Soft & Thick Monster Cookies
These monster cookies are filled with peanut butter, oats, chocolate chips, and M&Ms. These monster cookies are easy to make and produce a soft and thick cookie. And there's no dough chilling!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 dozen
- Category: Dessert
Ingredients
Units
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1/4 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1 cup creamy peanut butter
- 1 large egg
- 1 large egg yolk
- 1 and 1/2 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup quick oats
- 3/4 cup M&Ms
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, cream the butter and sugars together on medium speed— about 2-3 minutes.
- Continuing on medium speed, you’ll add in the peanut butter, egg and vanilla extract until well combined. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, slowly add the baking soda and flour until just combined. Still on low speed, add in the quick oats, M&Ms and chocolate chips until just incorporated.
- Carefully roll balls of dough, about 2 Tablespoons of dough per ball, without compacting the dough. Place on the baking sheet and top with a few additional M&Ms and chocolate chips, if desired. Bake for 10-12 minutes, until the edges are slightly browned. The cookies will still look slightly soft— this is how they should look.
- Slightly press down on the baked cookies with the back of a spoon since the cookies only spread a little bit while cooking. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack. The cookies stay fresh at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: Baked and completely cooled cookies freeze well for up to 3 months. The cookie dough balls freeze well for up to 3 months. Bake the frozen cookie dough balls for an extra minute, no need to thaw.
- Peanut Butter: I do not recommend natural style peanut butter for this recipe. You want something processed such as Jif or Skippy.
- M&Ms: Any type of M&Ms work in this recipe.
- Quick Oats: If you don't have quick oats, pulse whole oats in the food processor or blender a few times to break them down.
Find it online: https://runlifteatrepeat.com/soft-thick-monster-cookies/
