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!



Soft-Baked Monster Cookies
  • 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)
  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.
Makes 40 cookies.


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Lola’s Pastries and Eatery

Jeremy and I recently had the chance to visit a restaurant, Lola’s Pastries and Eatery, in Nixa that I’ve been meaning to try out for awhile. I had heard that they have delicious, made-from-scratch desserts and that the food is quite good too so I was curious. On our way back from Branson a couple of weekends ago, we finally stopped in to see if the desserts lived up to expectations.

Lola’s is actually a former house that was converted into a restaurant and has a nice tea room feel to it. They have a pretty good breakfast and lunch menu and of course lots of desserts to choose from. We hadn’t had hardly anything to eat that day so we decided to split a BLT sandwich in hopes of curbing the inevitable sugar rush. The sandwich wasn’t bad but it was shockingly void of key BLT players…one half of the sandwich had ZERO bacon and the other had maybe 1 1/2 pieces. Like they forgot to put it on! It came with chips and we added a side salad which was small but tasty. We probably should have said something about the sandwich since it wasn’t cheap (about $7) but didn’t want to mess with it. I will say that the other sandwiches everyone else had looked quite “meaty” and tasty so I’m not sure what happened with ours. Anyway, enough of that, on to the main event–dessert!

There were alot of choices…strawberry cake, chocolate cake, coconut cream cake, key lime pie, carrot cake, Oreo cheesecake, no-bake cookies, monster cookies, cupcakes and more! It all looked mouth-watering but I knew for sure I wanted to try the strawberry cake since that’s kind of what they’re known for. Jeremy chose the carrot cake and we also got a piece of the Oreo cheesecake.

The Oreo cheesecake was really good, very smooth and creamy and not an overly sweet cheesecake at all. I didn’t think the Oreos were that noticeable though. The graham cracker crust was probably my favorite part, it was a little on the thicker side and had the perfect amount of saltiness to it to contrast with the cheesecake.

The strawberry cake was also very good and definitely made from scratch–no nasty strawberry Jell-O in this cake, just real strawberries! It was three (yes, three!) layers high with strawberry buttercream sandwiched between each layer and all over the top and sides. It was indeed delicious, just as people said. However, the strawberry buttercream was a tad too sweet for our taste. I think we prefer cream cheese frosting on our strawberry cake. But still a seriously delicious strawberry cake!

Jeremy’s choice, the carrot cake, ended up being our favorite. It was a massive three layer cake with vanilla cream cheese frosting between each layer and on the top and sides. The cake was super moist and very straightforward, no pineapple pieces or chunks of pecans or walnuts in the batter, just a moist, dense, perfectly spiced carrot cake. It did have chopped walnuts sprinkled on top which I thought were a nice touch. We loved it and will definitely be going back for more.

If you are in or around Nixa, check this place out!  The desserts do not disappoint!

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