Monster Cookies
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
12 -14 large cookies
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Calories
500 kcal
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Course
Baked Goods
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Cuisine
American
Monster Cookies
Description
To make Monster Cookies, softened butter and creamy peanut butter are creamed together with granulated and brown sugars until light and fluffy. Eggs and vanilla follow, incorporated thoroughly. Combined with quick oats, all-purpose flour, baking soda, cornstarch, and salt, the dough gains texture and structure. Mini M&M's and semisweet chocolate chips are fold in partway, and more are reserved for pressing on top before baking.
Using a large 1/4 cup scoop, cookie dough mounds are spaced on parchment-lined sheets to allow spreading. They bake at 350°F until set around the edges but still soft inside. Immediately after baking, reserved chocolate chips or M&M’s are pressed on top for an attractive finish and additional melty chocolate.
The result is a dense yet chewy cookie with a balance of peanut butter, oat texture, and candy chocolate bursts, ideal as a sweet indulgence or snack.
Ingredients
- 1/2 cup butter softened, salted
- 1 cup peanut butter creamy
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour scooped & leveled (141g)
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1/2 teaspoon table salt
- 1 1/2 cups quick oats
- 1 cup M&M's divided, mini
- 3/4 cup semisweet chocolate chips divided
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the large bowl of a stand mixer, beat the butter, peanut butter, and sugars on medium-high speed for 2 minutes until creamy and light.
- Add eggs and vanilla and beat again, scraping the sides and bottom of the bowl until everything is combined.
- Add the oats, flour, baking soda, cornstarch and salt. Mix just until combined.
- Stir in 3/4 cup each of the mini m&m's and chocolate chips.
- Use a large 1/4 cup cookie scoop to scoop mounds of cookie dough onto the prepared baking sheets, about 8 cookies per sheet. Space them out so they can spread a bit without touching. Press the reserved m&m's into the tops of each cookie.
- Bake for 10 minutes, just until set around the edges. Do NOT overbake these cookies. They may look slightly underdone, but they will continue to set up on the pan. Immediately press a few of the reserved chocolate chips into the top of each cookie. Transfer the cookies to a wire rack to cool completely.
Notes
- Quick oats work best, but old-fashioned oats can be used if pulsed briefly in a food processor to chop.
- Do not overbake; cookies should look slightly underdone as they firm up while cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-14 large cookies
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 51mg | 17% |
| Sodium | 380mg | 16% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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