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