Monday, June 29, 2015

Soft & Chewy Monster Cookies

The other day Lewis mentioned a coworker who had never even heard of Monster cookies, I personally cannot live in a world where someone is deprived of these crazy cookie culinary creations (why yes, I do love alliteration).

Not sure what it is about these, maybe it's the bright colors of the M&Ms, maybe it's the abundance of textures, maybe it's that I am on a diet and all I can think about is making/eating cookies, either way these are sure to please any chocolate and peanut butter lover. If you want to be festive this upcoming 4th of July you could even add red, white, and blue M&Ms!

I found this recipe that I really love from Sally's Baking Addiction, usually I have the problem with peanut butter based cookies being a little too dry but these were soft and chewy and lasted for a week! I subbed out the chocolate chips for chopped peanuts and increased the amount of M&Ms. Also, if you don't have any brown sugar on hand (like me) just add 2 teaspoons of molasses and 1 cup of sugar.

Monster Cookies

recipe adapted from Sally's Baking Addiction

1/2 cup (1 stick) salted butter, softened to room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
3/4 cup creamy peanut butter
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 and 1/4 cups all purpose flour
1/2 cup quick oats cooking oats
1 cup M&Ms (any size or variety)
1/2 cup semi-sweet chocolate chips (optional)
1/2 cup chopped dry roasted peanuts


Preheat oven to 350F degrees. Line baking sheet with parchment paper or silicone baking mat.

In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not overmix. Fold in the quick oats, M&Ms, and peanuts. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before scooping.

Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Take a fork and lightly press down each ball vertically, then horizontally (otherwise the cookies won't spread) Bake for 9-10 minutes -I would not recommend cooking past 10 minutes. The cookies will appear undone but just let them finish cooking on the cookie sheet. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Store cookies covered at room temperature for up to 1 week. Cookies freeze well.

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