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Reese’s Stuffed Monster Cookies are soft-baked, thick, and chewy monster cookies stuffed with a miniature Reese’s peanut butter cup!
For more stuffed cookie recipes be sure and try Chocolate Stuffed Chocolate Chip Cookies and Peanut Butter Surprise Cookies.
Monster Cookies Stuffed With Reese’s Peanut Butter Cup
These cookies have everything you want in them – soft-baked classic monster cookies stuffed with a miniature peanut butter cup in the center.
Monster cookies are loaded with oats, peanut butter, brown sugar, m&m’s, and chocolate chips. The Reese’s peanut butter cup is just the cherry on top inside the warm and soft cookie.
Monster cookies are a favorite at my house! Every year I make my Giant Monster Cookie for our first day of school tradition – a giant cookie waiting for them after their first day of school. Or this Monster Cookie Dough Cheeseball Dip is always a party, gathering, and football food favorite. For a gluten-free treat (make sure to use gluten-free oats) make these No Flour Monster Cookie Bars.
Ingredients Needed
- Miniature Reese’s Peanut Butter Cups
- Butter : I use salted butter but you can use unsalted butter if you prefer.
- Creamy Peanut Butter : Stay away from the all-natural peanut butter that has to be stirred and has the thick oil layer on top. Stick to classic creamy peanut butter for the best results.
- Light Brown Sugar : The recipe calls for the brown sugar to be ‘packed’ – which means to pack it in, and press it into the measuring cup. You’ll know it’s packed correctly when you dump it into the mixing bowl and it retains its shape from the measuring cup.
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Cornstarch
- Baking Soda
- Baking Powder
- Salt : I use sea salt when making cookies, kosher salt is another good option.
- Quick Oats : These are the 1-minute, quick oats. They are a smaller and finer texture which makes them perfect for cookies.
- Miniature M&M’s
- Miniature Semi-Sweet Chocolate Chips
How To Make Reese’s Peanut Butter Cup Stuffed Monster Cookies
Preheat the oven to 350 degrees F. Prepare cookie sheet(s) by lining with parchment paper (I recommend using parchment paper) or spraying with cooking spray. Set aside.
Unwrap 30 miniature Reese’s peanut butter cups and place them into a bowl. Put the bowl in the freezer while you prepare the cookie dough.
In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, peanut butter, and brown sugar on medium speed until its combined and fluffy and lighter in color; about 2 minutes.
Add in the egg and vanilla extract. Beat just until combined. Scrape down the sides of the bowl as needed.
In a separate smaller bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Add the flour mixture, quick oats, mini m&m’s, and mini chocolate chips into the larger bowl. Mix together on low speed just until combined, and no flour pockets remain in the dough.
Remove the Reese’s from the freezer.
Use a medium cookie scoop (1.5-2 tablespoons of dough) to scoop the dough and roll it into a ball. Flatten the ball in the palm of your hand, place a miniature Reese’s in the center, and then bring up the sides as you roll it into a ball. It won’t be a perfect ball shape but more like an oval shape. Place 12 cookies per cookie sheet.
Bake for 8-10 minutes or until the edges look set and the cookies are puffed up.
Remove the cookies from the oven and let them cool, on the warm cookie sheet, for about 10 minutes before removing them to a cooling rack. Eat one warm (so good) or let them cool completely to room temperature.
How To Store Leftovers
Leftovers should be stored in a covered container, or Ziploc bag, at room temperature for up to 3-4 days. They’re great eaten at room temperature but even better when they are warmed up in the microwave for a few seconds.
To freeze the baked cookies, allow the cookies to cool completely to room temperature before placing the cookies into a freezer-safe container or bag. Freeze for up to 3 months.
If you are not freezing the cookies in a single-layer, I recommend freezing the cookies individually (put them onto a cookie sheet or plate and freeze them), and then put all the frozen cookies inside a bag. This way, the cookies won’t stick together once frozen and thawed.
Let the frozen cookies thaw in the fridge, or at room temperature, before eating. Again, I like to warm up the cookie in the microwave for eating.
Tips For Success
- Use A Cookie Scoop : This makes rolling and stuffing the cookies so much easier, and it ensures that the cookies are all the same size. I use a medium cookie scoop for this recipe.
- Mini M&M’s and Mini Chocolate Chips : I highly recommend only using the minis in this cookie recipe. They are smaller in size and they disperse more evenly in the cookie dough. I have tried these cookies with regular sized m&m’s and chocolate chips, and they just don’t look as good or taste the same.
- Peanut Butter : Use classic, smooth, and creamy peanut butter for the best texture. I don’t recommend using anything that has to be stirred or anything that has the thick oil layer on top. Those peanut butters tend to make cookies dry and dense, with a more crumbly texture.
- How To Stuff Cookies : Take a scoop of dough, roll it into a ball, flatten the ball in the palm of your hand, place the Reese’s in the center, bring the sides of the flatten cookie dough up and around the Reese’s, and then roll into a ball. The end shape will be more like an oval of some sort, and that’s ok, it won’t be a perfect circle ball.
- Don’t Overcook : Any cookie with peanut butter in it cannot be overcooked. The cookies should still look pale, but puffy, and only the edges should be lightly golden brown and set. As the cookies cool on the warm cookie sheet, I promise you they will set and come together, and finish cooking perfectly. Overbaking cookies with peanut butter will lend to a dry and crumbly cookie texture.
More Monster Cookie Dessert Recipes
- Monster Cookie Dough Bars
- Monster Cookie Energy Balls
- Soft-Baked Monster Cookie Bars
- Monster Cookie Brownies
- Triple Peanut Butter Monster Cookies
- Monster Cookie Magic Bars
Reese’s Stuffed Monster Cookies
Ingredients
- 30 Miniature Reese's Peanut Butter Cups
- 1/2 cup (1 stick) salted butter softened
- 1/2 cup creamy peanut butter
- 1 cup light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup all-purpose flour
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups quick oats
- 3/4 cup mini m&m's
- 3/4 cup miniature semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉. Prepare cookie sheet(s) by lining with parchment paper (I recommend using parchment paper) or spraying with cooking spray. Set aside.
- Unwrap 30 miniature Reese's peanut butter cups and place them into a bowl. Put the bowl in the freezer while you prepare the cookie dough.30 Miniature Reese's Peanut Butter Cups
- In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter, peanut butter, and brown sugar on medium speed until its combined and fluffy and lighter in color; about 2 minutes.1/2 cup (1 stick) salted butter, 1/2 cup creamy peanut butter, 1 cup light brown sugar
- Add in the egg and vanilla extract. Beat just until combined. Scrape down the sides of the bowl as needed.1 large egg, 2 teaspoons vanilla extract
- In a separate smaller bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.3/4 cup all-purpose flour, 1½ teaspoons cornstarch, 1 teaspoon baking soda, ¼ teaspoon baking powder, ¼ teaspoon salt
- Add the flour mixture, quick oats, mini m&m's, and mini chocolate chips into the larger bowl. Mix together on low speed just until combined, and no flour pockets remain in the dough.1½ cups quick oats, 3/4 cup mini m&m's, 3/4 cup miniature semi-sweet chocolate chips
- Remove the Reese's from the freezer.
- Use a medium cookie scoop (1.5-2 tablespoons of dough) to scoop the dough and roll it into a ball. Flatten the ball in the palm of your hand, place a miniature Reese's in the center, and then bring up the sides as you roll it into a ball.*It won't be a perfect ball shape but more like an oval shape. Place 12 cookies per cookie sheet.
- Bake for 8-10 minutes or until the edges look set and the cookies are puffed up.
- Remove the cookies from the oven and let them cool, on the warm cookie sheet, for about 10 minutes before removing them to a cooling rack. Eat one warm (so good) or let them cool completely to room temperature.
Notes
Nutrition
Did You Make This Recipe?
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Amazing must try!!