Butter<\/strong>. Four tablespoons of room temperature unsalted butter. To soften it faster, slice it into 6-8 pieces and leave it on the counter for at least one hour. We’re using unsalted butter because we’re adding salt to the dough.<\/li>\n\n\n\n

Peanut Butter<\/strong>. One-quarter cup of your favorite peanut butter or nut butter. I recommend using the regular nut butters, not the ones that require stirring because they separate so easily. This is the time for Jif or Skippy! If you’re looking for a recipe that uses the natural style of peanut butter, try my 2 ingredient peanut butter cookies<\/a><\/span>.<\/li>\n\n\n\n

Brown Sugar<\/strong>. You can use light or dark brown sugar, whatever you have in your pantry.<\/li>\n\n\n\n

Egg<\/strong>. One whole egg, both the egg yolk and egg white!<\/li>\n\n\n\n

Vanilla Extract<\/strong>. My cookie recipes have a higher portion of vanilla than most other recipes, and I know that’s what makes them so rich and taste like they came from the bakery. Three-quarters of a teaspoon for 12 cookies.<\/li>\n\n\n\n

Flour<\/strong>. All-purpose regular flour, not cake flour or pastry flour. To measure it, fluff it in the bag or container. Scoop it into the cup, intentionally over the top, and then use a knife to level off the surface.<\/li>\n\n\n\n

Oats<\/strong>. There are only two types of oats that work for this recipe: rolled oats (also called old-fashioned oats) or quick oats. <\/li>\n\n\n\n

Baking Soda<\/strong>. Yes, the recipe only requires baking soda, not baking powder.<\/li>\n\n\n\n

Salt<\/strong>. A small amount of salt balances the sweetness in any dessert recipe.<\/li>\n\n\n\n

Chocolate Chips<\/strong>. You can use semisweet, dark, or even milk chocolate chips in this recipe. White chocolate chips are fine, too, but semisweet (70% dark) are traditional.<\/li>\n\n\n\n

M&M’s<\/strong>. Just a small portion of a bag of M&M’s–one quarter cup. This is a great recipe to use seasonal or specialty colored M&M’s for a party.<\/li>\n<\/ul>\n\n\n\n

The Instructions<\/h2>\n\n\n\n
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$\"Peanut$ <\/figure>\n<\/div>\n\n\n\n
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$\"Light$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Preheat the oven to 350, and have ready a cookie sheet. In a medium bowl, beat together the softened butter and peanut butter with an electric mixer on medium-high speed. Beat for 1-2 minutes, until light and fluffy.<\/p>\n<\/div>\n\n\n\n
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Next, add the granulated sugar and beat again to combine.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Egg$ <\/figure>\n<\/div>\n\n\n\n
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$\"White$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Next, add egg and vanilla, and mix well.<\/p>\n<\/div>\n\n\n\n
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In a small bowl, stir together all remaining ingredients (flour, oats, baking soda, salt, chocolate chips and M&M’s).<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Flour$ <\/figure>\n<\/div>\n\n\n\n
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$\"Twelve$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Add this to the butter mixture and stir well, but do not overmix. Drop by large 2-tablespoon sized balls onto cookie sheet, and press extra chocolate chips, candy and oats on each cookie before baking.<\/p>\n<\/div>\n\n\n\n
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Bake for 10 minutes, and let cool on the baking sheet for at least 5 minutes before attempting to move to a cooling rack. You can press extra candy into them as they cool, too.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Close$ <\/figure>\n\n\n\n
Monster Cookies Recipe Tips and Tricks<\/h2>\n\n\n\n
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Room Temperature Ingredients<\/strong> – When your butter and eggs are at room temperature, the sugar melts into the mixture more easily, which creates air pockets in the dough. This light, fluffiness translates into a dense but chewy cookie with crisp edges. The technique to mixing cookie dough absolutely matters!<\/li>\n<\/ul>\n\n\n\n
Monster Chocolate Chip Cookies Recipe Variations<\/h2>\n\n\n\n
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Chocolate<\/strong> – Any type of chocolate chip that you like is great in this recipe.<\/li>\n\n\n\n
Candy<\/strong> – Besides M&M’s, you can use chopped up candy bars here. You might like my Kit Kat Cookies<\/a><\/span>!<\/li>\n<\/ul>\n\n\n\n
$\"Rainbow$ <\/figure>\n\n\n\n
Storing leftover Monster Chocolate Chip Cookies<\/h2>\n\n\n\n
If you have leftover dough, cover it and store it in the fridge for up to 3 days. You can scoop and bake right from the fridge, but be sure to add an extra 1-2 minutes to the bake time.<\/p>\n\n\n\n
Once your monster cookies are baked, place them in an airtight container, and store them on the counter for up to 3 days.<\/p>\n\n\n\n
How to freeze Monster Cookies Dough<\/h3>\n\n\n\n
To freeze raw cookie dough, it’s best to scoop it into balls first. Place the dough balls on a cookie sheet, not touching, to freeze solid. Once they’re frozen, you can move them to a plastic freezer bag for longer term storage.<\/p>\n\n\n\n
To freeze already baked cookies, stack them between pieces of wax paper in a freezer bag or freezer storage container and freeze for up to 3 months. Defrost at room temperature and serve.<\/p>\n\n\n

The Instructions<\/h2>\n\n\n\n\n\n<\/figure>\n<\/div>\n\n\n\n