Reese's Pieces Peanut Butter Oatmeal Cookies
Mini Reese’s Pieces, velvety Ghirardelli Milk Chocolate Chips, Reese's Creamy Peanut Butter and Quaker Old-Fashioned Oats make up the DNA of these cookies.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Keyword: candies, chocolate chips, cookies, oatmeal, peanut butter, reeses, Reeses pieces
Servings: 15 Large Cookies
Calories:
Author: Kim Lange
- ½ cup unsalted butter softened
- 1 ¼ cup brown sugar
- ½ cup sugar
- ⅓ cup Reese's Creamy Peanut Butter
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla extract
- 1 ¼ cup all purpose flour or gluten-free flour
- 1 cup Quaker Old-Fashioned Oats or gluten free oats
- ½ teaspoon baking soda
- ¾ cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Top of Cookie Ingredients:
- ¾ cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Preheat oven to 325 degrees fahrenheit. Line cookie sheets with silpat or parchment.
Using mixer, cream together butter and sugars for about 2 minutes.
Add Reese's Creamy Peanut Butter and stir. Add egg, yolk, and vanilla.
Whisk together the flour, Quaker Old-Fashioned Oats and baking soda.
Slowly mix into the wet ingredients.
Add the Ghirardelli Milk Chocolate Chips and Mini Reese's Pieces and mix.
Using a large cookie or ice cream scoop, place 6 scoops, evenly packed into your scoop and release onto your cookie sheets and bake for 10 to 11 minutes.
After cookies are cooled, melt 3/4 cup Ghirardelli Milk Chocolate Chips for 2 minutes in microwave and drizzle on top and sprinkle some random Mini Reese's Pieces on top.
Devour!
Chocolate Drizzles: You can drizzle with a spoon or use a piping bag to make chocolate zig-zag lines.
Makes 15-18 large cookies
For smaller cookies, bake for 7-8 minutes and you will get 3 dozen cookies.