Monster Cookies · Crust & Crumb Academy

Monster Cookies

Here’s the recipe I promised to share for Monster Cookies. The recipe is from Bake from Scratch magazine July/August 2026. I didn’t realize the recipe called for mini M&Ms and mistakenly purchased regular. While they were still delicious, I think the mini would have incorporated better so I will make sure to use them next time. Also, I couldn’t find my 3 T cookie scoop so I used my 2 T but think they would have turned out better with the bigger size. One last change is I substituted chocolate chips for white chocolate because that’s all I had. I love to tweak recipes so I’m going to experiment with eliminating the baking powder. I know thick cookies are having their moment but in our house we prefer cookies that are a little thinner and chewier.

Monster Cookies

½ cup (113 grams) unsalted butter, room temperature

½ cup (128 grams) creamy peanut butter

½ cup (110 grams) firmly packed dark brown sugar

¼ cup (50 grams) granulated sugar

1 large egg (50 grams), room temperature

1 large egg yolk (19 grams), room temperature

2 teaspoons (8 grams) vanilla extract

1½ cups (188 grams) all-purpose flour

1¼ cups (125 grams) old-fashioned oats

1 teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

½ cup (112 grams) mini red and blue candy-coated chocolate pieces

3 ounces (84 grams) white chocolate, chopped

Garnish: mini red and blue candy-coated chocolate pieces, chopped white chocolate

1. Preheat oven to 350°F (180°C). Line 2 rimmed baking sheets with parchment paper.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, peanut butter, and sugars at medium speed until creamy, 1 to 2 minutes, stopping to scrape paddle and bottom and sides of bowl. Add egg and egg yolk, beating until combined. Beat in vanilla; scrape sides of bowl.

3. In a medium bowl, whisk together flour, oats, salt, baking powder, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined and stopping to scrape sides of bowl. Fold in chocolate pieces and white chocolate.

4. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 60 grams each), and place 2 inches apart on prepared pans.

5. Bake, one pan at a time, until edges are golden brown and set, 12 to 15 minutes. (Second pan can stand at room temperature while the first bakes.) Immediately smash cookies with bottom of a glass or jar. Garnish with chocolate pieces and white chocolate, if desired. Let cool completely on pans. Store in an airtight container for up to 3 days.

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Monster Cookies