Peanut Butter Monster Cookies
User Reviews
5
Peanut Butter Monster Cookies
Description
Peanut Butter Monster Cookies bring together a variety of ingredients including light and brown sugars, peanut butter, quick oats, and add-ins like M&Ms, chocolate chips, toffee bits, and shredded coconut. The sugar and butter mixture is creamed before gradually combining eggs and dry ingredients, ensuring a well-blended dough. Baking produces cookies with a chewy center and golden edges, enriched with bursts of chocolate and crunch from toffee and coconut. These cookies hold their shape well and have a balanced sweetness complemented by the peanut butter flavor. They work well as an indulgent snack or dessert.
The combination of quick oats and flour creates a tender yet hearty texture. M&Ms add colorful pops and sweetness, while the toffee bits introduce a deeper caramel note. Coconut flakes contribute a subtle chew and texture contrast. Baking time of 11 to 13 minutes achieves slightly browned surfaces with soft interiors.
Rolling the dough into balls before chilling or freezing is recommended as the dough gets quite firm when cold. The cookies keep well for around a week stored airtight and freeze well for longer storage. The oats can be swapped for old-fashioned oats for a heartier texture and the coconut and toffee bits can be omitted or replaced with additional chocolate chips or M&Ms based on preference.
Ingredients
- 1 cup light brown sugar (packed)
- 1 cup granulated sugar
- ½ cup butter softened, unsalted
- 1 cup peanut butter creamy
- 2 tsp vanilla extract
- 2 tsp baking soda
- 2 ½ cups quick oats
- 1 cup all-purpose flour
- 3 large egg
- 1 ½ cups M&M candies
- ½ cup Toffee bits Heath brand
- 1 cup chocolate chips
- ½ cup coconut shredded
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Cream together the sugars, peanut butter, butter, and vanilla with the paddle attachment on a stand mixer. Mix on medium speed until smooth.
- Turn mixer to low speed and add the eggs one at a time, scraping down the sides as needed, until well mixed.
- Slowly add oats, flour, and baking soda and mix until combined.
- Finally, mix in the M&Ms, chocolate chips, toffee bits, and coconut on slow until well combined.
- Use a medium cookie scoop to measure out dough. Place balls on the prepared cookie sheet at least 2 inches apart.
- Bake for 11 to 13 minutes until cookies start to brown. Let rest for 2 to 3 minutes on the pan before moving to a cooling rack.
Notes
- Chill or freeze dough rolled into balls to ease portioning and prevent sticking, as frozen dough can be hard to scoop.
- Oats may be substituted with old-fashioned oats, which produce a heartier cookie texture.
- Toffee bits and shredded coconut can be omitted or replaced with more chocolate chips or M&Ms to suit taste preferences.
- Store baked cookies in an airtight container for up to one week for best freshness.
- Freeze baked cookies or dough balls for longer storage and bake frozen dough balls with slightly increased baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 89mg | 4% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 127IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
