Description
These monster cookies definitely live up to the name! They’re thick, soft, and loaded with M&M’s and chocolate chips. This recipe even includes a secret ingredient to enhance the flavor and texture.
Ingredients
Monster Cookies
- 1/2 cup (112g) unsalted butter, room temp (use European-style for the best flavor!)
- 1/2 cup (125g) creamy peanut butter, like Jif or Skippy
- 3/4 cup (150g) light brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 tsp vanilla extract
- 2 tsp molasses (for texture, not taste!)
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/4 cup (125g) quick oats (use certified gluten-free if needed)
- 1 cup (130g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 1 cup (185g) M&M’s
- 1 cup (185g) semisweet chocolate chips
- Flaky sea salt, for topping (optional)
Instructions
Monster Cookies
- Preheat the oven to 350F and line a large baking sheet with parchment paper.
- In a large mixing bowl with a hand or stand mixer with the paddle attachment, mix together the butter, peanut butter, and sugars on medium-high speed for a minute until light and fluffy. Scrape down the bowl.
- Mix in the vanilla, molasses, and egg until smooth and creamy. Scrape down the bowl and mix in the baking soda, salt and oats until evenly combined.
- Toss in the flour and mix until the flour is about halfway incorporated. Remove from the mixer and fold in the M&M’s and chocolate chips using a rubber spatula.
- Using a large cookie scoop (2oz) scoop 5-6 cookies onto the baking sheet (press on a couple extra candies and chips if desired). Bake for 13-15 minutes or until lightly golden around the edges with a slightly underdone center.
- Immediately top with a sprinkle of sea salt, if using, and let the cookies rest on the baking sheet for a minute before transferring to a cooling rack.
- They’re the best when they’re still slightly warm so enjoy! Otherwise, cool completely and store in a container at room temperature. They’ll remain tasty for about 5 days.
Notes
MIX-INS – Feel free to have fun here! You can use mini or regular M&M’s, dark chocolate chips, peanut butter chips, butterscotch chips, mini peanut butter cups, or whatever else sounds good. Just as long as it all equals 2 cups.
SIZE – Since they’re MONSTER cookies, we’re making extra large cookies with a 2 ounce scoop. If you’d like a more regular-sized cookie, you can scoop to your size preference and reduce the bake time. I suggest starting with 10-12 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baked
- Cuisine: American
