Stuffed with the center of a Peanut Butter Cup and jam-packed with all the goodness of a classic trail mix, these cookies have something to please just about everyone!
Yields about 15-18 cookies
In the bowl of a stand mixer, or with a hand mixer, cream together the 1/2 cup butter, 1/3 cup peanut butter, light brown sugar, and granulated sugar on medium-high until light and fluffy (about 3-5 minutes).
In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Set aside.
Turn the mixer to low and add the egg and 1 tsp vanilla one at a time, mixing until combined between each addition.
1/2 at a time, add the dry ingredients. Mix until the dough just begins to come together.
Fold in the chocolate chips, peanuts, pretzels, M&Ms, and raisins. Allow the dough to chill 30 minutes.
While the dough is chilling, mix together the 2/3 cup peanut butter, 1/2 cup powdered sugar, 1 Tbsp melted butter, and 1 tsp vanilla extract. Mix until completely combined and then set aside.
Preheat the oven to 325°F and line a baking sheet or two with parchment paper. Using a large ice cream scoop, scoop out the cookie dough. Create a hole in the center using a knife or your finger to push the dough up the side of the scoop. Put some of the peanut butter mixture in the center and cover it with the excess dough. Line each scoop up on the baking sheet.
Bake 12-15 minutes until the edges are a light golden brown. Immediately transfer to a cool baking sheet.