Want some soft, chewy, and thick cookies for your evening Tea Time, then you must make these Monster Cookies at home. These cookies are filled with Peanut Butter, Chocolate Chips, and M&Ms and come together in under 30 minutes.
If you are someone like me, who loves to enjoy cookies with a cup of froth coffee, then here are some more Cookie recipes for you – Almond Cookies, Eggless Chocolate Chip Cookies, Italian Wedding Cookies, and Banana Cookies.
About The Recipe
Chocolaty, nutty, chewy, sweet, and whatnot, these words describe these divine Monster Cookies the best. Loaded with M & M’s, Chocolate Chips, and Peanut Butter, you will absolutely love its unbeatable taste and texture.
My love for cookies is never-ending! You will always find me picking cookies at a mall for my evening coffee. But after trying a few unsatisfactory cookies outside, these days I make them at home and one of my favorite ones is these Monster Cookies.
These cookies are soft, chewy, and thick with slightly crispy edges. These are crowd-friendly, super easy to make, and comes together in under 30 minutes. This recipe requires no chilling, can be made gluten-free, and yields 16-18 giant cookies.
Well, the key to the chewy texture is more use of Peanut Butter and Oats and less of All-Purpose Flour. You can use smooth Peanut Butter to make these cookies, but the addition of crunchy Peanut Butter gives it a great texture and that crunch in your mouth is just unbeatable.
Also, it is said that the taste of Peanut Butter Intensifies after a day of baking. So if you love the extra taste of Peanut Butter in the cookie, wait for at least a day to devour them.
These Monster Cookies are
- Soft + Chewy
- A perfect dessert with Ice-Cream
Peanut Butter – You can either use smooth or crunchy peanut butter. Crunchy ones will give you a bite in the cookies, whereas the smooth one will just mix up with the batter.
Do not use homemade or natural peanut Butter as they make the cookies crumbly and dry. Always use processed Peanut Butter available in the market to make these cookies.
M & M’s – They add a nice crunch along with the taste in these monster cookies. You will easily find M & M’s at your nearby mart or store. You can even order them online. If you live in India, gems are a good alternative to M&Ms.
Pecans – Pecans along with M & M’s are added for crunch. If you can’t find pecans, you can even use walnuts instead.
Flour – The base of these cookies is all-purpose flour. You can even use whole wheat flour for a healthy alternative but the taste and texture will be a little different. Gluten-free flours also work great in this recipe.
Sugar – Use brown sugar as along with sweetness it also makes the cookies soft.
Oats – Use quick or rolled oats for the cookies. Quick oats bind the cookies well whereas rolled oats give them a nice texture. feel free to use whichever you like.
Chocolate Chips – Use good quality chocolate chips for the best taste. The low-quality chocolate chips can really hamper the taste of these cookies.
Others – Other than the above ingredients, you will need some basic cookie ingredients too such as Unsalted Butter, Baking Powder, Baking Soda, and Vanilla Extract.
How to make Monster Cookies?
Pre heat the oven to 350 Degrees F (180 Degrees C). Line a baking tray with parchment paper.
Whisk peanut butter, brown sugar and butter for 2-3 minutes using a paddle attachment.
Add eggs and mix well.
Add all-purpose flour, baking soda, baking powder, vanilla extract, rolled oats, chocolate chips, m&m, and pecans and mix on low speed to make a dough.
Scoop 2 tablespoon of dough and make it into a ball. I use a large ice cream scoop to take out the dough. Arrange the balls on the baking sheet attest 2 inches apart from each other.
Bake for 12-13 minutes until cookies are slightly browned from the sides. Remove the tray from the oven and transfer the cookies to a wire rack to cool completely. Make all the cookies in the same manner. Store in an airtight glass jar at room temperature for up to a week.
Frequently Asked Questions
Sometimes, the use of fewer or more ingredients can lead to a break in the cookies. In such cases, there is a possibility that you have used fewer binders such as peanut butter, eggs, or butter.
If you follow this recipe to the T, I am sure you will get perfect Monster Cookies. So measure everything before you mix up the cookie batter.
No, there is no need of chilling the cookie dough. This Monster Cookie dough is thick and sturdy enough to bake on itself. But if you feel that your cookie dough is too sticky, you can go ahead and chill it for 30 minutes.
Pro Tips by Neha
Top monster cookies with extra M&Ms and chocolate chips once they are ready to bake. This will add more crunch and they will look prettier.
If making these for Halloween, you can garnish them with candy eyes. You can also use red-colored M&Ms and confetti if making these for Christmas.
Although there is no need to chill the dough, if the weather is very humid and the dough is very sticky, you can refrigerate it for 20-30 minutes.
All the ingredients must be at room temperature before mixing.
Use only processed peanut butter. Natural or homemade butter has a less fat content and the cookies can be dry and crumbly if made using these.
Always underbake the cookies if you want them soft and chewy.
Serve these Monster Cookies as a snack with your evening coffee or tea or just pack it in your kid’s snack box.
These are also perfect to make for your Halloween Parties. If making these for Halloween, garnish them with some creepy candy eyes.
You can also make a few giant monster cookies out of it and serve it as a dessert with some vanilla ice cream on top. Delicious, isn’t it? Maybe add some chocolate sauce too on top.
These Monster Cookies will last in an airtight container at room temperature for about a week. Make sure you airtight the container again after picking a cookie to eat.
You can freeze these cookies too. When the cookies are baked, let them come to room temperature before you freeze them. Once done, store the cookies for up to 3 to 6 months in an airtight container in the freezer, either in a single layer or stack them with parchment paper between layers.
Whenever you want to serve the cookies again, thaw the cookies overnight in the refrigerator and let them come to room temperature.
You can even freeze the cookie dough. Just shape your cookie dough into two disks roughly 1-inch thick. Wrap the disks in plastic or wax paper and transfer them to a plastic freezer bag or any other airtight container and store in the freezer for up to 3 months.
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Monster Cookies Recipe
- 1-½ cup Crunchy Peanut Butter
- 2 cups Brown Sugar (packed)
- ¼ cup Unsalted Butter (room temperature)
- 3 Eggs
- 1 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoon Vanilla Extract
- 1 cup Rolled Oats
- ½ cup Chocolate Chips
- 1 cup M&M
- ½ cup Pecans (chopped)
- Pre heat the oven to 350 Degrees F (180 Degrees C).
- Line a baking tray with parchment paper.
- Whisk peanut butter, brown sugar and butter for 2-3 minutes.
- Add eggs and mix well.
- Add all purpose flour, baking soda, baking powder, vanilla extract, rolled oats, chocolate chips, m&m and pecans and mix to make a dough.
- Scoop 2 tablespoon of dough and make into a ball.
- Arrange the balls on the baking sheet at least 2 inches apart from each other.
- Bake for 12-13 minutes until cookies are slightly browned from the sides.
- Remove the tray from the oven and transfer the cookies to a wire rack to cool completely.
- Make all the cookies in the same manner.
- Store in an airtight glass jar at room temperature for upto a week.