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Big and Chewy Monster Cookies

These giant, chewy monster cookies blend chocolate and peanut butter flavors for a delightful treat, perfect for any occasion, from family nights to gatherings.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 1 hour 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cake flour Provides a tender, soft texture.
  • 1 cup all-purpose flour Balances structure and chewiness.
  • 1 cup rolled oats Adds heartiness and a chewy texture.
  • 1 tbsp malted milk powder Enhances flavor with creamy notes.
  • 1 tbsp corn starch Helps create a softer interior.
  • 1 tsp baking soda Leavening agent for lift and spread.
Wet Ingredients
  • 1 cup cold salted butter Adds richness and flavor.
  • 1 cup light brown sugar Contributes moisture and a hint of caramel flavor.
  • 0.5 cup granulated sugar Balances sweetness and promotes spread.
  • 1 cup peanut butter Adds creaminess and a nutty flavor.
  • 1 tsp salt Enhances all other flavors.
  • 2 large eggs Binds ingredients and provides moisture.
  • 1 tsp vanilla extract Lends a warm aromatic quality.
Add-ins
  • 1 cup M and Ms Provides colorful pops of chocolate.
  • 1 cup chopped milk chocolate Adds sweetness and creaminess.
  • 1 cup semi-sweet chocolate chips Provides rich chocolate flavor.
  • 0.5 tsp flaky sea salt Garnish that enhances cookie flavors.

Method
 

Preparation
  1. Whisk together dry ingredients: cake flour, all-purpose flour, rolled oats, malted milk powder, corn starch, and baking soda in a medium bowl and set aside.
  2. Cream the cold salted butter, light brown sugar, granulated sugar, peanut butter, and salt in a stand mixer fitted with a paddle attachment until smooth, about 3-4 minutes.
  3. Incorporate eggs one at a time, followed by the yolks and vanilla extract, mixing until fully combined.
  4. Gradually mix in the flour mixture until the dough is smooth.
  5. Mix in the M and Ms, chopped milk chocolate, and semi-sweet chocolate chips until just combined.
  6. Weigh each dough ball to six ounces, place them on a parchment-lined baking sheet, and refrigerate for at least two hours.
Baking
  1. Preheat the oven to 425°F and stack two baking sheets on top of each other, lining the top one with parchment paper.
  2. Place four cookies on the lined sheet, sprinkle with flaky sea salt, and bake for 9-11 minutes until the edges are lightly golden.
  3. Allow cookies to set on the pan for a few minutes before transferring them to a wire rack to cool completely.
  4. Repeat with the remaining cookie dough, rotating the sheets as necessary.
Storage
  1. Store cookies in an air-tight container for up to four days.

Notes

Chill dough to enhance texture. Experiment with different types of chocolate chips for unique flavors. Top with extra chocolate or M&Ms right before baking for a bakery-style finish.