Soft Batch Peanut Butter Monster Cookies Recipe

Introduction

These Soft Batch Peanut Butter Monster Cookies are a delightful combination of chewy oats, rich peanut butter, and colorful M&Ms. Packed with chocolate chips and crunchy peanuts, they offer a perfect balance of textures in every bite. Ideal for a comforting treat or sharing with friends and family.

Ingredients

• 1 cup (227g) unsalted butter, room temperature
• 1 cup creamy peanut butter, room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (269g) light brown sugar, packed
• 1/3 cup (66g) granulated sugar
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1 and 3/4 cups (210g) all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup quick oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 and 1/2 cups M&M candies
• 1 and 1/2 cups semi-sweet chocolate chips
• 1/2 cup salted peanuts, roughly chopped

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter on medium speed until smooth and creamy.
2. Step 2: Add the peanut butter and vanilla extract, then beat until smooth, about 2 minutes.
3. Step 3: Add both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
4. Step 4: Add the eggs and yolk one at a time, beating well after each addition. Then turn off the mixer.
5. Step 5: Whisk together the flour, oats, baking soda, baking powder, cinnamon, and salt in a separate bowl. Turn the mixer to low speed and slowly mix in the dry ingredients until just combined, being careful not to overmix.
6. Step 6: Turn off the mixer and use a spatula to fold in the M&Ms, chocolate chips, and chopped peanuts.
7. Step 7: Cover the bowl and refrigerate the dough for 30 minutes or up to 2 days.
8. Step 8: When ready to bake, preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
9. Step 9: Scoop two tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them a few inches apart. Gently press down each cookie ball to slightly flatten it. Optionally, sprinkle extra oats on top.
10. Step 10: Bake one tray at a time for 12 minutes, or until the edges are golden and centers have set. If any edges spread out, gently press them back after removing from the oven.
11. Step 11: Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

• For chewier cookies, use all old-fashioned oats instead of mixing with quick oats.
• Try substituting chopped walnuts or pecans for the peanuts if you prefer a different crunch.
• Refrigerating the dough overnight enhances the flavors and helps control spreading during baking.
• Add a pinch of sea salt on top before baking for a sweet-salty finish.
• Use peanut butter chips instead of chocolate chips for a double dose of peanut flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To reheat, warm gently in a microwave for 10-15 seconds or until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results. Make sure your oats are certified gluten-free as well.

Why should I refrigerate the dough before baking?

Chilling the dough helps the cookies maintain their shape and reduces spreading while baking, resulting in thicker, softer cookies with better texture.

Soft Batch Peanut Butter Monster Cookies Recipe

Print Recipe

★★★★★

4.9 from 52 reviews

These soft batch peanut butter monster cookies combine creamy peanut butter, oats, colorful M&M candies, semi-sweet chocolate chips, and salted peanuts for a chewy, flavorful treat. They feature a tender texture with a perfect balance of sweetness and crunch, baked to golden perfection and slightly flattened for even spreading.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes (including chilling time)
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (227g) unsalted butter, room temperature
• 1 cup creamy peanut butter, room temperature
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature

Dry Ingredients

• 1 and 3/4 cups (210g) all-purpose flour
• 3/4 cup old-fashioned oats
• 1/2 cup quick oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt

Sugars

• 1 and 1/4 cups (269g) light brown sugar, packed
• 1/3 cup (66g) granulated sugar

Add-ins

• 1 and 1/2 cups M&M candies
• 1 and 1/2 cups semi-sweet chocolate chips
• 1/2 cup salted peanuts, roughly chopped

Instructions

1. Cream Butter: In the bowl of a stand mixer fitted with the paddle attachment or using a handheld electric mixer, beat the room temperature butter on medium speed until smooth and creamy.
2. Add Peanut Butter and Vanilla: Add the creamy peanut butter and pure vanilla extract. Beat until the mixture is smooth, about 2 minutes.
3. Add Sugars: Incorporate the light brown sugar and granulated sugar, beating until the mixture turns light and fluffy. Scrape down the sides and bottom of the bowl as needed. This should take roughly 2 minutes.
4. Add Eggs: Add the two large eggs and one egg yolk one at a time, beating well after each addition. Then turn the mixer off.
5. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, quick oats, baking soda, baking powder, ground cinnamon, and salt. Then turn the mixer back on low and gradually add the dry ingredients to the wet mix until just combined. Do not overmix.
6. Fold in Add-ins: Turn the mixer off and gently fold in the M&M candies, semi-sweet chocolate chips, and roughly chopped salted peanuts using a spatula.
7. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 days to enhance flavor and texture.
8. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
9. Scoop and Shape Cookies: Using a cookie scoop or tablespoon, drop rounded mounds of dough spaced evenly on the prepared baking sheets. Gently press down each mound to slightly flatten them. Optionally sprinkle extra oats on top for garnish.
10. Bake: Bake one tray at a time for 12 minutes, or until the edges are golden and the centers have just set. If edges spread too much during baking, use a spatula to gently press them back immediately after removing from the oven.
11. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• Room temperature ingredients help achieve a smooth batter and even mixing.
• Chilling the dough prevents excessive spreading and enhances flavor development.
• Pressing cookies down before baking ensures an even, soft texture.
• You can swap salted peanuts for other nuts if preferred.
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• Feel free to omit M&Ms for a less sweet variation or substitute with other candy chips.

Keywords: peanut butter cookies, monster cookies, soft cookies, M&M cookies, chocolate chip cookies, oat cookies, easy cookie recipe