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Reese's Stuffed Monster Cookies are monster cookies loaded with oats, peanut butter, chocolate chips, m&m's and stuffed with a Reese's miniature in the center! So soft, thick, chewy, and just the best cookie ever.
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Reese's Stuffed Monster Cookies

Reese's Stuffed Monster Cookies are monster cookies loaded with oats, peanut butter, chocolate chips, m&m's and stuffed with a Reese's miniature in the center! So soft, thick, chewy, and just the best cookie ever.
Course Dessert
Cuisine American
Keyword monster cookie recipe, reeses stuffed monster cookies
Prep Time 25 minutes
Cook Time 8 minutes
Servings 30 cookies
Calories 206kcal
Author Jessica

Ingredients

  • 30 Reese's Peanut Butter Cup Miniatures
  • ½ cup (1 stick) butter softened
  • ½ cup creamy peanut butter
  • 1 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • teaspoons cornstarch
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • cups quick oats
  • ¾ cup miniature m&m's
  • ¾ cup miniature semi-sweet chocolate chips

Instructions

  • 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.

Notes

Because I am asked this question all the time.... Yes, I think these cookies would freeze just fine. Either unbaked in the cookie dough balls OR baked and then frozen. 
For best results and texture DO NOT use all-natural peanut butter.
I like to press some additional miniature m&m's on top of the cookies when they come out of the oven. Just for looks. It's not necessary. 
These cookie sheet sized parchment paper sheets are my very favorite baking tool. Again, this link is not sponsored or affiliate. I don't earn any money from sharing it. I am genuinely sharing it because I buy these in bulk and use them every time I make cookies. 

Nutrition

Calories: 206kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 136mg | Potassium: 119mg | Fiber: 2g | Sugar: 16g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg