Rating: 3.5 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
  • 10 Ratings
Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary test

20 mins
20 mins
1 jar: Makes 12 monster cookies or 36 regular cookies


Ingredient Checklist


Instructions Checklist
  • In a 1-quart jar layer oats, flour, brown sugar, granulated sugar, baking powder, baking soda, and peanuts. Place peanut butter cups in a plastic bag. Set on top of peanuts in jar. Seal jar; include directions for making cookies.



Preheat oven to 350°F. Line a cookie sheet with parchment paper or foil. Remove peanut butter cups from jar; set aside. Empty the remaining contents of the jar into a large bowl. In another bowl, whisk together 1/2 cup creamy peanut butter, 1/4 cup softened butter, 2 eggs, and 1/2 teaspoon vanilla. Add to flour mixture; stir until combined. Gently stir in peanut butter cups. Use a 1/4-cup measure or scoop to drop mounds of dough about 4 inches apart onto prepared cookie sheet. Flatten dough mounds to about 3/4 inch thick. Bake for 12 to 14 minutes or until edges are brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. (For regular-size cookies, drop dough by rounded teaspoons 2 inches apart on cookie sheet. Bake for 9 to 11 minutes.)


Store jar of mix in a cool, dry place for up to 1 month.

Nutrition Facts

364 calories; fat 19g; cholesterol 45mg; saturated fat 6g; carbohydrates 41g; mono fat 6g; poly fat 3g; insoluble fiber 3g; sugars 22g; protein 10g; vitamin a 145.8IU; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 44.4mcg; vitamin b12 0.1mcg; sodium 210mg; potassium 212mg; calcium 50.5mg; iron 1.6mg.