Monster Cookies
My Monster Cookie recipe has been tested to thick & chewy perfection with peanut butter, chocolate, and M&Ms. Ultra quick recipe, your family will go crazy for these!
Servings 17 large cookies (or 31 medium cookies)
Ingredients
- 4 tablespoons (57 grams) unsalted butter, at cool room temperature
- 3/4 cup (203 grams) natural peanut butter, very well stirred*
- 1/2 cup (100 grams) granulated sugar
- 1/2 cup (100 grams) lightly packed dark brown sugar**
- 1 large egg plus 1 egg yolk, at cool room temperature
- 1½ teaspoons vanilla extract
- 2 cups (198 grams) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (85 grams) semisweet chocolate chips, plus extra for garnish
- 1 cup (200 grams) M&M candies, plus extra for garnish
- Flaky sea salt, for topping, optional
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer, beat the butter, peanut butter, granulated sugar, and brown sugar on medium-high speed until smooth and creamy, 2 to 3 minutes. Scrape down the bottom and sides of the bowl. Beat in the egg, egg yolk, and vanilla. Add the oats, baking soda, and salt, mixing on low speed until combined. Fold in the chocolate chips and M&Ms with a rubber spatula.
- Using a large spring-loaded scoop, measure out 3 tablespoon-sized balls of dough. Press the dough firmly into the scoop before placing it onto prepared baking sheets, spacing at least 2 inches apart. Dough will be loose. Dot the tops of cookies with a few M&Ms and/or chocolate chips before baking for picture-perfect cookies.
- If time permits: wrap the cookie dough balls very well in plastic wrap and allow to “marinate” in the fridge for 24-48 hours to enhance flavor and texture.
- Bake for about 13 minutes, or until the edges are slightly browned. Remove from oven and sprinkle flaky sea salt on top of the cookies, if desired. Cool for 5 minutes before removing to wire racks. For best texture and to allow the peanut butter flavor to fully develop, let cookies cool completely before serving.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
Notes
*I recommend using natural peanut butter that’s been very well stirred for a bolder peanut butter flavor. Conventional peanut butter (Skippy and Jif) work too. You can alternatively experiment with using almond butter at a 1:1 ratio.
**Using dark brown sugar will yield a chewier, richer cookie but may be substituted at a 1:1 ratio with light brown sugar.
Please note that this recipe does not require any flour, making these cookies a great gluten-free option (if using certified gluten-free ingredients).