Print
Description
This easy-to-follow recipe creates giant chewy monster cookies with a rich peanut butter base, packed with chocolate chips, mini M&M’s, and quick oats!
Ingredients
Units
Scale
- 1/2 cup Salted Butter
- 1/2 cup Granulated Sugar
- 1 cup Brown Sugar
- 1/3 cup Creamy Peanut Butter
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 1/2 cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Salt
- 1/3 cup Quick Oats
- 1/2 cup Milk Chocolate Chips
- 1/4 cup Semi-Sweet Chocolate Chips
- 1/2 cup M&M’s or Mini M&M’s
Instructions
- Preheat & Prep: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking soda, and salt in a separate bowl.
- Butter: Add cold, cubed butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the peanut butter, vanilla extract, egg, and egg yolk until just combined. (don’t overmix!)
- Mix It Up! Start adding flour mixture in increments on low until just combined, don’t turn mixer on too high or you could end up with flour all over your kitchen!
- Add-Ins: Finish by adding oats, chocolate chips, and mini M&M’s to the peanut butter dough. I like to use both semi-sweet, milk chocolate chips, and mini M&M’s in this recipe, but use what you prefer!
- Rolling: Roll each cookie into a ball and place on the prepared parchment lined baking sheet. These cookies weighed about 165 grams each (6 oz) and I was able to form 6 giant cookies.
- Pro Tip: If you’d like to add chocolate chips to the tops before baking, gently press them upside down into the cookie. This keeps the tips of the chocolate chips from burning!
- Bake: Bake on middle rack for 10-12 minutes, depending on cookie size. The cookies should start turning light brown on the tops!
- Let Cookies Set: Let sit for 10-15 minutes after baking before moving to a cooling rack, this gives the cookies time to set!
Notes
This recipe can be made Gluten-Free by switching out the All-Purpose Flour for King Arthur Gluten-Free Flour. I ONLY use King Arthur for Gluten-Free flour, this is the best option to not alter taste or texture in my opinion
Keep in mind, all ovens bake differently. I highly recommend an oven thermometer to keep track of the oven temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American