Made with Reese’s pieces, chocolate chips, and a whole lot of peanut butter these double peanut chocolate chip monster cookies make for the perfect after school (or after dinner) treat!
- 10 tbsp (140 g) unsalted butter, melted and cooled
- 1 cup (225 g) dark brown sugar
- 1 cup (200 g) sugar
- 2 tsp light corn syrup
- 1½ tsp vanilla extract
- 4 large eggs
- 1⅓ cups (340 g) creamy peanut butter
- 4½ cups (450 g) old-fashioned rolled oats
- 6 tbsp (48 g) all purpose flour
- 2¼ tsp baking soda
- ⅓ tsp fine sea salt
- 1 cup (225 g) Reese’s Pieces candy
- 1 cup (170 g) dark chocolate chips
- Beat together the melted butter, sugars, corn syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 1 minute. Add in the eggs, one at a time, mixing well after each addition.
- Decrease the mixer speed to low. Mix in the peanut butter until combined. Add in the oats, flour, baking soda, and salt. Mix on low speed until well combined. Stir in the Reese’s Pieces and chocolate chips by hand using a spatula.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This rest will allow the oats to soften, so don’t skip it!
- When ready to bake, heat oven to 350F. Line two baking sheets with parchment paper. Scoop the batter into 3 tbsp-sized balls. Place them on the baking sheets about 2 inches apart.
- Bake just until the edges are set and the cookies are golden, about 12 minutes. Allow to cool on the sheets for 10 minutes, then remove to a wire rack to cool completely. Repeat with the remaining dough.