Thick brown butter oatmeal chocolate chip cookies stuffed with peanut butter.
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peanut butter oatmeal chocolate chip cookies
Or should I say, small batch brown butter peanut butter oatmeal chocolate chip cookies. That’s definitely a mouthful, but it’s a delicious one! These cookies are *so* flavorful thanks to brown butter and cinnamon in the dough. They’re also super thick, loaded with chocolate, and stuffed with creamy peanut butter.
why you’ll love these peanut butter stuffed oatmeal chocolate chip cookies:
- Brown butter: brown butter is truly a cheat code to a more delicious, flavorful cookie.
- They’re just *perfect*: I don’t know about you – but oatmeal chocolate chip cookies are my favorite. So taking them and *stuffing* them with peanut butter is truly just a delicious dream.
- They’re super easy to make: the cookie dough comes together in one bowl, no stand mixer or hand mixer required.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
Mix the dough carefully:
When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.
chill the cookies prior to baking
I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.
Under bake for perfect cookies:
Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.
The secret to perfectly round cookies:
Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for peanut butter stuffed oatmeal chocolate chip cookies:
- All purpose flour: for structure and chewiness.
- Rolled oats: I recommend rolled oats for the best texture.
- Baking powder & baking soda: for helping the cookies rise.
- Salt: to help balance and bring out the sweetness of the cookies
- Ground cinnamon: for flavor! You can omit this if you’re not a fan.
- Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
- Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
- Egg: for binding and for moisture.
- Vanilla: for flavor. I use and love this vanilla extract!
- Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.
- Peanut butter: creamy peanut butter will work best here,
how to make peanut butter stuffed oatmeal chocolate chip cookies
Here’s a little look into the process of making these cookies. The full recipe is at the end of this blog post!
peanut butter stuffed oatmeal chocolate chip cookies recipe q&a
What is brown butter?
Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.
can I double this recipe?
Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.
can I make these cookies ahead of time?
Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.
How to store peanut butter chocolate chip cookies
Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.
cookies troubleshooting
tools and ingredients:
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did you make this recipe?
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Peanut Butter Stuffed Oatmeal Chocolate Chip Cookies
Ingredients
- 8 tbsp. creamy peanut butter + extra for topping
- 113 g unsalted butter (½ c.)
- 100 g light brown sugar (½ c.)
- 50 g granulated sugar (¼ c.)
- 1 egg room temperature
- ½ tsp. vanilla
- 140 g all purpose flour (1 c. + 2 ½ tbsp.)
- 60 g rolled oats (⅔ c.)
- ½ tsp. baking soda
- ¾ tsp. baking powder
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- 130 g semi-sweet chocolate (discs, bar, chips) (¾ c.)
Instructions
- Prior to starting the cookies, freeze 1 tbsp. balls of the peanut butter so that it's *much* easier to work with later on. I used a 1 tbsp. cookie scoop and scooped 8 balls of peanut butter onto a parchment lined sheet. Then, just pop the tray in the freezer until you're ready to assemble the cookies.
- In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. At this point, weigh your brown butter to make sure you have at least 90g. If you have a little less, mix in some water until you reach 90g.
- Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. In the meantime, chop up your chocolate bar if using one.
- Once the butter has cooled, whisk in both sugars.
- Whisk in the egg and vanilla until well combined.
- Add in the flour, oats, baking soda, baking powder, salt, and cinnamon. Use a rubber spatula to fold the mixture together until a few flour streaks remain.
- Add in the chopped chocolate and fold just until no flour streaks remain.
- Scoop out heaping 3 tbsp. scoops of the cookie dough. Use your palm to flatten the cookie dough ball down, then place a frozen ball of peanut butter in the center of the flattened cookie.
- Fold the overhanging cookie dough on top of the peanut butter, making sure it is completely trapped inside each cookie
- Place the filled cookie dough balls into the freezer for 15 min. Preheat the oven to 350°F / 175°C.
- Evenly space out the cookie dough balls on a parchment lined cookie sheet. If desired, melt some extra peanut butter and use a spoon to top each cookie dough ball off with some of the extra peanut butter, as well as some extra chocolate.
- Bake for 12-14 minutes, until the edges of the cookies turn golden brown.
- Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
- Allow the cookies to rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool. Enjoy!
Notes
Nutrition
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
This recipe and your brown butter chocolate chip oatmeal cookie recipe are incredible! And I should know ~ I’ve been making chocolate chip cookies for 40 years. 🙂
I have a really off-topic, personal question to ask ~ any chance you’d be willing share your fonts with me? Your recipe title font is amazing, as well as your blog title font. I would so appreciate it!!!
These are so good! Beware though, they are very BIG as well. They have an amazing flavor and texture, with just enough chew from the oats and a nice punch of extra flavor from the peanut butter. I would definitely recommend adding extra peanut butter and chocolate chips to the top, it really just elevates these cookies and makes them so so good! Also, a sprinkle of Maldon Sea Salt on the top works wonders and helps to balance the flavor so delciously! Run, don’t walk, to the kitchen and make these now!
Not even kidding these are the best cookies i’ve ever made. I didn’t think a perfect cookie could exist until i found this recipe!! I’m not the type to leave reviews but these were so amazing i had to. <333
We call my boyfriend the peanut butter boy. He says this is the best cookie he has ever had in his entire life, and I agree. 10/10 incredible, amazing cookies. I’m making these once a week.