Reese's Stuffed Monster Cookies

Reese's Stuffed Monster Cookies are soft-baked, thick, and chewy monster cookies stuffed with a miniature Reese's peanut butter cup!

Course Dessert

Cuisine American

Keyword monster cookie recipe, reeses stuffed monster cookies

Prep Time 25

Cook Time 8

Total Time 33

Servings

Calories 207kcal

Author Jessica

Equipment

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

Tip : For an extra pretty presentation, I like to gently press a few mini m&m's onto the top of each cookie when they come out of the oven.

Mini M&M's : For more peanut butter goodness, try using mini peanut butter m&m's instead of the classic chocolate ones.

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.

Nutrition