Monster Cookie Cups
These cookie cups are a delicious spin on the classic monster cookie! The cookies are packed with peanut butter, oatmeal, m&m’s and chocolate chips. They are then baked in a cookie cup form and filled with creamy chocolate ganache.
Additional tips for these cookie cups:
- Be generous with the peanut butter! It makes the cookies nice and chewy. If you have a kitchen scale, I recommend just weighing out the peanut butter as you add it (I included the weight and the cup measurement in this recipe). Peanut butter can be a hassle to measure otherwise (plus weighing is more accurate).
- Use rolled oats (not quick oats). Quick oats are rolled oats that are coarsely chopped (and processed slightly differently) to allow for quicker cooking. When baking, rolled oats will provide a better structure and a coarse, chewy texture. While instant or quick oats can be used in a pinch, it is not recommended for this recipe as they will absorb more liquid which leads to a cakier cookie.
- Make sure that you immediately press into the cookie cups using a measuring spoon once you remove them from the oven to make the “cup” indent. Once the cookies cool, it will be harder to do this.
- Spoon the ganache into the cookie cups when it is still warm. If it cools while you are waiting for the cookies to cool, just pop it back into the microwave for 15-20 seconds.
Monster Cookie Cups
For the cookie cups
- 4 tablespoons unsalted butter softened
- ½ cup light brown sugar
- ⅔ cup granulated sugar
- 1 egg
- ½ teaspoon vanilla extract
- ¾ cup creamy peanut butter 6 ounces
- 2 cups rolled oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup semi-sweet chocolate chips
- ½ cup m&m's
For the ganache filling
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
To make the cookie cups
- Preheat oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and sugar on high for 2-3 minutes. Scrape down the bowl once complete.
- Add in eggs, vanilla extract and peanut butter. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (oats, baking soda, salt).
- Add dry ingredients to wet ingredients. Mix until combined.
- Using a wooden spoon, mix in the chocolate chips and m&m's.
- Chill dough in refrigerator for 30 minutes.
- Grease muffin tin well (12 count or 2 6-count tins).
- Use a spoon or cookie dough scoop to fill each muffin well. Gently press the dough down with your fingers. Each muffin well should be about ½-¾ full of dough.
- Bake for 12-15 minutes or until edges of the cookie cups are slightly browned.
- Once you remove the cookies from the oven, immediately use a teaspoon or tablespoon measuring spoon to make an indent in the center of the cookie cups.
- Set aside and let them cool for at least an hour (until they reach room temperature). Make ganache while cookies cool.
To make the chocolate ganache
- Use a microwave to heat the heavy cream in a medium bowl until it is just about to boil.
- Gently stir in chocolate chips. Stir constantly until the mixture is smooth.
- Set aside until cookie cups are cooled.
To fill the cookie cups
- Once the cookie cups have cooled to room temperature, remove them from the muffin tin.
- Spoon the ganache into the cookie cups (the ganache should still be warm and spoonable, if not, reheat for a few seconds).
- Let the cookie cups set in the fridge. Remove from the fridge 1-2 hours before enjoying, otherwise they should be stored in the fridge due to the cream in the ganache.