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–+ servings
Chocolate oatmeal cookies on a white plate.

Chocolate Peanut Butter Oatmeal Cookies

Experience the perfect blend of flavors and textures with these Chocolate Peanut Butter Oatmeal Cookies, where the richness of chocolate and creaminess of peanut butter are combined with hearty oats for a deliciously satisfying treat.
Prep 15 minutes
Cook 12 minutes
Total 27 minutes
Fat 13
Carbs 24
Protein 5
Yield 12

Ingredients

  • 1/4 cup melted unsalted butter
  • 1/2 cup light brown sugar packed
  • 3 tablespoons maple syrup
  • 1 large egg
  • 1/2 cup all-natural creamy peanut butter* (we used Smuckers)
  • 1 teaspoon vanilla extract
  • pinch salt
  • 2 cups quick-cooking oats gluten-free if desired
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ cup semi-sweet chocolate chunks + more for topping
  • Flakey sea salt for garnish

Instructions

  • First, preheat the oven to 350ºF and line a baking sheet with parchment paper.
  • Next, combine melted butter and brown sugar until there are no lumps (we used an electric mixer for this step, but you can use a hand whisk, too). Then, add maple syrup, egg, peanut butter, and vanilla and mix again.
    A bowl with a whisk and brown sugar in it.
  • Add salt, quick-cooking oats, cocoa powder, and baking soda and mix until everything is combined. Add in chocolate chunks and mix again.
    Chocolate granola in a bowl with chocolate chips.
  • Refrigerate dough for 15 minutes to set.
  • Scoop 2 heaping tablespoons of cookie dough into your hands and form it into a ball. Place it onto the cookie sheet and slightly press down to form a cookie shape. The batter will feel a bit wet, but it will be so soft and chewy when done baking!*
    Chocolate oatmeal cookies on a baking sheet.
  • Repeat the process above until you've fit 12 cookies on the baking sheet.
  • Add more chocolate chunks to the top, if desired.
  • Bake cookies at 350ºF for 11-14 minutes or until they begin to crack on the top.
    Chocolate oatmeal cookies on a baking sheet.
  • Remove cookies and let them cool on the baking sheet for a couple of moments before transferring them to a wire rack to continue cooling for at least 20 minutes to firm up. Sprinkle the cookies with flakey sea salt.
    Chocolate oatmeal cookies on a white plate.

Tips & Notes

  • We use Smucker's all-natural peanut butter (or similar style peanut butter(, where you must stir in the oil. This type of peanut butter is extra drippy. We do not recommend using a brand like skippy or JIFF for this recipe.
  • Cookie dough: the cookies will spread just a bit when baking. If you don't press them down, you will get dome-shaped cookies.
  • If you use less than 2 tablespoons of dough, reduce your bake time by 1-2 minutes as your cookies will be smaller.
  • It might help to slightly moisten your hands before rolling the cookie dough and washing your hands in-between balls because the dough is pretty sticky.

Watch it

Nutrition Facts

Calories: 227kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Fiber: 2g | Sugar: 16g