Soft Monster Cookies
Chewy, soft cookies made with peanut butter, oats, M&Ms, and optional chocolate chips.
Servings: 32 servings
Ingredients
Ingredients
- ?1/2 cupunsalted butterat room temperature
- ?1/2 cuplightbrown sugarlightly packed
- ?1/4 cupgranulated sugar
- ?1 largeeggat room temperature
- ??cupcreamypeanut butter not natural-style
- ?1 teaspoonpure vanilla extract
- ?1 and 1/4 all-purpose flour
- ?1/2 teaspoonbaking soda
- ?1/2 cupold-fashioned whole rolledoats
- ?1/2 cupM&Ms
- ?1/2 cupsemi-sweet chocolate chipsoptional
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
- In a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the butter with both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl as needed.
- Increase the mixer to high speed and add the egg, the peanut butter, and the vanilla extract. Mix until combined and smooth, about 2 minutes. Scrape the bowl once more.
- Reduce the mixer speed to low and add the all-purpose flour and the baking soda. Mix just until no dry streaks of flour remain; do not overmix.
- Fold in the old-fashioned rolled oats, the M&Ms, and the semi-sweet chocolate chips (if using) until evenly distributed.
- Using a medium cookie scoop, portion the dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake for 8–10 minutes, until the edges are set and the centers still look soft and slightly underbaked.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Equipment
- Stand mixer or hand mixer
- Baking Sheets
- Parchment paper or silicone baking mats
- Medium Cookie Scoop
- Wire Rack
Notes
This recipe makes 32 small cookies, or 16 regular cookies.
I recommend using mini M&Ms so you get more of them in each bite, but regular M&Ms work in this recipe too. If you only have larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, I recommend chopping them into smaller pieces.
Use an electric beater to cream the butter with the sugar.
The butter MUST be softened to room temperature, and the egg must be at room temperature as well. Remember that butter at room temperature is imperative in the creaming butter with sugar step.
Feel free to add butterscotch morsels, white chocolate chips, or peanut butter chips to the cookie dough.
Peanut butter can be substituted with Sun Butter (sunflower butter) for a nut-free alternative.
Use a cookie scoop to create the cookie balls, it’s easier and your cookies will be the same size.
The cookies can be kept in a sealed container at room temperature for up to 5 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.
I recommend using mini M&Ms so you get more of them in each bite, but regular M&Ms work in this recipe too. If you only have larger M&Ms, such as peanut M&Ms or peanut butter M&Ms, I recommend chopping them into smaller pieces.
Use an electric beater to cream the butter with the sugar.
The butter MUST be softened to room temperature, and the egg must be at room temperature as well. Remember that butter at room temperature is imperative in the creaming butter with sugar step.
Feel free to add butterscotch morsels, white chocolate chips, or peanut butter chips to the cookie dough.
Peanut butter can be substituted with Sun Butter (sunflower butter) for a nut-free alternative.
Use a cookie scoop to create the cookie balls, it’s easier and your cookies will be the same size.
The cookies can be kept in a sealed container at room temperature for up to 5 days, in the fridge for up to 7 days, or in the freezer for up to 2 months.