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Triple Peanut Butter Monster Cookies have three different kinds of peanut butter stuffed inside a delicious, soft-baked monster cookie. Creamy peanut butter, peanut butter chips, and Reese’s Pieces make these oatmeal monster cookies a hit with all the peanut butter lovers.
If you love peanut butter desserts + those colorful Reese’s Pieces then be sure and try my no bake Reese’s Pieces peanut butter bars, these triple fudge Reese’s brownies, and my favorite chocolate Reese’s cookies.
Triple Peanut Butter Monster Cookies Recipe
Monster cookies are a popular cookie with oatmeal, peanut butter, and some form of chocolate like m&m’s or chocolate chips. These triple peanut butter monster cookies are a twist with three kinds of peanut butter in them! Creamy peanut butter, peanut butter chips, and Reese’s Pieces.
If you love peanut butter then these are a must make! Big, thick, chewy, soft-baked cookies that go perfect with a glass of cold milk.
What You’ll Need
You will need some pantry staple baking ingredients + peanut butter chips and mini Reese’s Pieces candies (regular sized Reese’s Pieces work fine too!).
- Butter – I use salted all the time. Unsalted can be used if that’s what you prefer.
- Brown Sugar – I use light brown sugar in this recipe.
- Creamy Peanut Butter – Don’t use crunchy peanut butter or all-natural peanut butter! It will change the texture and the softness of the cookies if you do. See my tips below.
- Large Egg
- Vanilla Extract – I think it’s worth it to buy the pure vanilla extract for baking recipes. Imitation vanilla extract can be used if that’s what you have.
- All-Purpose Flour
- Baking Powder – This helps to “lift” the cookies while they bake.
- Cornstarch – The “secret ingredient” which helps to make these cookies so soft-baked.
- Salt – I use table salt but kosher salt is also yummy in these cookies.
- Quick Oats
- Peanut Butter Chips
- Mini Reese’s Pieces – They used to sell these by the chocolate chips (maybe it’s only my store that no longer carries them). If you can’t find them there then look with the ice cream toppings which is where I found these. I used the mini Reese’s Pieces ice cream toppers, which are just the mini sized Reese’s Pieces.
How To Make Peanut Butter Monster Cookies
Making these cookies is simple with only one bowl needed. You will also need some cookie sheets and a 1/4 cup measuring cup to measure out the cookies.
Cream Butter, Brown Sugar, Peanut Butter : Beat these until the dough is lighter in color. About 1-2 minutes.
Add Egg & Vanilla : One large egg and vanilla extract go in next. Mix until combined.
Dry Ingredients : Time for the dry stuff! Oats, flour, baking powder, cornstarch, and salt. Mix on low speed just until combined.
Peanut Butter : Add the peanut butter chips and Reese’s Pieces. Mix on low speed until combined.
Bake : Use a 1/4 cup measurer to scoop the dough out. Roll into a ball and then use the bottom of a measuring cup to gently flatten the top of the cookie dough ball so it looks more like a cookie. See above picture for reference. Bake according to recipe instructions below.
Cool : These cookies need at least 15-20 minutes to sit and rest on the warm cookie sheet. This helps them bake some more and helps the cookie hold together.
My Tips For Success
Here are a few of my tips that will hopefully make this recipe so easy for you to make at home!
- Let The Cookies Cool On The Warm Baking Sheet : When you take the cookies out of the oven they will be soft, like fall-apart soft, which is why the cookies need to sit and rest & cool on the warm baking sheet for at least 15-20 minutes after baking. But I won’t tell if you snatch a piece of warm cookie either! ☺️ So good!
- Use Creamy Peanut Butter : Creamy peanut butter is the best to use in this recipe. I know some may want to use crunchy peanut butter for the added crunch but don’t do it as crunchy peanut butter is much thicker and drier than creamy.
- Don’t Use All-Natural Peanut Butter : All-natural peanut butter is drier and does not have the oil and fat needed to make these cookies soft-baked. All-natural peanut butter will result in a dry and crumbly cookie. Jif and Skippy make an all-natural peanut butter that is more oily and softer than the other natural peanut butters, so if you really want to use it, then try that brand.
- What If I Can’t Find Mini Reese’s Pieces? : My store used to sell them by the chocolate chips so look there first. If you can’t find them there then go to the ice cream toppings and look there. That is what I used in this recipe are the mini Reese’s Pieces ice cream toppers. If you have no luck with that then use regular sized Reese’s Pieces. If you want the smaller chunks then chop them with a meat chopper or place them inside a Ziploc bag and use a meat pounder to chop them up.
There are a few fun variations that you can make to these cookies!
- Use Chopped Reese’s – Use some chopped miniature Reese’s peanut butter cups in place of the Reese’s Pieces. Or use half of each!
- Add Chocolate Chips – You can also use mini chocolate chips in place of the peanut butter chips, or use half and half!
- Make Them Smaller – Although I would not suggest this, because the 1/4 cup cookie size is perfect for that thick soft center, but if you really want smaller cookies then go ahead and scoop out 2 tablespoons of dough and roll into a ball and then flatten the top as directed in the recipe. Watch the cook time because you will probably need to cook them for at least 2 minutes less.
How To Store Leftovers
Store leftover cookies at room temperature, covered, for up to 3-4 days. I put leftover cookies in a Tupperware type container with a lid. You can also put them inside a cookie jar or gallon-sized Ziploc bag.
If they sit out too long they tend to get drier and crumbly.
Can I Freeze Monster Cookies?
Yes you can! These cookies freeze perfectly. Cookies will freeze for up to 3 months.
If freezing cooked cookies then make sure that they are cooled to room temperature. Wrap the cookie in plastic wrap and then in tin foil OR you can just put the cookie inside a freezer-safe Ziploc bag.
If freezing the unbaked cookie dough then go ahead and form the cookies with the 1/4 cup measuring scoop and press down on the tops, as directed in the recipe instructions below, and then freeze in a freezer safe Ziploc bag or wrap up in plastic wrap and then tin foil.
The baked cookies are actually good cold straight from the freezer. You can also let the cookie sit out at room temperature to soften it up or put it in the microwave for about 15 seconds, more or less time, until it’s how you want it.
- TIP FOR FREEZING COOKIES : If I freeze cookies then I prefer to freeze them once they’re already cooked. Baking the frozen cookie dough balls can result in a different shaped cookie, because they won’t spread as much from frozen, and the cookie outside and bottom can burn easily because you will need to add a few minutes to the cook time when cooking from frozen. For those reasons, I prefer to bake the cookies and then freeze them.
Try These Other Family Favorite Cookie Recipes
Peanut Butter Butterfinger Cookies : Soft peanut butter cookies with creamy peanut butter, peanut butter chips, and chopped Butterfinger candy.
Peanut Butter Surprise Cookies : The best peanut butter cookies stuffed with a surprise – a Reese’s miniature peanut butter cup!
Giant Oatmeal Chocolate Chip Cookies : Giant cookies that will put a smile on anyone’s face. Perfect chewy texture thanks to the quick oats.
M&M Cookies : Cookies loaded with mini m&m’s. So colorful and delicious.
Cream Cheese Chocolate Chip Cookies : No egg in these cookies! Even with no egg these are our favorite version of the classic chocolate chip cookie. They’re also perfect for those with an egg allergy.
No Flour Monster Cookies : Classic monster cookies (with no flour!) loaded with oats, peanut butter, chocolate chips, and m&m candies.
Triple Peanut Butter Monster Cookies
- 1/2 cup (1 stick) salted butter softened
- 1 cup brown sugar
- 1/2 cup creamy peanut butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups quick oats
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- 1 cup peanut butter chips
- 1/2 cup mini reese's pieces
- Preheat oven to 350° and line 2 cookie sheets with parchment paper or a silpat. You can also spray with cooking spray.
- In a large bowl with a hand mixer, or use a stand mixer with the paddle attachment, add the butter, brown sugar, and peanut butter. Beat on medium-high speed until lighter in color and fluffy looking, about 1-2 minutes.
- Add the egg and vanilla extract. Beat until combined, scraping down the sides of the bowl as needed.
- Add the oats, flour, baking soda, cornstarch, baking powder, and salt. Mix on low speed just until combined.
- 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. Six cookies per cookie sheet.With the bottom of a measuring cup (I use a 1 cup measurer) gently press down the dough balls to form a very thick cookie shape (like a hockey puck). They will not spread much while baking.
- Bake the cookies for 9-12 minutes until the edges are just starting to lightly brown and the top still looks slightly undercooked.
- Remove from the oven and cool for at least 15-20 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!