PEANUT BUTTER MONSTER COOKIES
A classic cookie to add to your baking repitoire. It's a peanut butter cookie base with oatmeal, chocolate chips and chocolate candy stirred in.
Provided by Land O'Lakes
Categories Drop Peanut Butter Peanut butter Snack Sweet Baking Cookie Dessert Cookie Dessert
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Combine brown sugar, butter and peanut butter in bowl. Beat at medium speed until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, oats, baking powder, baking soda and salt. Beat at low speed until well mixed. Stir in chocolate chips and candy-coated chocolate pieces.
- Shape dough into 1 1/2-inch balls. Place, 2 inches apart, onto ungreased cookie sheets; flatten balls slightly. Bake 8-10 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets; transfer to cooling rack.
Nutrition Facts : Calories 180 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 150 milligrams, Carbohydrate 22 grams, Fiber 1 grams, Sugar grams, Protein 3 grams
SOFT BATCH PEANUT BUTTER MONSTER COOKIES
Monster cookies are loaded with creamy peanut butter, chewy oats, colorful m&ms, and gooey chocolate chips! They bake up super thick, with chewy edges and incredibly soft centers. A must try for all of my fellow cookie monsters out there!
Provided by Ashley Manila
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
- Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
- Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
- Add in the eggs and yolk, one at a time, beating well after each addition. Turn mixer off.
- Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
- Turn mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
- Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.
LOADED PEANUT BUTTER MONSTER COOKIES
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
- Combine the peanut butter, butter, brown sugar, salt, baking powder, baking soda and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and paddle with a rubber spatula.
- Add the egg and water, mix on low speed then increase the speed to medium, until smooth and combined.
- With the mixer running on low speed, add the flour and mix until just combined then add the oats and mix until just combined. Scrape the bowl and paddle with a rubber spatula.
- Reserve 2 to 3 tablespoons of the candy-coated chocolates and peanut butter cups for topping and add the rest to the cookie dough, along with the toffee bits and chocolate chips. Mix on low speed until combined.
- Scoop six 1/4-cup mounds of dough onto each of the prepared baking sheets. Flatten each mound to about 3/4 inch thick and arrange the reserved candy-coated chocolates and peanut butter cups on top of the cookies.
- Bake until puffed and slightly golden around the edges, 18 to 20 minutes, rotating and switching the positions of the baking sheets after 10 minutes. Let cool completely on the baking sheets.
LOADED PEANUT BUTTER COOKIES
These thick and chewy flourless cookies give off major comfort food vibes. The oats and coconut give them a chewy texture and heft, while the peanut butter cup candies double down on the chocolate-peanut butter profile. For the ideal soft and chewy texture, make sure to bake the cookies until they are very softly set at the edges and then cool slightly on the baking sheets to set as they will be delicate while warm.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 12 loaded peanut butter cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350˚ F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper.
- Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups.
- Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
- Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled).
PEANUT BUTTER MONSTER COOKIES
Provided by Food Network
Categories dessert
Time 30m
Yield 5 1/2 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 350 degrees F. Beat shortening, sugar, brown sugar and vanilla extract in large bowl on medium speed of electric mixer until light and fluffy. Add peanut butter, eggs and water; mix well.
- COMBINE flour, baking soda and salt in large bowl. Stir in oats. Gradually add to peanut butter mixture until well blended. Stir in chocolate chips. candy coated chocolate pieces and coconut. Cover and chill 30 minutes.
- DROP by heaping tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Flatten to 2-inch circles. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
- VARIATION
- JUMBO PEANUT BUTTER MONSTER COOKIES: Prepare cookie dough as directed above. Drop by 1/4-cupfuls, 3 inches apart, onto ungreased cookie sheets. Flatten to 3-inch circles. Bake 13 to 15 minutes or until light brown around edges. Makes 1 1/2 dozen.
MONSTER COOKIES
This recipe combines several favorite flavors-peanut butter, butterscotch and chocolate-in one big cookie. Before baking, I like to press a few extra M&M's on top for added color. -Patricia Schroedl, Jefferson, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream peanut butter, butter and sugars. Add eggs, 1 at a time, beating well after each addition. Add baking soda and vanilla. Add oats, M&M's, butterscotch chips and peanuts; let stand for 10 minutes. Stir in flour (the dough will be crumbly)., Shape by 1/4 cupfuls into balls. Place on greased baking sheets, about 9 cookies on each sheet. Gently flatten cookies. Bake at 325° for 15-18 minutes or until edges are lightly browned. Remove to wire racks.
Nutrition Facts : Calories 318 calories, Fat 15g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 180mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 2g fiber), Protein 7g protein.
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