Peanut Butter Cup Oatmeal Cookies.

A chewy, soft-baked peanut butter oatmeal cookies recipe. These peanut butter oatmeal cookies are exploding with Reese’s peanut butter cups. No mixer required, no dough chilling necessary, so easy!

A chewy, soft-baked peanut butter cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy! Recipe found on

Today I’m sharing a new oatmeal cookie recipe. And a new peanut butter cookie recipe! Complete with oodles of peanut butter cups chopped up inside. Surely you love peanut butter cups, right? Yeah, I know you do.

This cookie recipe only took my two tries to get right. That’s a pretty huge success for me! My popular cake batter chocolate chip cookies took me 11 months to develop. And these sugar cookies? Like an entire year. Today’s cookies were an immediate success. Hallelujah!

A chewy, soft-baked peanut butter cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy! Recipe found on

Today’s cookies are all about the oats. If you love oatmeal cookies, you’re in for a real treat. I pack as many oats as I can inside, making sure there is enough brown sugar and butter in the cookie dough to prevent the oats from over-drying the taste and texture.

These cookies are chewy-central. The epitome of chewiness. The reason for all the chew are the oats and the melted butter. I love to use melted butter in some of my cookie recipes. Not only is it easier than creaming butter, but it provides a ton of chew. Chew chew chew. I love chewy cookies.

There’s so much peanut butter hiding inside each cookie. 1/2 cup of the good stuff will be mixed in to your cookie dough along with your other wet ingredients. Be sure not to use natural style peanut butter; I do not have luck using it in a majority of my cookie recipes. I prefer to use Jif Creamy for all of my recipes calling for peanut butter.

Healthy Peanut Butter Chunk Oatmeal Bars-7

The first time I made these cookies earlier this week, I added way too much leavener and flour.  The cookies looked like oatmeal golfballs.  I rushed to the store to buy more peanut butter cups and try all over again, my third trip to the grocery store that day.  My home away from home. I decreased the flour and leaveners, producing a perfectly rounded cookie in round 2.

I’m going to let you in on a few little secrets of mine when I make these. First, I prefer to use a giant cookie scoop for these oatmeal cookies. In fact, I prefer to use my cookie scoop for all of my oatmeal cookie recipes. It produces a perfectly round scoop for the texturized dough. Here’s the OXO large cookie scoop I use. It holds 3 Tablespoons of dough for each cookie round.

Large OXO Cookie Scoop. A must for all of my oatmeal cookie recipes.

Another trick I use when I make these is to reserve about 6-8 peanut butter cups. You’ll have a bunch chopped up to throw inside the dough, but reserve a few extra for topping the cookies when they come out of the oven. The cookies will spread in the oven, but not all the way. After about 11 minutes, they will look very soft and sort of not fully done. Don’t worry! They will continue to bake on the cookie sheet. Remove the cookies from the oven and slightly press down on each top. This will create a beautiful crackled look. Then, press a couple peanut butter cup pieces into the top of the cookie.

Voila! Gorgeous peanut butter cup cookie-ness.

A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy!

Look at all that super melty chocolate! Swoon.  

A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy!

I am in love with making these cookies because they are SO easy. There is no dough chilling, no need to lug out your heavy mixer, and tons of room to fill your dough with peanut butter cups or other candies.  Think Snickers and Rolos and Milky Ways. Oh my!

Kevin brought these cookies over to his 12 year old niece and older sister and they were a huge hit. I wish I kept more for my cookie jar. Oh well, I guess that means I should make more. 😉 Enjoy!

A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy!

 Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Peanut Buter Cup Oatmeal Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 30 minutes

Print Recipe

A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy!


  • 3/4 cup (95g) all-purpose flour (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (115g) unsalted butter, melted (or salted)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed dark brown sugar (or light brown)
  • 1 large egg
  • 1/2 cup (125g) creamy peanut butter (not natural style)
  • 2 teaspoons vanilla extract
  • 2 cups (160g) quick oats1
  • 1 and 1/2 cups chopped Reese's Peanut Butter Cups, divided


  1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  2. Toss the flour, salt, baking soda, and baking powder together in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and the 1 and 1/4 cups chopped peanut butter cups, reserving the remaining 1/4 cup for later.
  4. Roll the dough into balls, about 3 Tablespoons of dough each. I highly suggest using a cookie scoop to make it easier. Place 8 balls of dough onto each cookie sheet.
  5. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten, since the cookies will not spread all the way in the oven. Press a piece or two of the remaining chopped peanut butter cups into each cookie. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
  6. Make ahead tip: Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week. Baked cookies freeze well, up to three months. Cookie dough balls freeze well too, up to three months. Bake frozen cookie dough balls for about 11 minutes. No need to thaw them. For more information, read my tips on freezing cookie dough.

Additional Notes:

  1. Do not use old-fashioned style oats (aka whole oats) in this cookie recipe. They are the large-cut oats. You need quick oats, which are more finely ground (and smaller) whole oats.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Another peanut butter oatmeal cookie of mine are these Soft-Baked Monster Cookies. These ultra-thick cookies are more like peanut butter cookies with oats, where as today’s cookies are oatmeal cookies with peanut butter. Still with me?

Monster Peanut Butter Cookies

If you like today’s cookies, you’re going to love these Butterfinger Peanut Butter Oatmeal Cookies. Thick, soft, and loaded with Butterfingers!

Butterfinger Peanut Butter Oatmeal Cookies

A chewy, soft-baked peanut butter cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy! Recipe found on
A chewy, soft-baked peanut butter cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy! Recipe found on

162 Responses to “Peanut Butter Cup Oatmeal Cookies.”

  1. #
    Cheijposted November 18, 2013 at 9:19 am

    What’s “natural style peanut butter”? Where I am from, Singapore, there is no Jif Creamy brand. I have Skippy Peanut Butter though — that’s an American brand.


    • Sallyreplied on November 18th, 2013 at 9:25 am

      natural style peanut butter is typically oily and much thinner than typical American brand PBs. Because of it’s thinner, oily texture – I do not recommend it in my homemade PB cookie recipes. You may use the skippy PB you have.


  2. #
    Amandaposted December 17, 2013 at 12:56 am

    I changed a few things to make these gluten free and they are AWESOME! This is my new go to base recipe. Thanks for sharing!


  3. #
    Bettyposted January 4, 2014 at 5:56 pm

    Fantastic cookies! Made for hubby as he needs something filling when he’s gone on the road all day and these are PERFECT!


    • Sallyreplied on January 5th, 2014 at 11:44 am

      Happy these cookies were a hit! Thanks for reporting back, Betty.


  4. #
    Liaposted January 20, 2014 at 8:37 pm

    Hi Sally,

    I was about to make this recipe and realized I don’t have baking powder. Can I do without it? I do have the baking soda. Thanks!


    • Sallyreplied on January 20th, 2014 at 8:51 pm

      Hey Lia! Though I’ve never tried it before, I feel like you could get away with 3/4 teaspoon of baking soda instead of 1/2 BP and 1/2 BS.


      • Liareplied on January 20th, 2014 at 10:33 pm

        Thanks for answering so quickly! They turned out great! So glad I didn’t have to wait to make them 😀

  5. #
    Nikiposted February 13, 2014 at 8:24 pm

    Perfect baking project on a snowy day. Didn’t have enough pb cups, so I threw in some M&Ms.


  6. #
    Stacey Chaseposted April 1, 2014 at 10:15 pm

    GREAT recipe! Just tried it tonight, and it’s delicious. Love how fluffy and soft these cookies are. I didn’t have Reese’s peanut butter cups on hand, so I used Guittard milk chocolate baking chips, and even though I was a little short on oats (I only had a little over a cup), they were really fantastic. Thanks so much for sharing!


  7. #
    Christyposted May 19, 2014 at 9:02 pm

    These are SO GOOD. its only been two days and the last of them will be eaten tonight! Next time I might have to double the recipe…cant help but share them. They are my favorite peanut buttery flavor cookie 🙂 thank you so much!! 🙂


  8. #
    Angelposted June 28, 2014 at 11:02 am

    I made 2 batches of these yesterday. My husband took the first batch to work and they were a big hit! He didn’t even get to try one because they were all gone before his lunch. The 2nd batch was for our family. I love the thickness and chewiness of these cookies. This recipe is on my list of favorites. Thank you!


  9. #
    Connieposted August 13, 2014 at 10:36 pm

    made these today! SO EASY AND SO GOOD! very soft and chewy! thank you!:]


  10. #
    Shereenposted January 26, 2015 at 1:05 pm

    Made these today after a long college day, absolutely delicious.. best cookies I have had by far 🙂 and no feeling bad about it afterwards, not too sweet and they feel much healthier than normal cookies.


  11. #
    Shereenposted January 30, 2015 at 10:34 am

    My family all loved these apart from my little brother, unfortunately he doesn’t like peanut butter at all. May I ask, what purpose does it have in this recipe? what if I do not use it at all and what if I try chocolate spread instead for this recipe? thank you very much.


  12. #
    Jessicaposted February 10, 2015 at 10:42 pm

    Wow, WOW, thank you for the best cookie recipe I’ve mad in a long time!! The perfect thing for my peanut butter crazy valentine.


  13. #
    Jennaposted March 13, 2015 at 2:13 pm

    I discovered this recipe last week and have made these cookies five times since then… And everyone who has tried them has said they’re the best cookies they’ve ever had. Now today I’m making them for my friend’s wedding tomorrow!! Anyone wondering if you should make these, just do it. They’re incredible.


  14. #
    Lydiaposted May 25, 2015 at 10:03 pm

    These cookies always come out so chewy and delicious! However, with all of your oatmeal recipes I have an issue. They always come out really thin and fall apart. Any advice?


    • Sallyreplied on May 26th, 2015 at 9:10 pm

      Is the cookie dough particularly sticky? I recommend chilling the cookie dough (for any of the oatmeal cookies even if the recipe does not call for chilling)– this should help firm up the dough to reduce the likelihood of spread. You can also add an extra Tbsp or two of flour.


  15. #
    Anneposted January 3, 2016 at 9:56 pm

    Wow!! Super Yum and super easy!!! Thank you!!


  16. #
    Karla Johnsonposted January 17, 2016 at 1:22 pm

    Sally (cookie goddess)- you have my eternal love for giving this cookie recipe to the world.  I bake a lot of cookies and this one is now my favorite.  I can’t wait for my hubby to get home from work to try one.  He is a peanut butter fanatic and I know that he will love them.

    Your cook books are the absolute best!!


    • Sallyreplied on January 17th, 2016 at 3:57 pm

      Thanks so much Karla! Kevin LOVES these too.


  17. #
    Mkposted February 14, 2016 at 2:48 pm

    Ignored the comment and used old fashioned non quick cook oats, because hat is what I had- still turned out great… I added one extra egg yolk and tablespoon of flour.. Had doubled the recipe..


  18. #
    natalain schwartzposted March 21, 2016 at 12:59 pm

    Sally,  I have never been much of baker  my brain moves into experiment mode altering (adulterating)  ingrediance.  So Frustrated not being able to find cookie even bakery that suited my taste I came across your recipe and  was inspired to   try. I did follow your  directions to the T. (except   the size not 3- tbls  but  1 heaping tbls at 11 minuites. 
     The cookies turned out beautiful not to mention ymmmy. My husband will not believe they are from  our  bakery..
    Thank you Sally for sharing your delicious, unique and attainable recipe.


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