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.
Amount per serving | |
---|---|
Calories | 410 |
Total Fat | 22g |
Saturated Fat | 11g |
Cholesterol | 40mg |
Sodium | 180mg |
Total Carbohydrate | 50g |
Dietary Fiber | 2g |
Sugars | 38g |
Protein | 6g |