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! Who's ready for some peanut butter love!?
Inspired by these irresistible Reese’s Peanut Butter Cup Chocolate Chip Oatmeal Cookies, I just could not resist changing the recipe up. We easily modified a few ingredients to give it different variations of peanut butter and milk chocolate flavor. Besides, you really can't go wrong with Reese's in anything. EVER!
Mini Reese’s Pieces
, Ghirardelli Milk Chocolate Chips, Reese's Creamy Peanut Butter and Quaker Old-Fashioned Oats make up the DNA of these cookies.
, 
, 
and 
make up the DNA of these cookies.
We loaded Reese's Candies
inside and on top of these scrumptious peanut butter oatmeal cookies. We also have tempting Ghirardelli milk chocolate
drizzles on top and chocolate chips inside! All you need to do is take a huge devouring chomp. YUM! Definitely worth seconds, thirds...
Incidentally, you'll love these cookies are large sized, bake for 10 - 11 minutes and require no chilling of the dough! Quick and easy!
Who wants more Reese's Pieces Love? Check these babies out!
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Reese's Pieces Peanut Butter Oatmeal Cookies
Ingredients
- ½ cup 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
- 1 ¼ cup all purpose flour or gluten-free flour
- 1 cup Quaker Old-Fashioned 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
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 ¾ 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!
Notes
Kim Lange says
I'm not sure Emily. Here's some tips here: http://dish.allrecipes.com/high-altitude-cake-baking/ if that helps?
Emily Pilcher says
Do these need to be cooked at a higher temperature at higher altitudes?
ChocolaTess says
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
Kathy says
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.
ChocolaTess says
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
Sandy says
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
ChocolaTess says
Thank you Teresa! 🙂
teresa says
Wow, Kim, you keep cranking out these divine recipes. 🙂
ChocolaTess says
Thank you Sara! 🙂
sara mcavoy says
These look incredible!
x