Monster Cookies
User Reviews
4.9
Monster Cookies
Description
This cookie dough is a mix of unsalted butter and well-stirred natural peanut butter beaten with granulated and dark brown sugars into a creamy base. Eggs and vanilla extract add moisture and flavor. Old-fashioned rolled oats and baking soda provide structure and chewiness, while semisweet chocolate chips and colorful M&M candies add chocolatey bursts and crunch.
The dough is portioned with a spring-loaded scoop ensuring large, uniformly sized cookies. Baking at 350°F results in cookies that are golden at the edges with a soft center. Topping the cookies with extra M&Ms or chocolate chips before baking adds visual appeal and extra sweetness.
For enhanced flavor and texture, the dough can be refrigerated wrapped tightly for 24 to 48 hours before baking, allowing the ingredients to meld. This recipe requires no flour, making it suitable for a gluten-free diet if all ingredients are certified gluten-free.
Ingredients
- 4 tablespoons unsalted butter at cool room temperature, 57 grams
- 3/4 cup natural peanut butter very well stirred, 203 grams
- 1/2 cup granulated sugar 100 grams
- 1/2 cup dark brown sugar lightly packed (100 grams
- 1 egg at cool room temperature, large plus 1 yolk
- 1½ teaspoons vanilla extract
- 2 cups old-fashioned rolled oats 198 grams
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips plus extras to top cookies, optional, 85 grams
- 1 cup M&M candies plus extras to top cookies, optional, 200 grams
- sea salt for topping, optional, flaky
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl. Beat in the egg, egg yolk, and vanilla. Add the oats, baking soda, and salt, mixing on low speed until combined. Fold in the chocolate chips and M&Ms with a rubber spatula.
- Using a large spring-loaded scoop, measure out 3 tablespoon-sized balls of dough. Press the dough firmly into the scoop before placing it onto prepared baking sheets, spacing at least 2 inches apart. Dough will be loose. Dot the tops of cookies with a few M&Ms and/or chocolate chips before baking for picture-perfect cookies.
- If time permits: wrap the cookie dough balls very well in plastic wrap and allow to “marinate” in the fridge for 24-48 hours to enhance flavor and texture.
- Bake for about 13 minutes, or until the edges are slightly browned. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Cool for 5 minutes before removing to wire racks. For best texture and to allow the peanut butter flavor to fully develop, let cookies cool completely before serving.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
- Use very well stirred natural peanut butter for richer peanut flavor; conventional peanut butter or almond butter can be substituted in equal measure.
- Dark brown sugar creates chewier cookies but can be swapped 1:1 with light brown sugar if preferred.
- The recipe does not include flour, suitable for gluten-free diets when using certified gluten-free ingredients.
User Reviews
Overall Rating
4.9
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