Did someone murmur “Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies”? Yup…someone sure did. Pssst….It was me. Murmuring to you.
Pssst….“Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies“….HellOooo!
Doesn’t it have a great ring to it? If you’re a huge Reese’s Peanut Butter Cup fan, you’re already hooked.
Wait until you taste them!
Rich mini Reese’s Peanut Butter Cups, velvety milk chocolate chips, peanut butter love, and old-fashioned oats all rolled up into soft, thick and chewy delectable cookies. Size-ably large too, just the way we like them!
You’d probably walk a mile or two for one of these, which makes it totally worth it for a cookie or three. Or maybe you’re one of those people that eat the cookies and then walk a mile. <—– That would be me.
And then there are those, who just want to enjoy their cookies, with no conditions met that require physical activity. Just show me the Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies, would ya?
The best thing about these cookies are, they are easy to make in just a few minutes. It’s a very simple recipe and the cookies bake for 10 -11 minutes. Great for snacking, bake-sales and gifting (of course!)
Here’s the recipe for Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies!
- 1/2 cup butter softened
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 1/3 cup creamy or crunch peanut butter
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla
- 1 1/4 cup all purpose flour or gluten-free flour
- 1 cup old-fashioned oats or gluten-free oats
- 1/2 teaspoon baking soda
- 3/4 cup Ghirardelli milk chocolate chips
- 1 cup Mini Reese's Peanut Butter Cups chopped in half
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Preheat oven to 325 degrees fahrenheit. Line cookie sheets with silpat or parchment.
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Cream together butter and sugars for about 2 minutes.
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Add peanut butter and stir. Add egg, yolk, and vanilla.
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Combine flour, oats, and baking soda.
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Slowly mix into the wet ingredients.
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Add the chocolate chips and Reese's Peanut butter cups and mix.
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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.
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Delish!
For smaller cookies, bake for 7-8 minutes and you will get 3 dozen cookies.
You could also make these healthier by using 1/2 whole wheat flour and 1/2 all purpose flour measurements.
Cookies will spread out, so make sure there is a couple of inches space in between your cookies while baking
If you love Reese’s Peanut Butter Cups in your desserts, check these out too!
Reese’s Peanut Butter Cup Explosion Brownies
Reese’s S’mores Graham Cracker Candy
Reese’s Peanut Butter Chocolate Oreo Tart
Wow, Kim, you’ve done it again. I would way 500 lbs. if I lived anywhere near your house. 🙂
LOL Teresa! That’s why I have to work out when I indulge. I’m a slave to desserts for sure!
I love old fashion cooking
If I could find my old cookbooks I could send you a few that Icopied from my momije calla lily cookies schoolmate pudding cake that’s like nothing you have ever tasted.
Christine, I would love to see that recipe 🙂 I love old fashioned cooking as well!! Yum!
I had about a dozen Reese’s Easter Eggs leftover in my pantry and kept trying to figure out what to do with them. I dumped them into the batter at step 3, halved the peanut butter, and skipped the additional Reese’s in the final step. Perfection! Really glad I did not just toss the old candies. Thanks for this recipe!
Awesome Taylor! So glad you could revive those leftover Reese’s Easter Eggs into this recipe and with your modifications too, you made them super yummy!!! Yay!!!
made these for my super bowl party they were a hit! I am going to share it on my blog coming up soon and giving credit to your blog! thanks
Awesome Mark! I am so glad you tried them and want to share them on your blog! Can’t wait to see it!! 🙂