Ingredients:

  • 3/4 cup (94g) all-purpose flour, spooned & leveled
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1/2 cup (125g) creamy peanut butter, not natural style
  • 2 teaspoons pure vanilla extract
  • 2 cups (170g) quick oats
  • 1 and 1/4 cups mini or regular size M&Ms
  • 18 Reese
  • s miniature peanut butter cups, unwrapped

Instructions:

  1. Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This is important for easy removal.
  2. In a large bowl, combine the flour, salt, and baking soda. Set aside.
  3. In a medium bowl, whisk together the melted butter and brown sugar until no lumps remain.
  4. Add in the egg followed by the peanut butter; whisk until well combined.
  5. Stir in the vanilla extract.
  6. Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula until just combined—the dough will be soft and slick.
  7. Fold in the quick oats and M&Ms gently.
  8. Allow the cookie dough to rest for about 15 minutes so that the oats can absorb some moisture—this will make it easier to work with.
  9. Take one tablespoon of dough and flatten it slightly on your prepared baking sheet. Place a peanut butter cup on top. Cover it with about 1½ tablespoons of cookie dough
  10. Repeat this process until youve used up all your dough and peanut butter cups!
  11. Bake cookies for about 12–13 minutes; they should look very soft when you take them out—theyll continue cooking on the sheet after removing from oven.