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!

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More peanut butter lover recipes to bake:


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 (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


  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?

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


  1. Your cookies always look insanely good 🙂 Do you guys eat them all or give to friends and family? I would have to give them all away if I didn’t want to gain a gazillion pounds 🙂 They are too irresistable.

    1. We usually keep a bit for our cookie jar to taste test and then give the leftovers away. Can’t have dozens of cookies around. Too tempting! Thanks so much.

  2. Oh my! These look absolutely amazing. Oatmeal = the best. Peanut butter cups = the best. So these two combined must be out of this world. 🙂 And I love that no stand mixer is needed. Yaaay! I might have to be making these and showcasing your wonderful recipe on my blog sometime in the near future!

  3. Yep, definitely swoonable! Loving that it doesn’t need chilling or my big fancy mixer, because admittedly, sometimes I’m far too lazy to have to handwash my KA’s bowl, haha. And the amount of oats in this recipe is incredible–two cups! These truly are oatmeal cookies, super thick and chewy, just the way I like them!

  4. I think after your cookbook is finished you should open a bakery that only sells your unbelievable cookies! You don’t even know what I would do for one of these right now! I love the combination of oatmeal and peanut butter so much!

    1. You are so sweet and supportive, Mercedes! Thank you so much. I do love to bake cookies. And you would LOVE these!

  5. Sally, thank you for the cups/grams conversion! Makes life so much easier! All I have to do now is work out where to get peanut butter cups from in the UK…. !

    1. Annie, I’m so glad that is helpful for you. That was the point! 🙂 HOpe you can find PB cups. You can always use chocolate chips or another candy bar too.

  6. Oatmeal and peanut butter are a match made in heaven! Chewy and full of melty chocolate sounds like a perfect cookie. I like the pink fabric in the background of your pics, so fun!

  7. You were a chemist? That’s why you’re so darn smart Amy! Chemistry was my worst subject. But that’s because my teacher was a lunatic. 🙂

  8. They look great! I love oatmeal cookies and these look so moist and chewy – perfect!

  9. These look amazing! I’m going to make these this weekend, but I think I’m going to brown the butter. Have you tried them that way yet?

    1. Never mind!! I tossed my old fashioned oats in the food processor which made them not as big 🙂 I also used your advice from previous delicious cookie recipes and did 3/4c brown sugar 1/4c granulated sugar and added some corn starch! The chewy/delicious/amazingness of this cookie is enough to make this pregnant girl happy for her last 2 months of pregnancy 🙂

  10. Just finished enjoying one of these! I like to utilize what’s in my pantry of course so I chopped up tagalongs instead of using reese’s cups. It gave a little crunch to the chew and they were PERFECT. I’m kinda in love with you. or your food. or whatever.

  11. Hi! Sally your blob is awesome, I´m very happy since you´ve been publising all your recipes wiht the mesure in grames, it really helps me when I want to do one , so just thanks because it´s hard to find a good conversor of cups and tablespoons to grams:) Congratulations for your blog¡

  12. I love all your oatmeal cookie recipes! Oatmeal makes everything so wonderful. 🙂 Thanks for sharing with us that it sometimes takes you several tries to get desserts right…my mom gets so discouraged if she messes up a recipe, and I tell her that the amazing bakers with great websites and tons of followers have days when desserts end up burned or just wrong. It’s encouraging that even the experts have bad days! Thanks for your perseverance! 😀

    1. Caley, thank you so much! Yesterday I had 3 recipe fails and 2 sucsesses! It’s so defeating sometimes, but yes just takes time and patience!

  13. These cookies are incredible! I saw your post while walking home yesterday and instantly made them as a treat for my fiance. I didn’t have enough peanut butter cups so I added some milk chocolate chips and butterscotch chips to the mix (yum). I also made your salted caramel chocolate chip cookies recently which were a HUGE hit, so I tried stuffing some of these with rolos, too. It worked perfectly! So happy to have found your blog – it’s definitely my go-to any time I need a recipe for a treat that’s guaranteed to turn out just right.

  14. Wow, what a great treat these cookies are! That’s a great tip about the large ice cream scoop.

  15. I’ve been having the craziest sugar cravings….so seeing these on the screen is the biggest tease ever! I guess that means I should satisfy my cravings and go bake a batch 🙂

  16. You are a genius. I’m trying these next….I love oatmeal cookies and I love peanut butter cookies so I can’t go wrong. Thanks for turning me into a baker! Ps I’ve now made 3 of the peanut butter ice cream pies and it is officially everyone’s favorite. Eddies family keeps asking for more… delicious!

    1. Ahhh! So glad that you and Eddie’s fam love that PB pie, Katy!! It’s a favorite of mine. You need to try the s’mores pie sometime! And these cookies are to die for. so, so good!

  17. Just when I didn’t think I could love you any more… You go and do THIS!!! On my weekend to do list 🙂 I’ll report back my results….

  18. Oatmeal cookies! Yes! Hello yum 😉 Oh my gosh so happy you did a twist on this classic recipe. And thanks for the tip on the cookie scoop! I usually use an ice cream scoop but it doesn’t work as well as it should.

  19. Made these today, and let me tell you, they were DIVINE!!!! Peanut butter cups apparently haven’t found a home here in Hong Kong yet, so I had to go with chocolate chips but they still tasted heavenly!!! Best part was that they were super chewy! Thank you, Sally!

  20. Clearly I don’t have enough stashes of PB cups in my house because I could totally make these right now but can’t! 🙁 I need to get on this!

  21. Another keeper! Hubby enjoyed them a lot. I didn’t add PB cups, but chopped peanuts. Liked the crunch in them. Going make your original recipe for a BBQ though. Thanks :0)

  22. Eeek, you’ve done it again, Sally! LOVE these; oatmeal cookies are one of my very favorites, and with PB? Perfection! Love the pics, especially the ones with the melty chocolate. I just want to swipe my finger over the screen and eat it up! 😉

  23. Hi Sally!

    Noooo.. I JUST made Oatmeal Cookies last night before I even noticed this post! They are sitting in the fridge as I type so that I can bake them tonight 🙂

    Just out of curiosity: why did you choose not to chill these specific cookies?

    1. Hi Kari! It sounds like you need to gobble up all of those cookies and make a new batch ASAP. 🙂 I did not chill this cookie dough because the dough is already so thick. If it were chilled, the cookies would not spread in the oven at all. Not even a little bit. So there is no need to take the extra step here. I chill cookie dough based on its consistency.

  24. 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.

  25. 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.

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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