Cookies • Currently Craving • Seasonal
Monster Cookies
October 31, 2024
You’re in for a real treat today, bakers. Preheat your ovens because these big, bakery-style Monster Cookies are going to […]
You’re in for a real treat today, bakers. Preheat your ovens because these big, bakery-style Monster Cookies are going to knock your socks off! These soft and chewy jumbo monster cookies are loaded with all the good stuff and then some. Ready in just minutes with zero chilling required, these cookies make a fun and festive treat for any occasion. Just mix, scoop, and bake. It’s like an instant party!
What makes these cookies so good?
These monster cookies are fun and festive, easy to customize, and no bite is ever boring. Here’s a few reasons why you’ll love these cookies:
Flavor. These cookies are extra thick, deliciously chewy and chock full of peanut butter, oats, chocolate chips and colorful M&M candies. It’s everything I want in a cookie and more!
Texture. These are M-O-N-S-T-E-R cookies, aka, jumbo everything-but-the-kitchen-sink cookies. This is not your basic oatmeal cookie. They’re loaded with creamy peanut butter, crunchy oats and festive holiday candies which makes them a real crowd pleaser!
Easy to make. With zero chill time required, you can bake up a batch of these delicious monster cookies in about twenty minutes. Just mix, scoop, and bake. Add your favorite holiday candies for an instant party!
Ingredients
These cookies bake up in just minutes with a handful of simple ingredients you probably already have in your pantry. Here’s what you’ll need:
- Flour
- Oats
- Butter
- Sugar
- Peanut butter
- Eggs
- Vanilla
- Maple syrup (or honey)
- Baking soda & baking powder
- Chocolate chips
- M&M candies
How to make monster cookies
This no fuss cookie recipe is perfect for those days when you want a cookie in a hurry. Just mix, scoop and bake! No chilling necessary. Follow this easy step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed for 2 minutes, until light and fluffy.
Step 2: Add the peanut butter and mix on medium-high speed for 1 to 2 minutes.
Step 3: Add the egg, followed by the egg yolk and then the vanilla and maple syrup. Mix to combine well.
Step 4: Add the flour, oats, baking soda, baking powder and salt. Mix on low speed until just combined. Do not over mix.
Step 5: Use a large spatula to fold in the chocolate chips and M&M candies.
Step 6: Scoop the dough into balls and place 3 inches apart on a parchment lined baking sheet. Bake for 10 minutes or until the edges are set and the tops of the cookies are golden brown. Remove the cookies from the oven and enjoy them warm or cool on a wire rack.
Tips for the best cookies
Use room temperature ingredients. For best results, use room temperature butter, peanut butter and eggs. Set your ingredients out about 1 hour before baking.
It’s all about the peanut butter. Save the all natural peanut butter for your morning toast or smoothie. These cookies are best made with the ultra creamy, smooth peanut butter we all know and love from our childhood. I like to use Skippy creamy peanut butter, but Jif works too.
Do not over mix. For soft and chewy cookies do not over mix the dough. Stop mixing when few streaks of flour remain. Then gently stir in your chips and candies.
More is more. The more the merrier when it comes to add-ins so be generous with the chocolate chips and M&M’s. Pro-tip: reserve a few candies to place on top of the cookies for a picture perfect bakery style cookie.
Do not over bake. For soft and chewy cookies it’s best to under bake them slightly. The residual heat from the baking sheet will continue to bake the cookies cookies once removed from the oven. Remove the cookies when the edges are set and the tops are golden brown. Do not over bake the cookies or they will be dry and crumbly instead of moist and chewy.
How to store
These cookies are my favorite fresh from the oven the day of, but I almost love them more the next day. The peanut butter and brown sugar help keep these cookies moist and chewy even days after baking. For maximum freshness, store the cookies tightly covered at room temperature. You’ll be glad to know they are freezer friendly too so be sure to stash some away for a midnight snack.
Variations
These monster cookies have a “choose your own adventure” vibe so have fun with the mix-ins. It’s your cookie party so you do you! Here’s a few of my favorite variations:
- Add mini pretzels to the mix.
- Toss in some toffee bits and butterscotch chips for extra sweetness.
- Swap peanut butter for almond butter. Yum!
- Stir in a handful of white chocolate chips for even more flavor.
- Decorate with cute candy eyes for a fun Halloween treat.
FAQ’s
Absolutely! Simply substitute the all-purpose flour with your favorite gluten free flour blend. For the best taste and texture, I like to use King Arthur Baking’s Measure for Measure Gluten Free Flour.
First, check that you haven’t added too much flour to the dough. For consistency, I recommend using a digital kitchen scale to weigh your dry ingredients. Second, if your oven is running cold your cookies may not spread properly while baking. And don’t forget to very slightly flatten the top of the cookie scoop before baking, being careful not to smoosh the cookie down too flat.
Yes! To freeze the dough, scoop the cookies onto a parchment lined baking sheet and freeze for one hour or until firm. Transfer the frozen cookie dough balls to a large freezer bag and freeze for up to 3 months. Bake the cookies according to the directions. You may need to add 1 to 2 minutes to the baking time.
Of course, chopped peanuts or walnuts would be delish!
Happy baking!
Looking for more easy and delicious cookie recipes? You’ll love these:
Monster Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 to 14 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These no chill Monster Cookies bake up thick and chocolatey with crispy edges and chewy centers. Loaded with peanut butter, oats, chocolate chips and colorful M&M candies, these fun and festive cookies are a party favorite for all occasions!
Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/ 3 cup smooth peanut butter, room temperature
- 1 large egg, plus one egg yolk, room temperature
- 2 teaspoons vanilla
- 2 teaspoons maple syrup
- 1 cup (115 g) old-fashioned rolled oats
- 1 1/4 cups (155 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips, plus more for the top
- 3/4 cup M&M candies, plus more for the top
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugars until light and fluffy, about 2 minutes.
- Add the peanut butter and mix on medium high speed for one minute. The mixture should be smooth and fluffy.
- Add the egg, followed by the egg yolk, mixing well between each addition.
- Add the vanilla and maple syrup, mixing until incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder and salt. Add the oats and stir to combine.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix until just a few streaks of flour remain. Do not over mix.
- Add the chocolate chips and M&M candies, along with any other mix ins you choose. Using a large spatula or wooden spoon, stir to combine.
- Scoop the cookies with a large cookie scoop (I like to make the cookies at least 2 ounces each) and place 3 inches apart on the prepared baking sheet. Gently press the mound of the cookies down so it’s more level on top, but do not flatten the cookie dough ball. Top with more chocolate chips and M&M candies if desired.
- Bake for 9 to 11 minutes or until the edges are set and the centers are slightly under baked. Remove from the oven and cool on a wire rack.
Notes
Store cookies tightly covered at room temperature for up to 4 days.
May be frozen.
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