Monster Cookies

Soft and chewy Monster Cookies are an irresistible combination of peanut butter, chocolate chip oatmeal and M&M cookies. Kids and adults love these and they're perfect for parties, after school snacks and special occasions.

Course cookies, Dessert

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 225

Author Kim

Ingredients

½ cup (1 stick or 115g) unsalted butter slightly softened
1 cup (200g) packed light or dark brown sugar
½ cup (125g) creamy peanut butter not natural style
1 large egg
2 teaspoons vanilla extract
¾ cup (94g) all-purpose flour
1 teaspoon baking soda
1 teaspoon cornstarch
¼ teaspoon baking powder
¼ teaspoon salt
1½ cups (129g) old-fashioned oats
1 cup (180g) semi-sweet chocolate chips I like using mini chips
1 cup (170 to 200g) M&M candies any size or variety

Instructions

Preheat oven to 350ºF and line 2 large baking sheets with parchment paper or silicone baking mats. In a large bowl, cream together the butter, brown sugar, and peanut butter with a hand or stand mixer until light and fluffy, about 3 minutes. Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt; whisk to combine. With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined. Stir in the oats, chocolate chips, and M&M candies by hand. The dough will be a bit soft and sticky.
To make it more manageable to work with, allow the cookie dough to sit for 15 minutes – the oats will absorb some moisture, making the dough easier to work with. It's not necessary, but you can also chill the dough for about 30 minutes to make it less sticky. Drop the cookies by heaping spoonfuls onto the prepared cookie sheets, about 2 tablespoons of dough per cookie, leaving 2 inches in between cookies. For presentation, you can dot a few extra M&Ms and chocolate chips on each mound of dough before baking.
Bake for 9-10 minutes, or until the cookies are just starting to brown around the edges and the top still looks slightly undercooked. Do not over bake - cookies will continue to bake on the cookie sheet. Remove from the oven and cool for 5-10 minutes on the baking sheet before moving them to a wire rack to cool completely. Cookies will firm up as they cool.

Notes

Storage. Cookies can be stored in an airtight container, at room temperature, for up to one week.
Freezing Instructions. Cookie dough will freeze well for up to 3 months. See post for more detailed instructions. Baked cookies will also freeze well for up to 3 months, thaw to room temperature before serving.
Reheat cookies. Microwave until warm and cookies will taste just like they were freshly baked!

Nutrition