Peanut Butter Cup Stuffed Monster Cookies Tips, FAQ & printable recipe

Tips for success

For the most dramatic molten center, serve the cookies warm. If they cool completely, the peanut butter cup will set into a fudgy, chewy layer, which is also delicious but less gooey. To reheat, pop a cookie in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes. This will bring back the molten texture. If you want a firmer center, let the cookies cool completely on a wire rack.

Chilling the dough balls before baking helps them hold their shape and prevents excessive spreading. You can also freeze the shaped dough balls and bake them directly from frozen, adding a couple of minutes to the bake time.

For a more intense peanut butter flavor, use a chunky peanut butter in the dough or drizzle a little melted peanut butter over the finished cookies. Experiment with different candy fillings, such as caramel cups or chocolate truffles, for variety.

Variations

• Chocolate Chip Monster Cookies: Swap the candy-coated chocolates for an equal amount of chocolate chips. Use semi-sweet or milk chocolate chips according to preference. The chocolate chips will melt into pockets of chocolate throughout the cookie, complementing the peanut butter cup center.
• Double Peanut Butter: Add 1/4 cup of peanut butter chips to the dough along with the candy-coated chocolates. You can also use a peanut butter cup that has a higher peanut butter-to-chocolate ratio, like a dark chocolate peanut butter cup, for an extra intense peanut butter flavor.
• Oat-Free Monster Cookies: Replace the rolled oats with an equal amount of all-purpose flour for a softer, more classic cookie texture. The dough will be smoother and less hearty, but the molten center will still shine. Add a little extra flour if the dough seems too sticky.
• Gluten-Free Monster Cookies: Use a gluten-free all-purpose flour blend and certified gluten-free oats to make these cookies gluten-free. Ensure that all other ingredients, including the peanut butter cups and candy-coated chocolates, are gluten-free. The texture may be slightly more tender, so handle the dough gently.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container in the refrigerator for up to 1 week.

Freezer

Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.

Reheat

To reheat, microwave a single cookie for 10-15 seconds until the center is warm and gooey. For multiple cookies, warm them in a 300°F oven for 5-7 minutes.

Store the cookies in an airtight container at room temperature for up to 3 days. The centers will firm up as they cool, but they will still be soft and chewy. To keep them extra moist, add a slice of bread to the container, which absorbs excess air and helps maintain softness.

If stacked, place a piece of parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to a week, though the texture may become slightly denser.

The cookie dough can be made ahead and shaped into balls, then refrigerated for up to 24 hours before baking. You can also freeze the shaped dough balls on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months.

When ready to bake, place the frozen dough balls on a lined baking sheet and bake at 350°F for 13-15 minutes, or until the edges are golden and the centers are just set. No need to thaw first.

Serving ideas

Serve the cookies warm for the full molten effect. Place them on a plate and let everyone pull them apart to reveal the gooey peanut butter cup center. They pair beautifully with a glass of cold milk, which balances the richness. For a dessert platter, arrange the cookies alongside other treats like brownies or ice cream sandwiches. The contrast of textures makes them a crowd-pleaser at parties and gatherings.

For a more indulgent presentation, top each warm cookie with a scoop of vanilla ice cream and a drizzle of chocolate sauce. The warmth of the cookie will slightly melt the ice cream, creating a delicious mess.

You can also sprinkle a little flaky sea salt over the top before serving to enhance the sweet and salty flavors. If serving at a bake sale, package them in clear bags tied with ribbon for a charming, homemade look.

Frequently asked questions

Recipe card

Peanut Butter Cup Stuffed Monster Cookies

Prep 15 minCook 11 minRest 5 minTotal 31 minServes 12

Ingredients

• 1/2 cup creamy peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups old-fashioned rolled oats
• 3/4 cup candy-coated chocolate candies (M&M's)
• 12 whole miniature peanut butter cups

Instructions

1. Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, beat the softened butter and creamy peanut butter together with an electric mixer until smooth and creamy. Add the brown sugar and beat until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
2. Scoop about 2 tablespoons of dough and flatten it into a disc in your palm. Place one miniature peanut butter cup in the center. Wrap the dough around the cup, sealing the edges completely so no chocolate peeks through. Roll gently into a ball. Repeat with the remaining dough and peanut butter cups, placing the balls on the prepared baking sheet about 2 inches apart.
3. Bake the cookies in the preheated oven for 11 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and underdone, but they will continue to set as they cool. The hidden peanut butter cups will melt completely during baking, creating a molten center.
4. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. The centers will be very soft and the melted peanut butter cup will be molten. Use a spatula to transfer the cookies to a wire rack to cool slightly. Serve warm for the full molten effect, or let cool completely for a firmer texture.

Contains: gluten, eggs, peanuts, milk, soy

Estimated nutrition per serving

Calories

380

Protein

7 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.