Rich peanut butter is mixed with peanut butter chips and Reese's pieces to create an addictive, giant cookie that's easily big enough to feed two people. Although it may seem odd, the rolled oats help hold the cookie together and provides a balanced dough that allows the peanut butter flavor to shine.
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
2 sticks butter, softened
256g / 1 cup peanut butter
192g / 1 cup sugar
128g / ⅔ cup brown sugar
In a large bowl, cream butter, peanut butter, sugar, and brown sugar together using an electric hand mixer.
2 eggs
1 teaspoon vanilla
Add eggs and vanilla and cream using hand mixer.
372g / 2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon sea salt
¾ teaspoon baking powder
Add flour, baking soda, sea salt, and baking powder. Stir together with a spatula, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
425g / 15 ounce bag Reese's pieces
240g / 1 cup peanut butter chips
40g / ½ cup old-fashioned rolled oats
Add Reese's pieces, peanut butter chips, and rolled oats. Stir well until dry and wet ingredients have full combined into cookie dough.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 12 cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 20 to 25 minutes.
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
From MakeBetterFood.com. . (makebetterfood.com/recipes/reeses-peanut-butter-monster-cookies/). Adapted from In Katrina's Kitchen.
In a large bowl, cream butter, peanut butter, sugar, and brown sugar together using an electric hand mixer.
Add eggs and vanilla and cream using hand mixer.
Add flour, baking soda, sea salt, and baking powder. Stir together with a spatula, stopping just as the dry and wet ingredients begin to incorporate and the dough is still very dusty white.
Add Reese's pieces, peanut butter chips, and rolled oats. Stir well until dry and wet ingredients have full combined into cookie dough.
If possible, chill the dough in the refrigerator for at least 1 hour.
Preheat oven to 350°F degrees. Remove dough from refrigerator.
Using your hands, take about ¼ to ⅓ of a cup of dough and roll it into a ball. Evenly space formed cookie dough on two cookie sheets. There should be about 12 cookies.
Bake at 350°F until ridges on cookies are just starting to turn golden brown, about 20 to 25 minutes.
Remove from oven and let cool for 5 to 10 minutes on cookie sheets. Transfer to wire rack and let cool, about 30 minutes. Store in an air tight container. Cookies will keep for up to a week.
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