Chocolate-Peanut Butter Oat Cookies

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Chocolate-Peanut Butter Oat Cookies

Prep Time 10 minutes
Cook Time 16 minutes
Course Dessert
Servings 18


  • 1 stick unsalted butter softened
  • 1/3 cup peanut butter creamy or chunky
  • 2/3 cup dark brown sugar
  • 1/2 cup turbinado sugar or cane sugar
  • 1 large egg at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces dark chocolate coarsely chopped (or large chocolate chips)
  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • Coarse sea salt for sprinkling


  • Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  • In an electric mixer, cream together the softened butter, peanut butter, and both sugars until it’s light and fluffy (about 4 minutes).
  • Add the egg and vanilla, and stir on low speed until just combined.
  • Now, add in the flour, oats, baking soda, baking powder, and salt. Stir on low speed until there are no dry patches left. Then, gently fold in the chopped chocolate.
  • Use a 3-tablespoon size cookie scoop to portion out the dough. Place 8 portions 2 inches apart on the prepared baking sheet. Sprinkle each with coarse sea salt.
  • Bake for about 16 minutes until the edges are golden brown. Carefully transfer the cookies to a cooling rack and let them set for about 8 minutes.

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