Monster Cookies
These monster cookies are thick, chewy and intensely peanut butter. Big, bold, and bursting with flavor, this easy cookie has almost more mix-ins than dough!
Servings: 13 cookies
Ingredients
- 1 ⅔ cup All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon Kosher salt
- ⅓ cup Sugar
- ⅓ cup Light Brown Sugar
- ½ cup Unsalted Butter
- ¾ cup Smooth Peanut Butter I use Jif forever and always
- 1 Egg
- ¼ teaspoon Vanilla Extract
- ½ cup Chocolate Chips
- ½ cup Quick Oats
- 1 cup Mini M&Ms
Instructions
- In a large bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine the ingredients. Ensure the leavening agents are evenly distributed and lump-free. Set aside.
- Start creaming the butter in a bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms. This is especially important if your butter is actually room temperature.
- Add the egg and vanilla extract. Scrape down the sides of the bowl when needed. Add the peanut butter and beat until smooth.
- Reduce the mixer to low and gradually add the mixed dry ingredients to the wet ingredients. I usually add the flour mixture in about 4-5 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
- Stir in the chocolate chips, quick oats, and m&m’s once the flour is fully incorporated. Mix until combined and fully distributed.
- Roll the cookie dough 1 ½ inch balls, about 70g each or half the size of a tennis ball. You can also use a 2 oz cookie scoop. Yeah, really huge. That’s what’s up. Chill completely or bake immediately. This is the beauty here. They bake like a dream from frozen, but if you just cannot wait (feel that chocolate pb craving like woah), then preheat your ovens and pop ‘em in!
- Preheat the oven to 350°F conventional or 325°F convection. Line your baking sheets with parchment paper.
- Place chilled or frozen cookies 2 inches apart on the prepared baking sheets. Bake for 10-12 minutes or until golden brown and matte. At 325°F convection, mine baked for 13 minutes from the refrigerator, rotating after 8 minutes. They will take a solid 15 minutes from frozen.
- Cool on the cookie sheet for 5 minutes before moving to a wire rack to cool completely. Or just enjoy. No judgement!
Notes
Yield – 13, 70g cookies
Variations - Monster Skillet Cookie! This recipe also fits perfectly into a 8” cast iron skillet. Bake 20-22 minutes at 325°F.
Technique – For the thickest, chewiest cookies, just barely cream the butter and sugars together.
Storage –Store your baked cookies well-wrapped or in an airtight container for 3 days at room temperature or in the freezer for up to 2 months.
Nutrition
Calories: 383kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 222mg | Potassium: 147mg | Fiber: 2g | Sugar: 26g | Vitamin A: 272IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg