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 sallysbakingaddiction.com

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 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

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! 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

 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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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

Description

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


Ingredients

  • 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
  • 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

Instructions

  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.

Notes

  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?

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

178 Comments

  1. Thank you Sally! I have been craving peanut butter cookies like crazy and just today I was on a mission to find a great recipe. Looks like this will be it! 🙂

  2. All hail the cookie queen! These are perfection, Sally. I’d like to dig into a dozen for breakfast!

  3. Loving the texture that the oatmeal adds here! These look super yummy… And is there any better combination than chocolate and peanut butter?!

  4. Ugh, these look amazing and I love that they are chewy. Great tip on using a scooper for perfectly sized cookies! I recently started using an ice cream scoop for my cupcakes for the same reason.

  5. I agree with Georgia above, you are the cookie queen!! These look perfect and I love how much customization can occur with my favorite candies! Thanks for sharing 🙂

  6. Peanut butter oatmeal cookies are my favorite! I usually just add chocolate chips but peanut butter cups sound like a much better idea! I’m feeling like a batch of cookies needs to happen soon…

  7. I should not be looking at these on an empty stomach! I love how you know all the science behind the cookies and how you put so much effort into the recipes- it really shows!

  8. I never liked oatmeal cookies as a kid, but growing up I fell in love with them. They are so good! Extra special with peanutbutter cups, too 🙂

  9. Sally, you are a complete genius! Oatmeal chocolate chip is my favorite cookie, but I think it might be beaten out by oatmeal snickers. Yummy! And. Always, your photos are gorgeous!

  10. I have tons of reese’s in my fridge just waiting for a recipe like this one!! These cookies look amazing! JIF creamy is also my favorite PB 🙂

  11. Oatmeal and peanut butter, two of my favorite things! These cookies look absolutely scrumptious Sally! As do all your cookies 🙂

  12. I’ve never actually made oatmeal cookies before, so I’ve got to start with this lovely looking peanut butter recipe! These look delicious Sally 🙂

  13. I’m sure my husband and daughter would love these! Since I don’t eat peanut butter, I could always sub the peanut butter with Biscoff and add in non-peanut candies!

  14. Soft and chewy oatmeal cookies plus peanut butter cups?! Love the idea! I’ve tried your other oatmeal cookie recipe, which I adore, so I’m looking forward to trying this one for a comparison. 🙂
    I love the OXO cookie scoops too! I use them all the time.

  15. You had me at peanut butter cup, then I saw oatmeal. I love the peanut butter-chocolate- oatmeal combination! Chewy sounds perfect, and these cookies are gorgeous by all cookie standards.

  16. Glad you were able to nail these right off the bat. Working with PB is very forgiving (thank God – for my cookbook/recipe development’s sake!) and oats, too. Nice when things go quickly rather than take a year to develop! Girl. I know.

    And your trick about reserving some PB cups and smooshing them in at the end – yes! I do that with choc chips or M&Ms or whatever Im baking with if possible. Just creates such a pretty final result. Gorgeous, Sally!

  17. Sally, I know I have said this before. But, this cookie is MY FAVORITE of yours! I, too, love to use melted butter in my cookie recipes for some excellent chewy goodness. Mmm. BUT! You incorporated 3 of my faves…peanut butter cookies, oatmeal cookies and Reese’s PB cups! Da bombe! I think these will be on my Christmas Cookie Baking List this coming holiday. 🙂 Thanks so much for sharing! xo

  18. Incredible!! Yes to every last ingredient in these!! Oatmeal peanut butter cookies are my all time favorite, but then you actually added Reeses? Oh heck yes!! These sound so yummy and look beautiful, Sally!

  19. This combines my two favorite types of cookies, and I love it! And yay for it only taking two tries- I love when things work out like that!

  20. ****confessions from a person who LOVES this site (way too much)
    Sally, I am obsessed with this website. I mean I’m on it at least 5 times a day. It’s so fun to see all ur posts. In the last 5 days I’ve made three of your recipes (best-ever banana bread. nutella b-bread, and that HUGE monster cookie). They’ve all turned out wonderful.
    I’ve never had to use this much flour in a month before!
    It’s like I can’t stop….
    🙂 is there anyway u can start posting about sardines or frog legs so my husband stops complaining “are you seriously baking again???!!!!” lol
    In all seriousness you are an AMAZING creator of all things heavenly. t c

    1. Hi Iram! You are so sweet! I am so happy that you love my website and have been baking from it nonstop! You sound a lot like me in the kitchen. Thank you for the truly kind comment. I love all of the recipes you’ve made so far this week!!

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