Twisted Monster Cookies
Chewy. Chocolate-y. Crispy. These Twisted Monster Cookies have perfectly crispy exteriors, chewy centres, and are bursting with peanut butter and chocolate! They are the ultimate hearty and delicious mid-day snack.
Monster Cookies are my favourite combination between a chewy oatmeal chocolate chip cookie and a soft peanut butter cookie. Add some colourful M&Ms and you have a yourself a fun, and easy to make, Monster Cookie! My twisted version of the classic monster cookie takes things to a new level with the addition of Peanut M&Ms, Reese’s Pieces, and a combination of milk/white/dark chocolate for some added crunchiness, colour, and peanut flavour!
To make these cookies, you will need:
- Butter
- Sugars (Brown Sugar & Granulated)
- Eggs
- Peanut Butter (creamy or chunky)
- Flour (*optional: I find that flour allows these cookies to hold their shape better than without however If you’re looking for a gluten-free alternative, simply substitute flour with equal parts rolled oats)
- Rolled Oats
- Chocolate Chips (milk, white, and semi-sweet)
- Colourful Chocolate Candy pieces (such as M&Ms, Peanut M&Ms, Reese’s Pieces)
- Baking essentials: Baking soda, salt, vanilla extract
Let’s make some Twisted Monster Cookies!
Preheat the oven to 350F. Line your baking sheets (2) with parchment paper or silicone baking mats. Set aside.
In a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with melted butter.
Add eggs, mixing one at a time. Stop and scrape down the bowl between each addition. Add peanut butter, vanilla extract, baking soda, and salt until well incorporated.
In 2 additions, add flour and oats to your stand mixer. Beat until mixture resembles a thick cookie dough. Add your M&Ms and chocolate chips then beat one final time to incorporate.
Roll dough into 2 tbsp balls and place cookies onto baking sheet, spaced 2″ apart.
Bake cookies at 350F for 15 min or until the edges are golden brown. Let cookies cool for 5 minutes on baking pan before transferring to rack to cool completely.
Enjoy!
Twisted Monster Cookies
Ingredients
- 1/2 cup (115g) Unsalted Butter melted
- 1 cup (200g) Light Brown Sugar
- 1/2 cup (100g) Granulated Sugar
- 3 Eggs large, room temperature
- 1 1/2 cup (400g) Peanut Butter (smooth or chunky)
- 2 tsp Vanilla Extract
- 2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (120g) All-purpose Flour
- 4 cups (400g) rolled oats
- 1 cup (175g) Chocolate Chips (combination of milk, white, and semi-sweet chocolate chips)
- 1 cup (190g) M&Ms & Reese's Pieces (peanut and regular)
Instructions
- Preheat the oven to 350F (325F convection bake). Line your baking sheets (2) with parchment paper or silicone baking mats. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer, beat together sugars (brown and granulated) with melted butter.
- Add eggs, one at a time. Stop and scrape down the bowl between each addition. Add peanut butter, vanilla extract, baking soda, and salt until well incorporated.
- In 2 additions, add flour and oats to your stand mixer. Beat until mixture resembles a thick cookie dough. Add your M&Ms and chocolate chips then beat one final time to incorporate.
- Roll dough into 2 tbsp balls and place cookies onto baking sheet, spaced 2" apart. Flatten dough balls lightly into a disc shape.
- Bake cookies at 350F for 15 min or until the edges are golden brown. Let cookies cool for 5 minutes on baking pan before transferring to rack to cool completely.
- Enjoy!
Video
Notes
- To measure flour correctly: Use a spoon to scoop flour into your measuring cup!
- Want Gluten-free?! Simply replace flour with additional rolled oats, approximately 1:1.
- The cookies will continue to crack as they cool!
- After rolling into balls, these cookies can be put into a freezer safe bag and stored in the freezer for up to 6 months!! Perfect for your late night monster cookie snacking needs
