Oatmeal Dark Chocolate Peanut Butter Cookies

Dark Chocolate Oatmeal Peanut Butter Cookies

I was dreaming of a cookie with hearty texture like the oatmeal variety, but with more flavor. Oatmeal raisin is cool and all…but there are only so many “twists” on that classic and they just don’t satisfy my need for chocolate.

These do. They are the richest most intensely chocolate flavored cookie you could dream of, studded with peanut butter chips. They are pure satisfaction in your mouth because of the oatmeal, which gives them a hearty chew and texture.

Reese’s Peanut Butter Chips make this a great cookie for peanut butter cup lovers, but these would also be delightfully over the top chocolate with some semi-sweet chocolate chips.

A cold glass of milk (or your preferred non-dairy substitute) is a must.

If you are digging this whole chocolate and oatmeal concept, you’ll love this unique breakfast!

This makes a BIG batch of cookies, so I recommend baking half of the dough, and rolling the other half into a log, in parchment paper, and then a layer of aluminum foil. This will freeze very well and can easily be defrosted for an hour so you can pop cookies in another day or deliver to a friend who needs a little chocolate in her life.

I never more feel more appreciative of my own good sense then when I remember I have cookie dough in the freezer.

Oatmeal Dark Chocolate Peanut Butter Cookies

Hearty, chewy texture, rich dark chocolate flavor, and bursts of peanut buttery goodness.

Servings 4 dozen


  • 1 teaspoon baking soda
  • ½ cup unsweetened cocoa powder
  • 1 ¼ cups flour
  • 3/4 teaspoon salt
  • 2 1/2 cups old fashioned rolled oats
  • 1 stick unsalted* butter , room temperature
  • 1 ¼ cups tightly packed light brown sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 12 oz bittersweet chocolate chips , melted over a double boiler and cooled
  • 10 oz bag peanut butter chips


  1. Heat oven to 325 degrees Fahrenheit.
  2. Combine flour, cocoa powder, baking soda, salt and oats in a bowl. Set aside.
  3. Beat together butter, and brown sugar. Add eggs, one at a time, beating after each addition. Add vanilla and melted, cooled chocolate and beat until just combined.
  4. Mix wet ingredients into bowl of dry ingredients with a spatula.
  5. Gently stir in peanut butter chips.
  6. Scoop 2 tablespoon servings on to a parchment lined baking sheet and bake for 15 minutes.
  7. Cool for 4 minutes before removing to a rack to cool completely.

Recipe Notes

*If you use a stick of salted butter, just reduced salt to 1/2 teaspoon.


Dark Chocolate Oatmeal Peanut Butter Cookies
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