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Barefoot Contessa's Chocolate Peanut Butter Globs Recipe

Barefoot Contessa's Chocolate Peanut Butter Globs

Large, chewy oatmeal cookies filled with semisweet chocolate chunks, peanut butter chips, and salted peanuts. The centers stay tender while the edges become lightly golden.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 pound (2 sticks) Unsalted butter, at room temperature
  • 1 cup Packed light brown sugar
  • 1 cup Granulated sugar
  • 2 eggs Extra-large eggs, at room temperature
  • 2 teaspoons Pure vanilla extract
Dry Ingredients
  • 1 cup All-purpose flour
  • 1 cup Whole-wheat flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Kosher salt
Mix-Ins
  • 1 cup Old-fashioned rolled oats
  • 1 1/2 cups Semisweet chocolate chunks
  • 1 1/2 cups Peanut butter chips
  • 1 1/2 cups Salted peanuts

Method
 

Step-by-Step
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the room-temperature butter, packed light brown sugar, and granulated sugar with a paddle attachment or electric mixer until light and fluffy.
  3. Add the eggs one at a time, mixing after each addition, then mix in the vanilla extract.
  4. In a separate bowl, sift or whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and kosher salt.
  5. Gradually add the dry mixture to the butter mixture, mixing only until the ingredients are combined.
  6. Stir in the rolled oats, chocolate chunks, peanut butter chips, and salted peanuts.
  7. Let the dough rest or chill for about 30 minutes, then scoop generous portions approximately 1 3/4 inches across onto the prepared baking sheets, leaving room for spreading.
  8. Bake for 10–12 minutes per batch, until the edges are lightly browned and the centers still look somewhat soft.
  9. Cool the cookies briefly on the baking sheets, then transfer them to a wire rack to finish cooling.

Notes

Use room-temperature butter and eggs for an evenly creamed dough. A cookie scoop helps create consistent cookies. Do not overbake; the centers should still look slightly soft when removed from the oven.