Christmas Monster Cookies
User Reviews
4.8
Christmas Monster Cookies
Description
This cookie dough combines all-purpose flour, oats, baking soda, and kosher salt with creamed butter, peanut butter, light brown sugar, and granulated sugar for a tender base with slight chew. Eggs, milk, and vanilla extract add moisture and flavor. The dough incorporates red and green M&Ms and mini chocolate chips folded in gently to maintain mix-in integrity. A rest period allows the flour to hydrate, contributing to a soft yet airy dough. Baking at 350°F produces cookies with a light golden color and soft centers. Finishing with flaky sea salt and extra M&Ms on top adds a textural and flavor contrast.
These cookies make for a festive treat during the holiday season and pair well with a glass of milk or hot beverages. They keep well stored at room temperature for several days and can also be frozen for longer storage.
Due to their size and texture, they are satisfying as a snack or dessert.
Ingredients
- 1 1/3 cups all-purpose flour spooned and leveled
- 1 cup quick oats
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 cup butter unsalted, softened
- 1/2 cup peanut butter creamy, like Skippy or Jif
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg plus 1 egg yolk, room temperature, lightly beaten
- 1 Tbsp. milk whole
- 2 tsp. vanilla extract
- 1 cup M&M candy red and green, plus more for garnishing the tops
- 1/2 cup mini chocolate chips
- sea salt flaky, for finishing
Instructions
- Line 2 baking sheets with parchment paper or Silpat baking mats.
- Whisk together the dry ingredients in a medium sized mixing bowl and set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, ~3-4 minutes, scraping down the sides of the mixing bowl as needed.
- Add in the egg and yolk, milk and vanilla, mix again until combined, once again scraping down sides of the bowl as needed.
- Slowly add in the dry ingredients, mixing just until combined. The dough will be really light/fluffy/airy but shouldn’t be overly sticky.
- Add in the M&Ms and chocolate chips and fold in with a spatula, being careful not to over mix.
- Let the dough rest at room temperature for 20 minutes or in fridge is OK too! This brief rest period will allow the flour to hydrate the dough and help us get a soft and chewy cookie.
- Preheat the oven to 350°F. Scoop the cookie dough with a 2 Tbsp. scoop (should yield ~24 cookies). Place on prepared baking sheets. Press a few more festive M&Ms on top of the cookies.
- Bake for 9-11 minutes (I like to go slightly underbaked for a delicious chewy cookie, the edges should be a light golden brown and centers still a little gooey looking, they will continue to bake on baking sheet when removed from oven). Swirl a cup around the cookies when still warm if needed to make perfect circles.
- Let them rest on the cookie sheet for a few minutes then transfer to a wire rack to cool completely. Garnish with flaky sea salt and enjoy.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, freeze cookies for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 169kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 192mg | 8% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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