Monster Chocolate Chip Cookies Recipes

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MONSTER COOKIES



Monster Cookies image

Truly the best monster cookie recipe! These peanut butter, oatmeal and chocolate chip cookies are perfectly crisp on the outside and tender on the inside. Recipe yields 18 cookies.

Provided by Cookie and Kate

Categories     Cookies

Time 45m

Number Of Ingredients 10

1 1/2 cups creamy or chunky peanut butter (that's one full 16-ounce jar minus 1/4 cup)
2 1/2 cups packed coconut sugar or 2 cups lightly packed brown sugar
1/3 cup melted coconut oil or 5 tablespoons melted butter
3 large eggs
2 teaspoons baking soda
2 teaspoons vanilla extract
2 1/2 cups quick-cooking oats or old-fashioned oats (certified gluten-free if necessary)
3/4 cup bittersweet chocolate chips
3/4 cup candy-coated chocolates (like M&M's) or additional chocolate chips
Optional: flaky sea salt, for sprinkling

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Line tw0 large, rimmed baking sheets with parchment paper or silicone mats for easy clean-up.
  • In a large mixing bowl, combine the peanut butter with the sugar and coconut oil. Use an electric mixer or a large spoon to mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and chocolate chips and mix until they're evenly incorporated.
  • Working with an ice cream scoop or 1/4 cup measuring cup, drop the cookies onto the prepared baking sheets. These cookies spread while baking, so leave several inches around each (I can bake six at a time). If they are irregularly shaped at the base, gently shape them into a more rounded mound. If you'd like your cookies to look extra pretty, dot a few extra M&M's and chocolate chips on each mound of dough before baking.
  • Bake 10 to 12 minutes, until they're just starting to turn golden around the edges. Do not overbake. Let the cookies cool for 10 minutes before transferring to a cooling rack. In the meantime, bake your next six cookies, and so on.
  • If desired, sprinkle the cookies lightly with flaky sea salt. Let them cool completely before storing them in an airtight container. Cookies will keep well for several days at room temperature.

Nutrition Facts : ServingSize 1 large cookie, made with coconut sugar, coconut oil, and all chocolate chips, Calories 381 calories, Sugar 27.2 g, Sodium 194.1 mg, Fat 21.2 g, SaturatedFat 8.4 g, TransFat 0 g, Carbohydrate 40 g, Fiber 4.1 g, Protein 8.8 g, Cholesterol 31 mg

CHOCOLATE MONSTER COOKIES



Chocolate Monster Cookies image

My four grandsons started attending "Grandma's Cooking School" when they were as young as 4. These easy monster cookies are a favorite of the youngest, Brandon. He has fun making them and is always delighted with the results, as is the rest of the family. -Helen Hilbert, Liverpool, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 7-1/2 dozen.

Number Of Ingredients 14

2 cups butter, softened
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 cups cornflakes
2 cups rolled oats
1 package (8 ounces) sweetened shredded coconut
1 package (12 ounces) semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • In a large bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the cornflakes, oats and coconut. (It may be necessary to transfer to a larger bowl to stir in the cornflakes, oats and coconut.) Stir in chocolate chips and nuts., Shape dough into 1-1/2 inch balls and place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 3 in. apart on ungreased baking sheets; let stand at room temperature 30 minutes before baking. Bake at 350° for 13-15 minutes or until edges are browned. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MONSTER CHIP COOKIES



Monster Chip Cookies image

Judy Mabrey, Myrtle Beach, South Carolina, shares these treats with "monsters" who ring her doorbell on Halloween. She also gives them as Christmas gifts.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 14

1 cup shortening
1/2 cup butter, softened
1-1/3 cups sugar
1 cup packed brown sugar
4 large eggs
3 teaspoons vanilla extract
1 teaspoon lemon juice
3 cups all-purpose flour
1/2 cup quick-cooking oats
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
4 cups semisweet chocolate chips
2 cups chopped nuts

Steps:

  • In a large bowl, cream shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla and lemon juice. Combine the dry ingredients; add to creamed mixture and mix well. Stir in chips and nuts. Refrigerate 8 hours or overnight., Drop by 1/4 cupfuls 3 in. apart onto lightly greased baking sheet. Bake at 350° for 14-16 minutes or until lightly browned and center is set. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 614 calories, Fat 36g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 412mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 4g fiber), Protein 9g protein.

EASY MONSTER COOKIES



Easy Monster Cookies image

This monster cookie recipe is frightfully fun! We prepared two different kinds of Betty Crocker™ cookie mixes and then added oats and M&M's® to make these delicious, flavor-packed monster cookies. This recipe only takes about an hour to make from start-to-finish so make a batch of these quick and easy monster cookies as a last-minute treat to bring to a party or leave these monstrous and chewy cookies out for your family to quickly devour!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 18

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1 1/2 cups quick-cooking oats
1 cup butter or margarine, softened
3 eggs
2 cups M&M's® chocolate candies

Steps:

  • Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
  • On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
  • Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Cookie, TransFat 0 g

WE MADE THE CHOCOLATE-FILLED COOKIE MONSTER COOKIES THAT HAVE TAKEN TIKTOK BY STORM



We Made the Chocolate-Filled Cookie Monster Cookies That Have Taken TikTok by Storm image

These huge Cookie Monster chocolate chip cookies have gone viral on TikTok for their bright-blue hue and oozing, chocolaty center.

Provided by Kaley Rohlinger

Categories     Cookies, Desserts

Time 40m

Yield 10 giant cookies

Number Of Ingredients 14

2 1/4 cups flour
1 1/2 tsp cornstarch
1 tsp baking powder
1 tsp salt
1 cup butter
3/4 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tsp of vanilla
20-40 drops of blue food coloring
1 cup white chocolate chips
1 cup semisweet chocolate chips
2 bars of Hershey's chocolate

Steps:

  • In a small bowl, whisk together the flour, cornstarch, baking powder, and salt. Set aside.
  • Melt the butter on the stove or in the microwave. Let cool slightly, then add the brown sugar and white sugar and cream together.
  • Add the egg and egg yolk, plus the vanilla, and mix until combined.
  • Add blue food coloring to your liking.
  • Mix the dry ingredients in with the wet ingredients until a dough forms, then add the white chocolate and semisweet chocolate chips.
  • Form about ten balls of dough, and stuff each with a few pieces of Hershey's chocolate. Chill for at least two hours or overnight.
  • When the cookies are done chilling, bake at 350 degrees for 20-25 minutes.

CHOCOLATE CHIP MONSTER POPS



Chocolate Chip Monster Pops image

Chocolate chip cookies on a stick!

Provided by SANDIEEE

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 15

Number Of Ingredients 10

1 cup butter, softened
¾ cup white sugar
½ cup packed brown sugar
2 egg
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon salt
2 cups semisweet chocolate chips
15 popsicle sticks

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a large cookie sheet.
  • In a large bowl, cream the butter and sugar together. Add eggs and vanilla; mix until smooth. Sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. Mix in the chocolate chips.
  • Using a 1/3 cup measuring cup, drop cookies onto the cookie sheet. Be sure cookies are at least 2 inches apart. Insert a popsicle stick into each cookie, and bake for 25 to 30 minutes. Cool for 2 to 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 361.9 calories, Carbohydrate 45.8 g, Cholesterol 57.3 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 12 g, Sodium 203.3 mg, Sugar 29.5 g

MONSTER CHOCOLATE CHIP COOKIES



Monster Chocolate Chip Cookies image

Not sure where this recipe came from but I love the soft chewy center and the crisp outside. I like to toast the pecans but they taste fine untoasted as well.

Provided by grumpychef

Categories     Drop Cookies

Time 33m

Yield 24-26 cookies, 24-26 serving(s)

Number Of Ingredients 12

2/3 cup shortening
2/3 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 cup pecans, chopped
1/2 cup flour

Steps:

  • Preheat oven to 375 degrees.
  • Spray cookie sheets with baking spray.
  • toast pecans in oven or in saucepan over medium heat.
  • cream shortening, butter, and sugars.
  • add eggs and vanilla.
  • combine dry ingredients (3-1/2 cups flour, salt, and baking soda). Add them to the creamed mixture and stir well.
  • Stir in toasted pecans and chocolate chips.
  • Dip a 1/4 cup baking scoop into a bowl of extra flour, tap excess flour off the scoop (this will prevent dough from sticking to the scoop, redip in flour as needed).
  • drop cookie dough by 1/4 cupfuls onto greased cookie sheet at least 2 inches apart.
  • bake 13-15 minutes (13 for chewier cookie, 15 for crisper cookie).
  • cool on cookie sheet for about 5 minutes before removing from the baking sheet.

Nutrition Facts : Calories 343.8, Fat 18.9, SaturatedFat 7.6, Cholesterol 31.2, Sodium 197.1, Carbohydrate 42.7, Fiber 1.8, Sugar 25.1, Protein 3.7

MONSTER COOKIES



Monster Cookies image

Chewy, peanut buttery, chocolate-filled Monster Cookies just like Grandma used to make!

Provided by Mary Younkin

Categories     Dessert

Time 22m

Number Of Ingredients 11

1/3 cup butter (room temperature)
1 cup (plus 2 tablespoons brown sugar)
2/3 cup white sugar
2 eggs
1 rounded teaspoon baking soda
1/2 teaspoon vanilla
1 teaspoon maple syrup (I used the fake stuff for years and it works fine as well if you don't have maple)
1 cup crunchy peanut butter
3 cups old fashioned rolled oats
1/3 cup semi-sweet chocolate chips (slightly heaped)
about 1/3 cup m&m candies (reserved for topping)

Steps:

  • Preheat oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.
  • Scoop generous cookie mounds onto cookie sheets and then top with m&ms. Bake for approximately 12 minutes, watching carefully to make sure they do not overbake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack.

Nutrition Facts : Calories 115 kcal, Carbohydrate 11 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 56 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

MONSTER COOKIES



Monster Cookies image

Monster Cookies - giant peanut butter oatmeal cookies packed with chocolate chips and colorful M&Ms. These cookies are big on flavor and especially fun to make with kids! Customize the candy colors to match the current season!

Provided by www.kitchengidget.com

Categories     Cookies & Bars

Time 25m

Number Of Ingredients 12

1/2 cup butter (1 stick)
1 cup light brown sugar
1 cup white sugar
3 large eggs
1 1/2 cups peanut butter
1 1/2 teaspoons corn syrup
1 1/2 teaspoons vanilla
1 cup all-purpose flour
2 teaspoons baking soda
3 1/2 cups old fashioned oats
1 cup M&Ms
1/2 cup chocolate chips

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.

Nutrition Facts : Calories 217 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 23 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 153 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

HALLOWEEN CHOCOLATE CHIP COOKIES



Halloween Chocolate Chip Cookies image

These cookies are monster sized and monster themed, making them perfect treats for your Halloween party. They bake up crispy on the edges and chewy inside. Feel free to vary the sprinkles and add some non pareils to the mix. Candy eyeballs come in various sizes so play around to see which combo you like best - we happen to think one medium and one large makes the monster look delightfully deranged.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield About 2 dozen

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup packed light brown sugar
3/4 cup granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups old-fashioned oats
1 cup mixed green, purple and orange candy-coated chocolates, such as M&Ms
1 cup semi-sweet chocolate chips
1 cup mixed green, purple, orange and black Halloween sprinkles and nonpareils
1/2 cup chopped pecans, optional
48 candy eyeballs

Steps:

  • Position an oven rack in the top and bottom and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Stir together the flour, baking powder, salt and baking soda in a medium bowl.
  • Combine the brown sugar and granulated sugar with the butter in a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, 1 to 2 minutes. Add the eggs and vanilla and beat well to combine, 1 to 2 minutes. Add the flour mixture and beat on low speed to combine, scraping the bowl down once to make sure it is mixed well, about 1 minute. Add the oats, candy-coated chocolates, chocolate chips, half of the sprinkles and the pecans if using. Mix on low speed just to combine, about 30 seconds.
  • Spread the remaining 1/2 cup sprinkles in a small bowl. Using a 1/4-cup (2-ounce) ice cream scoop or dry measuring cup, scoop a scant 1/4 cup of dough, roll into a ball and flatten them slightly with the palm of your hand. Press the top of the ball in the sprinkles. Place 6 balls of dough on each baking sheet. Arrange 2 eyeballs on each dough ball. (Refrigerate the remaining dough while you bake this batch.)
  • Bake, rotating the pans halfway through, until the edges are crisp and golden, 15 to 18 minutes. Remove the pans to wire racks to cool slightly, then transfer the cookies to the racks to cool completely. Allow the baking sheets to cool and then repeat with the remaining dough.

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