Cookie Butter Monster Cookies with Reese’s Pieces

Cookie Butter Monster Cookies with Reese's Pieces | The Blonde Buckeye

I love a monster cookie. They’re like little cookie bombs, just filled up with lots of stuff. Sometimes they can be pretty hard & dense with all the oats, which in my opinion, isn’t the ideal cookie texture. I like a softer, light & chewy interior, even gooey sometimes. I made monster cookies a few years ago, so I dug up the recipe & re-vampled it a bit.

Cookie Butter Monster Cookies with Reese's Pieces | The Blonde Buckeye

By using less quick oats, the texture improved by a-thouand-percent. They are seriously, sooo good. They’re still a denser cookie because of the oats, but so soft & chewy at the same time.

I also subbed out the traditionally used peanut butter for cookie butter, since cookie butter is always a good idea. And last, I used Reese’s Pieces instead of M&M’s. Mostly because I feel like Reese’s Pieces are an underrated candy, even though they are truly delicious. Plus, I thought it would go just lovely with the spiced flavor of the cookie butter. And it totally did – Winner.

Cookie Butter Monster Cookies with Reese's Pieces | The Blonde BuckeyeCookie Butter Monster Cookies with Reese's Pieces | The Blonde BuckeyeCookie Butter Monster Cookies with Reese's Pieces | The Blonde Buckeye

Cookie Butter Monster Cookies with Reese's Pieces
Make about 2 dozen cookies
  • 1 cup All-purpose Flour
  • ½ teaspoon Salt
  • ½ teaspoon Baking Soda
  • ½ cup Unsalted Butter, softened (1 stick)
  • ¾ cup Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • ¾ cup Cookie Butter (like Speculoos or Biscoff)
  • 1 Egg
  • 1½ teaspoons Vanilla Extract
  • ¾ cup Quick Oats
  • ¾ cup Semi-Sweet Chocolate Chips or Chunks
  • ¾ cup Reese's Pieces
  1. In medium-sized bowl, whisk together the flour, salt & baking soda, then set it aside. In an electric stand mixer bowl, fitted with the paddle attachment (or use a hand mixer), cream the butter on low for 2 minutes. Add sugars & beat on high speed for another 2 minutes. Add in the cookie butter & mix for another 2 minutes. Add the egg & vanilla, beat for another 1-2 minutes until smooth.
  2. Pour the dry ingredients into the wet ingredients & carefully mix until just combined (*don’t over-mix). Fold in the oats, chocolate chips & Reese's Pieces by hand, until just combined. Let the dough chill for about 2 hours, covered in the refrigerator (chill up to two days, tightly covered).
  3. Once batter is chilled, preheat oven to 350 degrees F. Prepare 2 large cookie sheets by lining them with parchment paper.
  4. Scoop batter onto sheets with a medium cookie scoop, spaced a few inches apart. Slightly press down the top of the cookie dough balls (but don't flatten).
  5. Bake the cookies for about 9 minutes (depending on size). Remove the cookies when the tops are just set & the edges are barely turning golden. The cookies will continue to bake after they are removed from the oven, so leave them on baking sheet for 5-10 minutes. Then transfer cookies to a wire cooling rack to cool completely.
* Store in an airtight container for up to 5 days at room temperature or freeze for up to 2 months



  1. These look awesome and I just so happen to have the Reese’s in my cupboard. I am only missing the cookie butter, but I think I will just use peanut butter. I know that kind of defeats the purpose of the name of your recipe, but I think they will still taste delicious.

    • Emily Emily says:

      I have found that cookie butter & peanut butter are pretty much interchangeable, so you should be good 😉 I’m sure they’ll be delicious either way!

  2. annie says:

    I’m making these now and I’m a little concerned…is it normal that the consistency before chilling (once all the ingredients are in) barely holds together, almost like the consistency of peanut butter? I’m hoping the chilling process will take care of this…

    • Hi Annie, although I made these awhile ago, I do remember the dough being pretty runny (but it should hold together…). Make sure you chill them, 2 hours (up to overnight) should do the trick. This is also why they are a flatter cookie. I didn’t want to add a lot of flour to avoid them being ‘cakey’. Let me know how they turn out, and definitely don’t skimp on the chilling time! 🙂


  1. […] out Emily’s recipe for the instructions. Here are the measurement […]

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