Description

These Soft Batch Peanut Butter Monster Cookies are delightfully chewy and packed with a mix of creamy peanut butter, oats, M&M candies, chocolate chips, and chopped salted peanuts. They offer a perfect balance of sweetness, texture, and peanut buttery goodness with a hint of cinnamon. Ideal for a sweet treat any time, these cookies bake into soft, thick rounds that are irresistible for both kids and adults.

Ingredients

Scale

Wet Ingredients

1 cup (227g) unsalted butter, room temperature
1 cup creamy peanut butter, room temperature
2 teaspoons pure vanilla extract
2 large eggs, room temperature
1 large egg yolk, room temperature

Dry Ingredients

1 and 1/4 cups (269g) light brown sugar, packed
1/3 cup (66g) granulated sugar
1 and 3/4 cups (210g) all-purpose flour
3/4 cup old-fashioned oats
1/2 cup quick oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Add-ins

1 and 1/2 cups M&M candies
1 and 1/2 cups semi-sweet chocolate chips
1/2 cup salted peanuts, roughly chopped

Instructions

Beat Butter: In a stand mixer bowl fitted with the paddle attachment or a large bowl using a handheld mixer, beat the room temperature butter on medium speed until smooth and creamy.
Add Peanut Butter and Vanilla: Mix in the creamy peanut butter and pure vanilla extract, beating until the mixture is smooth and well combined, about 2 minutes.
Incorporate Sugars: Add the light brown sugar and granulated sugar, then beat until the mixture is light, fluffy, and well combined, scraping down the sides as needed, approximately 2 minutes.
Add Eggs and Yolks: Beat in the two whole eggs and one egg yolk one at a time, ensuring each is fully incorporated before adding the next. Turn off the mixer after this step.
Mix Dry Ingredients: Whisk together the flour, old-fashioned oats, quick oats, baking soda, baking powder, ground cinnamon, and salt. Turn the mixer back on low and gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to prevent tough cookies.
Fold in Mix-ins: Turn off the mixer and use a spatula to gently fold in the M&M candies, semi-sweet chocolate chips, and chopped salted peanuts.
Chill Dough: Cover the dough bowl and refrigerate for 30 minutes to 2 days to help the cookies maintain shape when baking.
Preheat Oven and Prepare Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop Dough: Using a tablespoon-sized scoop, place mounds of dough onto the baking sheets, spacing them a few inches apart. Slightly flatten each dough ball by gently pressing down to promote even spreading. Optionally, sprinkle extra oats on top.
Bake Cookies: Bake one tray at a time for about 12 minutes or until the edges are golden and the centers are set. If edges spread unevenly, gently press these back in with a spatula right after removing from the oven.
Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This ensures they hold their soft texture.

Notes

Using room temperature ingredients helps the dough come together smoothly.
Chilling the dough is important to keep the cookies from spreading too much and maintains their soft texture.
Slightly flattening the dough balls before baking helps create evenly baked cookies.
You can store baked cookies in an airtight container for up to 5 days or freeze for longer storage.
If you prefer a nut-free version, omit the peanuts and peanut butter and substitute with sunflower seed butter, adjusting additional flavors accordingly.

Prep Time: 20 minutes
Cook Time: 12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Keywords: soft batch cookies, peanut butter cookies, monster cookies, M&M cookies, chocolate chip cookies, chewy cookies