Hello! I’m Beth from The First Year Blog and I hope you’re hungry because I’m sharing a fantastic and fun fall recipe – monster cookies!
So, I have a confession.. I’ve been a little Reese’s Pieces crazy lately. Our latest creation is a batch of Reese’s Pieces Brownie Puppy Chow. I love that Reese’s Pieces resemble fall colors, so they are perfect for creating festive fall treats.
And these babies are monstrous. You could definitely use this recipe to make regular sized cookies, but monster cookies are just so fun to eat.
On the chance that Reese’s Pieces aren’t your thing, you could substitute raisins or make plain monster cookies. The base of this cookie is so good that you could enjoy it without any added toppings.
The great thing about this recipe is that is it very adaptable – you could use m&m’s, chocolate chips, peanut butter chips – whatever you prefer or have on hand!
Reese’s Pieces Monster Cookie Recipe
2 cups all-purpose flour
2 & 1/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened
1 cup peanut butter
1 cup sugar
2/3 cup brown sugar, packed
2 large eggs at room temperature
1 tsp vanilla
1/2 cup rolled oats
1 bag of Reese’s Pieces (or other desired toppings)
1. In a small bowl, whisk together the flour, baking soda and salt. Set aside.
2. In a large bowl (or the bowl of a stand mixer) cream together the butter, peanut butter, sugar and brown sugar. Beat until light and fluffy.
3. Add eggs one at a time.
4. Add vanilla and mix.
5. Slowly add the dry ingredients and mix until combined. Don’t over beat.
6. Stir in the oats.
7. Cover and refrigerate the dough for 15 minutes, meanwhile preheat the oven to 350 degrees F.
8. Prepare a cookie sheet with parchment paper or silpat.
9. Pour Reese’s Pieces onto a plate or into a flat bowl.
10. Using a large cookie scoop or about 1.5-2 tbsp of dough, drop the cookie dough into the bowl of reese’s pieces, and cover the top of the cookie.
11. Gently use your hands to flatten the dough into a disc, also pressing the reese’s pieces into the dough, then transfer to cookie sheet.
12. Be sure to leave space between your cookies and bake for 12-15 minutes or until the edges are just beginning to darken.
13. Allow the cookies to cool on the cookie sheet for 5-10 minutes. This is important since the cookies are so large, if you don’t wait they may crumble.
Recipe adapted from Lemon Sugar.
I’ll be back with another tasty recipe next month, Happy Fall!