Mega Reese's Peanut Butter Cookies
About a month ago, I was introduced to a very intriguing cookie brand. Not only were the cookies that I saw quite large, but they were stuffed with tons of goodness. The brand I am talking about is Fat and Weird Cookie. It is owned by a fitness couple that makes some pretty creative and large cookies! Since learning about Fat and Weird Cookie, I have been lucky enough to try two of their amazing cookies – Black Beauty and Dad Bod. Both of them were SO good that I’ve been tempted to order a cookie every time I see a post about their cookie restock.
Since I could no longer handle my cookie cravings, I decided to whip up my own fat and weird cookie, inspired by the company’s very own Reese’s cookie, The Pudge. To create my own “pudge” I used my mom’s peanut butter cookie recipe, Reese’s Cups, and Reese’s Pieces.
the details of the mega Reese's peanut butter cookies
Chocolate and peanut butter are a classic combination. The combo is just as famous as peanut butter and jelly and is one that I have always loved. The sweetness of the chocolate and saltiness of the peanut butter pair so well. Mix that with your favorite peanut butter cookie recipe and you have a killer dessert on your hands.
To achieve a chocolate peanut butter mixture, I used both Reese’s Peanut Butter Cups and Reese’s Piece’s. Specifically, I stuffed each cookie with two peanut butter cups and then rolled them in the Reese’s Pieces! The one thing I would do differently here is put the Reese’s Piece’s in the dough. I didn’t do this because I didn’t have them on hand and was too impatient to wait for them to form the cookies; but putting them in the dough will prevent the cookies from becoming too dense, which is key. While the cookies still taste great this way, it is a lot to handle, especially because peanut butter is thick on it’s own let alone in a cookie.
As for the cookie base, I used a family recipe that my mom makes for different holiday’s every year. What I personally like about the recipe is that it uses shortening. This past year I’ve found that my favorite desserts are made the old fashioned way aka with shortening instead of butter. Yes shortening is 100% fat, which is why it is the “old fashioned” way of baking, but it gives cookies and other desserts a lighter interior and allows them to rise a little more, which is perfect when you are making a mega cookie. I will say though, as much as I’ve enjoyed shortening, I will not substitute it in every recipe, as butter is still a great ingredient that has more flavor.
peanut butter cookie subsitutes
The possibilities are endless when it comes to stuffing these peanut butter cookies. Instead of stuffing them with Reese’s Peanut Butter Cups or Reese’s Pieces, you can mix chocolate chips and peanut butter chocolate chips into the dough. If you love reese’s s’mores, then you can use one peanut butter cup and add half a jumbo marshmallow and a graham cracker for the filling!
In terms of making a mega cookie, it really is not that hard to get the size down! What’s harder is getting the flavor and textures right. If you do not like peanut butter, then use your favorite sugar cookie or chocolate chip cookie recipe to make a cookie stuffed with Reese’s or some other type of candy. You can totally create your own cookie too. If you like mint and chocolate based cookies, then make a chocolate cookie and stuff it with peppermint patties and any other toppings you can think of. If you want to make a super sweet and salty cookie, then get inspired by the Dad Bod and make the peanut butter cookie, mix in M&M’s and caramel pieces, and stuff with pretzels and Reese’s. There are so many fun and delicious cookie options out there!
Overall, if you make this recipe, please leave a comment below, tag me on Instagram, pin it, or go like my page/share on Facebook!
Mega Reese's Peanut Butter Cookies
Ingredients
- 1/4 cup shortening
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 beaten egg
- 1/2 tsp vanilla
- 1/2 cup peanut butter
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup flour sifted
- 1 box Reese's Piece's
- 8 Reese's Peanut Butter Cups
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In the bowl of a stand mixture, cream the shortening. Gradually add both sugars and cream well. Next, add egg, vanilla, and peanut butter. Combine well.
- In a medium bowl, sift baking soda, salt, and flour together. Add to creamed mixture.
- Add Reese's Pieces. Start with half of the box and continue to add based on your judgement.
- Roll dough into 4 large balls.
- To stuff the cookies, press the center of the dough balls with your thumb so you can put two, stacked Reese's inside. Then, form a ball again to cover the exposed Reese's cups. Make sure you create the dough balls in your hand and flatten the bottom when you place them on the cookie sheet.
- Once all dough balls are stuffed, place in the oven for 18-20 minutes. Cut one cookie in half to make sure they are fully cooked.
- Serve warm and enjoy!
5 Comments
Can i leave the peanut butter out? What would i put in place
Hi Jazzmine,
The base of this cookie is a peanut butter cookie, so I’ve never removed the peanut butter. That being said, you can try using Nutella or another nut butter as a replacement. Since I have not tried this, I’m not sure how the cookies will turn out, but I imagine it’d work just fine.
Love this cookie. Full of pb chocolate goodness. Perfect for all reeses and dessert lovers.
This cookie is amazing. While I won’t stop ordering from Fat and Weird, this is the perfect recipe if you don’t want to shell out money for shipping one week.
I love Fat and Weird Cookies, and this cookie is very similar to The Pudge. Yes, Fat and Weird is elite, but if you’d rather try to make your own version, you need to make this recipe. It does not disappoint.