Description
These festive Easter Monster Cookies are packed with everything you love about classic monster cookies, plus a colorful Easter twist! With a chewy peanut butter base, oats, chocolate chips, and a mix of Easter M&M’s and peanut butter eggs, they’re a delicious and satisfying treat that’s perfect for celebrating the spring season.
Ingredients
Units
Scale
- 1 cup (2 sticks / 227g) unsalted butter, softened
- 1 cup (258g) creamy peanut butter
- 1 1/2 cups (300g) light brown sugar, packed
- 2 large eggs, room temperature
- 2 cups (250g) all-purpose flour
- 1 cup (90g) old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup (203g) Easter M&M’s milk chocolate candies, pastel blend
- 1 cup Easter peanut butter M&M’s eggs, pastel blend, roughly chopped
- 1 1/2 cups (252g) semi-sweet chocolate chips
- Easter M&M candies, for topping (optional)
Instructions
- Prep: Line baking sheets with parchment paper.
- Cream Butter and Peanut Butter: In a large bowl or stand mixer, beat the softened butter on medium-high speed until smooth (about 1 minute). Add the peanut butter and beat for 2 minutes, or until smooth and creamy.
- Add Sugar and Eggs: Add the brown sugar and beat on medium-high speed for 2 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition. Scrape down the sides of the bowl.
- Add Dry Ingredients: With the mixer off, add the flour, oats, baking soda, and salt. Mix on low speed until just combined. Be careful not to overmix.
- Add Mix-Ins: With the mixer still on low (or by hand), add the M&M’s, chopped peanut butter eggs, and chocolate chips. Mix until just incorporated.
- Scoop and Chill: Using a 2-tablespoon scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Top with extra Easter M&M’s, if desired. Chill the dough in the refrigerator for 30 minutes (or cover and chill overnight).
- Bake: Preheat oven to 350°F (175°C). Remove the chilled dough from the refrigerator. Bake for 10 minutes, or until the edges are lightly browned and the centers are still soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If you don’t have a stand mixer, you can use a handheld mixer or mix the dough by hand.
- For a chewier cookie, slightly underbake them.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200kcal
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg
