These chewy Monster Cookies are soft and filled with peanut butter, oats, chocolate chips, and M&Ms.
After searching for the best Monster Cookie recipe and not finding one, I came up with my own! These are perfect!
I’ve been craving Monster Cookies for a while but after browsing Pinterest I didn’t find any that I really wanted to try so I thought I would develop my own.
I knew what I wanted in a Monster Cookie. I wanted a soft cookie packed with peanut butter flavor, chocolate chips, M&Ms, and oats.
For some reason these almost seem healthy? Like a protein cookie? Maybe it’s the peanut butter.
I learned from my Oatmeal Raisin Cookies that less oats actually makes for a chewier cookie. Although I have had several fails, this my friends…was a success.I like to hand place some M&Ms on top after I’ve rolled balls of dough to bake.
The absolute key to these cookies is to not overbake them. Trust in the process and let them continue to cook on the pan even though you might not think they are done.
If you liked these Monster Cookies, you’ll love these recipes:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup 1 1/2 sticks unsalted butter, slightly softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter (use crunchy if you like nuts)
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1 1/2 cups old fashioned oats
- 1 cup peanut butter chips
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup M&Ms
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, cream together the butter, brown sugar, white sugar, and peanut butter.
Add the egg, egg yolk, and vanilla and mix well until creamy.
Slowly add the flour mixture until incorporated. Mix in the oats.
Stir in the peanut butter chips, chocolate chips, and M&Ms. You can use a mixer (if you're lazy like me) or stir in by hand. Stirring in by hand makes sure that the M&Ms don't break.
Place balls of dough, around 1 1/2 Tablespoons each, on the parchment sheet. You can hand place extra M&Ms on top, pressing slightly in, to give the cookies a professional look.
Bake for 9-11 minutes. Make sure not to overbake. The cookies will not be brown and will continue to cook as they cool on the pan.
Store in an airtight container. Makes around 2 1/2 dozen.
Source: The Girl Who Ate Everything