Salted Chocolate Peanut Butter Chunk Oatmeal Cookies

chocolate peanut butter oatmeal cookies

Adding salt to chocolate is awesome. It really brings out the rich flavor we all love, and intensifies the sweet experience.

I add salt to basically every cookie I make these days, and these were no exception.

Halloween this year brought FOUR different Trick-or-Treat events in the Whetzel House. Four. And apparently, there was a run on Reese Cups, as we ended up with about 400 of them.


Good news for these cookies.

I took a twist on a Chocolate Oatmeal Cookie recipe and added in a bunch of chunked up Reese Cups, creating a delicious candy bar cookie. Of course, I topped them with a little fleur de sel to bring out those flavors, but you could use a coarse salt if you want. It got pretty rave reviews around here, and if you like the combo power of chocolate and peanut butter, these cookies are sure be a new favorite. Give them a shot!


Salted Chocolate Peanut Butter Chunk Oatmeal Cookies

Rating: 4
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 36


2 cups all purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon sea salt
3/4 cup unsalted butter, softened
3/4 cup sugar
3/4 cup light brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 cup oats (not instant)
3/4 cup semisweet chocolate chunks
6 Reese Cups, chopped
Fleur de Sel, as needed, to top


Preheat oven to 350. prepare 2 baking sheets with parchment paper or Silpat. Set aside.
Whisk flour, cocoa, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars. Add the vanilla, then the eggs one at a time, beating one minute after each.
Add in the flour/cocoa mixture 1/2 cups at a time.
remove from mixer and stir in the oats, peanut butter cups and chocolate chunks until combined.
Place in mounds on the prepared baking sheets. Dough is very thick and does not spread a lot. Sprinkle each with a bit of fleur de sel.
Bake at 350 for 10-12 minutes, until the tops start to crack. Allow to cool one minute on baking sheet, then remove to cooling rack to cool completely. Serve and enjoy!


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