Peanut Butter Monster Cookies
User Reviews
4.8
Peanut Butter Monster Cookies
Description
Peanut Butter Monster Cookies blend all-purpose and cake flours with cornstarch and leavening agents to create a tender, slightly cakey base. Cold unsalted butter is creamed with sugars before adding creamy peanut butter, eggs, and vanilla extract, contributing to the cookie's moist interior. The addition of mini M&Ms, semi-sweet chocolate chips, quick oats, and chopped peanuts adds variety in texture and bursts of color. Baking at 400°F for 10-12 minutes yields golden-brown tops and a chewy center, while a sprinkle of flaky sea salt on each cookie enhances the flavors.
This recipe makes about six large cookies, suitable for sharing or as a treat to enjoy over a couple of days. The cookies can be served as a snack or dessert. Mini M&Ms contribute smaller bursts of chocolate in each bite, although regular ones can be used according to preference.
Letting the cookies rest after baking, especially overnight, improves their texture if initially too gooey. Adjust cookie size and baking time to create smaller portions if desired.
Ingredients
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 8 Tbsp. unsalted butter cold, cut into cubes
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 3/4 cup peanut butter creamy
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract add a little extra
- 1/2 cup mini M&Ms
- 1/2 cup chocolate chips semi-sweet
- 1/2 heaping cup quick oats
- 1/2 cup peanut chopped
- 1 Tbsp. sea salt flaky, for sprinkling on top of cookies
Instructions
- Preheat the oven to 400°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 3-4 minutes.
- Add in the creamy peanut butter, then add in the egg, egg yolk and vanilla extract. (In that order).
- Gradually add in the dry ingredients followed by the M&Ms, chocolate chips, quick oats and chopped peanuts. Mix just until combined. Turn off the machine.
- Form the dough into 6 large dough balls and place on a cookie sheet. You can use a silicone baking mat or parchment paper if you prefer.
- Flatten each dough ball slightly with your fingers, and sprinkle a little flaky sea salt on top of each cookie and a couple mini M&Ms, if you're feeling extra.
- Bake for 10-12 minutes, or until tops of cookies are golden brown. Ovens may vary. Top with more chocolate chips when they come out of the oven, if desired.
- Cool on the baking sheet for 15 minutes then transfer to a cooling rack to cool completely.*
Notes
- Let the cookies rest longer if they seem too gooey initially; they improve in texture after sitting.
- Mini M&Ms offer more even chocolate distribution, but any M&Ms variant can be used.
- Adjust cookie size and baking time if you prefer smaller cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6large
Amount Per Serving
Calories 840 kcal
% Daily Value*
| Serving | 1large | |
| Calories | 840kcal | 42% |
| Carbohydrates | 89g | 30% |
| Protein | 19g | 38% |
| Fat | 48g | 74% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 648mg | 27% |
| Potassium | 387mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 49g | 98% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 1mg | 1% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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