Description
Celebrate the Fourth of July with these giant, soft, and chewy monster cookies loaded with peanut butter, oats, chocolate chips, white chocolate chips, and colorful M&M candies. Ready in just 21 minutes, these patriotic cookies are perfect for a festive treat that kids and adults will love.
Ingredients
Wet Ingredients
- 3/4 cup (170 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1/2 cup smooth peanut butter, room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour, spooned and leveled
- 3/4 cup (60 g) quick oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Add-ins
- 3/4 cup to 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1 cup M&M candies
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and set them aside.
- Cream butter, sugars, and peanut butter: In the bowl of an electric mixer fitted with the paddle attachment, cream together the unsalted butter, light brown sugar, granulated sugar, and peanut butter on medium-high speed until the mixture is light and fluffy, approximately 3 minutes. Pause to scrape down the sides of the bowl to ensure even mixing.
- Add eggs and vanilla: Add the whole egg followed by the egg yolk to the creamed mixture. Mix on low speed until fully combined. Then add the vanilla extract and mix again until incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, and kosher salt until well combined.
- Mix dry ingredients into wet: Slowly add the flour mixture to the butter and egg mixture, mixing just until the dough comes together and a few streaks of flour remain. Avoid over mixing to keep cookies tender.
- Fold in mix-ins: Remove the bowl from the mixer and use a spatula to gently fold in the M&M candies, semi-sweet chocolate chips, and white chocolate chips until evenly distributed.
- Portion the dough: Using a two-tablespoon cookie scoop (each about 2 ounces), scoop the dough onto the prepared baking sheets, spacing them to allow room for spreading. For best results, weigh each dough ball to ensure even sizing.
- Bake and shape: Bake the cookies for 9 to 11 minutes until edges are lightly golden but centers remain pale and puffy. Halfway through baking, lift the baking sheet a few inches above the oven rack and drop it to help flatten the cookies for a thinner, chewier texture. If cookies are still mounded after baking, gently tap the baking sheet on the countertop when removing from the oven to encourage pooling of melted chocolate.
- Cool and serve: Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Enjoy your festive Fourth of July monster cookies!
Notes
- Don’t over mix the dough once the flour is added to maintain soft and chewy texture.
- Using room temperature ingredients like butter, eggs, and peanut butter helps them combine more easily and evenly.
- Dropping the baking sheet during baking helps create a thinner cookie with a chewy texture and melted chocolate pools.
- For consistent cookie size and baking, weigh each dough scoop at 2 ounces.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
