I have always had this over-the-top enthusiasm for Reese’s Peanut Butter Cups. They were the first candies eaten out of my Halloween bag and the candy bar I always chose when we were allowed to buy a treat at the market. There is just something about them, I guess it’s that perfect ratio of chocolate and peanut butter in every bite.
At first I thought maybe Reese’s, chocolate chips and cake mix would be too much together…too sweet…too cloying, but I’m happy to report it’s not. And geez I added oatmeal so it’s almost healthy.
I will admit it’s hard for me to have cookies with my favorite candy sitting around. This is especially true since I drink coffee all day long and nothing goes better with black coffee than a sweet treat.
This batter must be chilled before you bake, otherwise you’ll have cookies that run into each other on the pan. I roll them into balls and chill overnight. I do this with almost every cookie but it’s really important with this mixture.
Reese's-Chocolate-Oatmeal-Cake Batter Cookies
Ingredients
- 1-1/4 cups all purpose flour
- 1 cup yellow or white cake mix
- 1/2 cup quick cooking oats
- 1/2 teaspoon baking soda
- 3/4 cups unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 (8 oz) bag Mini Reese's Peanut Butter Cups
- 1-1/4 cups semi-sweet chocolate chips
Directions
- In a large bowl, combine flour, cake mix, oats and baking soda. Set aside. Cream butter and both sugars until light and fluffy, about 3 minutes. Mix in egg and vanilla.
- Add flour mixture until to the wet ingredients and mix until fully combined but be careful not to overmix. Stir in peanut butter cups and chocolate chips.
- Roll dough into balls, about one Tablespoon each. Cover and refrigerate overnight.
- Bake cookies in a 350 degree oven for 10-12 minutes. They will still be slightly soft in the middle but will finish cooking on the pan. Let them sit for at least 10 minutes before moving them to a rack to cool completely
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I share your enthusiasm for Reese’s peanut butter cups!! I want about 10 of these right now. Have a great weekend!
WHOA! MUST TRY THESE! And here I was going to stop printing out recipe’s from blogs!!!!
Hold the phone! Cake batter cookies?!? Want.
YUM!! These look too good! Cake and reese’s? Yes,please!
Mmmmm! Every time I see those bags of mini candies I always think of mixing them into cookies.
Thanks for adding in the “healthy” oatmeal. Now I can have these guilt free with my afternoon coffee
Cake batter cookies looks much more tempting than cake batter itself. Yum!
Oh, yes, yum! I’d love a few of these cookies right now! 🙂
Oh yes! the perfect combination! I’m going to have to hand out reese’s just so I can nab some to make these! Thx Cathy!
cake batter and Reese’s in a cookie?! Yes please!
I love anything Reese’s!
yum yum we love cake batter cookies and with so much of chunky chocolates….truly addictive cookies 🙂
Reeses are the perfect combo of chocolate and peanut butter! Oh and in these cookies, perfection!
Oh my…this recipe has so many of my favorite treats! Cake batter, and reese’s and chocolate and oatmeal, to boot?! They look both crispy and chewy at the same time, which is just perfect in my book. Can’t wait to try these!
Oh boy! These look and sound incredible! I’m so excited about the cake mix addition and I happen to have a bag of mini peanut butter cups in my pantry! Must try!
Wow these look amazing! That’s all I can say!
Before baking the recipe I was skeptical because of the warning that the batter must be refrigerated. These cookies turned out great. The recipe was perfect down to baking them 10 – 12 minutes and leaving them on the cookie sheet while cooling off to finish their baking. This recipe is definitely a keeper.