Description
These Christmas Monster Cookies are a festive and delicious treat packed with peanut butter, rolled oats, colorful M&M’s, and chocolate chips. Perfect for the holiday season, they offer a chewy texture with a delightful combination of flavors and a fun, colorful appearance that kids and adults will love.
Ingredients
Scale
Wet Ingredients
- ½ cup (114 grams) unsalted butter, softened to room temperature
- ½ cup light brown sugar
- ¼ cup white sugar
- ¾ cup (180 grams) peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all purpose flour
- ¾ cup old-fashioned rolled oats (not quick oats)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Add-ins
- ¾ cup Christmas M&M’s, mini or regular (plus more for the top)
- ½ cup semi-sweet chocolate chips, mini or regular (plus more for the top)
Instructions
- Preheat Oven and Prepare Baking Tray: Preheat your oven to 350°F (175°C). Line a large half sheet baking tray with a silicone baking mat or parchment paper to prevent sticking and set it aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, light brown sugar, and white sugar on medium speed for about 2 minutes until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the peanut butter, egg, and vanilla extract on low speed, mixing until fully incorporated into the creamed sugar and butter mixture.
- Combine Dry Ingredients and Fold in Add-ins: Add the all-purpose flour, rolled oats, baking soda, and salt to the bowl. Beat on low speed until just combined, then gently fold in the Christmas M&M’s and semi-sweet chocolate chips to evenly distribute them throughout the dough.
- Scoop and Decorate Cookies: Using a medium cookie scoop, portion out about 2 tablespoons of cookie dough per cookie. Place each dough ball on the prepared baking sheet with at least 2 inches of space between them. Press additional chocolate chips and M&M’s on top of each cookie for decoration and extra flavor.
- Bake Cookies: Bake the cookies in the preheated oven for 10-13 minutes, or until the edges just begin to brown. The centers may look slightly underbaked but will firm up as the cookies cool.
- Cool Cookies: Remove the baking tray from the oven and allow the cookies to cool on the tray for 5 minutes. Carefully transfer them to a wire rack to cool completely before serving.
- Repeat with Remaining Dough: Repeat the scooping, decorating, and baking steps with the remaining cookie dough balls until all cookies are baked.
Notes
- Storage: Store cookies in an airtight container at room temperature for up to five days to keep them fresh. For longer storage, refrigerate for up to a month, though texture may change.
- Reheating: Warm a cookie by microwaving it for 10-15 seconds or until pleasantly warm.
- Freezing: Freeze baked cookies in a freezer-safe bag or container for up to three months. To freeze dough, place dough balls on a lined tray, freeze for 1-2 hours until hard, then transfer to a freezer bag or container. Thaw in the fridge overnight before baking as instructed.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
