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!

stack of peanut butter cup oatmeal cookies

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!

peanut butter cup oatmeal cookies on a white plate with a bite taken out of one

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.

overhead image of a jar of 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. Here’s the OXO large cookie scoop I use. It holds 3 Tablespoons of dough for each cookie round.

peanut butter cup oatmeal cookie dough in a cookie scoop on a silpat baking mat

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.

stack of peanut butter cup oatmeal cookies on a wood board with a bite taken out of one

Look at all that super melty chocolate! Swoon.  

peanut butter cup oatmeal cookies

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 butter cup oatmeal cookies

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

More peanut butter lover recipes to bake:

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stack of peanut butter cup oatmeal cookies

Peanut Butter Cup Oatmeal Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 (94g) 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
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 cup (125g) creamy peanut butter (not natural style)
  • 2 teaspoons pure vanilla extract
  • 2 cups (160g) quick oats*
  • 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Oats: 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: peanut butter cup oatmeal cookies, peanut butter cup cookies

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?

stack of 2 monster cookies


Comments are closed.

  1. 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.

  2. 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?

    1. 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.

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

  4. Karla Johnson says:

    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!!

    1. Thanks so much Karla! Kevin LOVES these too.

  5. 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..

  6. natalain schwartz says:

    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.

  7. HI, I tried these but used Ferrero Rocher instead. The cookies came out dry and crumbly like granola. I only cut back on the sugars because I thought with the candy it might be too sweet. Anyway looking for suggestions. I tried adding an emperor banana and honey to the remaining dough… fingers crossed.

  8. Since I found this recipe I have made it a few times. The first time I took them into work and returned home with none left. A couple weeks later my coworkers were still raving about them- including people who don’t like oatmeal cookies and asked for the recipe. Then I sent some home with a friend and was told that the next time I went to her house I was not allowed to come unless these came too. I took them to a Ragnar relay race this past weekend and shared them and a few other kinds of cookies with the team. These were the first ones gone and I was told that some of the guys nearly “gouged out each others eyes” for these ones. This recipe has definitely made it to the top of my cookie list!

    1. Hahaha! I’m so glad they were such a big hit 🙂

  9. Wow!! I just bit into a warm cookie. I couldn’t wait for them to cool on the pan. These  are so good. Hopefully they will make to my bible study tonight:)
    Thanks for another great cookie recipe. 

    1. You are welcome, Alice! Hope everyone enjoys them!

  10. I have tried this recipe and the cookies before bakin are so dry? I added all the ingredients as stated. What can I do? They just crumble when I try to form them into balls! 

  11. Lilia Macatiag says:

    Is there anything you can substitute for Reese’s peanut butter cups, rarely you can find this in the store here in Australia only Costco sell this. Please advise and thank you.

    1. Any cookie add-in you like! Chocolate chips, white chocolate chips, nuts, dried fruit, coconut, etc.

  12. These were delicious! Made them with my 4yo and 2yo who loved chopping up the peanut butter cups and getting their spoons mixing! They couldn’t wait to try one and they didn’t disappoint. We’re moving house next week and I’m going to make a batch of these and some of your strawberry cheesecake muffins to help us and our helpers through it!

  13. Made half a batch (correctly yielded 8 large cookies). Replaced the Reese’s with chocolate chips. They were SO good!! Needed a glass of milk good! My boyfriend loved them. Other notes: needed 13 minutes cook time. The cookies were huge (palm sized) at 3 TBSP each, could make regular size 1.5 TBSP and adjust time. YUM! Easy, quick, delicious.

  14. I’d like to add raisins to this recipe. Do you have any thoughts on this?

    1. Hi Katie! 1 cup of raisins would be plenty!

      1. Thanks! I know someone who really wants to try a peanut butter oatmeal raisin cookie. 🙂

  15. Just realized I bought quick cook steel oats, Will this work?

    1. Hi McKenzie! Quick cooking steel oats should be ok!

      1. Thanks! Should the butter be completely melted or just softened?

  16. The steel cut quick oats were a bit grainy, so I’m going to try again! For the butter, should it be completely melted or just softened? How do you recommend melting? (I saw your helpful article on softening, but insure if there is a particular way to melt) Thank you!

    1. Hi McKenzie, you need quick oats here – not whole or steel cut! For the butter it should be melted. You can melt it in your microwave or stovetop, whichever is more convenient for you!

  17. Man these are just incredible!! As my son would say, they are off the chain!! The bestest I ever had/made in my entire life as far as peanut butter cookies go! And I too am an awesome baker!! I halfed the mini PC and put each half on each cookie right after I took them out of the oven!! We have the same initials SBA! So I call all my baking things “Sissy’s baking addict” keep posting these to die for recipes!

  18. Kimberly Mccoy says:

    These cookies were delicious although I left out the chocolate chips and added walnuts and dried cherries.
    I have a question…why aren’t my cookies spreading out. I have made 2 batches in the last month, these and and another the Oatmeal Macadamia nut cookies. With both batches the cookies did not spread out when baked. They basically stayed in a ball shape.
    Thanks so much!

  19. So delicious! I made them Easter by adding crushed mini eggs and a mini egg on top after baking…ridiculously yummy! I also used regular oats and didn’t seem to affect it.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally