Monster Cookies
“Sometimes me think, what is friend? And then me say: a friend is someone to share last cookie with.”
These are the ultimate “everything but the kitchen sink” cookies to satisfy the most monstrous of appetites. Perfect for sharing with friends.
They’re packed full of hearty oats, smooth peanut butter, roasted peanuts, M&Ms, and semi sweet chocolate chips. They’re thick and chewy, have a subtle saltiness from the roasted peanuts, and give you all the chocolate candy loving feels. As far as ingredients go, it’s the more the merrier, creating a wonderful opportunity for little bakers to experiment and have fun.
Let’s talk about ingredients, because the options are endless. To the base cookies, any kind of small snack, chocolate chip, or nut can be added. The measurements don’t need to be perfect. Although, I’d stay away from sugary candies, like Skittles or licorice. That could get messy in the oven. Here’s some of our favorite monster additions:
Snacks: chopped pretzels, Chex cereal, crushed potato chips, smashed Oreos, granola, Ritz crackers, or shredded coconut
Chips: semi-sweet chocolate, dark chocolate, milk chocolate, white chocolate, butterscotch, peanut butter, or cinnamon
Nuts: pecans, almonds, walnuts, peanuts, hazelnuts, or macadamia nuts
Candy: Reece’s (cups or pieces), any kind of M&M, chopped Snicker’s, chopped peppermint patties, chopped Butterfingers, or chopped Mounds bar
You really can’t go wrong as long as you stick with flavors you like. For example, chopped pretzels with peanut butter chips and classic chocolate M&Ms would be delicious. Shredded coconut with dark and white chocolate chips, macadamia nuts, and Mounds bar would be awesome, too. Let the kids pick their ultimate mix and have fun with it.
We were feeling very peanutty on this particular day, so we opted for roasted salted peanuts, peanut butter M&Ms, and semi sweet chocolate chips. So far, this has been our winning combo. We kept the peanuts whole, so the boys didn’t have to chop, and this added a wonderful, slightly salty crunch to the cookie. They were dynamite! Cookie Monster would approve.
Warning: Keep an eye on little fingers stealing candy while baking. It’ll happen.
Aside from that, have fun with these Monster cookies! Remember, the best part of this recipe is it doesn’t need to be exact and you can add your own creative twist with the additions. Have fun!
Monster Cookies
* Makes 24 monster-sized cookies
You’ll need:
1 1/2cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 eggs, at room temperature
1 heaping cup smooth peanut butter (do not use natural, it’s too oily)
2 tsp pure vanilla extract
2 1/4 cups old fashioned oats
Additions:
1 cup semi sweet chocolate chips
1 1/2 cups Peanut Butter M&Ms
1 cup whole roasted, salted peanuts
*Note: You’ll need to chill the dough for 30 minutes before baking. This keeps the cookies from spreading.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer, on medium-high speed, beat the butter for 1 minute. Add the two sugars and continue beating till light and fluffy. About 3 minutes. Scrape down the bowl.
Add the eggs and vanilla, one at time, mixing well after each addition. Scrape down the bowl.
Add the peanut butter. Mix on medium-high speed until fully incorporated. Scrape down the bowl.
With the mixer on low speed, add the dry ingredients. Mix until just incorporated.
With the mixer on low speed, add the oats. Mix until just incorporated. Scrape down the bowl.
Using a wooden spoon or sturdy spatula, stir in the chocolate chips, M&Ms, and peanuts.
Cover and chill the dough for at least 30 minutes.
Preheat your oven to 350°F. Line baking sheets with parchment paper.
Using an ice cream scooper or a large spoon, scoop a heaping 2 tablespoons of dough onto the sheets, about 3 inches apart. Bake on the center rack for 12-15 minutes, till lightly browned on the edges.
Remove the sheets from the oven and let them cool for 5 minutes before transferring them to a wire rack to cool completely.
