Monster Cookies
User Reviews
5
Monster Cookies
Description
Monster Cookies are made by mixing a flour base with baking soda, salt, and oats, then creaming together peanut butter, unsalted butter, and sugars to form a rich dough. Eggs and vanilla add moisture and flavor, while candy-coated chocolates and chocolate chips provide both color and varied chocolate textures. The dough balls are spaced apart on baking sheets and baked at 350°F until firm yet soft inside, giving each cookie a tender center with slightly crisp edges. This mixing of textures and flavors makes them a substantial cookie that pairs well with milk or tea.
The addition of oats gives the cookies a hearty chew, balancing the sweetness and richness of the sugars and butter. The peanut butter adds a pronounced nutty depth that grounds the candy sweetness, while the two chocolate types contribute varying melts and chocolate intensity. The cookies can be chilled before baking to help control spreading and deepen flavors.
Cookies can be adjusted by pressing extra candy pieces on top before baking for a decorative look and added texture. A sprinkle of flaky sea salt after baking can enhance the sweetness and balance the peanut butter's richness.
Weighing flour ensures the dough isn’t too dry and crumbly.Room temperature butter and eggs blend smoothly, creating a consistent dough.Variations can include adding nuts, pretzels, or different chips.Chilling the dough before baking helps control spread and flavor development.
Ingredients
- 1½ cups all-purpose flour (180g)
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old fashioned oats (112g)
- 1 cup peanut butter 250g, creamy
- 1 cup butter room temperature (226g, unsalted
- ¾ cup light brown sugar 165g, packed
- ⅔ cup granulated sugar (133g)
- 2 large egg
- 2 teaspoons vanilla extract pure
- 1 cup candy-coated chocolate pieces 200g, M&Ms or similar
- ½ cup semisweet chocolate chips (75g)
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk or sift together the flour, salt, and baking soda. Stir in the oats and set aside.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and peanut butter together on medium speed, then scrape the bowl down and add both sugars. Beat on medium speed until light and fluffy, about 3 minutes.
- Add the eggs one at a time, then add the vanilla. Scrape down the bowl and beat again until well mixed and fluffy, about 1 minute.
- With the mixer on low, gradually add in the flour mixture, and beat until just combined. Stir in the M&Ms and chocolate chips.
- Scoop the dough into 2 tablespoon-sized portions and roll into balls between the palms of your hands. Place about 2 inches apart on the baking sheets. (If desired, you can cover and chill the dough or dough balls for at least 20 minutes and up to 72 hours before baking.)
- Bake for 10 to 12 minutes or until the cookies are golden around the edges, but still soft in the center. For crispy cookies, bake closer to 15 minutes
- Let the cookies cool on the pans for a few minutes, then trransfer to a wire rack, and let cool completely.
Notes
- Use room temperature eggs and butter for better blending and smoother dough.
- Weigh flour to avoid dry, crumbly cookies; fluff and level if using cups.
- Press extra chocolate chips or M&Ms on top before baking to improve appearance.
- Adding flaky sea salt right after baking enhances flavor dimension.
- You can mix in crunchy peanut butter or nuts for texture variations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 37mg | 12% |
| Sodium | 144mg | 6% |
| Potassium | 120mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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