I baked up a batch of these delectable Reese’s Pieces Peanut Butter Oatmeal Cookies. It’s seems the consensus IS, you all madly love peanut butter, chocolate and cookies, in no particular order.
These soft, thick peanut butter cookies pack a powerful peanut butter punch! So, are you ready for this?
These irresistible Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies were the inspiration to make these delicious Reese’s Pieces Peanut Butter Oatmeal Cookies, because they were so good. I just couldn’t resist. Easily modified a few ingredients to give it different variations of peanut butter and milk chocolate flavor.
You really can’t go wrong with Reese’s in anything. EVER!
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Mini Reese’s Pieces
Loaded with Reese’s Candies
And then…a few more quick devouring chomps. It’s all gone! Wha?? Noooo! Definitely worth seconds, thirds…
Who wants more Reese’s Pieces Love? Check these babies out!
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It’s a very simple, quick recipe and these large sized cookies bake for 10 – 11 minutes. Everyone loves Reese’s, so you can’t go wrong with making these Reese’s Pieces Peanut Butter Oatmeal Cookies for any occasion.
Reese's Pieces Peanut Butter Oatmeal Cookies
Ingredients
- Ingredients
- 1/2 cup butter softened
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 1/3 cup Reese's Creamy Peanut Butter
- 1 egg + 1 egg yolk
- 1 tablespoon vanilla
- 1 1/4 cup all purpose flour or gluten-free flour
- 1 cup Quaker Old-Fashioned Oats
- 1/2 teaspoon baking soda
- 3/4 cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Top of Cookie Ingredients:
- 3/4 cup Ghirardelli Milk Chocolate Chips
- 1 cup Mini Reese's Pieces
Instructions
- Instructions
- Preheat oven to 325 degrees fahrenheit. Line cookie sheets with silpat or parchment.
- Cream together butter and sugars for about 2 minutes.
- Add Reese's Creamy Peanut Butter and stir. Add egg, yolk, and vanilla.
- Combine 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!
- Delish!
These look incredible!
x
Thank you Sara! 🙂
Wow, Kim, you keep cranking out these divine recipes. 🙂
Thank you Teresa! 🙂
Help! I believe you had a recipe for a Butterfinger Peanut Butter pie on here. I was traveling and couldn’t write it down. My son-in-law wants me to make it for his birthday Friday. I’m in trouble!!! Would it be possible for you to e-mail the recipe, please? I would sincerely appreciate it. I’m loving your recipe.
Thanks.
Sandy
Sandy, Yes I do, I’ll send it to you! I hope you son-in-law enjoys it!! Happy Birthday!! 🙂
Here’s the link as well: http://www.thebakingchocolatess.com/butterfinger-peanut-butter-fudge-dream-pie
I was so confused when making these cookies. In the list of ingredients it states 3/4 cup chocolate chips.
In the directions it has you putting the 3/4 cup in the mix, and later it directs you to melt the 3/4 cup of chips for drizzle over top. I decided to split the chips and use half in and half drizzled over.
It would also be helpful to know how many cookies it made and if you could make smaller, more kid sized cookies and how long to bake a smaller size.
Kathy, I am so sorry about that, you are right, I forgot to add the amounts for the top ingredients, so it’s updated now. These make 15-18 large and about 3 dozen small cookies, bake 7-8 minutes. Thank you so much for your feedback!! xoxo