Classic Monster Cookies Recipe

Classic Monster Cookies

You can sub peanut butter candy morsels for the candy-coated chocolates to double down on the peanut butter flavor—and give the cookies an autumnal color palette.

Serves: 24Prep: 1 hour 15 minutesCook: 30 minutesTotal: 1 hour 45 minutesDifficulty: Easy


Serves: 24

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 3⁄4 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 cup creamy peanut butter
  • 1 cup unsalted butter, at room temperature
  • 3⁄4 cup brown sugar
  • 2⁄3 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup candy-coated chocolates, plus more for topping
  • 1⁄2 cup chocolate chips
  • 1⁄2 cup chopped pretzel sticks

Directions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In medium bowl, whisk flour, baking soda and salt.
  • In large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat peanut butter, butter, brown sugar and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
  • Reduce mixer speed to low and add eggs one at a time; add vanilla. Scrape down sides of bowl, then beat again at medium speed until well mixed and fluffy, about 1 minute.
  • With mixer on low, add flour mixture in two batches, mixing until just combined. With spoon or spatula, stir in oats, 1 cup candy-coated chocolates, chocolate chips and pretzels. Cover bowl and chill 30 minutes.
  • Scoop dough into 3-tablespoon portions and roll into balls. (Moisten hands with cold water to prevent sticking.) Space 12 dough balls evenly between prepared baking sheets (six per baking sheet). Press a few candy-coated chocolates on top of each ball. Chill remaining dough between batches.
  • Bake 14–16 minutes or until cookies are golden brown, rotating pans halfway through. Cool 5 minutes before transferring to wire rack to cool completely. Store leftovers in an airtight container.

Serves: 24

Ingredients

  • 1 1⁄2 cups all-purpose flour
  • 3⁄4 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1 cup creamy peanut butter
  • 1 cup unsalted butter, at room temperature
  • 3⁄4 cup brown sugar
  • 2⁄3 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup old-fashioned oats
  • 1 cup candy-coated chocolates, plus more for topping
  • 1⁄2 cup chocolate chips
  • 1⁄2 cup chopped pretzel sticks

Directions

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In medium bowl, whisk flour, baking soda and salt.
  • In large mixing bowl or bowl of stand mixer fitted with paddle attachment, beat peanut butter, butter, brown sugar and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
  • Reduce mixer speed to low and add eggs one at a time; add vanilla. Scrape down sides of bowl, then beat again at medium speed until well mixed and fluffy, about 1 minute.
  • With mixer on low, add flour mixture in two batches, mixing until just combined. With spoon or spatula, stir in oats, 1 cup candy-coated chocolates, chocolate chips and pretzels. Cover bowl and chill 30 minutes.
  • Scoop dough into 3-tablespoon portions and roll into balls. (Moisten hands with cold water to prevent sticking.) Space 12 dough balls evenly between prepared baking sheets (six per baking sheet). Press a few candy-coated chocolates on top of each ball. Chill remaining dough between batches.
  • Bake 14–16 minutes or until cookies are golden brown, rotating pans halfway through. Cool 5 minutes before transferring to wire rack to cool completely. Store leftovers in an airtight container.
Nutrition Information
Amount per serving
Calories410
Total Fat22g
Saturated Fat11g
Cholesterol40mg
Sodium180mg
Total Carbohydrate50g
Dietary Fiber2g
Sugars38g
Protein6g