Oh my, yum. Those are the first words that come to mind when I think about these peanut butter monster cookies. When I came across this recipe, I knew my true calling in life was to make them. True calling, people. It’s really no secret around here that I am a peanut butter lover. So when I say I had to try this recipe, I HAD to try this recipe.
I have tried many monster cookie recipes in my day, but not one of those recipes quite compare to this one. Some are too flat, some are too oatmeal-y, and some just turn out to be a big-ball-of-burnt. Which is, no bueno. That last reason may be partly because I (way too often) forget I’m baking cookies, go to do something else, and come back to find them overcooked and hard. But we don’t need to get into that today. Basically, I like to think that I can do without a kitchen timer most days. Which I immediately regret after seeing the crime I have done to my precious cookies.
These peanut butter monster cookies are the perfect mix of softness, while still maintaining a solid form. I found a bag of the new color mix of M&M’s and decided to put them into action with these cookies. Turquoise M&M’s? Yes, please.
Just looking at these little guys makes me want to make them all over again.
Peanut Butter Monster Cookies
First, preheat oven to 350 degrees.
In a large bowl, combine the softened butter, brown sugar, and white sugar. Beat with electric mixer for 2 minutes or until combined & fluffy. Add the peanut butter and continue mixing until combined (about 30 seconds). Next, slowly add the egg and vanilla and beat (on slow) for about 10 seconds until the ingredients are incorporated. Next, add the flour and baking soda and beat JUST until the flour disappears. (You do not want to overbeat the dough at this point, as this can cause leavening problems.) Using a wooden spoon, fold in the oats, M&M's, and chocolate chips.
Roll the dough in 2 tablespoon balls and place on greased (or parchment covered) cookie sheet. You may place them pretty close together (1.5-2 inches apart), as they do not spread much in the oven. You may place some M&M's on the tops of the balls of dough before baking for presentation.
Bake at 350 degrees for 9-10 minutes. This dough puffs up and may not *look* parchment covered done by 9 minutes, but they will continue to bake on the cookie sheet. Do not leave them in longer than 10 minutes, as this may result in an overcooked/crunchy cookie.
Once they come out of the oven, you can lightly press them down with the back of a metal spoon. They will puff up during baking, so if you prefer a flatter cookie top, be sure to do this.
* Makes about 24-30 (2 tablespoon) cookies. Larger cookies will yield less.
I really cannot say how much I *loved* these cookies. They were the perfect mix of soft, peanut buttery goodness. I think it’s safe to say that my search for my favorite monster cookie recipe has ended. There’s really no turning back after a win like this.