Monster Cookies are my favorite cookies for add-ins. Today we used a chopped up a bar of dark chocolate, peanut butter M’n’Ms and mini M’n’Ms. I love good ol’ classic chocolate chip cookies, but sometimes you just want a little something extra.
Ingredients
1 cup flour
1 cup old fashioned oat meal
½ teaspoon baking sodaPinch of salt
½ cup unsalted butter at room temperature
¾ cup brown sugar
¼ cup white sugar
½ cup peanut butter (I used Jif Natural Creamy, but any nut butter should work. Sunbutter is a great option for nut-free occasions)
1 large egg at room temperature
1 teaspoon vanilla extract
Add-ins (some ideas)
¼ cup mini M’n’Ms or candy coated sunflower seeds
2/3 cup Peanut Butter M’n’Ms or UnReal Gems of your choice
¼ cup super dark chocolate bar chopped (I used Endangered Species “Strong + Velvety Dark Chocolate – 88% Cocoa)
I like the rich, bitterness that the dark chocolate brings to these SUPER sweet cookies, but you could also use a milk chocolate, semi-sweet, or any other favorite chocolate bar. Using chopped chocolate also gives these cookies surprising little pools of chocolate goodness- but you can also use chocolate chips.
Directions:
Preheat oven to 350° F and line two baking sheets with parchment paper or a silicone baking mat.
In a large mixing bowl mix together flour, baking soda, salt and oats, set aside
In a stand mixer fitted with a paddle attachment, cream the butter and sugars until creamy and well combined.
Add peanut butter, egg, and vanilla to the butter/sugar mixture. Mix until fluffy, making sure to scrape down the sides of the bowl
Slowly mix in the dry ingredients until just combined.
Remove bowl from the stand and use a spatula to mix in your add-ins, gently folding them in until incorporated
*Optional: Chill dough for 20 minutes before continuing*
Using a large spoon, scoop balls of cookie dough onto parchment lined baking sheets, making sure to leave room between each ball (I baked 9 on a sheet at a time)
Bake one tray at a time for 10-12 minutes, 11 minutes 30 seconds was my “perfect” timing
Remove from oven and let cool on baking sheet for a few minutes.
Transfer to a cool surface. I just slide the parchment right off my baking sheet onto the kitchen counter.
B and A recommend enjoying one or two with a tall, cold glass of milk
Momandbabebites 