Peanut Butter Cup Oatmeal Cookies
Ingredients
The cookie dough
-
¾
cup
all-purpose flour
-
¼
teaspoon
salt
-
½
teaspoon
baking soda
-
½
teaspoon
baking powder
-
½
cup
unsalted butter, melted
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1
large
egg
-
½
cup
creamy peanut butter
-
2
teaspoons
pure vanilla extract
-
2
cups
quick oats
The toppings
-
1½
cups
chopped Reese’s Peanut Butter Cups
Instructions
- Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper.
- In a large bowl, combine flour, salt, baking soda, and baking powder.
- In a medium bowl, whisk melted butter, granulated sugar, and brown sugar until smooth, then add the egg and peanut butter, mixing until combined.
- Add the vanilla to the wet ingredients, then pour into the dry ingredients and mix until combined.
- Fold in the oats and 1¼ cups of chopped peanut butter cups, reserving the remaining for topping.
- Roll the dough into balls, about 3 tablespoons each, and place on the cookie sheets.
- Bake for 11-12 minutes until soft and slightly underbaked.
- Press down on each cookie and add pieces of the reserved peanut butter cups on top.
- Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
16 cookies
Calories
150
Total fat
7g
Total carbohydrates
22g
Total protein
3g
Sodium
100mg
Cholesterol
20mg
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