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4th of July Monster Cookies Recipe

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3.9 from 35 reviews

Celebrate the 4th of July with these delightful Monster Cookies, packed with peanut butter, oats, chocolate chips, M&M candies, and a perfect balance of chewy and crispy textures. These festive cookies are easy to make and perfect for sharing at any summer gathering.

  • Total Time: 21 minutes
  • Yield: 14 cookies

Ingredients

Wet Ingredients

  • 3/4 cup (170 g) unsalted butter, room temperature
  • 1 cup (200 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup smooth peanut butter, room temperature
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
  • 3/4 cup (60 g) quick oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Add-ins

  • 3/4 cup to 1 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 cup M&M candies

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside for later.
  2. Cream Butter and Sugars: In the bowl of an electric mixer fitted with a paddle attachment, cream together the unsalted butter, light brown sugar, granulated sugar, and smooth peanut butter on medium-high speed for about 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
  3. Add Eggs: Add the whole egg followed by the egg yolk to the creamed mixture. Mix on low speed until fully combined.
  4. Incorporate Vanilla: Pour in the vanilla extract and mix until it’s fully incorporated into the mixture.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, and kosher salt until evenly combined.
  6. Mix Dry into Wet: Slowly add the dry ingredient mixture to the wet ingredients in the mixer. Mix on low speed just until the dough starts to come together and a few streaks of flour remain. Avoid overmixing to keep cookies tender.
  7. Fold in Add-ins: Remove the bowl from the mixer. Using a spatula, gently fold in the M&M candies, semi-sweet chocolate chips, and white chocolate chips until evenly distributed throughout the dough.
  8. Scoop Dough: Using a two-tablespoon cookie scoop, portion the cookie dough onto the prepared baking sheets. For even baking, weigh each dough ball; the recipe’s cookies are 2 ounces each.
  9. Bake and Flatten Cookies: Bake for 9 to 11 minutes, or until the edges are lightly golden and the centers remain slightly pale and puffy. Halfway through baking, carefully lift the baking sheet a few inches above the oven rack and drop it to help flatten the cookies and create a thin, chewy texture. If the cookies remain mounded at the end of baking, tap the baking sheet firmly on the countertop once removed from the oven to encourage melted chocolate pools.
  10. Cool: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • Use room temperature ingredients to ensure proper mixing and texture.
  • Dropping the baking sheet mid-bake helps achieve a thinner, chewier cookie.
  • For consistent size and even baking, weigh each cookie dough ball at about 2 ounces.
  • Store cookies in an airtight container to maintain freshness for up to 5 days.
  • You can substitute M&Ms with other colorful candy-coated chocolates for different occasions.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/4th-of-july-monster-cookies-recipe/