One more Superbowl recipe before the big game this weekend! Who is watching? Do you even care about the game and teams or is it ALL about the food?! I say food, duh. We’re having a party at our house and I can say with certainty I am looking forward to the food the most. I have some friends who are fabulous cooks so I know we’ll have quite the spread!
I found these cookies a couple of weeks ago via Sally’s Baking Addiction (fabulous blog I JUST discovered–where have I been?!) and she has hit it out of the park with this recipe! I have trouble getting cookies to bake up soft, thick and chewy and these Soft-Baked Monster Cookies fulfill all three of those requirements perfectly! The only thing I’d do different next time is use MORE crushed Butterfingers and throw in some Reese’s Pieces! I knew there was something I was missing after the fact and it hit me that Reese’s Pieces would be PERFECT in these cookies, along with all the other add-ins.
Set out some milk along with these cookies at your Superbowl party! People will need it!
- 1 c. (2 Sticks) Unsalted Butter, softened
- 1 c. Light Brown Sugar, packed
- ½ c. Sugar
- 1½ c. Creamy Peanut Butter
- 2 Large Eggs, room temperature
- 1 T. Pure Vanilla Extract
- 1 t. Baking Soda
- ½ t. Salt
- 2½ c. All-Purpose Flour
- 1 c. Old-Fashioned or Quick Oats (I used old-fashioned)
- 1 c. Regular M&M’s
- 1 c. Dark Chocolate Chips (I used Ghirardelli 60% Bittersweet)
- 1 c. Semi-Sweet Chocolate Chips
- 2-4 Regular Size Butterfinger Bars, roughly chopped (I used 2 but if I did them again, I’d use more)
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- In the bowl of an electric mixer, beat butter and sugars on medium speed until light and fluffy, about 3 minutes. Mix in peanut butter and then eggs, one at a time, then the vanilla. Whisk together the flour, salt, baking soda and oats and mix into the butter/egg mixture on low speed. Mix in the M&M’s, dark and semi-sweet chocolate chips and Butterfingers.
- Roll the dough into 2 ” balls and place about 2 inches apart on the baking sheets. Bake for 10-11 minutes (10 if you want them just slightly underdone), rotating pans and switching racks halfway through. Let cool on pans for 2 minutes and then transfer to wire racks and let cool completely. Store in an air-tight container.