These Giant Monster Cookies I made in 2021 are perfect if you’re looking for a thick, cakey cookie that’s filled with even more goodies like chopped peanuts. These cookies are packed with oats, peanut butter, red and green M&Ms, and mini chocolate chips and are more on the thin and chewy side, as opposed to big and thick. This festive treat is made with softened butter that gets creamed together with the sugars. If you’ve made cookies before, you’re probably familiar with this method. It is a classic cookie method to incorporate air into the dough which in turn makes cookies lighter and more cake like as they bake, as opposed to dense or hard, crisp cookies. Whether enjoyed at a holiday party or in a cookie box, left out for Santa, or shared with loved ones over a cup of cocoa, my Christmas Monster Cookies are a delightful treat that adds a touch of whimsy and warmth to the festive season. Some other cookies to try this holiday season are my Chewy Peanut Butter Cookies, Tiramisu Cookies, White Chocolate Macadamia Nut Cookies, and Almond Butter Blossoms.
Why this recipe works
Letting the cookie dough rest for just 20 minutes at room temperature will allow the flour to hydrate the dough and help us get a soft baked center and chewy cookie. Creaming the butter and sugars together with the peanut butter helps to aerate the butter and gives the cookies an overall yummy texture. You can use any festive M&Ms (like Halloween, Valentine’s Day, Easter) or mix-ins you’d like! Just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour. These thin and chewy, chunky cookies are studded with red and green M&Ms, embodying the cheerful spirit of Christmas and capture the indulgence of the holidays in every bite.
M&Ms: I love the slight crunch these candies give the cookies, and of course be sure to use the festive red and green M&Ms for a Christmas Monster cookie! Creamy Peanut Butter: I love using a smooth, creamy peanut butter (like Jif or Skippy) as opposed to a natural peanut butter. Natural peanut butter tends to dry out the cookie. Creamy peanut butter lends a rich, nutty flavor to the cookies. Quick oats: the quick oats give the cookie an overall better texture than the old fashioned oats. The chewy texture from the oats and sets them apart from typical chocolate chip or peanut butter cookies. All-Purpose Flour: All Purpose Flour provides a delicious texture and gives the cookies the perfect chewiness you love. Unsalted Butter: The biggest benefit of unsalted butter lets you control the overall flavor of your cookies, plus you get the pure sweet flavor of butter in the cookies. Brown Sugar: I use light brown sugar, but you can easily substitute dark brown sugar. Granulated Sugar: granulated sugar adds to the crispiness of the cookie, and makes for a lighter colored cookie. Vanilla: Vanilla is a must in cookies, it adds a complex and subtle spice, and I always recommend using real vanilla extract. Egg & 1 egg yolk: The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect. Milk: like I mentioned above, just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
Nuts: Swap peanut butter for a creamy almond butter, cashew butter, or sunflower seed butter for a nut-free version. Mix in chopped walnuts, pecans, or almonds for added crunch. Chocolate options: Use dark chocolate, milk chocolate, white chocolate or butterscotch chips. Or you can stir in chunks of your favorite chocolate bars, broken into pieces. (Twix, Reese’s, Snickers, etc.) Fruity add-ins: Add raisins, dried cranberries, or chopped dried apricots for a fruity twist. Stir in some shredded coconut for added flavor and texture. Gluten free: I haven’t personally tested this recipe with a gluten free flour, but a 1:1 gf free flour mix such as Bob’s Red Mill usually works well. Also, ensure that your oats are gluten-free if necessary. S’mores Monster Cookies: Add mini marshmallows, chocolate chips, and graham cracker pieces. Coffee Monster Cookies: Mix in a tablespoon of instant espresso powder to the dough for a coffee-flavored cookie. Salted Caramel Monster Cookies: Add caramel bits to the dough and sprinkle the tops of the cookies with flaked sea salt before baking.
Storage and Freezing
Store these Christmas Monster cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months. To freeze the cookie dough, scoop the dough into 2 Tbsp. balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time. Ovens vary. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue to bake as directed.
