Description
These flourless peanut butter monster cookies are thick, chewy, and packed with creamy peanut butter, rolled oats, mini chocolate chips, and Reese’s Pieces. They bake up with crisp edges, soft centers, and a perfect balance of salty and sweet, making them hearty, satisfying, and ideal for any peanut butter lover looking for a gluten-free treat.
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup (256 grams) creamy peanut butter (such as Jif or Skippy)
- 2 teaspoons vanilla extract
Dry Ingredients
- 3/4 cup (160 grams) packed light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 3/4 cup (75 grams) old-fashioned rolled oats (certified gluten-free if needed)
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins and Toppings
- 1/2 cup (85 grams) mini semisweet chocolate chips
- 1/2 cup (about 85 grams) peanut butter candies (such as Reese’s Pieces), plus a few more for topping
- Flaky sea salt, for topping (optional but highly encouraged)
Instructions
- Preheat Oven: Place racks in the upper third and center of the oven and preheat to 350°F (177°C). Line two baking sheets with parchment paper for easy cleanup and cookie release.
- Whisk Eggs: In a large bowl, whisk the eggs until they are well combined and slightly frothy, which helps create volume and tenderness in the cookies.
- Combine Wet Ingredients: Add the creamy peanut butter, light brown sugar, granulated sugar, and vanilla to the eggs. Whisk initially, then use a sturdy spatula or wooden spoon to mix everything together until smooth, glossy, and thoroughly blended. The dough will be thick and sticky.
- Add Dry Ingredients: Stir in the rolled oats, baking soda, and kosher salt until evenly incorporated for structure and flavor balance.
- Fold in Mix-ins: Gently fold in mini semisweet chocolate chips and peanut butter candies, resisting the temptation to snack on the Reese’s Pieces before they’re in the cookies!
- Chill Dough: Refrigerate the dough for 20 minutes to let the oats absorb moisture, which helps ensure thick, chewy cookies.
- Scoop Dough: Using a cookie scoop or spoon, portion the dough into generous 2-tablespoon-sized balls. Place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Add Toppings: Gently press a few extra peanut butter candies and chocolate chips onto the top of each cookie to enhance appearance and flavor.
- Bake Cookies: Bake for 10 to 12 minutes at 350°F, rotating the pans halfway through baking. The edges should be set while the centers look slightly soft to preserve chewiness.
- Cool and Salt: Immediately sprinkle the warm cookies with flaky sea salt if using, then allow them to cool on the baking sheet for at least 10 minutes before transferring to a wire rack. They will firm up as they cool into chewy, peanut buttery delights.
Notes
- Use conventional creamy peanut butter like Jif or Skippy for best texture; natural peanut butters that separate can cause spreading issues.
- For gluten-free cookies, ensure to use certified gluten-free rolled oats and verify that the candies and chocolate chips are gluten-free.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- The dough can be portioned and frozen; bake from frozen adding 1-2 minutes more to the baking time without thawing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American