Soft Batch Peanut Butter Monster Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Additional Time
30 mins
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Total Time
1 hr
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Servings
2 dozen
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Course
Dessert
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Cuisine
American, Australian
Soft Batch Peanut Butter Monster Cookies
Description
The recipe starts by creaming butter with peanut butter and vanilla extract to a smooth base, then blending in light brown and granulated sugars until fluffy. Eggs and an extra yolk are incorporated to enhance moisture and richness. Dry ingredients include all-purpose flour, a combination of old-fashioned and quick oats for chewiness, baking soda and powder for leavening, cinnamon for subtle warmth, and salt to balance sweetness.
The cookie dough is finished by folding in M&Ms, semi-sweet chocolate chips, and roughly chopped salted peanuts for bursts of flavor and texture. Chilling the dough before baking helps maintain shape and improves softness. Baked at 350°F on parchment-lined sheets, the cookies develop lightly browned edges and a soft, tender center.
This combination produces monster cookies with varied textures from chewy oats, crunchy nuts, and melted chocolate pieces. They suit snacking, lunchboxes, or dessert with a rich peanut butter profile complemented by bursts of sweetness and saltiness from mix-ins.
Ingredients
- 1 cup (227g) butter room temperature, unsalted
- 1 cup peanut butter room temperature, creamy
- 2 teaspoons vanilla extract pure
- 1 and 1/4 cups (269g) light brown sugar packed
- 1/3 cup (66g) granulated sugar
- 2 large egg room temperature
- 1 large egg room temperature, yolk
- 1 and 3/4 cups (210 grams) all-purpose flour
- 3/4 cup old-fashioned oats
- 1/2 cup quick oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 and 1/2 cups M&M candies
- 1 and 1/2 cups chocolate chips semi-sweet
- 1/2 cup peanuts roughly chopped, salted
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
- Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
- Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
- Add in the eggs and yolk, one at a time, beating well after each addition. Turn mixer off.
- Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
- Turn mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
- Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.
When ready to bake:
- Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper.
- Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Gently press down on each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven. Sprinkle the top of each cookie with some extra oats, if desired.
- Bake one tray at a time, for 12 minutes, or until the edges are golden and the centers have set. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
- Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack.
User Reviews
Overall Rating
5
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