There’s something truly magical about sharing recipes that have a special place in our hearts, and Monster Cookies are one of those treats that always bring a smile to my face. I first stumbled upon these delightful cookies during a family vacation to a cozy cabin in the mountains. The days were filled with hiking and exploring, and the evenings were all about unwinding by the fireplace with hot cocoa and, of course, homemade cookies. These Monster Cookies quickly became a favorite, loved for their chewy texture, rich flavors, and the delightful bursts of color from the M&M candies.
One of the things I adore about Monster Cookies is their versatility. The combination of creamy peanut butter, chocolate chips, and M&M candies creates a perfect balance of flavors and textures. However, there’s always room for a little creativity in the kitchen. For those who love a bit of crunch, adding chopped nuts like pecans or walnuts can provide a delightful contrast to the chewy oats. If you’re a fan of coconut, a handful of shredded coconut mixed into the dough can add a tropical twist. And for the chocolate enthusiasts, substituting the semi-sweet chocolate chips with dark chocolate or white chocolate chips can give the cookies a whole new dimension of flavor.
One tip I’ve found particularly useful is chilling the dough before baking. This not only helps the cookies maintain their shape but also enhances the flavors, making each bite even more delicious. And let’s not forget the mini M&M candies on top – a simple addition that makes these cookies look as fun as they are to eat.
Monster Cookies are perfect for sharing with friends and family, whether it’s a casual get-together, a holiday celebration, or just because. The recipe is straightforward and easy to follow, making it a great project for baking with kids. Plus, the joy on their faces when they see the vibrant M&M’s peeking through the dough is priceless.
So, gather your ingredients and let’s get baking! These Monster Cookies are sure to become a favorite in your household, just as they have in mine. Happy baking!
How to Make Monster Cookies
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Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon baking soda
- 1 ½ cups semi-sweet chocolate chips
- 1 cup creamy peanut butter
- 2 large eggs, at room temperature
- 1 cup old-fashioned oats
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- Mini M&M candies, optional for topping
- 1 ½ cups packed light brown sugar
- 1 ½ cups M&M candies
Directions
- Line baking sheets with parchment paper and set aside.
- In a stand mixer with a paddle attachment or using a handheld mixer, beat the softened butter on medium-high until smooth, about 1 minute.
- Add the creamy peanut butter and beat for another 2 minutes until the mixture is smooth.
- Add the packed light brown sugar and mix on medium-high for around 2 minutes until smooth.
- Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Scrape down the sides of the bowl as needed.
- Add the all-purpose flour, old-fashioned oats, baking soda, and kosher salt. Mix on low speed until just combined, being careful not to overmix.
- On low speed or by hand, fold in the M&M’s and semi-sweet chocolate chips until just incorporated. If using an electric mixer, mix for only a few seconds.
- Spoon out 2-3 tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. For uniform cookies, measure the dough. Optionally, top with mini M&M’s.
- Chill the dough on the baking sheets in the refrigerator for about 30 minutes. If chilling overnight, cover the dough.
- Preheat the oven to 350°F. Remove the cookies from the refrigerator.
- Bake for 10 minutes or until the edges are lightly browned and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storing Suggestions:
Store cooled cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet and then transfer them to a freezer-safe bag or container. Thaw at room temperature before serving.
FAQs:
Can I use crunchy peanut butter instead of creamy peanut butter?
Yes, you can substitute crunchy peanut butter for creamy peanut butter if you prefer a bit of extra texture in your cookies. The taste will be slightly different, but the cookies will still be delicious.
Do I need to chill the dough before baking?
Chilling the dough helps the cookies maintain their shape and prevents them from spreading too much while baking. It also enhances the flavor. Although it’s recommended, you can skip this step if you’re short on time.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats provide a chewier texture, but you can use quick oats if that’s what you have on hand. The cookies might be slightly less chewy but will still taste great.
Is it necessary to use both M&M candies and chocolate chips?
The combination of M&M candies and chocolate chips adds variety and flavor to the cookies. However, if you prefer, you can use just one type of chocolate or candy. Adjust the quantity accordingly.
How do I know when the cookies are done baking?
The edges of the cookies should be lightly browned, and the centers should still look a bit soft. They will continue to firm up as they cool on the baking sheet. Avoid overbaking to ensure soft and chewy cookies.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Portion the dough onto a baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
Monster Cookies
Ingredients
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup creamy peanut butter
- 1 ½ cups packed light brown sugar
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups M&M candies
- 1 ½ cups semi-sweet chocolate chips
- Mini M&M candies for optional topping
Instructions
- Prepare baking sheets with parchment paper and set them aside.
- Using a stand mixer with a paddle attachment or a handheld mixer, beat the butter on medium-high until it’s smooth, about one minute.
- Add the peanut butter and continue beating for about two minutes until the mixture is smooth.
- Incorporate the brown sugar and cream the mixture on medium-high for around two minutes until smooth.
- Mix in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
- Turn off the mixer and add the flour, oats, baking soda, and salt. Mix on low speed until just combined, being cautious not to overmix.
- On low speed or by hand, gently fold in the M&M’s and chocolate chips until just incorporated. If using an electric mixer, mix for only a few seconds.
- Spoon out 2-3 tablespoons of dough onto the lined baking sheets, spacing them about 2 inches apart. For uniform cookies, measure the dough. Optionally, top with mini M&M’s.
- Chill the dough on the baking sheets in the refrigerator for about 30 minutes. If chilling overnight, cover the dough.
- When ready to bake, preheat the oven to 350°F. Remove the cookies from the refrigerator.
- Bake for 10 minutes or until the edges are lightly browned and the centers remain soft.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
