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Soft Batch Peanut Butter Monster Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://delishfamilyrecipe.com/soft-batch-peanut-butter-monster-cookies-recipe/