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Christmas Monster Cookies

Christmas Monster Cookies
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Festive peanut butter oat cookies loaded with semi-sweet chocolate chips and red and green M&M’s, perfect for Christmas.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 cup creamy peanut butter (such as Jif or Skippy, avoid natural for this recipe)
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup festive red and green M&M’s (plus ¼ cup extra for pressing on top)

Instructions

  1. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar for about 4 minutes, until the mixture is light and fluffy.
  2. Add the creamy peanut butter, eggs, and vanilla extract to the creamed mixture. Beat for another minute until well incorporated.
  3. In a separate bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix the dough.
  5. Fold in 1 cup of the semi-sweet chocolate chips and 1 cup of the red and green M&M’s until evenly distributed throughout the dough.
  6. Cover the cookie dough and refrigerate for at least 30 minutes. This chilling step helps prevent the cookies from spreading too much during baking.
  7. Once chilled, preheat your oven to 365°F (185°C). Line a light-colored baking sheet with parchment paper.
  8. Scoop generous portions of dough (about 2 tablespoons each) onto the prepared baking sheet, spacing them at least two inches apart to allow for spreading.
  9. Bake for 9-10 minutes. The cookies should be set around the edges but still slightly soft in the center.
  10. Immediately upon removing from the oven, gently press the reserved ¼ cup of red and green M&M’s into the tops of the warm cookies for a beautiful, festive finish.
  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store in an airtight container.

Notes

  • Use creamy peanut butter such as Jif or Skippy; avoid natural peanut butter for best results.
  • Chill the dough for at least 30 minutes to prevent excessive spreading.
  • Bake on a light-colored baking sheet at 365°F (185°C).
  • Scoop dough into generous 2-tablespoon portions for large cookies.

Find it online: https://www.masterthecook.com/christmas-monster-cookies/