Last week, I spotted some scrumptious looking Peanut Butter Cup Monster Cookies over on Cheeky Kitchen. I knew immediately that I had to make my own version! I love monster cookies and peanut butter cups so it seemed like it would be a match made in heaven. Guess what? It totally is! Sorta reminiscent of the infamous Oreo Stuffed Chocolate Chip Cookie from not too long ago and, dare I say it, I actually like these even better. They are chewy, which I love, but they also have a nice crispness from the rice cereal. Throw in some chocolate chips and m&m’s…and stuff these babies with peanut butter cup and you’ve got yourself one indulgent treat! I used the egg-shaped peanut butter cups that are in stores right now, just cut them into thirds. Regular peanut butter cups cut in half would also work.
In other delicious news, I am guest posting today on the topic of food photography over at Homeschooling Momtographer. Come say hello!!
Peanut Butter Cup Monster Cookies
- 2 sticks (1/2 pound) butter, softened
- ½ cup sugar
- 1-½ cups brown sugar, packed
- 2 large eggs
- 1 tbsp. vanilla extract
- 2 cups flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 1½ cups oats (quick or regular)
- ½ cup m & m’s
- 1 cup chocolate chips
- 2¼ cups rice cereal*
- peanut butter cups
Cut peanut butter cups in half (or thirds…see above). Set aside. Cream butter with sugars until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and beat.
Combine flour, baking soda, baking powder, and kosher salt. Add to mixing bowl and mix till combined. Add in the remaining ingredients, reserving the rice cereal to add last. Do not overmix!
Use a cookie scoop to scoop balls of dough. Once the dough balls are made you are ready to assemble. Flatten each ball slightly…then take a piece of peanut butter cup and place between two dough balls. Mold the cookie dough around the peanut butter cup until you have it completely covered.** They will be gigantic. Bake at 350 degrees until golden brown, 12-14 minutes, then allow to cool on a rack.
Serve with glasses of cold milk.
* I used this brown rice cereal. It is nice and crisp and I think it totally healthified these;-)
**If the dough seems sticky you can refrigerate it for a bit until it’s easier to handle. If convenient, I would recommend baking only the cookies you plan on eating and refrigerating the remaining dough/pb cup balls. That way you can have fresh cookies for a few days…yum!