REESE’S STUFFED MONSTER COOKIES
Monster cookies are a family favorite around here! But these Reese’s stuffed monster cookies are even better because they have a Reese’s miniature in the middle, and they’re loaded with peanut butter, oats, chocolate chips, and m&m’s.
Every year I make this giant monster cookie. It’s part of our back-to-school traditions. But I am thinking that with how fast these cookies were gone that my kids would probably just want another batch of these cookies instead.
HOW TO MAKE THESE COOKIES
You will need a stand mixer or a mixing bowl with a handheld mixer. This recipe does not need two bowls, one large and one small, to prepare it.
- Butter – I always used softened. Especially for baking!
- Creamy Peanut Butter
- Brown Sugar
- Large Egg
- Vanilla Extract
- All Purpose Flour
- Baking Soda, Baking Powder, Salt
- Quick Oats
- Miniature Semi-Sweet Chocolate Chips
- Miniature M&M’s
- 30 Reese’s Miniatures – The ‘sharing size’ bag is enough for 30.
MY TIPS FOR THIS RECIPE
– I highly recommend using a cookie scoop! I use this exact cookie scoop (not an affiliate, I am genuinely sharing something that I use everyday in my kitchen). Using a cookie scoop makes the cookies more uniform size and it’s just easier!
– It may not seem important but using the miniature chips and miniature m&m’s makes a huge difference. They are so easy to find. You can find the miniature m&m’s in the baking aisle with the other chocolate chips or in the candy aisle by all the other m&m’s.
– I do not recommend using all-natural peanut butter in this recipe. It is way too thick and not enough oil/fat in it to make a soft cookies. Instead, all-natural peanut butter tends to dry out baked goods.
– To easily stuff the cookie. Take a scoop of dough (like a cookie scoop) and flatten in out in your palm. Place the unwrapped Reese’s miniature in the center and bring the dough up around it and roll into a ball. It won’t be quite a round/ball shape, more of an oval shape which is normal.
TRY THESE OTHER MONSTER COOKIE RECIPES
- monster cookie bars
- monster cookie dough cheeseball dip
- no bake monster cookie dough bars
- triple peanut butter monster cookies
- sheet pan no flour monster cookie bars
- monster cookie energy balls
- cake mix monster cookies
Reese's Stuffed Monster Cookies
- 30 Reese's Peanut Butter Cup Miniatures
- 1/2 cup (1 stick) 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 miniature m&m's
- 3/4 cup miniature semi-sweet chocolate chips
- Unwrap the Reese's Peanut Butter Cup Miniatures and place in the freezer while you prepare the cookie dough.
- Heat oven to 350°. Prepare a cookie sheet by spraying with cooking spray, lining with a silpat liner, or using parchment paper.
- In a large mixing bowl, add the butter, peanut butter, and brown sugar. Beat until light in color and fluffy looking. About 1-2 minutes.
- Add in the egg and vanilla extract. Beat just until combined. * Scrape down the sides of the bowl as needed with a spatula.
- In a separate smaller bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Stir with a wire whisk to break up any clumps.
- Add the flour mixture and the quick oats into the large bowl. Mix together on low speed just until combined. Add the mini m&m's and mini chocolate chips. Beat together.
- Remove the Reese's from the freezer. Take a scoop of cookie dough (about 1.5 - 2 tablespoons OR use a medium sized cookie scoop) and roll it into a ball. Flatten it out in your palm. Place 1 Reese's in the middle and bring up the sides of the dough and form a ball.* It won't be a perfect ball shape. It will be more like an oval shape when you're done.
- Place 12 per cookie sheet. Bake for 8-10 minutes. Cookies will be puffy and look done. * I have never ever baked these for longer than 9 minutes (mine are perfect right around 8½ minutes). As they cool they will continue to cook slightly.
- Let the cookies cool on the cookie sheet for about 15 minutes then move them to a cooling rack to cool completely. Try eating one warm! So yummy. Store leftovers, covered, at room temperature.