
How To Make Peanut Butter Cup Oatmeal Cookies
These soft and chewy oatmeal cookies are packed with sweet and salty Reese’s peanut butter cups and creamy peanut butter, for a richer sweet treat!
Serves:
Ingredients
- ¾cupall-purpose flour,spooned and leveled
- ¼tspsalt
- ½tspbaking soda
- ½tspbaking powder
- ½cupunsalted butter,melted
- ½cupgranulated sugar
- ½cuplight sugar,or dark brown, packed
- 1large egg
- ½cupcreamy peanut butter,not natural style
- 2tsppure vanilla extract
- 2cupsquick oats
- 1½cupsReese’s Peanut Butter Cups,chopped, divided
Instructions
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Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Toss the flour, salt, baking soda, and baking powder together in a large bowl. Set aside.
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In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until no brown sugar lumps remain.
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Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla.
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Pour the wet ingredients into the dry ingredients, then mix together with a large spoon or rubber spatula. The dough will be very soft and slick.
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Fold in the oats and the 1¼ cups of chopped peanut butter cups, reserving the remaining ¼ cup for later. Roll the dough into balls, about 3 tablespoons of dough each. Place 8 balls of dough onto each cookie sheet.
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Bake the cookies for 11 to 12 minutes. Remove from the oven and lightly press down on each cookie to slightly flatten.
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Press a piece or two of the remaining chopped peanut butter cups into each cookie.
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Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
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Serve with milk, and enjoy!
Nutrition
- Calories:Â 320.08kcal
- Fat:Â 17.35g
- Saturated Fat:Â 6.95g
- Trans Fat:Â 0.24g
- Monounsaturated Fat:Â 6.65g
- Polyunsaturated Fat:Â 2.70g
- Carbohydrates:Â 37.34g
- Fiber:Â 2.26g
- Sugar:Â 23.47g
- Protein:Â 6.37g
- Cholesterol:Â 28.14mg
- Sodium:Â 159.19mg
- Calcium:Â 40.15mg
- Potassium:Â 166.14mg
- Iron:Â 1.21mg
- Vitamin A: 57.09µg
- Vitamin C:Â 0.06mg
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