They’re called Mr. GOODbars for a reason.
Mr. Goodbars are the definition of sweet simplicity. There’s no fancy gimmick or extravagant ingredient; they’re purely smooth milk chocolate studded with peanuts, a classic combo that’s just plain good.
The Mr. Goodbar is one of my all-time favorite candies. Whenever I’m around one of those bags of assorted Hershey’s classics, usually composed of Goodbars, Hershey’s Milk, Hershey’s Dark, and Krackles, I’ve got to have those Goodbars. You just can’t compete with that comforting, creamy Hershey’s chocolate, which we all grew up with, coupled with the textural contrast of crunchy peanuts.
If Mr. Goodbar was a name that applied to the human-equivalent of this sublime chocolate bar, then I’m pretty sure I’d have my soulmate right there. But until then, I’ll have to settle with munching on crunchy-creamy Goodbars while sitting with my cats.
My Mr. Goodbar Peanut Butter Cookies are soft, chewy, and perfect. I used my favorite Peanut Butter Cookie recipe and stuffed it to the max with chunks of Mr. Goodbars. They’re tender, salty, sweet, and downright delectable, the kind of cookie you can eat a dozen of without batting an eyelash. Such scrumptious cookies like these are why you’re going to the gym as a part of your New Year’s resolutions.
But hey, that’s the sacrifice we make for good food. These are comforting, with a harmonic balance of chocolate and peanut butter. They’re jam-packed with your favorite Mr. Goodbars, so there’s nutty chocolate goodness in every nook and cranny. Do yourself a favor and take a break from the same old chocolate chip cookie; Give these Mr. Goodbar Peanut Butter Cookies a try instead!
A Few Tips Before You Get Cooking:
- The key to a chewy cookie is making sure you don’t over-bake. I’ve found it’s best to pull the cookie before I actually thing they’re done.
- You could do these with a regular chocolate chip cookie base if you’re not feeling the peanut butter. Check out my favorite Thick & Chewy Chocolate Chip Cookie recipe here.
- Depending on the time of year, you might be able to find bags of fun-sized Mr. Goodbars. If not, just the bars.
- You don’t have to chill the dough, but chilled dough yields a nice and thick cookie.
Mr. Goodbar Peanut Butter Cookies
Adapted from Epicurious
- 1 1/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 3/4 cup smooth peanut butter, at room temperature
- 1 cup firmly packed dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups chunks of Mr. Goodbars
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
- Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugar. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in Mr. Goodbar chunks. Cover and chill for at least 2 hours or overnight.
- Roll the mixture into golf ball–sized balls, flattening slightly. Bake for 10 minutes, rotating the pan halfway through baking time. Cool the cookies on a wire rack.