Soft Monster Cookies
Soft Monster Cookies are chewy, soft, and packed with fun mix-ins like peanut butter, oats, and colorful M&Ms, making them an irresistibly delicious treat perfect for any occasion.
Servings: 24 servings
Ingredients
- 0.5 cup unsalted butter at room temperature
- 0.5 cup light brown sugar lightly packed
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 0.67 cup creamy peanut butter (not natural-style)
- 1 teaspoon pure vanilla extract
- 1.25 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.5 cup old-fashioned whole rolled oats
- 0.5 cup M&Ms
- 0.5 cup semi-sweet chocolate chips (optional)
Instructions
Prepare Your Ingredients
- Start by measuring all your ingredients accurately. Make sure your butter and egg are at room temperature for the best creaming and mixing results. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugars
- In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is light, fluffy, and pale in color.
Add Egg, Peanut Butter, and Vanilla
- Add the egg, creamy peanut butter, and pure vanilla extract to the creamed butter and sugar mixture. Continue beating on medium speed until everything is well combined and smooth.
Mix Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour and baking soda. This ensures the baking soda is evenly distributed throughout the dough.
Combine Dry and Wet Ingredients
- Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to keep the cookies tender.
Fold In Oats, M&Ms, and Chocolate Chips
- Using a spatula, fold in the old-fashioned oats, M&Ms, and the optional semi-sweet chocolate chips. These add texture and bursts of color and flavor.
Scoop the Dough
- Use a cookie scoop or spoon to portion out the dough onto your prepared baking sheet. Leave about 2 inches between each cookie to allow for spreading.
Bake
- Bake the cookies at 350°F (175°C) for 10-12 minutes. The cookies should be set around the edges but still soft in the middle. They will firm up as they cool.
Cool and Enjoy
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy the soft, chewy goodness!
Equipment
- Large Mixing Bowl
- Hand Mixer or Stand Mixer
- Whisk
- Spatula
- Cookie Scoop or Spoon
- Baking Sheet
- Parchment paper or silicone baking mat
- Wire Rack
Notes
For the softest cookies, do not overbake; pull them out when edges are set but centers look slightly undercooked. Use creamy peanut butter for better texture. Chill dough for 30 minutes for thicker cookies. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Nut-free, gluten-free, and vegan variations are possible as described.