• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore® logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Desserts (Baked) » Monster Reese’s Cookies recipe

    LAST UPDATED: December 2, 2021 • FIRST PUBLISHED: October 31, 2021 By Toni Dash 9 Comments

    Monster Reese’s Cookies recipe

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Reese's Cookies with title overlay

    These outrageous cookies are a peanut butter lovers dream cookie! Easy Reese’s Cookies are packed with crunchy oats, three types of peanut butter flavor and chocolate too. Always a favorite cookie.

    If you love a mash up cookie try our Monster Cookie Bars and Peanut Butter Chocolate Chip cookies too!

    Reese's Cookies with title overlay

    If you love a great peanut butter cookie recipe that’s over the top, these are your perfect cookies. They are packed with creamy peanut butter, Reese’s Pieces AND mini Reese’s peanut butter cups. Add in some mini chocolate chips and crunchy oats (no flour) and these Reese’s Cookies are a fast favorite.

    The recipe is easy and fast with no chilling required. They are amazing cookies and a fun change from classic chocolate chip cookies.

    Jump to:
    • What’s a Monster Cookie?
    • Recipe Ingredient Notes
    • How to Make Reese’s Cookies – Step-by-Step
    • Variations
    • Pro Tips
    • Frequently Asked Questions
    • How to Store
    • Recipe
    reese's cookies stacked on plate

    What’s a Monster Cookie?

    These ultimate chocolate peanut butter cookies are considered a Monster Cookie. Monster cookies include peanut butter, oatmeal, semisweet chocolate chips and M&M’s.

    They are a Frankenstein cookie as a mash up of the classic favorite cookies.

    This version differs by including Reese’s pieces candies instead of M&M’s. The chocolate chips are scaled down to mini which mix more throughout the dough.

    Mini Reese’s peanut butter cups dot the top for just a little bit more chocolate peanut butter flavor!

    Recipe Ingredient Notes

    Reese's Cookies labelled ingredients

    Quick Cooking Oats. This recipe does not use any all purpose flour! All you’ll need are quick cooking oats, regular or gluten-free. Do not use instant oats.

    Unsalted Butter. Be sure to start with softened (room temperature) butter for the best results.

    Mini chocolate chips. You’ll need 1 cup of mini chocolate chips. This smaller size chocolate chip blends more uniformly into the dough giving a a little chocolate in every bite.

    Eggs. Use two large eggs.

    Peanut Butter. Use creamy peanut butter (not chunky or crunchy peanut butter). Do not use natural peanut butter that needs to be stirred to incorporate the oil.

    Reese’s Pieces candies. You’ll use 1 cup of these candies in and on top of the cookies. This amount allows for 2-3 candies on top of the cookies. More can be added if desired and the candy amount increased.

    Mini Reese’s peanut butter cups. These are the tiny peanut butter Reese’s cups that come in a bag without a wrapper. Do no use the ‘miniature’ version (that is in a wrapper) or full sized peanut butter cups. They will melt in a blob on top of the cookies.

    The amount called for in the recipe allows for 2 halves per cookie top. More can be added if desired (increase the number of pb cups if so).

    How to Make Reese’s Cookies – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

    reese's cookies recipe steps 1-4

    STEP 2. Make the dough

    In a large mixing bowl, whisk the dry ingredients (oats and baking soda) together (photo 1).

    In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment beat the butter, white sugar, and light brown sugar together until creamy (photo 2).

    Add the eggs and vanilla extract and beat until smooth (photo 3). Add the peanut butter and beat until well combined (photo 4).

    Pour in the oat mixture and stir to combine (photo 5). Fold in the mini chocolate chips and half of the Reese’s Pieces (photo 6).

    reese's cookies recipe steps 5-8

    STEP 3. Make the Reese’s cookies

    Use a 1 1/2 tablespoon ice cream scoop or cookie scoop for the best (easiest) results. Scoop dough into 1 1/2 tablespoon cookie dough balls and place on the prepared cookie sheet leaving 2 inches between cookies.

    Lightly press down on the top of the dough with the back of the scoop or the heel of your hand.

    Press the remaining Reese’s pieces candy and mini peanut butter cups into the tops of the cookies (photo 7).

    STEP 4. Bake and Cool

    Bake the reese’s pieces cookies in the preheated oven for 15 to 18 minutes, until the bottom of the cookie is golden brown but the center is still soft.

    Allow to cool completely on the baking sheet (they can be transferred to a cooling rack after cooling on the baking sheet) (photo 8).

    Variations

    Use peanut butter chips. These baking chips can be substituted for the Reese’s Pieces or added if desired.

    Chopped peanut butter cups. If you want to use full size peanut butter cups chop them into smaller pieces before adding to the dough.

    Try other candy. This base recipe can be changed up with different candy. Try toffee bits, M&M’s or mini M&M’s

    Pro Tips

    Use a cookie scoop. This makes the scooping of the dough easier and faster but also ensures all the cookies will be the same size. We used a 1 1/2 tablespoon scoop for this recipe.

    Allow cookies to cool completely on baking sheet. This gives the cookies plenty of time to solidify into the best structure before moving.

    reese's cookies stacked on plate from above

    Frequently Asked Questions

    Can I freeze these cookies?

    Place the fully cooled cookies in an airtight freezer-safe ziploc bag or container and freeze up to 3 months. Thaw in the refrigerator.

    Can I freeze the cookie dough?

    Yes! Scoop the dough out onto an ungreased cookie sheet. Freeze for 1 hour. Then place the flash frozen dough into a freezer container with a layer of wax paper or parchment between layer. When ready to bake either allow the dough to thaw in the refrigerator, flatten slightly, add the candies on top and bake.

    How to Store

    Store in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, INSTAGRAM, TWITTER and PINTEREST!

    Recipe

    reese's cookies on plate square

    Reese’s Cookies

    These Reese's Cookies are a peanut butter Monster Cookie with oats (no flour), Reese's pieces candies, mini chocolate chips and mini peanut butter cups on top. An easy cookie recipe that hits all the favorite flavors!
    5 from 42 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 45 minutes
    Servings: 24 cookies
    Calories: 244kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Equipment

    cookie scoop
    1 1/2 tablespoon Cookie Scoop

    Ingredients

    • 2 ¼ cup quick cooking oats do not use instant oats
    • 1 teaspoon baking soda
    • ½ cup unsalted butter softened
    • ½ cup granulated sugar
    • ½ cup light brown sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup creamy peanut butter do not use natural peanut butter that separates
    • 1 cup mini chocolate chips
    • 1 cup Reese’s Pieces
    • 24 mini Reese’s peanut butter cups cut in half

    Instructions

    • Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
    • In a large bowl, whisk the oats and baking soda together. Set aside.
    • In a separate bowl, using a hand held or stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar together until creamy.
    • Add the eggs and vanilla and beat until smooth.
    • Add the peanut butter and beat until well combined.
    • Pour in the oat mixture and stir to combine.
    • Fold in the mini chocolate chips and half of the Reese’s Pieces.
    • Use a 1 1/2 tablespoon ice cream scoop to scoop the dough. Place the dough ball on the prepared baking sheet with 2 inches between each cookie.
      Press down lightly on the top of the ball with the back of the scoop.
    • Press the remaining Reese’s pieces and mini peanut butter cups into the tops of the cookies.
    • Bake in the preheated oven for 15 to 18 minutes, until the bottom of the cookie is golden brown but the center is still soft.
      Allow to cool completely on the baking sheet.

    Notes

    Ingredient Notes
    Mini Reese’s peanut butter cups. Be sure to use mini NOT minature. The amount called for in the recipe allows for 2 halves per cookie top. More can be added if desired (increase the number of pb cups if so).
    Reese’s pieces. This amount allows for 2-3 candies on top of the cookies. More can be added if desired and the candy amount increased.
    How to Store
    Store in an airtight container for up to 4 days at room temperature or 1 week in the refrigerator.
    Freezer: store cooled cookies in an airtight freezer safe container for up to 3 months. Thaw in the refrigerator. The dough can also be frozen then thawed and baked or baked from frozen. If baking from frozen the candies will not be added to the top and add a few extra minutes to bake properly.

    Nutrition

    Calories: 244kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 118mg | Potassium: 133mg | Fiber: 2g | Sugar: 19g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Freaky Halloween Salad recipe (healthy Halloween recipe)
    Green Beans Almondine with Bacon »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

    Free Email Course

    5 FAST & EASY 15-MINUTE RECIPES
    Spending too much time in the kitchen?
    These recipes are fast, easy, and perfect for every occasion.

    Reader Interactions

    Comments

    1. Andrea Thueson says

      November 02, 2021 at 8:59 am

      5 stars
      With all the leftover candy from Halloween, these are a great way to use it up! My kids loved them and were okay with parting with their candy for cookies! 😆

      Reply
    2. Jessica says

      November 01, 2021 at 1:14 pm

      5 stars
      I’m so loving that these delicious cookies are gluten-free! Thanks so much for the delicious recipe!

      Reply
    3. Lara says

      November 01, 2021 at 10:19 am

      5 stars
      Great texture and love all the flavors. Very easy recipe. My whole family gobbled them up.

      Reply
    4. Jessie says

      November 01, 2021 at 9:54 am

      5 stars
      Ok, these are AMAZING. It’s a simple recipe, but we all know that the “simple” ones can be the tricky ones sometimes (hah!) so I love all the step by step photos and tips – super helpful to be able to see exactly what it should look like at every step.

      Reply
    5. Emily Flint says

      November 01, 2021 at 9:40 am

      5 stars
      Oh boy, these cookies are going to be dangerous! I love mini candies but I always end up eating more, LOL. These are not going to make it more than one day in my house.😃

      Reply
    6. Matt says

      November 01, 2021 at 9:23 am

      5 stars
      These monster cookies with Reeses are so good. You can’t go wrong with Reeses! Super easy to make and delicious!

      Reply
    7. Jessie says

      November 01, 2021 at 9:20 am

      5 stars
      You had me at Reese’s.

      Reply
    8. Rory Tynor says

      November 01, 2021 at 9:18 am

      5 stars
      So, so yummy! My kids devoured these!

      Reply
    9. Alisa Infanti says

      November 01, 2021 at 8:27 am

      Perfect for those days when I say I only want ONE cookie!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    About Toni Dash

    Toni Dash BoulderLocavore.com Head Shot

    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

    AS FEATURED ON….

    BoulderLocavore.com Featured By Press

    Easy Dinners

    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs
    • Korean BBQ Chicken title image Easy Korean BBQ Chicken recipe
    • Instant Pot Corned Beef Brisket title image Instant Pot Corned Beef Brisket: an Easy One Pot Meal
    • Shrimp Salad title image Shrimp Salad Recipe
    • Green Chile Stew title image Hearty New Mexican Green Chile Pork Stew

    TRENDING RIGHT NOW

    • Hummingbird Cake title image The Best Hummingbird Cake recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • LIMEADE IN A GLASS WITH ICE Fresh Homemade Limeade recipe
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • cilantro lime rice title image Easy Instant Pot Cilantro Lime Rice Recipe
    • Easter Rice Krispie Treats title image Easter Rice Krispie Treats: Fast & Festive with a Surprise Ingredient!

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright © 2010-2023 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.