Ingredients
Equipment
Method
- In a large mixing bowl, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the peanut butter mixture. Mix just until combined.
- Fold in the rolled oats, chocolate chips, and candy-coated chocolates using a rubber spatula. Reserve a few candy pieces for decorating the tops.
- Cover the cookie dough and refrigerate for 30 minutes. This helps prevent excessive spreading.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of dough per cookie and place the portions about 2 inches apart on the prepared baking sheets.
- Gently press a few reserved candy-coated chocolates onto the tops of the cookie dough balls.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers appear just set. Bake in batches as needed.
- Remove the cookies from the oven. While they are still warm and soft, gently press one or two candy eyeballs onto each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Recipe Tips
- Use creamy peanut butter for a soft, consistent cookie dough.
- Choose old-fashioned rolled oats for the best chewy texture.
- Chill the dough for 30 minutes to help control spreading.
- Reserve some chocolate candies to decorate the tops before baking.
- Add candy eyeballs immediately after baking while the cookies are still soft.
- Avoid overbaking to keep the centers chewy.