Monster Cookies are a delicious, indulgent treat that combines everything I love about cookies—chewy oats, creamy peanut butter, chocolate chips, and candy-coated chocolates. These cookies are hearty, fun, and perfect for satisfying my sweet tooth, making them a delightful Chewy Sweet Treat. Whether I’m baking for a special occasion or just because, these cookies are always a hit with family and friends.
Why You’ll Love Monster Cookies
What I adore most about Monster Cookies is their incredible texture. With the oats providing a hearty chewiness, the peanut butter adding richness, and the chocolate and candy-coated candies giving a perfect balance of sweetness, these cookies are a true crowd-pleaser as a Chewy Sweet Treat. Plus, they’re incredibly easy to make and customize based on what I have on hand—whether I’m craving a bit more chocolate or a nutty twist, the recipe is super versatile.
Ingredients for Monster Cookies
Here’s what you’ll need for Monster Cookies (makes about 24 cookies):
For the Cookies:
- 1 cup (225 g) unsalted butter, softened
- 1½ cups creamy peanut butter
- 1¼ cups brown sugar, packed
- 1 cup granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 4½ cups old-fashioned oats
- 2 tsp baking soda
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- 1½ cups candy-coated chocolates (e.g., M&M’s)
Equipment:
- Baking sheets
- Parchment paper
- Large mixing bowls
- Electric mixer
- Cookie scoop
- Wire cooling rack
Ingredient Tips:
- Peanut Butter: Creamy for smooth texture; crunchy works for extra texture.
- Oats: Old-fashioned oats for chewiness; avoid quick oats for best results.
- Chocolate Chips: Semi-sweet balances sweetness; use dark or milk if preferred.
- Candy-Coated Chocolates: M&M’s add color and crunch; swap with Reese’s Pieces for variety.
- Butter: Softened but not melted for proper creaming.
Directions for Monster Cookies
Let’s create these irresistible Monster Cookies!
Preheat the Oven
- I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
Mix Wet Ingredients
- In a large bowl, I cream 1 cup softened butter, 1½ cups peanut butter, 1¼ cups brown sugar, and 1 cup granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
- I add 3 eggs one at a time, beating well after each, then mix in 1 tbsp vanilla extract.
Combine Dry Ingredients
- In a separate bowl, I stir together 4½ cups old-fashioned oats, 2 tsp baking soda, and ½ tsp salt.
- I gradually add the dry mixture to the wet ingredients, stirring until just combined.
Add Mix-Ins
- I gently fold in 1½ cups semi-sweet chocolate chips and 1½ cups candy-coated chocolates, ensuring they’re evenly distributed in the dough for the perfect Monster Cookies.
Shape and Bake
- Using a cookie scoop, I form the dough into rounded balls and place them on the prepared baking sheets, about 2 inches apart.
- I lightly flatten each ball with my hand for even baking.
- I bake for 10–12 minutes, until the edges are lightly golden.
- I let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~30 minutes
- Yield: ~24 cookies
- Calories: ~300 kcal per cookie
- Macros per Cookie: 35g carbs, 6g protein, 18g fat, 3g fiber
Variations for Monster Cookies
Try these twists on Monster Cookies:
- Extra Chewy: Underbake by 1–2 minutes for a gooier Chewy Sweet Treat.
- Nutty Crunch: Add ½ cup chopped peanuts or walnuts for a bolder Chewy Sweet Treat.
- Choco Overload: Swap half the chocolate chips with white chocolate or peanut butter chips.
- Gluten-Free: Use certified gluten-free oats for a safe alternative.
- Candy Swap: Replace M&M’s with mini pretzels or dried cranberries for a twist.
Serving Ideas:
- Pair with Layla Cooks’ Quick Italian Cream Cake for a decadent dessert duo.
- Serve with a glass of cold milk to complement the Chewy Sweet Treat richness.
- Package in cute tins for a thoughtful homemade gift.
Storage
I store Monster Cookies in an airtight container at room temperature for up to 4–5 days to keep them fresh. For longer storage, I freeze them in a freezer-safe bag or container for up to 3 months. To enjoy, I thaw at room temperature or microwave for 10–15 seconds for a warm, just-baked feel.
FAQs About Monster Cookies
Here are answers to some common questions about this recipe:
How can I make these cookies extra chewy?
If I want them extra chewy, I slightly underbake them. I pull them out of the oven when the edges are golden but the center still looks a little soft.
Can I use crunchy peanut butter instead of creamy?
Yes, I can! If I love a bit of crunch in my cookies, I can easily substitute crunchy peanut butter for the creamy variety.
How do I prevent these cookies from spreading too much?
To avoid spreading, I make sure the dough is well-chilled before baking. If needed, I chill the dough for about 30 minutes in the fridge before baking.
Can I make these cookies without the candy-coated chocolates?
Absolutely! If I prefer a simpler cookie, I can skip the candy-coated chocolates and use just the chocolate chips. They’ll still be delicious.
Can I use quick oats instead of old-fashioned oats?
While I prefer old-fashioned oats for their chewiness, I can use quick oats in a pinch. The texture may be a bit different, but the cookies will still taste great.
Conclusion
Monster Cookies are the perfect treat when I want something that combines all my favorite ingredients in one irresistible bite. They’re easy to make, highly customizable, and always a crowd favorite. Whether I’m baking for a party, family gathering, or just a sweet snack, these cookies are sure to impress.
Monster Cookies
Ingredients
- 1 cup 225 g unsalted butter, softened
- 1 1/2 cups creamy peanut butter
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 1/2 cups old-fashioned oats
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups candy-coated chocolates like M&M’s
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream together the softened butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, mix the oats, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips and candy-coated chocolates until evenly distributed.
- Scoop the dough into rounded balls and place them on the prepared baking sheets, leaving space between each one. Gently flatten each cookie slightly.
- Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If you prefer chewier cookies, slightly underbake them by a minute or two.
- For a nutty twist, add chopped peanuts or walnuts to the dough.
- If you’re a chocolate lover, substitute some or all of the semi-sweet chocolate chips with peanut butter chips or white chocolate chips.
- For a gluten-free version, use certified gluten-free oats.
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