Monster Cookies
These monster cookies are soft on the inside with a little crunch on the outside. They are fantastic. As you can see in the picture, all I had were plain Christmas M&M’s.
At work you can sign up to be part of a birthday treat list where you bring treats for one of your coworker’s birthdays. I think this is a great idea. One of my co-workers thought she would just hire me to bring treats when it is her turn. That could prove to be very lucrative for me. Ha!
Note: Some of the links in this post are affiliate links. Four More Bites is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliate sites. See our full disclosure policy here.
This same co-worker’s birthday is today. We hadn’t actually started the list yet so she wasn’t expecting to get any treats. I have been wanting to create a monster cookie recipe for a while now. This was the perfect opportunity. These monster cookies were inspired by my Best Chocolate Chip Cookie recipe. One thing I would like to test out is using peanut butter M&M’s instead of the plain ones. I will have to let you know how that goes.
Print
Monster Cookies
- Total Time: 28 minutes
- Yield: 2 dozen 1x
Description
Monster cookies are always a favorite in our house. These are scrumptious. They have just the right amount of peanut butter and oats, and they are freezer friendly.
Ingredients
- 1 1/4 cups unbleached all-purpose flour
- 1 1/2 cups quick oats
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup unsalted butter
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 egg yolk
- 3 tablespoons pure maple syrup
- 1 cup plain M&M’s
- 1/2 cup semisweet chocolate chips
- 1/2 cup semisweet chocolate chunks
Instructions
-
Preheat oven to 350 degrees. Line cookie sheet with silpat silicone baking mat or parchment paper.
-
Sift together the flour, quick oats, corn starch, baking powder, baking soda, and sea salt. Set aside.
-
In the bowl of a stand alone mixer, cream together the butter and the sugars with a paddle attachment. Add the peanut butter, egg, egg yolk and maple syrup and mix until well combined.
-
Gradually pour the dry ingredients into the wet ingredients, about 1 cup at a time, mixing well after each addition.
-
Add M&M’s, chocolate chips and chocolate chunks. Stir by hand until evenly distributed.
-
Form the dough into balls, using a 2 inch cookie scoop. Place balls onto the line cookie sheet and flatten them a little bit with your hand.
-
Bake for 13 minutes. Once done baking, let cookies sit on the cookie sheet for about 5 minutes before transferring them to a wire cooling rack.
-
Let cool completely, then store in an air tight container.
Notes
Two Options to Freeze:
Option 1: After forming the dough into balls, place them on a parchment lined cookie sheet. Fill the up the cookie sheet, making sure the dough balls don’t touch. Flash freeze for 2 to 3 hours. Once frozen, transfer cookies into a freezer bag. When ready to bake: Remove as many cookies as desired and place them on cookie sheet lined with a silicone baking mat or parchment paper. Bake as directed, adding 2 to 3 minutes onto the total baking time.
Option 2: Bake the cookies as directed, let them cool completely, and then freeze them in a freezer bag.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Baked goods
