Epic Monster Cookies
Would you like some cookie with your M&M’s?
When it comes to monster cookies, I like mine loaded with M&M’s and chocolate chips. What’s the point of having a monster cookie any other way?
Go ahead and buy a big bag of M&M’s for this recipe.
What Are Monster Cookies?
It recently came to my attention that monster cookies are not commonly eaten throughout the United States.
So for those of you who don’t know what monster cookies are, this is what you need to know:
Monster cookies are a peanut butter and oatmeal-based cookie with both chocolate chips and M&Ms in them.
They’re usually large and chewy.
Why These Are The Best Monster Cookies
I’m calling these epic monster cookies for several reasons:
- It’s worth repeating: They are LOADED with M&M’s
- They’re somehow crunchy and chewy at the same time
- They’re very peanut buttery
- They’re hearty: One of these cookies is probably enough… but one more won’t hurt
- They’re super simple to make
- I used turbinado sugar (sugar in the raw) instead of brown sugar. You can substitute brown sugar, but they may turn out different than my batch.
- I used corn starch in the recipe, recommended by Together As a Family blog
- I added chocolate chips and M&M’s to the dough, and then added bunch of M&M’s on the top of the cookies before baking: About 10 on top of each cookie
Try these yummy cookie recipes:
- The New York Times chocolate chip cookies
- Sweet Martha’s copycat cookies (from the Minnesota State Fair)
- Peanut butter chocolate chip cookies (with homemade peanut butter)
- 1/2 cup butter, room temperature
- 3/4 cup + 1 tablespoon turbinado sugar
- 2/3 cup chunky peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups old fashioned oats
- 1 cup chocolate chips
- 1 1/2 cups M&M's
- Preheat oven to 350F. Line a cookie sheet with parchment paper.
- In a large mixing bowl, cream butter, sugar, and peanut butter using an electric mixer. Mix until light and fluffy. Mix in egg and vanilla.
- Combine dry ingredients in a separate bowl. Gradually mix wet and dry ingredients together. Add oats, chocolate chips, and about half of the M&M's.
- Take a golf ball sized amount of dough and roll into a ball. Place on baking sheet and flatten with hand. You'll get about 8 cookies per pan. Top each cookie with 10 or so M&M's.
- Bake for approximately 9 minutes, until the edges are golden brown and center is barely set.
- Remove from oven and allow to cool for a few minutes before transferring to a cooling rack.