Hello again!! Second day of summer!!…but I’m finishing school work:( Turns out the reason I haven’t been getting feedback on my English papers is because my teacher got blood poisoning….not good! However, I still think she could have had someone email her students to tell them that she would be taking even longer to grade our papers. Did I mention she has had my paper for over a month and just finished grading it…? I’m still a bit bitter! Can you tell? Haha! I’ll get over it. And I think these cookies might be just the thing I need to help me move on!
What’s in Ellie’s Belly today??
Today it’s filled with unbelievably soft and delicious monster cookies with m&ms and stuffed with a Reeses peanut butter cup.Yes!!!:) They have a peanut butter cup inside!! Take a look!
The dough was pretty sticky and wet, but it was surprisingly easy to work with! They turned out a lot better than expected actually! I only added 1 cup of mini m&ms to the batter, and the rest I placed on top of the cookies right when they came out of the oven. It makes them so much prettier.
I made these cookies because tonight I’m going to hang out with some of my friends that I met a couple years back on my first mission trip.Going on the mission trip was a very last minute decision, but deciding to go on that mission trip was one of the best decisions of my life. I learned so much about myself on those trips, and I’m still great friends with all of the people I met. I couldn’t imagine my life without them all! I love them so much! I figured our little get-together was the perfect excuse to do some baking. These cookies are so bright and fun too, so they are great cookies for our little celebration!
The recipe is from sallysbakingaddiction.com. By the way, I got way more than 18 cookies. I think I made around 30 cookies! This always seems to happen to me with cookie recipes. My cookies are plenty big, so hers must be HUGE!!
Peanut Butter Cup Surprise Monster Cookies
Yield: 18 cookies
total time: 1 HOUR
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) packed light or dark brown sugar
- 1 large egg, room temperature preferred
- 1/2 cup (125g) creamy peanut butter (not natural style)
- 2 teaspoons vanilla extract
- 2 cups (160g) quick oats1
- 1 and 1/4 cups mini or regular size M&Ms
- 18 Reese’s miniature peanut butter cups, unwrapped
- Preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats. Set aside.
- Toss the flour, salt, and baking soda together in a large bowl. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg, then the peanut butter until combined. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft and slick. Fold in the oats and the M&Ms. Allow the cookie dough to sit for 15 minutes– the oats will absorb some moisture, making the dough easier to work with.
- Please use the two photos above for visuals of this step. Take 1 Tablespoon of dough and slightly flatten out on the prepared baking sheet. Stick a peanut butter cup on top, as shown above. Top the peanut butter cup with 1.5 Tablespoons of cookie dough and seal down the sides so that the peanut butter cup is securely stuffed inside. Slightly flatten down as best you can (it can’t be totally flat because of the peanut butter cup inside). Repeat with the rest of the dough and peanut butter cups.
- Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. Remove from the oven and lightly press down on each cookie to slightly flatten (if they didn’t spread much in the oven). Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
- Make ahead tip: Cookies stay soft and fresh for 7 days at room temperature. Baked cookies may be frozen up to 3 months. You may freeze cookie dough balls by assembling as directed. Then chill in the refrigerator until firm and ready to pick up (you’re doing this because the cookie dough is so sticky). Once firm, freeze dough balls in ziplock bags. Bake as directed (do not thaw) for 1-2 extra minutes.