These triple peanut butter monster cookies are a peanut butter lovers dream! Thick, chewy, soft monster cookies loaded with peanut butter, oats, peanut butter chips, and reeses pieces. These are insanely delicious & addicting. A tall glass of cold milk is a must have.
pictures & post updated January 2017
These triple peanut butter monster cookies were one of the very first recipes I ever posted on my blog back in 2015. Even after all these years they continue to be my very favorite cookie recipe on this blog. Thick, soft, loaded with all kinds of peanut butter goodness & texture make these my very favorite.
I make them frequently so I thought it was time they get a pretty new facelift on the blog 🙂 Enjoy. Original post below.
So, I like to think I have some sort of self-control when it comes to sweets. These cookies proved me way wrong! I am a sucker for peanut butter in dessert, oddly enough though I don’t care for it by itself. But when you add in even more peanut butter goodies, oats, and a thick and chewy cookie……… I’m in heaven and can’t resist!
Trust me when I say that these are so good and worth every calorie. I had several of them, so I would know! lol 🙂 I think about making them Every. Single. Day!
The secret is the cornstarch, the decreased amount of flour, and the size of the cookie. The recipe calls for a 1/4 cup sized cookie, which makes the cookie super thick, soft, and chewy (just how I like them). I mean you could make smaller cookies, but what fun would that be when you can have a giant cookie?!
I told you these cookies are big! You will only be able to fit 6 to a cookie sheet. Luckily the recipe only makes 12 large cookies so you don’t have 18 dozen giant cookies just starring at you all day to eat them….
Look at all that texture! These really are so good. They won’t spread hardly at all while baking so after you roll the dough into a ball set it on the cookie sheet and then gently push down to form more of a thick, cookie shape.
Basically, however the cookies look going in is how they’ll look coming out except they will be puffier. You still want a thick cookie so don’t press them flat or else they will overcook and not be soft. Which would just ruin these cookies so don’t do that 🙂
It’s really important to let these cool for at least 10 minutes on the cookie sheet after baking. This will help the cookies set up and cook slightly more. I always tell people that you should never take cookies out of the oven that look like they’re done.
The edges will be slightly golden brown (that’s good) but the middle will look very soft and not set (that’s good too). As they cool they will cook more and set up better. Trust me!
You may be tempted to stick them back in but every time I have done that, the cookies have cooked too much while cooking and they become tough and not soft & chewy. The cookies should not look wet but they should still look soft and pale.
- 1/2 cup butter, softened 1 stick
- 1 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 1/8 teaspoon a pinch of salt
- 1 1/2 cups old-fashioned oats quick or regular, I use some of each
- 1 cup peanut butter chips
- 1/2 cup reeses pieces
Preheat oven to 350 degrees and line baking sheets with parchment paper or a silpat.
In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light in color and fluffy, about 3-4 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
Add the flour, baking soda, cornstarch, baking powder, salt, oats and stir by hand to combine all together.
Stir in peanut butter chips and reeses pieces.
Use a 1/4 cup measurer to measure out the cookies. Roll into a ball and place them on the baking sheet. Gently press down dough balls to form a very thick, cookie shape. They will not spread much while baking.
Bake the cookies for 10-12 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
Remove from the oven and cool for 10 minutes on the baking sheet before moving them to a wire rack to cool completely.
If wanted, press a few additional Reese's Pieces and/or peanut butter chips onto the tops of the cookies. This makes them look pretty!
If you use unsalted butter you might want to increase the salt to 1/4 teaspoon.
You can find the baking Reese's Pieces in the baking aisle. They are mini size. Or, just use the regular sized Reese's Pieces. I've used both kinds and I prefer the miniature Reese's Pieces.
Save this recipe for later and PIN IT to PINTEREST
recipe adapted from Love Grows Wild