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

  2. 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!

  3. 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.

  4. 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 🙂

    1. 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!

  5. 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.

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

  6. 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.

  7. 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!!!

    1. 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. 🙂

  8. 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! 🙂

  9. 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!)

  10. 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!

    1. Hi Hale – no, it is not. Try one of my peanut butter cookie recipes instead (that do not contain oats): https://sallysbakingaddiction.com/soft-peanut-butter-cookie-recipe/

  11. 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.

    1. 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.

    1. 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!

    2. 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!

  12. 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.

    1. 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.

  13. 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.

  14. 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!

    1. 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.

  15. 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.

    1. 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.

      1. I’m not sure if this had been asked/answered or not (there’s over 150 comments I’d have to read through

  16. Fantastic cookies! Made for hubby as he needs something filling when he’s gone on the road all day and these are PERFECT!

  17. 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!

    1. 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.

  18. 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!

  19. These are SO GOOD. its only been two days and the last of them will be eaten tonight! Next time I might have to double the recipe…cant help but share them. They are my favorite peanut buttery flavor cookie 🙂 thank you so much!! 🙂

  20. I made 2 batches of these yesterday. My husband took the first batch to work and they were a big hit! He didn’t even get to try one because they were all gone before his lunch. The 2nd batch was for our family. I love the thickness and chewiness of these cookies. This recipe is on my list of favorites. Thank you!

  21. Made these today after a long college day, absolutely delicious.. best cookies I have had by far 🙂 and no feeling bad about it afterwards, not too sweet and they feel much healthier than normal cookies.

  22. My family all loved these apart from my little brother, unfortunately he doesn’t like peanut butter at all. May I ask, what purpose does it have in this recipe? what if I do not use it at all and what if I try chocolate spread instead for this recipe? thank you very much.

    1. Chocolate spread, such as Nutella, is much too thin and I fear the cookies will spread. How about cookie butter (Biscoff)? Or almond butter. Or try a regular oatmeal cookie instead of peanut butter flavored: https://sallysbakingaddiction.com/2014/02/11/loaded-oatmeal-cookies/

  23. Wow, WOW, thank you for the best cookie recipe I’ve mad in a long time!! The perfect thing for my peanut butter crazy valentine.

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