If you’re on the hunt for a cookie that’s both indulgently chewy and packed with flavor, you’ve just found your new obsession. The Flourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies with Reese’s Pieces and Mini Chocolate Chips Recipe combines the creamy richness of peanut butter with hearty oats, bursts of chocolate, and the irresistible candy crunch of Reese’s Pieces. These cookies are thick, satisfying, and marvelously easy to make, perfect for sharing or savoring one at a time (or maybe a few). Get ready to fall in love with a flourless cookie that’s every bit as monster-sized in flavor as its name suggests.
Ingredients You'll Need
This recipe keeps things wonderfully simple but every ingredient plays an important role in delivering that perfect chewy texture and delightful flavor explosions. Each component is carefully chosen to balance the sweetness, add texture, and bring out the best in every bite.
- 2 large eggs: Helps bind the ingredients and adds moisture for that chewy center.
- 1 cup creamy peanut butter: The star of the show, providing rich flavor and a fudgy texture.
- ¾ cup packed light brown sugar: Adds sweetness with a hint of caramel, enhancing chewiness.
- ¼ cup granulated sugar: Balances texture and sweetness, keeping the cookies from getting too dense.
- 2 teaspoons vanilla extract: Lifts the flavors and rounds out the peanut butter and candy notes.
- ¾ cup old-fashioned rolled oats: Adds heartiness and chew, making these cookies feel satisfying and wholesome.
- ½ teaspoon baking soda: Gives a gentle rise and perfect cookie structure.
- ½ teaspoon kosher salt: Enhances flavors and complements the sweetness beautifully.
- ½ cup mini semisweet chocolate chips: Small bites of melty chocolate in every chew.
- ½ cup Reese’s Pieces: Peanut butter candies that add colorful crunch and bursts of candy sweetness.
- Flaky sea salt (optional): A sprinkle on top to contrast and balance the sweetness for grown-up palates.
How to Make Flourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies with Reese’s Pieces and Mini Chocolate Chips Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by positioning the oven racks in the upper third and center positions and preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper to ensure your cookies bake evenly and release easily. This simple prep step sets the stage for flawless cookies every time.
Step 2: Mix Wet Ingredients
In a large bowl, whisk the eggs until frothy to introduce air which helps with cookie texture. Then add the creamy peanut butter, light brown sugar, granulated sugar, and vanilla extract. Use a sturdy spatula or wooden spoon to stir until the mixture is smooth, glossy, and thick. This sticky base is what carries all the chewy goodness.
Step 3: Add Dry Ingredients and Mix
Next, stir in the old-fashioned oats, baking soda, and kosher salt. The oats give these cookies their hearty chew, while the baking soda provides a bit of rise and the salt sharpens the flavors. Mix until the ingredients are thoroughly combined and the dough is uniform in texture.
Step 4: Fold in the Chocolate Chips and Reese’s Pieces
Carefully fold in the mini semisweet chocolate chips and Reese’s Pieces, those colorful peanut butter candies that add a fun crunch and sweetness. Resist the urge to snack on them while mixing—they deserve to be part of the cookie experience!
Step 5: Chill the Dough
Pop the dough into the fridge for about 20 minutes. This resting period allows the oats to soak up moisture and helps the cookies bake up thick and chewy rather than spreading too thin. It’s a small wait for big payoff.
Step 6: Scoop and Shape the Cookies
Using a cookie scoop or generous spoonfuls (about two tablespoons each), scoop out dough balls and place them about two inches apart on your prepared baking sheets. The dough will be sticky, but pressing a few extra Reese’s Pieces and chocolate chips on top gives your cookies that irresistible “monster” look.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through to ensure even cooking. The edges should be set but centers still look slightly soft — they will firm up as they cool. Sprinkle with flaky sea salt if using, then cool on the sheet for at least 10 minutes before transferring to a wire rack. These cookies go from soft when warm to chewy and perfectly peanut buttery as they rest.
How to Serve Flourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies with Reese’s Pieces and Mini Chocolate Chips Recipe
Garnishes
A gentle sprinkle of flaky sea salt right after baking adds an amazing taste contrast, elevating the sweetness of the peanut butter and candy. You can also add a drizzle of melted peanut butter or some chopped roasted peanuts for crunch and extra flavor wow factor.
Side Dishes
These monster cookies are fantastic on their own, but pairing them with a cold glass of milk (dairy or plant-based) turns snack time into a mini celebration. For a more indulgent pairing, a scoop of vanilla ice cream makes a decadent dessert sandwich, melting into every chewy nook.
Creative Ways to Present
Turn these cookies into a fun DIY treat station: lay out some extra Reese’s Pieces, mini chocolate chips, and chopped nuts alongside your batch for guests to customize. Or stack them with layers of peanut butter frosting for a cookie cake twist. The sky’s the limit with these versatile, monster-style cookies!
Make Ahead and Storage
Storing Leftovers
Store your freshly baked flourless monster cookies in an airtight container at room temperature for up to 4 days. Keep them snug to maintain that perfect chewy texture, and avoid refrigeration which can dry them out.
Freezing
If you want to stash some cookies for later, they freeze beautifully. Either freeze the fully baked cookies separated by parchment or scoop the dough into balls and freeze them on a sheet tray before transferring to a freezer bag. When baking dough from frozen, just add a couple of minutes to the bake time for perfect results.
Reheating
To revive that just-baked warmth, pop your cookies in a 300°F oven for 5 to 7 minutes, or microwave for 15 to 20 seconds. This melts the chocolate chips slightly and softens the center, making every bite taste freshly baked.
FAQs
Can I use natural peanut butter instead of creamy peanut butter?
For this recipe, conventional creamy peanut butter like Jif or Skippy works best because natural peanut butter can separate into oil and solids, causing the cookies to spread too much. If you only have natural peanut butter, stir it thoroughly and reduce added oil or try chilling the dough longer.
Are these cookies gluten-free?
Yes! Because this is a flourless recipe, it’s naturally gluten-free when using certified gluten-free rolled oats and ensuring your candy and chocolate chips are also gluten-free certified.
Can I substitute the Reese’s Pieces?
Absolutely. You can swap Reese’s Pieces for peanut butter M&Ms, chopped peanuts, or other peanut butter candies that you love. Just keep the quantity similar to maintain that monster cookie texture and flavor balance.
What’s the best way to get chewy cookies?
Chilling the dough before baking is key—it allows the oats to absorb moisture and prevents over-spreading. Also, don’t overbake. The centers should look slightly soft when you pull them out of the oven; they’ll continue to firm up as they cool for that perfect chew.
Can I make these cookies vegan?
This recipe relies on eggs and conventional peanut butter for structure and texture, so vegan adjustments would require egg substitutes and possibly different binding agents. It’s doable but would change the chewy texture somewhat.
Final Thoughts
Once you try this Flourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies with Reese’s Pieces and Mini Chocolate Chips Recipe, they’ll quickly become a staple in your baking repertoire. Thick, chewy, and bursting with the perfect balance of peanut butter, chocolate, and candy, these cookies are pure joy in every bite. They’re surprisingly easy to make and endlessly satisfying, so go ahead and treat yourself—your future cookie-loving self will thank you!
PrintFlourless Monster Cookies: Chewy Peanut Butter Oatmeal Cookies with Reese’s Pieces and Mini Chocolate Chips Recipe
These flourless peanut butter monster cookies are thick, chewy, and packed with creamy peanut butter, old-fashioned rolled oats, mini chocolate chips, and peanut butter candies like Reese’s Pieces. They bake to perfection with crisp edges, soft centers, and just the right amount of salt to balance the sweetness. Perfect for a hearty, satisfying treat, especially in gluten-free baking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: About 16 cookies
- Category: Baking, Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 2 large eggs
- 1 cup (256 grams) creamy peanut butter (e.g., Jif or Skippy)
- 2 teaspoons vanilla extract
Dry Ingredients
- ¾ cup (160 grams) packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- ¾ cup (75 grams) old-fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Add-ins
- ½ cup (85 grams) mini semisweet chocolate chips
- ½ cup (about 85 grams) peanut butter candies, such as Reese’s Pieces, plus a few more for topping
Toppings
- Flaky sea salt, for topping (optional but highly encouraged)
Instructions
- Preheat Oven and Prepare Baking Sheets: Place racks in the upper third and center of the oven, then preheat to 350°F. Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Eggs: In a large bowl, whisk together the eggs until well combined and slightly frothy to help incorporate air, which aids in cookie texture.
- Add Peanut Butter and Sugars: Add creamy peanut butter, light brown sugar, granulated sugar, and vanilla extract to the eggs. Use a whisk followed by a sturdy spatula or wooden spoon to mix until the batter is smooth, glossy, and thoroughly combined. The dough will be thick and sticky.
- Incorporate Dry Ingredients: Stir in old-fashioned rolled oats, baking soda, and kosher salt until evenly incorporated throughout the dough for proper texture and leavening.
- Fold in Chocolate Chips and Candies: Gently fold mini semisweet chocolate chips and Reese’s Pieces or peanut butter candies into the dough, saving a few pieces to press on top later.
- Chill the Dough: Refrigerate the dough for 20 minutes. This resting period allows the oats to absorb moisture and helps the cookies bake up thick and chewy.
- Scoop Dough onto Baking Sheets: Use a cookie scoop or spoon to portion out 2-tablespoon-sized mounds of dough, spacing them about 2 inches apart to allow for spreading during baking. The dough will be sticky, so a scoop is handy.
- Add Toppings: Gently press extra peanut butter candies and mini chocolate chips on top of each cookie dough mound to enhance appearance and flavor.
- Bake: Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through for even cooking, until edges are set and centers look slightly soft—avoid overbaking to maintain chewy centers.
- Cool and Finish: Immediately after baking, sprinkle flaky sea salt over warm cookies if desired. Let them cool on the baking sheets for at least 10 minutes so they finish setting before transferring to a wire rack to cool completely. The cookies will be soft when warm and firm up to a chewy texture as they cool.
Notes
- Use conventional creamy peanut butter (e.g., Jif or Skippy) to avoid spreading issues often caused by natural peanut butter that separates.
- For gluten-free cookies, use certified gluten-free rolled oats and verify that candies and chocolate chips do not contain gluten.
- Store baked cookies in an airtight container at room temperature for up to 4 days to maintain freshness.
- Dough can be scooped and frozen for later baking; bake frozen dough with an additional 1-2 minutes in the oven.
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