0 from 15 votes
Monster Cookie Recipe
Make a chewy peanut butter cookie loaded with oats, chocolate chips and m&ms
Prep Time
10 mins
Cook Time
10 mins
Servings: 13 cookies
Calories: 311 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup unsalted butter 1 stick - room temperature
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 egg - room temperature
- 2 tsp vanilla extract
- ½ cup creamy peanut butter
- 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
Cup of Yum
Notes
- Store the cookies in an air tight container at room temperature for up to 4 days on the counter or up to a week in the fridge.
Freezer Instructions:
Freeze before baking - scoop into balls and place on a lined baking sheet to freeze fully before transferring to an airtight freezer safe container. Bake from frozen at 325F for 17-18 minutes. Freeze after baking - cool completely and transfer to an airtight freezer safe container. Allow to thaw in the fridge or on the counter. Warm gently in the oven or toaster oven at 250F for 4 minutes if desired.
- Freeze before baking - scoop into balls and place on a lined baking sheet to freeze fully before transferring to an airtight freezer safe container. Bake from frozen at 325F for 17-18 minutes.
- Freeze after baking - cool completely and transfer to an airtight freezer safe container. Allow to thaw in the fridge or on the counter. Warm gently in the oven or toaster oven at 250F for 4 minutes if desired.
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
35g
(12%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
33mg
(11%)
Sodium
144mg
(6%)
Potassium
138mg
(4%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
258IU
(5%)
Vitamin C
0.05mg
(0%)
Calcium
33mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 13cookies
Amount Per Serving
Calories 311
% 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.