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Big Giant Monster Cookies Recipe

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4.4 from 8 reviews

These Big Giant Monster Cookies are thick, chewy, and packed with peanut butter, old-fashioned oats, mini M&Ms, and semi-sweet chocolate chips. Perfectly soft in the center with lightly browned edges, these cookies are a colorful, indulgent treat that's ideal for sharing or satisfying a serious cookie craving.

Ingredients

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) creamy peanut butter
  • 2 teaspoons pure vanilla extract

Mix-ins

  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 1/2 cups (345g) mini M&Ms
  • 1 and 1/2 cups (270g) semi-sweet chocolate chips, plus more for topping if desired

Instructions

  1. Mix dry ingredients: Whisk together the all-purpose flour, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set this mixture aside.
  2. Cream butter and sugars: Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and brown sugar, then beat on medium-high speed for about 2 minutes until the mixture is light and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.
  3. Add eggs, peanut butter, and vanilla: Beat in the eggs one at a time, then add creamy peanut butter and pure vanilla extract. Continue beating on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and continue beating to ensure a smooth, homogenous mixture.
  4. Combine dry ingredients and oats: On low speed, add the flour mixture and old-fashioned oats to the wet ingredients and mix until just combined. Avoid overmixing. Then beat in the mini M&Ms and semi-sweet chocolate chips until evenly distributed throughout the dough, which will be thick, creamy, and sticky.
  5. Chill the dough: Cover the dough and refrigerate for at least 30 minutes and up to 4 days. If refrigerated longer than 1 hour, allow the dough to sit at room temperature for at least 30 minutes before scooping to make handling easier because the dough will be very firm.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Scoop and bake cookies: Using a cookie scoop or spoon, form large mounds of dough weighing about 65 grams each (roughly a heaping 3 tablespoons per cookie). Place them about 3 inches apart on the prepared baking sheets, fitting about 6 cookies per sheet. Bake in the preheated oven for 14 to 16 minutes until the edges are set and lightly browned. The centers will appear soft but will firm up as they cool.
  8. Cool and garnish: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. For an extra touch, while the cookies are still warm, press additional chocolate chips and M&Ms onto the tops for a colorful, attractive finish.
  9. Store: Store the cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 1 week.

Notes

  • Make sure the butter, eggs, and peanut butter are at room temperature before starting for best mixing results.
  • Allow the dough to soften slightly after chilling if refrigerated longer than an hour to make scooping easier.
  • For larger or smaller cookies, adjust baking time accordingly; larger cookies will require a minute or two longer.
  • You can substitute creamy peanut butter with natural peanut butter but expect slight differences in texture.
  • Adding extra chocolate chips and M&Ms on top before baking is purely for aesthetic appeal.
  • Cookies are best stored in an airtight container at room temperature to maintain freshness and chewiness.

Find it online: https://recipefeastful.com/big-giant-monster-cookies-recipe/