| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 12 cookies |
Ingredients
- 1/2 cup creamy peanut butter
- 1/2 stick (2 ounces) unsalted butter, at room temperature
- 3/4 cup packed (160 grams) light brown sugar
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pure vanilla extract
- 1 large egg, at room temperature
- 1 teaspoon water
- 1/4 cup (30 grams) all-purpose flour
- 1 1/2 cups (140 grams) rolled oats
- 1/2 cup candy-coated chocolates, such as M&M?s
- 1/2 cup chopped miniature peanut butter cups (about 10)
- 1/4 cup toffee bits
- 1/4 cup mini chocolate chips
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
- Combine the peanut butter, butter, brown sugar, salt, baking powder, baking soda and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and paddle with a rubber spatula.
- Add the egg and water, mix on low speed then increase the speed to medium, until smooth and combined.
- With the mixer running on low speed, add the flour and mix until just combined then add the oats and mix until just combined. Scrape the bowl and paddle with a rubber spatula.
- Reserve 2 to 3 tablespoons of the candy-coated chocolates and peanut butter cups for topping and add the rest to the cookie dough, along with the toffee bits and chocolate chips. Mix on low speed until combined.
- Scoop six 1/4-cup mounds of dough onto each of the prepared baking sheets. Flatten each mound to about 3/4 inch thick and arrange the reserved candy-coated chocolates and peanut butter cups on top of the cookies.
- Bake until puffed and slightly golden around the edges, 18 to 20 minutes, rotating and switching the positions of the baking sheets after 10 minutes. Let cool completely on the baking sheets.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 280 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 5 g |
| Cholesterol | 27 mg |
| Sodium | 140 mg |
Reviews
I have made many different Monster Cookies over my 50+ years of baking. These are far and away the best I have ever made. I will never use a different recipe! Perfection
This is a great cookie recipe and a crowd pleaser. After making the recipe several times, I have made a few adjustments to the recipe that work better for me. 1. Add 1/2 teaspoon cornstarch for better cookie structure, 2. Roll and shape cookie dough in tight balls before placing on cookie sheet to flatten (gives a uniform cookie shape), 3. Bake about 15 minutes. Cookie dough may be rolled into balls and frozen until ready to bake. No need to defrost.
Usually I don’t worry about using salted butter but this one it was too much salt. Good cookies and super easy.
Made with PB chips, mini M&M’s and mini chocolate chips. Used a small cookie scoop. Baked for 10min and left on warm cookie sheet for 3min before moving to cooling rack. Made 34cookies :). Very good recipe! Will add to my favorites!
I made him say my sister helps me
A family favorite. Have made with instant oats and regular oats both work great!
Delicious and so easy to make! I used peanut butter chips instead of chocolate chips and Reese’s pieces instead of M&Ms throughout….but put lots of mini M&Ms on the top so they didn’t look like Halloween cookies! This recipe is a keeper!!!
These are amazing my husband said best cookies I’ve ever made and possibly best cookie he’s ever eaten!
Great cookies, however I wish I would have pulled them out of the oven a few minutes earlier.