Monster Cookies

5 from 1 vote

Monster Cookies are quick and easy to whip up, and with a hint of peanut butter and chocolate chips throughout, everyone will love them! This cookie recipe has the perfect ratio of M&M's to dough, so you get lots of sweet bursts with every bite.

Prep Time25

Cook Time15

Total Time40

Course: Dessert

Cuisine: American

Servings: serving

Calories: 195kcal

Author: Donya Mullins

Ingredients

½ cup White Sugar
½ cup Light Brown Sugar packed
½ cup Unsalted Butter room tempurature
1 large Egg
¾ cup Peanut Butter Chunky or Smooth depending on personal preference
1 tablespoon Vanilla Extract
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Salt
1 cup Old Fashioned Oats you can substitute quick oats if necessary
1 cup All-Purpose Flour
¾ cup M&M's
½ cup Chocolate Chips

Instructions

Preheat oven to 350°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy. Add in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
Add the the oats and mix until combined. Using a wooden spoon or spatula, fold in the M&M's and chocolate chips.
Using an ice cream scoop, place 2-3 tablespoons of cookie dough on to the prepared sheets about 2 inches apart. Bake in the oven for 12-15 minutes. Remove from oven and let cookies cool on the baking pans for 5 minutes then place on a cooling rack. Serve and enjoy!

Notes

Variations:

- In place of peanut butter, you can use almond butter, cashew butter, or sunflower butter (for a nut-free version).

- Quick oats will work instead of old-fashioned, but the texture will be less chewy.

- Any type of M&Ms and chocolate chips can be used, whether sugar-free, vegan, dairy-free, or otherwise. This recipe has the perfect ratio of M&M's to dough, so don't skimp!
These thick and chewy cookies can be stored in an airtight container on the counter for up to a week. Just let them cool completely before storing them.
You can either scoop the dough and flash-freeze it on a baking tray or freeze the baked cookies after they have cooled. Frozen cookie dough can be baked straight from the freezer; it will take a little longer to bake.

Nutrition