I hope everyone is having a Tasty Tuesday!
We sure are! Today we are testing out Reese’s Pieces MONSTER Cookies! Monster cookies? Yes. Because 1) They have everything in them 2) They are Monster size!!! 3) Cookie Monster would probably enjoy them (alright, I made that last one up).
As you will probably learn as I post more recipes, I have a slight obsession with peanut butter. There are so many things you can do with it! ( Like eat it straight out of the jar when you are a broke university student and in need of snackage…hey, we’ve all been there.) And it’s not just peanut butter that I love. When I was little, my mom found out that she was allergic to peanut butter, so since then we have tried an array of alternative nutty spreads; almond butter, sun butter (from sunflower seeds), wow butter (soy). I must say that peanut butter still remains number one in my heart, though. And these cookies are peanut butter-ific!
Gather up your supplies. You’ll need:
DRY INGREDIENTS PART 1:
-2 cups all-purpose flour
-2 1/2 teaspoons baking soda
-1/4 teaspoon salt
-1 cup softened butter (unsalted)
-1 cup peanut butter (you can use any kind, crunchy would probably be good!)
-1 cup brown sugar
-2/3 cups white sugar
-2 large eggs
-1 teaspoon vanilla
DRY INGREDIENTS PART 2:
-2 packages of dry plain instant oatmeal (you can substitute this with 1/2 rolled oats, but I like the texture it gives to the cookies)
-1/2 cup peanut butter chips
-1/2 cup white chocolate chips
-1 cup milk chocolate chips
-1 large bag of Reese’s Pieces
Okay, let’s get down to it.
Mix the ingredients from DRY INGREDIENTS PART 1 into a medium sized bowl. Set aside.
Next, mix the butter, peanut butter, brown sugar, and sugar with beaters, or in a mixer until your mixture is nice and creamy. Beat the eggs in, followed by the vanilla, until you get a nice fluffiness.
Slowly add in the DRY INGREDIENTS PART 1 that you have mixed together, into your WET INGREDIENTS.
Add in the most delicious parts: the oatmeal, peanut butter chips, chocolate chips, and white chocolate chips. Don’t use those Reese’s Pieces yet! (I should have bought two bags because I kept eating them the whole time I was baking.)
Refrigerate your cookie dough for about 20 minutes. While you’re doing this, preheat the oven to 350 degrees Fahrenheit. You can also sit back for a minute and enjoy eating the cookie dough off of your mixing spoon (Don’t pretend like you don’t do this while you’re baking!). Line your baking sheets with parchment paper because a) they won’t stick and b) they won’t spread as much. And trust me, they get BIG!
For each cookie, use a scoop of dough about the size of 3 tablespoons. Drop onto the cookie sheet and press down so it is in a thick circle shape, but don’t flatten completely. Press as many Reese’s Pieces as you’d like onto each cookie. I think I put about 7-8 on each of mine. Bake about 6 at a time (this is how many I could fit without them baking into each other) for about 12-15 minutes. If you made your cookies smaller, you will need to shorten your baking time.
Allow your cookies to cool for at least 10 minutes after they’re out of the oven, or they will just crumble when you try to pick them up because they are so large.
Pour yourself a glass of cold milk and enjoy the peanut buttery goodness!
Aaaaaand here is the part you may not want to read.
This is per cookie, and remember, these things are HUGE.
23 g sugar
As always, I’d love to here from you! Happy snacking!