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Monster Cookies Recipe

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4.2 from 11 reviews

Delightfully chewy Monster Cookies loaded with rolled oats, peanut butter, chocolate chips, and colorful M&M's. These treats combine a soft, buttery texture with bursts of chocolatey sweetness and a touch of vanilla. Perfect for an easy homemade snack or party cookie, baked to golden perfection and decorated with extra candies while warm for a fun finish.

Ingredients

Dry Ingredients

  • 1 cup plain flour / all-purpose flour (Note 1 for gluten-free)
  • 1 1/2 cups rolled oats (not steel-cut, quick cook or porridge oats)
  • 1 tsp baking soda (bi-carbonate soda), sifted if lumpy (Note 2)
  • 1/4 tsp cooking salt / kosher salt (halve for table salt, +50% for flakes)

Wet Ingredients

  • 125g / 8 tbsp unsalted butter, cut into chunks (for even melting)
  • 3/4 cup creamy peanut butter (not the runny natural, no added salt or sugar kind)
  • 1 large egg (~50-55g / 2oz in shell), fridge cold is fine
  • 1 tsp vanilla extract
  • 1 cup (tightly packed) brown sugar

Add-ins

  • 1 cup (200g) M&Ms, plain chocolate ones, not peanut or crispy rice
  • 1/2 cup (90g) dark chocolate chips / semi-sweet chips
  • 3 tbsp (35g) M&Ms (for decorating)
  • 2 tbsp (20g) dark chocolate chips / semi-sweet chips (for decorating)

Instructions

  1. Preheat the Oven: Set your oven to 180°C / 350°F (160°C fan-forced) and line three baking trays with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, rolled oats, baking soda, and salt. Use a wooden spoon to mix them just until evenly combined.
  3. Barely Melt Butter: Place the butter in a microwave-safe bowl and heat in 20-second intervals on high until almost melted. Stir with a wooden spoon to melt completely using the residual heat.
  4. Add Wet Ingredients: To the melted butter, add peanut butter, egg, vanilla extract, and brown sugar. Mix vigorously with a wooden spoon until the mixture is smooth and uniform.
  5. Combine Wet and Dry: Add the dry ingredients to the wet mixture, stirring until most of the flour is incorporated. Then fold in the chocolate chips and M&M’s until evenly distributed and the flour is no longer visible.
  6. Roll Cookie Dough Balls: Portion the dough into 18 balls, each about 3 tablespoons (4.5cm / 1.8" diameter). Use a size 20 cookie scoop for consistency, then gently roll by hand. Place the balls evenly spaced (at least 7.5cm / 3" apart) on the prepared trays. If dough is too sticky, chill for 5 minutes to firm up.
  7. Bake the Cookies: Bake two trays at a time for 15 minutes, switching their positions on the shelves halfway through (at 8 minutes) to ensure even baking. Bake the third tray while the first two cool.
  8. Decorate While Hot: Immediately after removing cookies from the oven, press additional chocolate chips and M&M’s gently onto the surface. The residual heat will melt them slightly so they stick securely.
  9. Cool Cookies: Let the cookies cool on the trays for 10 minutes to set and finish cooking, then transfer to a wire rack to cool for another 10 minutes before handling, as they are fragile when hot.
  10. Store Properly: Once fully cooled, store the cookies in an airtight container at room temperature in a cool pantry. They will stay fresh for up to 5 days.

Notes

  • Note 1: For a gluten-free version, substitute plain flour with a gluten-free flour blend.
  • Note 2: Make sure to sift baking soda if it’s lumpy to ensure even distribution.
  • Note 3: Melting the butter gently prevents overheating and helps maintain the cookie texture.
  • Note 4: Decorating while the cookies are still hot helps the chocolate chips and M&M’s adhere better and improve presentation.

Find it online: https://simpleplatter.com/monster-cookies-recipe/