Monster Cookies
Peanut butter, oats and candy — Monster Cookies, No-Bake Monster Cookie Bars, Chewy Peanut Butter Monster Cookies — for after-school snacks and bake sales.
★ dessert
dessertMonster Cookies
Delicious and easy cookie recipe for any occasion! *new photos, same delicious cookies 😋
Fergie ThuringerIngredients
- 3/4 cup Salted Butter softened
- 2/3 cup Creamy Peanut Butter
- 3/4 cup Granulated Sugar
- 1/2 cup Light Brown Sugar packed
- 1 tsp Vanilla Extract
- 2 Large Egg
- 1 1/2 tsp Baking Soda
- 1/4 tsp Kosher Salt
- 1 1/2 cups All Purpose Flour
- 2 1/2 cups Rolled Oats
- 1 cup Mini M&Ms
Instructions
- 1Preheat oven to 350• Fahrenheit
- 2In a large bowl or stand mixer, cream together butter and peanut butter until combined.
- 3Add in both sugars and cream together until fluffy.
- 4Slowly add in the eggs and vanilla until combined. Scrape down the bowl in between to ensure everything is fully combined.
- 5Add salt and baking soda to butter, sugar, egg mixture and mix well. Then, slowly incorporate flour until combined.
- 6Fold in oats with a spatula or wooden spoon. Then, fold in mini M&Ms.
- 7Cover dough and chill for 30 minutes
- 8Once chilled, scoop dough onto parchment lined baking sheets. Press down the tops of the dough balls slightly with the palm of your hand.
- 9Bake for 10-12 minutes until golden brown
- 10Transfer cookies onto wire rack to cool completely
- 11Serve
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Open in Pepper →Peanut Butter And Oats In Every Bite
Monster cookies are the ones kids ask for by name. Peanut butter, oats and a handful of candies make a cookie that stays soft for days and comes together in one bowl.
Cooks on Pepper reach for this collection when there's a bake sale in the morning, a lunchbox to fill, or a rainy afternoon that needs something to do.
Every recipe here is a real take on the same idea: the classic Monster Cookies, Mary Liztel's Monster Cookie Recipe, No-Bake Monster Cookie Bars for hot days, small batch monster cookie bars when you don't want three dozen, and Gluten Free Edible Monster Cookie Dough for eating by the spoon.
Quick Tips
- 1
Chill the dough first
Thirty minutes in the fridge keeps these from spreading thin, since peanut butter doughs go soft fast on a warm counter.
- 2
Use quick oats
Old-fashioned oats stay chewy and can make the cookie crumbly; quick oats soak up moisture and hold the dough together.
- 3
Pull them early
Bake 9 to 11 minutes and take them out while the centers still look underdone. They set up on the hot pan.
- 4
Press candy on top
Save a tablespoon or two of the candies and press them onto the dough balls before baking so the colors show instead of hiding inside.
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