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.

The taste is so sublime, that it makes you start to wonder, how extreme could this snack be pimped, and what would it taste like? In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Scrape down the sides of the bowl with a rubber spatula. You can have Chunky KitKat Peanut Butter Cookies using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chunky KitKat Peanut Butter Cookies

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

How To Make Chunky Peanut Butter Cookies. To make them, you begin by creaming the butter, peanut butter, and sugars together. To that mixture, add eggs and vanilla and mix well. In a separate bowl, combine flour, baking soda, and baking powder.

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..

Thick, chewy, peanut butter chunker cookies are stuffed with peanut butter, chocolate, pretzels, peanuts, toffee, oatmeal and hints of cinnamon spice. Combine the flour, oats, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the chocolate chips, raisins, peanuts and coconut. Drop by rounded tablespoonfuls onto ungreased baking sheets. Sift the flour, baking soda, baking powder and salt in a medium bowl.