Rich & Chewy Monster Cookies (Kelly’s Version)

Classics Never Fade

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Favorites Always Shine

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Classics Never Fade 〰️ Favorites Always Shine 〰️

If your childhood baking memories smell like peanut butter and sugar baking together, this recipe is going to feel like home. Original recipe here from Tastes Better from Scratch. Modifications from my sister (Kelly) and I, below. Enjoy!

🍞 Bake Mode: OFF

YIELDS: 12 large cookies

INGREDIENTS

• 1/2 cup butter, softened at room temp

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar

• 1/2 cup creamy peanut butter

• 1 egg

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 1 1/4 cups old-fashioned rolled oats

• 1/4 teaspoon salt

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 3/4 cup M&M’s (or Unreal brand for natural dyes)

• 1/2 cup semi-sweet chocolate chips

• Flaky salt, like Maldon

DIRECTIONS

1. In a large bowl, cream the butter and sugars together with a hand mixer until light and fluffy, 2-3 minutes.

2. Add peanut butter, egg, vanilla and beat until combined.

3. Add in flour, oats, salt, baking powder and baking soda and beat until combined.

4. Stir in the chocolate chips and M&M’s.

5. Preheat oven to 350 °F. While your oven heats, chill the dough in your refrigerator.

6. Line your largest baking sheet with parchment or a silicone baking mat (you may need more than one baking sheet). Scoop even amounts of dough into balls using an ice cream scoop or large spoon. You can freeze these and use later, or prep for baking now. Spread each dough ball out about ~1" apart. Bake at 350 °F for 12-14 minutes. The cookies will still look thick, but will flatten out a bit more as they cool.

7. Remove cookies from the oven and immediately sprinkle with flaky salt. Allow them to cool completely on the pan before serving. If you become impatient, like me, put the whole baking sheet in the fridge to let the cookies cool faster. They will solidify as they cool, as they are too gooey right from the oven. Enjoy!