A handful of these is great.
A handful of these is downright incredible.
Pillowy inside. Crisp outside. Melty chocolate morsels with hints of peanut butter with each bite…
They do taste as decadent as they seem. Only, they’re not so sinful deep down.
In fact, they’re not sinful at all; they’re actually quite innocent little cookies. Just check out the ingredients- purely whole grains, completely egg-free, and even low in sugar. All while being melt-in-your mouth delicious.
Which means you can eat half the pan without feeling guilty, right?
Right.
Reese’s Cup Cookies (Adapted from Versatile Vegetarian Kitchen)
Makes 20 palm-sized cookies
- 1 cup quick oatmeal (not instant)
- 3/4 cup whole wheat flour
- 1/4 cup soy flour (can sub for more whole wheat)
- 3 T brown sugar
- 3 T sugar
- 1/4 cup coconut oil, melted** (can use melted butter or oil)
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup + 2 TBSP milk
- 1 tsp. vanilla extract
- 2/3 chopped Reese’s cups (about 10 minis)
Preheat the oven to 350 F.
In a bowl, whisk together flour, oats, baking powder, baking soda, salt. Set aside. In another larger bowl, melt the coconut oil, beat in sugar, and add milk. If the coconut oil solidifies, reheat mixture for a few seconds until liquid. Add half of the dry ingredients to wet and mix and blend well. Add the remaining dry mix. You might have to mix it with hands towards the end.
Fold in the chopped Reese’s Cups. Drop by rounded TBSP 2” apart on a prepare baking sheet. If the chopped Reese’s aren’t staying in the dough when forming into balls, press them with wet fingers. It will come together. Gently flatted the dough balls and bake for 10 – 12 minutes until slightly golden and set. Let it cool on the cookie sheet for 5 minutes and then move to wire rack to cool completely.
**As noted, the coconut oil can be easily subbed for the same amount of melted butter or your choice of oil, but I found the coconut oil to give these cookies such a subtle, unique sweetness that paired excellently with the Reese’s.
Happy Baking!
{ 24 comments… read them below or add one }
This looks AMAZING.
Mary how do you keep on making such wonderful things??????
These look amazing. If only I had some mini pb cups….
:)
These look SO fantastic! Reese’s cups are by far my favorite candy :)
Yes times a million. Gah!! These are amazing. Wheat flour, oats and coconut oil make them healthy, reeses makes them just a bit naughty. Love it ;)
They balance each other out. ;)
ahhhhh glad you posted this. they are amazing looking!
*droool* haha! Great recipe, I am interesting in the addition of soy flour, I have never heard of it :)
It’s a bit softer than regular flour and offers a lot more protein. Definitely not necessary but it does help give them a little extra staying power!
I immediately sent this recipe to my best friend. she LOVES peanut butter cups (as does any normal human being).
I love Rees’s peanut butter cups. Those cookies look amazing:-)
I could probably eat the entire batch of these in one sitting.
These do sound absolutely incredible, and I love how they use coconut oil! I’d have to sub out the Reese’s due to allergies, but I bet these would be great with just plain old chocolate chips as well. Swoooon.
Umm you are brilliant!! These make me drool, in a good way ha!
I love how chunky and full of Reese’s these are. They look fantastic!
Mmm I could eat Reese’s all day long. Plain, in cookies, in blizzards…you name it, I’ll eat it!! ;)
omg such an awesome idea!
These look so amazing. I’m book marking them right now! I have a ton of frozen reese’s in the freezer and you gave me a good use for them.. :)
So glad I just clicked on your blog on the day you happen to post a cookie with peanut butter cups in it. Seriously- those look amazing.
Oh, yum! They look so fantastic!
these cookies are thick enough to qualify as scones too!! omg i love how dense they are. Of course, i always say i would love to pick off the candy pieces in any baking, but with your cookies, i just want the whole thing!! <3
xoxo <3
Thanks so much for commenting on my blog! This recipe certainly makes me glad I stopped by yours. :D Reeses are my candy kryptonite so this post was def a fantastic introduction to you. It’s nice to meet you Mary :-)
Yummy! I think I’d eat the dough before it even got close to the baking sheet!
Ah-Maze-Ing!
YUM!