peanut butter cup stuffed oatmeal skillet cookie


In all honesty, we starting making oatmeal skillet cookies because of my personal obsession with anything oatmeal. And, for all of you oatmeal lovers out there, this cookie is PURE decadence. Chewy, thick and sweet. Perfection in a skillet. In the past, we have added many different kinds of chocolate chips when we make this. Then one day, we were asked to add peanut butter to it. We thought about it for a minute and then decided to stuff the skillet cookie with Reeses peanut butter cups. ! Ahhhh…… it’s amazing. The minute we bit into this cookie, I wondered why I did not think of it sooner. I literally lived off this for a week when I made it the first time, and I’m not kidding! Serve plain or warm with vanilla ice cream. Enjoy!


peanut butter cup stuffed oatmeal skillet cookie

  • Author: Salt and Share
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8-12 servings
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • 1 cup butter, softened
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ cups flour
  • 2 cups old-fashioned oatmeal
  • 14 regular sized (not mini) peanut butter cups


  1. Preheat oven to 350 degrees. Butter a 9 or 10 inch ovenproof skillet.
  2. Cream butter, sugar, eggs, and vanilla in medium bowl. In a large bowl, mix flour, oatmeal, salt, baking soda and baking powder.
  3. Add dry mixture to wet mixture in 3-4 increments. Divide dough in half. Lightly press half of dough into skillet, covering bottom. Place 8-10 peanut butter cups on dough. The skillet size (9 or 10 inch) will dictate how many you use. Just make sure dough is covered. Gather remaining dough in large chunks. Spread chunks out into large pieces and place over peanut butter cups, covering all of them. Chop up remaining peanut butter cups and sprinkle over the top.
  4. Bake for 30 minutes. Serve with vanilla ice cream, if desired. Store in airtight container. This cookie keeps well for several days.

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with love,
Salt & Share

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