Soft Batch Peanut Butter Monster Cookies

Name: Soft Batch Peanut Butter Monster Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 2
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1 cup (227g) unsalted butter (room temperature)); 1 cup Smooth Peanut Butter (1 cup creamy peanut butter (room temperature )); 2 tsp Vanilla (2 teaspoons pure vanilla extract); 1 cup Light Brown Sugar (1 and 1/4 cups (269g) light brown sugar, packed); 1 cup Granulated Sugar (1/3 cup (66g) granulated sugar); 2 pieces Egg (2 large eggs (room temperature )); 1 piece Egg Yolks (1 large egg yolk (room temperature )); 1 cup All-Purpose Flour (1 and 3/4 cups (210 grams) all-purpose flour); 1 cup Rolled Oat (3/4 cup old-fashioned oats); 1 cup Oats (1/2 cup quick oats); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); 1 tsp Baking Powder (1 teaspoon baking powder); 1 tsp Cinnamon (1/2 teaspoon ground cinnamon); 1 tsp Table Salt (1/2 teaspoon salt); 1 cup M&M's (1 and 1/2 cups M&M candies); 1 cup Semi-Sweet Chocolate Chips (1 and 1/2 cups semi-sweet chocolate chips); 1 cup Peanut (1/2 cup salted peanuts (roughly chopped ))

Chewy, soft-batch peanut butter cookies loaded with oats, M&M candies, chocolate chips, and peanuts. The dough is chilled before baking for thick, flavorful results.

60 minAmerican

Servings2

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Pescatarian
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Ingredients

For 2 servings

Unsalted Butter1 cup · 1 cup (227g) unsalted butter (room temperature)
Smooth Peanut Butter1 cup · 1 cup creamy peanut butter (room temperature )
Vanilla2 tsp · 2 teaspoons pure vanilla extract
Light Brown Sugar1 cup · 1 and 1/4 cups (269g) light brown sugar, packed
Granulated Sugar1 cup · 1/3 cup (66g) granulated sugar
Egg2 pieces · 2 large eggs (room temperature )
Egg Yolks1 piece · 1 large egg yolk (room temperature )
All-Purpose Flour1 cup · 1 and 3/4 cups (210 grams) all-purpose flour
Rolled Oat1 cup · 3/4 cup old-fashioned oats
Oats1 cup · 1/2 cup quick oats
Bicarbonate of Soda1 tsp · 1 teaspoon baking soda
Baking Powder1 tsp · 1 teaspoon baking powder
Cinnamon1 tsp · 1/2 teaspoon ground cinnamon
Table Salt1 tsp · 1/2 teaspoon salt
M&M's1 cup · 1 and 1/2 cups M&M candies
Semi-Sweet Chocolate Chips1 cup · 1 and 1/2 cups semi-sweet chocolate chips
Peanut1 cup · 1/2 cup salted peanuts (roughly chopped )

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Steps

1In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter on medium speed until smooth and creamy.
2Add in the peanut butter and vanilla and beat until smooth, about 2 minutes.
3Next add in both sugars and beat until light and fluffy, scraping down the sides and bottom of the bowl as needed, about 2 minutes.
4Add in the eggs and yolk, one at a time, beating well after each addition. Turn mixer off.
5Add in the flour, oats, baking soda, baking powder, cinnamon, and salt. Whisk the ingredients together lightly before turning the mixer back on low and mixing in the dry ingredients until just combined. Be sure not to over mix here.
6Turn mixer off and use a spatula to fold in the M&Ms, chocolate chips, and peanuts.
7Cover the bowl and place it in the fridge for 30 minutes, or up to 2 days.
8When ready to bake:
9Preheat oven to 350 degrees (F). Line two large baking sheets with parchment paper.
10Scoop two tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Gently press down on each cookie ball, slightly flattening the ball. This will help them spread evenly in the oven. Sprinkle the top of each cookie with some extra oats, if desired.
11Bake one tray at a time, for 12 minutes, or until the edges are golden and the centers have set. If any edges spread out while baking, use a spatula and gently press them back in as soon as you remove the cookies from the oven.
12Cool cookies on the baking sheet for 10 minutes before transferring them to a cooling rack.