Soft-Baked Monster Cookies

Monster Cookies

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!

M&M’s Fun Size Milk Chocolate Candy, 11-Ounce (Pack of 6)

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.

Monster Cookie

Set out some milk along with these cookies at your Superbowl party!  People will need it!

Enjoy!

 

Soft-Baked Monster Cookies
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
Notes
Makes 40 cookies.

 

Facebook Comments

You may also like

5 Comments

  1. I completely LOVE the addition of butterfingers here! I MUST try that next time. 🙂 Yours look wonderful! Thank you for sharing with me. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

: