Peanut Butter Monster Cookies Recipe
Baking a batch of Peanut Butter Monster Cookies is as fun as eating them! A good mix, a hearty scoop, and a whole lot of flavor make these peanut butter, oats, and chocolate-filled cookies completely irresistible.
Servings: 18 cookies
Calories: 306kcal
Ingredients
- 1/2 cup peanut butter creamy or crunchy
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cup quick oats not old-fashioned
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup M&Ms regular, mini m&m, or mix of both
- 1/2 cup chocolate chips OR peanut butter chips OR chopped peanuts(optional)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, beat together the peanut butter, butter, sugars, and vanilla extract. Add the egg and egg yolk, and mix until combined.
- In a medium mixing bowl, whisk together the oats, flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients. Mix until a soft dough forms. Fold in the M&Ms with a spatula.
- Let the cookie dough stand for 15 minutes to allow the oats to absorb excess moisture.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius), and line baking sheets with parchment paper or baking mats.
- Using a standard-size cookie scoop (#40 or 1.5 tbsp.), scoop balls of dough and place them onto the prepared sheets. Gently pat to slightly flatten. Place the cookie dough balls in the oven and bake for 10–12 minutes, taking care not to overbake. The cookies will look soft, but allow them to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
-You can easily add peanut butter chips, chocolate chips, or chopped peanuts to enhance the flavor and texture!
STORE Peanut Butter Oatmeal Monster Cookies in an airtight container or resealable bag at room temperature to keep them soft and fresh for up to 1 week. To prevent them from drying out, place a slice of bread in the container—the cookies will absorb moisture while the bread becomes stale.
FREEZE either the cookie dough or baked cookies for longer storage. For dough, roll into balls, pre-freeze on a baking sheet until firm, then transfer to a freezer-safe bag. The dough lasts up to 3 months and can be baked straight from frozen—just add 1–2 extra minutes to the baking time.
For baked cookies, let them cool completely before layering them in a freezer-safe bag with parchment paper between them. Thaw at room temperature or warm in the microwave for 10–15 seconds for a soft, fresh-baked texture.
Nutrition
Serving: 18serving | Calories: 306kcal | Carbohydrates: 39g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 145mg | Potassium: 111mg | Fiber: 2g | Sugar: 26g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg
