When it comes to cookies, world beyond the classic chocolate chip or peanut butter cookies, and it’s known as Monster Cookies! These huge treats are a favorite among kids and adults alike. In this blog post, we’ll dive into the wonderful world of monster cookies and share a fantastic recipe that’s bound to become a family favorite.
Before we jump into the monster cookie recipes, let’s break down what makes these cookies so special. Monster cookies are known for their colossal size, chewy texture, and a monster mash of ingredients with tons of room for creativity. Here’s a quick rundown of the key components:
- Peanut Butter Base: Monster cookies typically start with a creamy or crunchy peanut butter base, lending a rich and nutty flavor to the dough.
- Oats Galore: Both old fashioned oats and quick oats are used to give these cookies their signature chewy texture. The combination of the two provides the perfect balance.
- A Variety of Mix-ins: Monster cookies are a canvas for creativity. You can include a variety of mix-ins like chocolate chips, butterscotch chips, white chocolate chips, peanut butter chips, M&M’s, Reese’s Pieces, or even crushed Oreo cookies. The possibilities are endless- I love my Sweet & Salty Monster Cookies too which contain bits of pretzels & potato chips!
- Sweeteners: A mix of white and brown sugar are the sweeteners in this recipe making the cookies extra chewy!
- Vanilla Extract: A splash of vanilla extract adds to the flavor with a touch of vanilla goodness.
Ingredients needed for The Best Monster Cookie Recipe:
- Unsalted butter (room temperature)
- Brown sugar
- White sugar
- Creamy peanut butter
- Baking Soda
- Instant Oats
- Semi-sweet chocolate chips (milk chocolate is also fine)
- Other mix ins optional and encouraged!
Supplies needed for the Best Monster Cookies:
- Baking Sheet lined with parchment paper
- Large Bowl
- Wire Rack for cooling
- Airtight container for storage
- Tablespoon cookie scoop
How to make Monster Cookies:
- Cream together the butter, sugars and peanut butter with an electric mixer until fluffy and creamy.
- Add the eggs and vanilla mix until just combined. Add the baking soda and mix into the wet ingredients on low speed.
- Fold in the oats and then the chocolate chips and M&Ms, scrape down the sides of the bowl with a spatula.
- Using medium/large cookie scoop or spoon, place rounded balls of dough onto a parchment-lined cookie sheet and press down slightly. Bake for 11-12 minutes at 375 degrees. Makes 24-30 large cookies.
While this recipe is a tried-and-true favorite, don’t be afraid to get creative with your monster cookies. Experiment with different mix-ins, or even swap out peanut butter for almond butter if you prefer. Monster cookies are incredibly versatile, so feel free to make them your own.
Can I use natural peanut butter in these cookies?
Yes! Just make sure you have stirred it well first
Can I freeze these cookies before baking?
Yes. You can freeze the cookie dough balls and then bake them directly from the freezer. For best results, spread dough balls on a cookie sheet and pop into the freezer until they are fully frozen. Then transfer the dough balls to a freezer bag or other air-tight container. Bake like normal but you may need to add 2-3 minutes to the bake time.
- 1 stick butter (softened)
- 1 1/4 c. brown sugar
- 1 c. sugar
- 2 cups of creamy peanut butter
- 3 eggs
- 1/2 tsp. vanilla
- 2 tsp. baking soda
- 1/2 tsp. salt
- 4 1/2 c. quick oatmeal
- 1/2 c. M&Ms
- 1/2 c. chocolate chips
- Additional mix-ins like crushed pretzels, toffee bits, or coconut
Cream together the butter, sugars and peanut butter with an electric mixer until fluffy and creamy.
Add the eggs and vanilla mix until just combined. Add the baking soda and mix.
Fold in the oats and then the chocolate chips and M&Ms.
Using medium/large cookie scoop or spoon, place rounded balls of dough onto a parchment-lined cookie sheet and press down slightly. Bake for 11-12 minutes at 375 degrees. Makes 24-30 large cookies.