One of my favorite cookie recipes: Oatmeal Peanut Butter Cup Chocolate Chip Cookies
My son absolutely loves it when I bake cookies to sneak into his high school lunch bag. His friends gaze at his lunch enviously, and I’m pretty sure he lets them have a bite or two once in while. Although these are packed with chocolate chips and peanut butter cups, I feel good that I’m able to sneak a little bit of peanut butter protein in there as well as some whole wheat flour and oats. They make for a hearty and filling dessert.
These are a sturdy cookie… so you don’t have to worry about them crumbling apart in the lunch box. And they freeze well too- so you can keep baggies ready to go in the freezer (and they’re safe there from spontaneous munching, right??!!)
Yield: 3 dozen cookies
Prep Time: 20 minutes + chill time
Cook Time: 12 minutes
Oatmeal Peanut Butter Cup Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter
- 1 1/3 cups smooth or chunky peanut butter
- 1 1/3 cups packed light brown sugar
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large Eggland's Best eggs
- 1 teaspoon vanilla extract
- 2 cups quick-cooking oats
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 cup semisweet chocolate chips (+ additional for topping, if you'd like)
- 1 cup mini peanut butter cups (cut in half)- or chopped peanut butter cups
- In a large microwave-safe bowl, heat the butter until just melted. Stir in the peanut butter, brown sugar, baking soda and salt. Whisk in the eggs and vanilla extract; then the oats. Stir in the flour, and then stir in the chocolate chips and peanut butter cups. Cover and refrigerate for about an hour- until the dough has firmed up a bit.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- Scoop out heaping tablespoons or use a 2-inch cookie scoop. Roll cookie dough into balls and place on cookie sheets 2-inches apart. Use the bottom of a drinking glass to gently press down a little. Press additional chocolate chips into the tops, if you'd like.
- Bake 11 to 14 minutes, or until the cookies are slightly firm to the touch in the center. Transfer cookies to a rack to cool completely. Store in a covered container for up to 1 week. They can be frozen for up to 4 weeks.
- You can certainly use 2 cups all-purpose flour in this recipe instead of using any whole wheat flour.
- Mini Peanut Butter Cups can be found in a bag in the candy aisle of major markets.
Here are a few more peanut butter cup cookie recipes you might enjoy:
- Peanut Butter Cup Cookie Cupcakes by RecipeGirl
- Peanut Butter Cup Cookies by Inspired by Charm
- PB- Chocolate Chip Cookies Stuffed with Reeses by RecipeGirl
- Chocolate Peanut Butter Cup Cookies by Seeded at the Table
Disclosure: I’m working with Eggland’s Best in 2016. They are providing the eggs that I use in my recipes.