Nutty cookies topped with peanut butter cups. A spin off of traditional peanut butter blossoms, these cookies are made with nut flour adding a nuttier taste and topped with peanut butter and chocolate!
On Monday when we made our homemade oat flour, I mentioned some cookies that I made a bit too hastily. Well folks, here are those cookies! I was excited about these cookies prior to the oat-y addition (I mean, it was supposed to be the recipe of my mom’s famous chocolate chip cookies… which are the best. Ever.), but the oat flour made the cookies go from “mommy’s best” to OMG THIS IS INCREDIBLE.
But I digress.
We have a chocolate chip cookie base, but with some oat flour. You may certainly leave out the oat flour- use 1/2 cup of all-purpose flour in it’s place- but I’d advise you not to. First of all, because as we learned, it’s incredibly simple to make. Second of all, it just adds a nice oat-y and nutty flavor that cannot be matched. Just do it.
- The bottoms of your cookies won’t be as dark as mine- because hopefully you’re not baking on a dark cookie sheet in a toaster oven.
- I made my cookies with about 1 cup of chocolate chunks. I’m writing the recipe omitting these, because we’re just adding melty chocolate peanut-buttery goodness on top, and the chocolate chunks just don’t form right with the addition of the chocolate chips. If you want to add additional chocolate, I suggest mini chocolate chips.
What are you waiting for?
- 1 cup butter, melted
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ cup all purpose flour
- ¾ cups oat flour
- Mini Reese's Cups
- Mix together melted butter, granulated sugar, and brown sugar. Let cool before mixing in eggs and vanilla.
- Mix in baking soda, salt, all purpose flour, and oat flour.
- Let chill for 2-3 hours. (Up to 2 days)
- Preheat oven to 350˚F.
- Scoop out 1 tablespoon size cookies. Bake for 7 minutes, until edges are "set" and slightly brown.
- While cookies are baking, unwrap the Reese's cups.
- When you pull the cookies out of the oven, gently press a Reese's cup into the top of the cookie. Let cool and firm up on the cookie sheet for a few minutes before transferring to a wire wrack to finish cooking.