These chocolate peanut butter oatmeal cookies have the most delicious combination of flavors and textures!
I know we’re getting down the wire here, but I hope it’s not too late to share another Valentine’s cookie recipe! These chocolate peanut butter oatmeal cookie are just too good to keep until next year. They’re so soft and thick, with the perfect combination of peanut butter and chocolate flavor. The edges are crisp, the middles are soft and luscious, and they’re perfectly buttery and rich. Yum!
I love a good oatmeal cookie, but adding peanut butter to the dough makes them extra delicious! And since everyone in my family loves peanut butter, I thought it would be fun to bump up the flavor even more with a Reese’s peanut butter heart on top. It makes these chocolate peanut butter oatmeal cookies extra decadent, and perfect for Valentine’s Day!
This recipe makes a lot of cookies, so if you don’t need 2 dozen giant cookies at the same time, you can definitely freeze some of the dough for later (see my favorite tips for freezing cookie dough here). If you love chocolate and peanut butter like we do, these cookies are a must make!
Chocolate Peanut Butter Oatmeal CookiesPrint Recipe
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 cup peanut butter
- 2 teaspoons vanilla
- 2 cups old-fashioned oats
- 2 cups chocolate chips
- 24 Reese’s chocolate hearts
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and set aside. In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and brown sugar until well blended. Add the eggs, peanut butter, and vanilla, and mix until combined. Add the dry ingredients to the wet ingredients and mix to form a soft dough. Mix in the oats and chocolate chips. Chill the dough for at least 30 minutes.
- When ready to bake, preheat the oven to 350. Line two baking sheets with parchment or silicone liners. Scoop the dough using a large cookie scoop (I used a 3 tablespoon scoop). Bake 12-14 minutes, until the cookies are lightly browned around the edges. Remove from the oven and press a chocolate heart into the center of each cookie. Let cool before serving.