Chewy Monster Cookies
This is the perfect time of year for this recipe; just steal some Halloween candy when no one is looking! This recipe reminds me of ‘cleaning out the closet’; throw in whatever goodies you have on hand, just stick to a ½ Cup to ¾ Cup portion. I don’t know if I’ve ever mentioned how much I love Halloween but it really is a magical time of year.
Makes 36 Cookies
½ Cup salted butter, at room temperature
¾ Cup brown sugar
¾ Cup creamy peanut butter (I used light because it’s what I had on hand)
1 (Extra large egg), at room temperature
1 tsp vanilla extract
1 ¼ Cup all purpose flour (white…eek!)
1 tsp baking powder
¼ tsp salt
½ Cup instant/minute rolled oats
¾ Cup (98 g/2 bags) M & M Peanuts
½ Cup semi-sweet chocolate chips
Preheat your oven to 375
In a large bowl mix the butter, brown sugar, peanut butter, egg and vanilla until smooth (you can use a stand-mixer).
In another large bowl, combine the flour, baking powder, salt and baking powder.
Slowly add the flour mixture to the peanut butter mixture, mix until well combined.
When the dough has come together, fold in the M & M’s and chocolate chips; do this part by hand using a spatula otherwise you’ll crack the M & M’s.
On ungreased cookie sheets, drop the dough by rounded tablespoons, 2 inches apart (use a cookie scoop if possible, it’s how you get them rounded and poofy).
Bake the cookies for 8 minutes, until the edges have started to brown. The top of the cookie will be pale and it will be really soft but the bottom of the cookie will be brown.
Leave the cookies of the baking sheet to cool for 5 minutes and then transfer them to cooling racks.
- Make sure you let the cookies sit before you transfer them to the baking sheet because they’re not completely cooked when they come out of the oven; they finish on the cooling rack!
- Use a spatula to transfer the cookies they’re really soft at this point.
- Check out my Chewy Chocolate Chip and Chewiest Peanut Butter Cookie recipes (I like chewy cookies!).