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!

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

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!

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

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

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

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.

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! sallysbakingaddiction.com

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

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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

 

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Peanut Buter 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!

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 30 minutes

Ingredients:

  • 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) 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

Directions:

Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.

Toss the flour, baking soda, baking powder and salt 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? ;)

Soft-Baked Monster Cookies

 

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. :)

One Giant Monster Peanut Butter Cookie

 

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.

Oatmeal flax scotchies

 

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

 

If you love peanut butter cups, you will go NUTS for these Peanut Butter Cup Pretzel Cheesecake Bars!

Pretzel Crusted Peanut Butter Cheesecake Bars

 

 

See all peanut butter recipes.
See all cookie recipes.

 

   

147 Responses to “Peanut Butter Cup Oatmeal Cookies.”

  1. #
    61
    Laura Dembowskiposted July 29, 2013 at 8:44 am

    These look like such perfectly soft and chewy oatmeal cookies! Some oatmeal cookies are way too dry but that won’t be a problem with these I know.

    Reply

  2. #
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    Nora @ Buttercream Fanaticposted July 29, 2013 at 3:56 pm

    Perfect! A chewy oatmeal cookie is one of the huge gaping holes in my recipe repertoire, so I will definitely have to try these out.

    Reply

    • Sallyreplied on July 29th, 2013 at 8:14 pm

      Enjoy, Nora!

      Reply

  3. #
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    sharmylaeposted July 30, 2013 at 6:09 pm

    wow! love the look of those. peanut butter, chocolate, and oatmeal is like the holy grail of cookies at my house… :)

    Reply

  4. #
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    Alaposted July 30, 2013 at 10:44 pm

    Delicious! I’ve been on a roll subbing cookie butter for PB in recipes to keep them nut-safe for the workplace, but I will definitely make these both ways :) thanks, Sally!

    Reply

  5. #
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    Mariaposted July 31, 2013 at 4:48 pm

    Ahh…these look so good. Oatmeal plus peanut butter cups…yum, yum, yum. These will be the next cookies I make. I should tell you I made your Tie-Dye Cake twice for 4th of July – it was a huge hit at each party! It was so moist and delicious – even the chocolate lovers were not complaining.

    Reply

    • Sallyreplied on July 31st, 2013 at 7:53 pm

      That’s great, Maria! I love love love that tie-dye cake! It’s so fun and festive :)

      Reply

  6. #
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    Kara Caramanicaposted August 2, 2013 at 10:46 am

    Hi Sally,
    Was just wondering if I can use “unbleached white whole wheat flour” in this recipe instead of all purpose flour? I have commented on another recipe before but now as I checked my pantry I see I am out of all purpose flour.
    I received a request to bring these bits of heaven to a block party tomorrow & I can’t wait to let my family enjoy them
    Thanks so much!
    Kara :)

    Reply

    • Sallyreplied on August 2nd, 2013 at 6:18 pm

      Hi Kara – yes, you may use white whole wheat flour instead of all-purpose. They are interchangeable. Have fun at the block party and enjoy!

      Reply

  7. #
    67
    Irisposted August 2, 2013 at 12:35 pm

    Hey there Sally,
    I just made these last night and there were OH SO DELICIOUS! You never seem to amaze me when I am craving something sweet. I didn’t have any reese’s peanut butter cups; however, I did use some Reese’s Pieces and they were just as great. Thank you for sharing.

    Reply

    • Sallyreplied on August 2nd, 2013 at 6:17 pm

      Iris, how sweet. I’m so glad you love making my recipes when you have those cravings. Thank you for reporting back!

      Reply

  8. #
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    Brookeposted August 2, 2013 at 10:06 pm

    I just made these with my mom and they are amazing! Definitely one of the best cookies I’ve ever had! :)

    Reply

    • Sallyreplied on August 3rd, 2013 at 4:46 pm

      Best cookie you’ve ever had!? What a compliment! Thanks Brooke!

      Reply

  9. #
    69
    deborahposted August 4, 2013 at 1:29 pm

    were do you get the large cookie scoop. the only one that I have seen which was at target is a 2 tsp cookie scoop.

    Reply

    • Sallyreplied on August 4th, 2013 at 3:27 pm

      Hi Deborah – I link to where I purchased it in this post.

      Reply

  10. #
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    Lauraposted August 4, 2013 at 10:30 pm

    Oh my….ohhhhhhh my oh my oh my!!! You’ve done it again!! As usual!!! Yet another recipe that I eat the whole batch of cookies in one day…*cough* …I mean my husband eats all the cookies in one day….these are DeLISH!!!! Love your recipes, your posts and one of the best things is you take the time to write back to every person who makes a comment. I think that’s an amazing quality about you and one that makes us love you even more (and for the recipes of course…lets not forget about that!). Can’t wait for the cookbook!! I need to stop printing all these recipes out… I have a whole binder full of yours!! Excited to see the next recipe you make! Thanks for being awesome and sharing your passion with your fans!!!

    Reply

    • Sallyreplied on August 5th, 2013 at 8:40 am

      Hi Laura! What a very sweet comment! I appreciate every single word you said, it made my morning to read! Thank you so much. I am so happy you love my blog, writing, and my recipes. I love these cookies so much! I made them to bring to the lake this week (we are on vacation) and they are almost gone already! Let me know what you make next. :)

      Reply

  11. #
    71
    Sarahposted August 6, 2013 at 1:53 pm

    This sounds delightful! My favorite cookie is my oatmeal cookie recipe and my favorite candy hands down is Reese’s Peanut Butter Cups, so this recipe sounds absolutely wonderful! I look forward to making this and trying it out. Thanks! :)

    Reply

    • Sallyreplied on August 6th, 2013 at 4:34 pm

      Hope you enjoy, Sarah!

      Reply

  12. #
    72
    Darleneposted August 11, 2013 at 2:53 pm

    I made these Friday night. Oh my goodness, so good. My family loves them. Thank you.

    Reply

    • Sallyreplied on August 11th, 2013 at 8:41 pm

      That’s great, Darlene! So glad you all enjoy these. They are one of my favorite cookie recipes!

      Reply

  13. #
    73
    Erin @ Texanerin Bakingposted August 12, 2013 at 2:42 pm

    Your regular cookie recipes make me want to cry. I’m not even kidding.

    We don’t have the same type of all-purpose flour over here (which is why I was kind of forced into whole grain baking… whole wheat is the same!) and so even when I want to make a recipe with all-purpose, it’s a huge guessing game. A little of this type, some of that, and let’s see what happens! But they’ll never come out like this. :’(

    Look. I shed a tear.

    (And the cookies look AMAZING!)

    Reply

  14. #
    74
    Adjoaposted August 24, 2013 at 1:13 am

    One of the best—if not the best cookies I’ve ever tasted in my life! It’s everything I love (peanut butter and oatmeal) in one happy gooey blissful delight. Healthy the the normal cookie too which is even better. No guilty feelings eating that! Definetly making another batch. It all went away the moment it was made. My family loved it!

    Reply

    • Sallyreplied on August 24th, 2013 at 3:09 pm

      Yes I love these cookies too Adjoa! You should try adding some chocolate chips next time you make them. So good!

      Reply

  15. #
    75
    haleposted August 29, 2013 at 5:13 pm

    is it possible to make this recipe without the oatmeal?

    Reply

  16. #
    76
    Marissposted September 8, 2013 at 12:51 pm

    Pondering thoughts about using Bicoff in place of PB but using PB cups in cookie. Or would the Biscoff be the same issue as natural PB. ? Or half of each to balance consistency of dough? Or a bit less melted butter in place of Biscoff? These just seem like they would be good with Biscoff yet with a PB taste nudge.

    Reply

    • Sallyreplied on September 8th, 2013 at 6:24 pm

      Hi Mariss – Biscoff can easily be substituted for the peanut butter here. No problem at all! No need to change any ingredients in the recipe.

      Reply

  17. #
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    Marissposted September 9, 2013 at 11:04 am

    That is awesome news will have to try this then. Thanks for info. Just concerned as I tonight it might be like using natural PB.

    Reply

    • Sallyreplied on September 9th, 2013 at 11:16 am

      I try not to use oily natural peanut butter in my cookie recipes – the oil tends to separate the dough and makes it too greasy for my liking. If it’s not very oily natural peanut butter, you’ll be fine. Enjoy!

      Reply

    • Jacireplied on March 28th, 2014 at 4:14 pm

      I think avoiding natural PB is important — I made these as directed (except with natural PB because that’s all I had), and they tasted good, but were very crumbly and sorta fell apart. JIF all the way!

      Reply

  18. #
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    Subashiniposted September 15, 2013 at 12:51 pm

    Hi, I’m obsessed with your blog (and Averie’s), and often find myself staring at the pics around midnight, itching for a chocolatey peanut buttery something.

    Anyway, these look great–though I was curious about not using chilled dough this time. Is there any particular reason (like maybe using melted butter makes chilling unnecessary?) Since I rarely bake up a whole batch of cookies at once, would it be fine to chill the dough? I feel like this is a dumb question but just wanted to be sure it doesn’t alter the texture in some weird way.

    Reply

    • Sallyreplied on September 15th, 2013 at 3:15 pm

      Hi Subashini! Thank you for the kind words – I am so happy that you enjoy my blog!

      There is no need to chill this cookie dough because it is so thick. I typically chill cookie dough to prevent spreading. And this cookie dough is thick enough to NOT spread a huge amount in the oven. So there is no need to waste time chilling. However, if you prefer to chill – you can certainly do that. Just bring the cookie dough back fully to room temperature before baking. Or you can roll the dough into balls and freeze them, since you say you don’t want to bake it all at once. Thaw the cookie dough balls and bake OR you can bake all the cookies and freeze the cookies for up to 2 months.

      Reply

      • Subashinireplied on September 16th, 2013 at 10:53 am

        Ah, right–gotcha. :) Thank you!

  19. #
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    Ireneposted November 4, 2013 at 10:44 pm

    I just made these today and the cookies are wonderful– just as described and pictured. I admit I was a little worried when the dough seemed oily and crumbly. But, in the oven, it all came together beautifully. I added a sprinkle of course salt when they came out of the oven and put all but one batch of dough balls in the freezer for my husband’s next peanut butter cookie craving. Thanks for a foolproof recipe.

    Reply

  20. #
    80
    Oopiezposted November 12, 2013 at 10:50 am

    Hey Sally, I made these cookies over the weekend. Taste amazing, except that my cookies turn out too soft – literally crumbles into soft cookie pieces. Any idea what possibly went wrong?

    Yummy regardless!

    Reply

    • Sallyreplied on November 12th, 2013 at 2:40 pm

      Oh goodness. That’s not good! Sounds like you need more “binder.” I would add 1 extra egg white. Doesn’t sound like much, but an egg white binds and sort solidifies the cookies as they bake. The yolk will make the cookies more tender, which is something you don’t want in this case.

      Reply

  21. #
    81
    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.

    Reply

    • 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.

      Reply

  22. #
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    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!

    Reply

  23. #
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    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!

    Reply

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

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

      Reply

  24. #
    84
    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!

    Reply

    • 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.

      Reply

      • 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 :D

  25. #
    85
    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.

    Reply

  26. #
    86
    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!

    Reply

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