Monster Cookie Recipe

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A Monster Cookies Recipe with all the good stuff! Chewy oats, rich peanut butter, melty chocolate, colorful M&Ms & flaky sea salt.

Prep Time20

Cook Time30

Cooling Time15

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Monster Cookie Recipe

Servings: -19 cookies

Author: Chelsea Lords

Cost: $5.72

Equipment

Stand mixer or electric hand mixers
Sheet pan (15" x 10") with silicone mat or parchment paper

Ingredients

8 tablespoons (113g) unsalted butter at room temp; European-style butter, see note 1
1/4 cup (60g) creamy peanut butter commercial, like Skippy
1 cup (187g) dark brown sugar packed
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (80g) old-fashioned oats
1 cup (150g) all-purpose flour weigh if you can!
1/2 cup (85g) chocolate chips I like milk, semi-sweet or dark works great too
1/2 cup (103g) M&Ms plus more for topping (optional)
Flaky sea salt optional, for topping

US - Metric

Instructions

If you have a food scale, I highly recommend using the listed weights for the most accurate results! Preheat oven to 350°F. Line baking sheets with silicone mats.
In a stand mixer fitted with paddle attachment, beat butter, peanut butter & brown sugar until creamy.
Add egg & vanilla extract and mix until combined.
Mix in baking soda, salt, and oats. Then add flour and mix until just combined. Add in chocolate chips and M&Ms and fold in with a spatula.
Scoop dough into 45-gram cookie dough balls. Place dough balls about 2 inches apart on prepared baking sheets, baking no more than 6 cookies per sheet.
Bake for 9–11 minutes, until the edges are lightly golden and the centers still look slightly underbaked. They'll firm up as they cool, giving you perfectly chewy cookies! Remove from the oven & immediately use the back of a metal spatula to gently press in any edges that have spread too far. Press extra chocolate chips & M&Ms into the tops, if desired, & finish with a sprinkle of flaky sea salt.
Let cool on baking sheets for 5 minutes before transferring to a cooling rack. Best enjoyed warm!

Notes

Note 1: I'm obsessed with European-style butter for these cookies! It has a higher fat content, which means more flavor & more consistent baking results. I use & recommend Kerrygold.

Storage: These cookies are BEST the day they're made, especially warm from the oven! Store leftovers in an airtight container at room temperature for up to 2 days. Warm briefly in the microwave to bring back that fresh-baked texture!

Nutrition