Stephen and I just returned from a nice little vacation in California. While we were there my brother brought us a bag of gluten free monster cookies from a local bakery. I was surprised to find out that both my mom and Stephen had never tried monster cookies. As a peanut butter, oatmeal and M&M lover, I had just assumed that everyone had tasted this delicious combination. I was wrong. I made it my goal to bake up some kind of “monster treat” when we came back home. My first thought was to do my own gluten free cookie version but since I was short on time and didn’t have the necessary ingredients, I turned to bars. Let me start off by warning you: these are not your typical monster cookie bars. Mine are ultra moist and topped with a creamy peanut butter spread that really puts them over the top! If you like your bars extra gooey, go ahead and stick to 15 minutes of baking time, they’ll be even more soft and chewy! I took these to a picnic dinner and they were a huge hit- I hope you’ll think so too!
Monster Cookie Bars Recipe
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups quick rolled oats
- 1 cup sugar
- 1 cup brown sugar
- 2/3 cup peanut butter - creamy or chunky
- 1 cup (2 sticks) butter - room temperature
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 teaspoon vanilla extract
- 1/4 cup peanuts - chopped
- 1/4 cup chocolate chips - a mix of regular and mini
- 1/4 cup M&Ms - a mix of regular and mini
Peanut Butter Topping
- 2/3 cup Reese's peanut butter
- 1 1/2 cups confectioner's sugar
- 1/3 cup milk - more if needed
- 1/4 tsp salt
- 1/4 tsp vanilla
- 1/2 cup chocolate chips - a mix of regular and mini
- 1/2 cup M&M candies - a mix of regular and mini
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Lightly grease (or cover with parchment paper) a full-size cookie sheet with sides.
- In a medium-sized mixing bowl, whisk together the oats, flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, beat together the peanut butter, butter, and sugars for 1 minute. Turn the speed to low and add one egg at a time. Add the vanilla and mix until combined.
- Remove the bowl from the stand mixer. Fold in the dry ingredients, then the chopped peanuts, chocolate chips, and M&Ms. Pour onto the prepared pan and pat down until even. Use your hands to gently press the mixture into the pan, then smooth it out with a spatula for an even surface. Place in the oven and bake for 15–18 minutes, or until the top begins to brown.
- While the bars are baking, in a medium-sized mixing bowl, combine all of the topping ingredients. Using a hand mixer, beat until smooth (it should be a spreadable consistency, but it will also melt and get shiny on contact). Set aside until needed.
- Remove the bars from the oven and place the pan on a wire rack. Allow to cool for 8 minutes before spreading the peanut butter topping over the entire sheet. It should become smooth and melty. Spread until even. Sprinkle the remaining chocolate chips and M&Ms over the top. Allow to cool for 30–40 more minutes before cutting into bars.
Help! I’m making these now and I’m confused (as usual). For the topping, is it the Reeses peanut butter CHIPS or peanut butter (I’m thinking peanut butter but I’ve never seen Reeses peanut butter). Can you help me — fast!!! ha ha
Never mind – I sort of figured it out since the chips wouldn’t be smooth!! Duh — I bet you hate dumb bakers like me!! But I LOVE you and your awesome recipes. Thanks you.
Sorry about that- yes, it’s just peanut butter 🙂 Thanks for giving these a try!
These look delicious!! I love the M&Ms, always a welcome addition to a cookie 🙂
Monster cookies are my favorite! Love that you topped the bars with even more peanut butter!