Monster Cookie Recipe
User Reviews
5
Monster Cookie Recipe
Description
The Monster Cookie Recipe begins by creaming butter and sugars until smooth, then mixing in egg, peanut butter, and vanilla extract for richness and flavor. Dry ingredients—flour, rolled oats, baking soda, and salt—are incorporated to provide body and chew. The dough is folded with colorful M&Ms and semi-sweet chocolate chips for added sweetness and texture. Chilling the dough before baking helps control spread and improves texture.
Baked at 350°F, the cookies develop a golden exterior with a chewy interior, balancing the peanut butter's nuttiness and the chocolate's sweetness. The oats contribute to a hearty bite that differentiates these cookies texturally.
Storage instructions include room temperature sealing for up to four days, refrigeration for extended freshness, and detailed freezing guidelines both before and after baking for make-ahead convenience. Reheating recommendations allow for restoring warm texture when desired.
Ingredients
- ½ cup butter 1 stick - room temperature, unsalted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg room temperature
- 2 tsp vanilla extract
- ½ cup peanut butter creamy
- 1 ¼ cups all-purpose flour
- ½ cup rolled oats
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup M&Ms
- ½ cup semi sweet chocolate chips
Instructions
- Mix butter together with brown sugar and sugar using an electric mixer hand mixer or a stand mixer until smooth and fluffy.
- Add egg, peanut butter and vanilla extract to the bowl and mix again.
- In a separate bowl combine the flour, oats, baking soda and salt. Pour the dry ingredients into the wet and mix again with the electric mixer.
- Fold the M&Ms and chocolate chips into the batter with a flat spatula
- Cover the bowl with the dough and place it in the fridge to chill for at least 30 minutes.
- While that chills, preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop out about 3 tbsp of the dough with a cookie scoop and roll into a ball. Place on the baking sheet and bake at 350F for 15 minutes.
- Cool on a wire rack before enjoying
Notes
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Freeze cookie dough balls on a baking sheet before transferring to an airtight container; bake from frozen at 325°F for 17–18 minutes.
- Freeze baked cookies after cooling and thaw in fridge or at room temperature; warm gently in oven at 250°F for 4 minutes if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 35g | 12% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 33mg | 11% |
| Sodium | 144mg | 6% |
| Potassium | 138mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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