Mini Monster Cookies Recipes

MONSTER COOKIES

Steps:

• Preheat oven to 350°F. Line cookie sheets with silicone mats or parchment paper; set aside.
• In a large mixing bowl, cream butter, brown sugar and white sugar with an electric mixer until light and fluffy.
• Beat in peanut butter, corn syrup and vanilla, mixing well.
• Add eggs one at a time, beating until incorporated.
• Stir in flour, baking soda and oats. Fold in M&Ms and chocolate chips, just until combined.
• If dough is too sticky to handle, refrigerate for at least 30 minutes. Drop 3 tablespoons of dough on prepared cookie sheet, spacing cookies at least 2 inches apart. Press a few extra M&Ms on the tops for more colorful appearance, if desired. Bake at 350°F for 6-9 minutes.
• Shorter cook time (6 minutes) will result in softer, chewier cookies. Cookies will look slightly under-baked; allow to cool on cookie sheet for 5-10 minutes after removing from oven.
• Use the longer bake time (9 minutes) if the dough has been chilled or if crisp cookies are preferred. Cool on cookie sheet for 2 minutes, then remove to wire rack to cool completely.

GIANT MONSTER COOKIES

Steps:

• In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

MINI MONSTER COOKIES

Steps:

• Heat oven to 350°F.
• Beat peanut butter, honey and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Add oats and baking powder; mix well. Stir in remaining ingredients.
• Drop rounded teaspoonsful of dough, 1/2 inch apart, onto parchment-covered baking sheets. Flatten slightly with bottom of clean drinking glass.
• Bake 9 to 10 min. or until edges are lightly browned. Cool 2 min. Remove to wire racks; cool completely.

MONSTER COOKIES RECIPE

Steps:

• Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper and set aside.
• In a large bowl, sift together flour, baking soda, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat butter and sugars for 2-3 minutes, until fluffy. Beat in peanut butter, vanilla, and egg, and beat well until combined. Add flour mixture and beat on low speed just until combined. Don't over mix. Add in oatmeal, candies, and chocolate chips, and keep mixing on low just until combined. The less you mix, the softer the cookies will be.
• Drop rounded balls of dough onto prepared baking sheets, the size of 2 tablespoons each (I use an ice cream scoop), spacing them 2 inches apart. Bake for 9-12 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Leave to cool for 10 minutes, then transfer to a wire rack to cool completely.
• Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months. To thaw, leave on counter, still covered, or overnight in the fridge.

MONSTER COOKIES

Steps:

• Pre-heat the oven to 350°F. Line two baking sheet with parchment paper or Silpat baking mats.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, brown sugar and butter until light and fluffy.
• Beat in the eggs, one at a time, and then beat in the peanut butter, vanilla, baking soda and salt until well combined.
• Add the the oats and mix until combined, then add the mini M&Ms and mini-chocolate chips.
• Scoop 2-to 3-tablespoon mounds of the dough onto the prepared baking sheets, spacing the mounds at least 2 inches apart.
• Bake the cookies for 12-15 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to a rack to cool completely. (See Kelly's Note.)

MINI M&M COOKIES

Steps:

• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Whisk the flour, baking soda, and salt together until combined. Set aside.
• In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and the brown sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the M&Ms.
• Roll cookie dough into very tiny balls, about 1 teaspoon of dough per cookie and arrange on the baking sheets.
• Bake for 7-8 minutes or until the edges are lightly browned. Slightly flatten each cookie with the back of a spoon if they didn't spread much. While the cookies are still warm, I like to press a couple extra M&Ms into the tops. This is just for looks! Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies will stay fresh covered at room temperature for 1 week.

THE BEST MONSTER COOKIES

Steps:

• Preheat oven to 350°. Line cookie sheets with parchment paper, use a silpat liner, or spray with cooking spray.
• In a large bowl (or bowl of a stand mixer) cream together the butter, brown sugar, and peanut butter until light and fluffy, about 1-2 minutes.
• Mix in the egg and vanilla, scraping down the sides of the bowl as needed.
• In a separate bowl, add the flour, baking soda, cornstarch, baking powder, and salt and whisk to combine.
• With the mixer on low speed, slowly add the flour mixture to the wet ingredients and mix until just combined.
• Add the oats, chocolate chips, and M&M candies. Mix on low speed just until dough is combined.
• Use a medium cookie scoop, or about 2 tablespoons cookie dough, and place on the baking sheets. They should look like golf balls.
• Bake the cookies for 7-9 minutes until the edges are just starting to brown and the top still looks slightly undercooked.
• Remove from the oven and cool for 5 minutes on the baking sheet before moving them to a wire rack to cool completely.
• ** These cookies don't spread much after baking. If you gently press additional m&m's onto the tops of each cookie that will help flatten the cookie to more of a "cookie shape". You can also tap the hot cookie sheet against the countertop or stove top to help the cookies to fall.

MONSTER COOKIES

Steps:

• Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugars until light and creamy, about 1-2 minutes. Add the eggs one at a time, followed by the vanilla and mix until combined.
• Add the flour, salt, baking powder, and baking soda and mix on low until just combined. Add the oats, chips, and nuts, M&Ms, and crispy rice cereal and mix until just combined.
• Drop large rounds (I use a #20 - 3 tablespoon cookie scoop) onto the prepared sheet pan, 6-8 per pan. Bake until edges are golden brown and centers are just barely set, about 12 minutes.
• Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for several days.