Monster Cookies (Christmas Version)
User Reviews
5
Monster Cookies (Christmas Version)
Description
This Monster Cookies recipe starts by creaming softened butter with brown and granulated sugars until light and fluffy, then adding egg, creamy peanut butter, and vanilla extract. Dry ingredients including flour, salt, baking soda, and rolled oats are mixed in, followed by stirring in holiday M&Ms and white chocolate chips. Dough balls are formed, topped with sprinkles and additional candy pieces, and baked until edges are lightly browned.
The result is a chewy, dense cookie with a rich peanut butter base and bursts of sweetness from the M&Ms and white chocolate. The sprinkles add texture and festive color. Baking at 350°F produces cookies that hold shape and have crisp edges with soft centers.
The dough can be made ahead and refrigerated for up to three days before baking, with the option to hold back the M&Ms to prevent color bleeding. These cookies are suitable for holiday gifting or parties and store well after cooling.
Ingredients
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups rolled oats
- 1 cup M&Ms plus more for tops of cookies, holiday variety
- 1/2 cup white chocolate chips plus more for tops of cookies
- 1/3 cup holiday sprinkles
Instructions
- Preheat the oven to 350°F.
- Line a sheet pan with a piece of parchment paper or silicon baking mat
- Place the butter, brown sugar, and granulated sugar in the bowl of a mixer. Beat until light and fluffy, 1-2 minutes.
- Add the egg, peanut butter and vanilla to the bowl and mix until combined
- Add the flour, salt and baking soda to the bowl and mix until just combined. Stir in the oats.
- Add the M&M's and white chocolate chips to the bowl and gently fold them into the dough.
- Make 2 tablespoon sized balls of cookie dough and place them 2 inches apart on the prepared sheet pan. You will need to bake the cookies in batches.
- Press the top of each cookie dough ball into the sprinkles.
- Press a few M&M's and white chocolate chips onto the top of each cookie dough ball.
- Bake for 11-13 minutes or until edges are lightly browned.
- Cool the cookies on the pan for 5 minutes, then transfer to a cooling rack
- Repeat the process with the remaining cookie dough. Cool all cookies completely then serve.
- Store any leftover cookies in a sealed container for up to 5 days, or you can freeze the cookies for up to 2 months.
Notes
- The dough can be refrigerated for up to 3 days before baking; add M&Ms just before baking if storing to prevent color bleed.
- Choose white chocolate chips with cocoa butter instead of palm oil for better flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 95mg | 4% |
| Potassium | 78mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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