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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
- Cornstarch
- 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
Author Jessica
Course Dessert
Cuisine American
Prep Time 25 minutes minutes
Cook Time 8 minutes minutes
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.
Ingredients
- 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
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
Did You Make This Recipe?
I'd love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
