For many years, my favorite chunky peanut butter cookies were these Get Well Soon Cookies; but this morning I was tempted to try another version.
I’ve seen the recipe for “Blowouts” in a few places including Midwest Living, where the key add-ins are Reese’s Miniatures and honey roasted peanuts. As usual, I didn’t have any honey roasted peanuts, but I did have plenty of Reese’s plus a hodgepodge of other nuts. I also threw in some M&Ms, which I highly recommend. They add texture and color and you can theme the colors to suit the occasion: Back to School with school colors, Halloween, Christmas…whatever. The Blowout dough is milder in flavor than the Get Well Soon dough, but it pairs well with the loads of chunky nuts and candy and may be more suitable for people who like peanut butter but don’t love it. In short, this is yet another good recipe for when you want to shove a lot of candy into dough and bake it into deliciousness.
- 1/2 cup salted butter, softened
- 1/2 cup peanut butter
- 1/2 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup whole milk
- 1/4 teaspoon of salt (increase to 3/4 if using unsalted butter)
- 1 teaspoon baking soda
- 2 cups (9 oz) all-purpose flour, weigh it out or stir and aerate carefully
- 1 cup dark chocolate chips (or more)
- 1/2 cup plain M&Ms
- 10 miniature Reese’s, cut into chunks (use more or less as desired)
- 3/4 cup chopped mixed nuts (I used pecans, peanuts and cashews)
- Preheat the oven to 375 degrees F. Line two cookie sheets with foil or leave them ungreased.
- In a mixing bowl, beat the butter until creamy. Beat in the peanut butter until mixed. Add both sugars and beat until creamy, then beat in the vanilla, egg and milk. Scrape sides of bowl and beat in the salt and baking soda. Add the flour and stir with a spoon until mixed. Stir in the chocolate chips, M&Ms, miniature Reese’s and nuts. The dough should be packed with chunks.
- Using a level tablespoon or heaping teaspoon, shape dough into balls and arrange on the baking sheets spacing 2 1/2 inches apart. Bake for about 10 minutes or until cookies appear set. Let cool on baking sheet for 10 minutes, then transfer to wire rack to cool.