Monster Cookies
User Reviews
4.6
Monster Cookies
Description
Monster Cookies combine all-purpose flour and baking soda for structure with softened butter, brown sugar, white sugar, and peanut butter to create a creamy dough base. Old fashioned oats add chewiness and bulk, while the mix-ins—peanut butter chips, semi-sweet chocolate chips, and M&Ms—add multiple layers of flavor and texture with nutty, sweet, and colorful candy elements.
The dough balls are portioned into about 1½ tablespoon amounts, then baked at 350°F until set but not browned, ensuring the cookies remain soft and chewy. The recipe suggests placing extra M&Ms on top for appearance before baking. The resulting cookies balance hearty oat chew and peanut butter richness with pockets of melting chocolate and crunchy candy bits.
These cookies store well in an airtight container and provide a flavorful way to use pantry staples alongside favorite mix-ins. Their substantial texture makes them good for a casual snack or a treat during the day.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 /2 teaspoon salt
- 3/4 /4 cup unsalted butter 1 1/2 sticks, slightly softened
- 1 cup brown sugar
- 1/2 /2 cup granulated sugar
- 1/2 /2 cup peanut butter use crunchy if you like nuts, creamy
- 1 egg whole
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 /2 cups old fashioned oats
- 1 cup peanut butter chips
- 3/4 /4 cup chocolate chips semi-sweet
- 3/4 /4 cup M&Ms
Instructions
- Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl of a stand mixer or with a hand mixer, cream together the butter, brown sugar, white sugar, and peanut butter.
- Add the egg, egg yolk, and vanilla and mix well until creamy scraping down the sides of the bowl.
- Slowly add the flour mixture until incorporated. Mix in the oats.
- Stir in the peanut butter chips, chocolate chips, and M&Ms. You can use a mixer (if you're lazy like me) or stir in by hand. Stirring in by hand makes sure that the M&Ms don't break.
- Place cookie dough balls, around 1 1/2 Tablespoons dough each, on the parchment sheet. You can hand place extra M&Ms on top, pressing slightly in, to give the cookies a professional look.
- Bake for 9-11 minutes. Make sure not to overbake. The cookies will not be brown and will continue to cook as they cool on the pan.
- Store in an airtight container. Makes around 2 1/2 dozen.
Notes
- The recipe was adapted from The Girl Who Ate Everything.
- To maintain the M&Ms’ shape, stir them in by hand instead of using a mixer.
- Store cookies in an airtight container to keep them fresh.
User Reviews
Overall Rating
4.6
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