• 10 Ratings
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 1-quart jar layer oats, flour, brown sugar, granulated sugar, baking powder, baking soda, and peanuts. Place peanut butter cups in a plastic bag. Set on top of peanuts in jar. Seal jar; include directions for making cookies.



Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil. Remove peanut butter cups from jar; set aside. Empty the remaining contents of the jar into a large bowl. In another bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup softened butter, 2 eggs, and 1/2 teaspoon vanilla. Add to flour mixture; stir until combined. Gently stir in peanut butter cups. Use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto prepared cookie sheet. Flatten dough mounds to about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. (For regular-size cookies, drop dough by rounded teaspoons 2 inches apart on cookie sheet. Bake for 9 to 11 minutes.)


Store jar of mix in a cool, dry place for up to 1 month.

Nutrition Facts

364 calories; 19 g total fat; 6 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 45 mg cholesterol; 210 mg sodium. 212 mg potassium; 41 g carbohydrates; 3 g fiber; 22 g sugar; 10 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 50 mg calcium; 2 mg iron;


10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0