For those of you who don't know, a Monster Cookie is a combination of chocolate chips, M&Ms and Peanut Butter. They are chewy, gooey, and I dare you to not eat more than one. My grandpa loves cookies with M&Ms in them. I made a nice fresh batch for him last weekend and he loved them! For those who are vegan or egg-free, you can still make this tasty treat! Here is a recipe from Cookie and Kate.
Ingredients
1/2 cup (1 stick or 115g) salted butter, softened to room temperature*
1/2 cup (100g) packed light brown sugar
1/4 cup (50g) granulated sugar
3/4 cup (185g) creamy peanut butter
1 large egg, at room temperature*
1 teaspoon pure vanilla extract
1/2 teaspoon baking soda
1 and 1/4 cups (160g) all-purpose flour (spoon & leveled)
1/2 cup (40g) quick oats*
3/4 cup (150g) M&Ms (any size or variety)
1/2 cup (90g) semi-sweet chocolate chips
Directions
Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.
In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda and flour. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. Maybe 1-2 mins. Make sure it is well mixed in . If not , then try a differnt If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.
Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. ( If you don't like big cookies you can make the dough 1 Tbsp.) Press a few extra M&Ms on top for looks, if you want to. Bake for 11-13 minutes– the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool. Sometimes they will look for in about 5-6 mins after it been bake.
Store cookies covered at room temperature for up to 1 week.
Kate's Tips
For the M&Ms - it is your preference what kind you put in because there are so many! There is no right or wrong way. Pick the ones you like best and stir them in!
The batter is really thick, and the recipe calls to make a large scoop. I found that using an ice cream scoop helped get big scoops that helped hold all the ingredients together.
Based on the first time experience, I noticed that the bottom of the batch is hard to mix well. The top of the batter was soft and held together, but near the bottom, the scoops started to fall apart. I would double-check your mixing before you scoop to make sure all the ingredients are together!
