Description
Delightfully chewy and packed with texture, these Monster Cookies combine classic ingredients like oats, peanut butter, and chocolate chips with colorful mini M&Ms for a fun, bakery-style treat. Perfect for cookie lovers seeking a hearty, flavorful snack with a playful twist.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ¾ cup light brown sugar (packed)
- 2 large eggs (room temperature)
- 1 ¼ cups creamy peanut butter
- 2 teaspoons vanilla extract
Add-ins
- 2 ¼ cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips (plus ½ cup for topping)
- 1 cup mini M&Ms (plus ½ cup for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture is light and creamy, about two minutes.
- Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then blend in the creamy peanut butter and vanilla extract until the mixture is smooth and uniform.
- Combine Dry and Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
- Add Oats and Mix-ins: Fold in the rolled oats, 1 cup of semi-sweet chocolate chips, and 1 cup of mini M&Ms by hand using a spatula to evenly distribute throughout the thick dough.
- Chill Dough if Needed: If the dough feels excessively soft and does not hold shape well, chill it in the freezer for 15 minutes to firm up, making it easier to scoop.
- Scoop Cookies: Using about 3 tablespoons per cookie, scoop large balls of dough and place them on the prepared baking sheets, spacing them 2 to 3 inches apart to allow for spreading.
- Bake: Bake for 13 to 15 minutes until the edges are set and lightly golden but the centers remain slightly soft, ensuring chewy texture.
- Add Toppings: Immediately after removing from the oven, press the reserved extra semi-sweet chocolate chips and mini M&Ms onto the tops of the cookies to create a colorful, bakery-style finish.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.
Notes
- For best results, use room temperature eggs to help the batter mix smoothly.
- Chilling the dough helps prevent excessive spreading and maintains the cookie’s thick shape.
- Pressing extra chocolate chips and M&Ms on top after baking adds a professional, attractive look.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- To keep cookies fresh longer, freeze in an airtight container for up to 3 months.
