Reese's Stuffed Monster Cookies
How do you make a super soft, thick and chewy cookie filled with M&M's, Heath Toffee Bits, peanut butter, and oats even better? Stuff a Reese's Peanut Butter Cup inside!
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) light brown sugar
- ½ cup (100g) granulated sugar
- 1 ½ cup (370g) creamy peanut butter
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (80g) quick oats
- 1 (12 oz) bag plain M&M's
- 1 (8 oz) bag Heath Milk Chocolate Toffee Bits*
- 2 (10 oz) bags Reese's Peanut Butter Cups unwrapped
Instructions
- Preheat oven to 350ºF, and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter and both sugars together until light and fluffy, about 3 minutes.
- Mix in the eggs (one at a time), peanut butter, and vanilla. Scrape down the sides of the bowl with a rubber spatula as needed.
- In a separate bowl, mix the flour, baking soda, salt, and quick oats together.
- Slowly incorporate the flour mixture into the butter mixture. Do not overmix.
- Fold in the M&M's (reserve a few for tops of cookies) and Heath Toffee Bits by hand.
- Using a 2-oz ice cream scoop, scoop out some of the dough and release it into the palm of your hand. Take a peanut butter cup in the other hand and gently press it into the dough.
- Carefully wrap the dough around the peanut butter cup, making sure dough is fully sealed around the cup. Place it onto the baking sheet and press a few more M&M's on top of each cookie, if preferred. Bake for 14-16 minutes, or until golden brown around the edges. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely. Store cookies covered at room temperature for up to 1 week.
Notes
*Feel free to experiment with other kinds of chocolate candies or chips (chocolate, white, butterscotch, peanut butter, etc.) in this recipe!