Peanut Butter Cup Monster Cookies

March 24, 2011

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!

Inspired by Cheeky Kitchen and Pioneer Woman

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{ 22 comments… read them below or add one }

Beth March 24, 2011 at 8:43 am

These look so amazing! I have all of the ingredients on-hand minus the chocolate chips which is probably a good thing since I’d just eat half the batch myself.

Alexis March 24, 2011 at 10:00 am

Hi there – just wanted to say I use your site all the time and I am SO excited to bake these cookies. I am a sucker for any cookie and anything with peanut butter so these look absolutely perfect. Thanks!!

Becky March 24, 2011 at 10:11 am

Good to hear from you Alexis…I’m glad you are enjoying the blog. I think you’ll love these cookies!

Michelle March 24, 2011 at 10:33 am

Great idea… loved the Chocolate Chip Oreos too… I have 3 boxes of Smarties and think I will make a cookie with those!

Catherine March 24, 2011 at 10:56 am

Yum!! Thanks again for guest posting on my blog today. You did a great job! :) I can’t wait to make these cookies with my kids!!!

~Catherine :)

Becky March 24, 2011 at 11:27 am

You’re welcome Catherine! It was fun!

Sarah March 24, 2011 at 12:55 pm

Oh my!!!!! These look amazing! Thanks for sharing!!

Laurel March 24, 2011 at 9:15 pm

These look yummy and unique! I’d love for you to submit this to the M&T Spotlight at

Minnesotamom March 25, 2011 at 12:39 am

Oh, goodness. You really have it out for my thighs, don’t you! ;)

Jackie March 25, 2011 at 1:56 am

Hi Becky

What size cookie scoop did you use for this recipe.

Becky March 25, 2011 at 7:27 am

Hi Jackie! I used my medium cookie scoop. I think it holds 1 1/2 tablespoons of dough?

Becky March 25, 2011 at 7:28 am

Absolutely Heidi;-)

Amy (Sing For Your Supper) March 25, 2011 at 2:05 pm

Ooooooh, BECKY! These look so good! I’m trying them immediately! Thanks! :)

Becky March 25, 2011 at 2:15 pm

Thanks Amy:-)

Jess Wakasugi March 25, 2011 at 4:02 pm

Whoa, these might have one-upped the Oreo-stuffed Cookies! I love, love, love Monster Cookies and peanut butter is always a welcomed addition to anything. Yum!

Lauren @ Crave. Indulge. Satisfy. March 25, 2011 at 4:04 pm

Yum, monster cookies are the best. Love your little surprise inside too! Thanks for the food photo tips as well, very helpful! I just took a camera class this week and learned all about aperture, shutter speed and ISO, now I need to start messing around with my camera to get better shots!

Becky March 25, 2011 at 4:37 pm

Thanks Lauren…I’m glad you enjoyed the tips!

Christina @ Sweet Pea's Kitchen March 25, 2011 at 9:01 pm

Peanut butter cups AND m&m’s?! Oh yeah!! These cookies look amazing!

Jackie April 2, 2011 at 3:34 am

Hi Becky

Did you use the mini -size peanut butter cups or the regular size peanut butter cups in this recipe.

Becky April 2, 2011 at 7:09 am

Jackie – I used the egg pb cups that are in stores now. I just cut them into thirds. They worked perfectly!

Debbie July 23, 2012 at 4:32 pm

Thanks so much for this recipe. My kids (10 and 16) just made them and they came out FANTASTIC! Yummy and fun.

Becky July 23, 2012 at 7:16 pm

Yay! I’m so glad you all liked them Debbie:-)

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