Peanut Butter Cup Surprise Monster Cookies
Total Time
1 hour
Prep Time
25 minutes
Cook Time
12 minutes
Rating
5 out of 5 stars
(2)
Ingredients
18 cookies
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1/2 cup (125g) creamy peanut butter (not natural style)
- 2 teaspoons pure vanilla extract
- 2 cups (170g) quick oats*
- 1 1/4 cups mini or regular size M&Ms
- 18 Reese’s miniature peanut butter cups, unwrapped
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Preparation
Chef’s notes
Make Ahead Instructions:
Cookies stay soft and fresh for 7 days at room temperature. Baked cookies can be frozen up to 3 months. You can freeze cookie dough balls by assembling as directed. Then chill in the refrigerator until firm and ready to pick up (you’re doing this because the cookie dough is so sticky). Once firm, freeze dough balls in ziplock bags. Bake as directed for 1-2 extra minutes, do not thaw.
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Oats:
I do not recommend using old-fashioned style oats (aka whole oats) in this cookie recipe. They are the large-cut oats. You need quick oats, which are more finely ground (and smaller) whole oats. I often only buy old-fashioned (whole oats) from the store. So for this recipe, I simply pulse whole oats in a food processor a few times to cut them down to “quick oat” size.
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