Peanut Butter Cup Oatmeal Cookies.
A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese’s peanut butter cups. No mixer, no dough-chilling, so easy!
Today I’m sharing a completely new oatmeal cookie recipe. And a completely 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!
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.
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. My OXO large cookie scoop is very affordable. It holds 3 Tablespoons of dough for each cookie round.
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.
Look at all that super melty chocolate! Swoon. ♥ ♥
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!
Peanut Buter Cup Oatmeal Cookies
Yield: 16 cookies
A chewy, soft-baked peanut butter oatmeal cookie exploding with Reese's peanut butter cups. No mixer, no dough-chilling, so easy!
Prep Time: 10 minutes
Total Time: 30 minutes
- 3/4 cup (95g) all-purpose flour
- 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 oats*
- 1 and 1/2 cups chopped Reese's Peanut Butter Cups, divided
Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
Toss the flour, salt, baking soda, and baking powder together in a large bowl. Set aside.
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.
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.
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.
Cookies stay soft and fresh for 7 whole days at room temperature. Baked cookies and/or cookie dough balls may be frozen up to 3 months.
*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?
Another oatmeal peanut butter cookie recipe of mine is this GIANT Monster M&M Cookie.
Makes 1 large cookie (the size of your head). It’s perfect for sharing.
My #1 favorite cookie happens to be an oatmeal peanut butter cookie. Are you surprised?
These super simple Honey Roasted Peanut Butter Oatmeal Scotchies are made with coconut, honey roasted peanuts, butterscotch chips, oats, and flax.
If you like today’s cookies, you’re going to love these Butterfinger Peanut Butter Oatmeal Cookies.
Thick, soft, and loaded with Butterfingers!
If you love peanut butter cups, you will go NUTS for these Peanut Butter Cup Pretzel Cheesecake Bars!