Description
Delightfully chewy Monster Cookies loaded with peanut butter, oats, and colorful M&Ms, creating the perfect sweet treat that’s both fun and satisfying. These cookies are soft in the center with a slight crisp on the edges and decorated with extra M&Ms and candy eyes for a playful twist.
Ingredients
Scale
Wet Ingredients
- 1 cup salted butter (softened, 2 sticks)
- 1 cup dark or light brown sugar
- 3/4 cup white sugar
- 1 cup peanut butter (creamy or chunky)
- 2 eggs
- 1 teaspoon vanilla
Dry Ingredients
- 1 & 1/2 cups flour (spooned and leveled)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup quick oats
- 1/2 cup old fashioned oats
Add-Ins & Toppings
- 2 cups M&Ms (plus more for topping)
- Candy eyes (optional)
Instructions
- Beat Butter: In a large bowl or stand mixer, beat the softened butter for 2 minutes, scraping the sides and bottom to ensure even mixing.
- Add Sugars and Peanut Butter: Add the brown sugar, white sugar, and peanut butter. Beat until all ingredients are well incorporated and smooth.
- Incorporate Eggs and Vanilla: Add the two eggs and vanilla extract. Beat again thoroughly, scraping down the sides and bottom of the bowl to combine evenly.
- Mix Flour, Baking Soda, and Salt: Add the flour but do not mix it in yet. In a small bowl or using a spoon, stir the baking soda and salt into the flour until well combined. Then gently beat this mixture into the wet ingredients, leaving some streaks of flour for moisture and texture.
- Add Oats and M&Ms: Stir in the quick oats, old fashioned oats, and 2 cups of M&Ms carefully until just incorporated to avoid over mixing.
- Chill Dough: Cover the bowl and chill the dough in the refrigerator for 1 to 3 hours, or overnight for better flavor and easier scooping.
- Preheat Oven and Prepare Sheets: Once chilled, preheat the oven to 350°F (175°C). Line two baking sheets with silicone baking mats or parchment paper for non-stick baking.
- Scoop Cookies: Using a large cookie scoop, form dough balls about 2 inches across. Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies at 350°F for 10 to 12 minutes, or until the centers are almost set but still shiny, and the edges have firmed up. Avoid over baking to maintain softness.
- Decorate and Shape: Immediately after removing from the oven, press additional M&Ms and candy eyes on top of each cookie. For taller, chewier cookies, push the edges slightly inward towards the center with a spoon.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely or enjoy warm.
- Store: Store cookies covered at room temperature for freshness and softness.
Notes
- Chilling the dough is essential for best texture and easier handling.
- Do not over bake; slightly underbaking keeps the cookies soft and chewy.
- Add candy eyes for a fun and decorative touch, perfect for parties or Halloween.
- Use a mix of quick oats and old fashioned oats for a great chewy texture.
- Peanut butter choice (creamy or chunky) affects the final texture subtly but both work well.
- For extra gooey cookies, eat them slightly warm out of the oven.
