bar (38 g), broken to medium to small pieces.
You need 30 g (1/8 cup) of creamy or chunky peanut butter for drizzle.

Stir in the chocolate chips, raisins, peanuts and coconut. Drop by rounded tablespoonfuls onto ungreased baking sheets. In a medium bowl, whisk flour, baking soda, baking powder and salt together. In a large mixing bowl, beat butter, shortening, peanut butter, sugar, brown sugar, eggs and corn syrup together until combined.

Chunky KitKat Peanut Butter Cookies step by step

In a medium bowl, whisk the flour, cocoa powder, baking soda and salt together. Set aside..
In a large bowl, beat the butter with a mixer on high speed until creamy. Add the brown sugar, granulated sugar, and peanut butter until combined. Beat in the egg and vanilla extract (if using), scraping down the sides and bottom of the bowl as needed..
Pour the dry ingredients into the wet ingredients. Mix until a soft dough is formed. Beat in the milk. Once combined, fold in the broken KitKat Chunky. The dough will be very thick and sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour..
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or silicone baking mat. Set aside..
Form 8 balls of dough onto prepared baking sheet. Bake for 15-17 minutes. The cookies will not have spread much, so gently press down on them with the back of a fork or spoon. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely..
As the cookies are cooling, melt the peanut butter. Drizzle over warm or cool cookies. Allow peanut butter to set for about 10 minutes. Store cookies in an airtight container at room temperature for up to 1 week..

Mix flour mixture into peanut butter mixture until smooth. Wrap cookie dough in plastic wrap and chill for an hour or so. Thick, chewy, peanut butter chunker cookies are stuffed with peanut butter, chocolate, pretzels, peanuts, toffee, oatmeal and hints of cinnamon spice. A classic peanut butter cookie - soft on the inside and crunchy on the outside. They're made with Chunky Peanut Butter and rolled in crunchy sugar in the raw.