It’s Christmas cookie time again, and along cookies recipes such as stained glass cookies and cream cheese spritz cookies, these Christmas monster cookies are on my must-make list every year. You’ve heard of monster cookies, right? Those oatmeal-peanut butter-M&M-chocolate chip delights? This is a holiday version of the popular classic and I have to say, I like it even better than the original version. It’s a must make Christmas recipe! These cookies have the perfect texture with just a touch of chewiness from the oats.
Christmas Monster Cookies Ingredients
To make this recipe, you will need butter, brown sugar, granulated sugar, egg, creamy peanut butter, vanilla extract, all purpose flour, baking soda, salt oats, M&M’s, white chocolate chips and holiday sprinkles.
How Do You Make Monster Cookies?
Preheat the oven, and line a baking sheet with parchment or a nonstick baking mat. Cream the butter and two types of sugar in a large bowl with a mixer until fluffy. Add the egg, peanut butter and vanilla to the bowl, then mix to combine. Next add the flour, salt and baking soda, and mix until just combined. Stir in the oats, M&M’s and chocolate chips. Make cookie dough balls, and dip each ball into the sprinkles. Press a few more M&M candies and chocolate chips into the top of each ball of dough. Place the dough on a cookie sheet. Bake until the cookies are set and golden brown, then cool on a wire rack. Store the baked cookies in an airtight container, or enjoy right away.
Tips For The Perfect Cookies
For the prettiest cookies, press some extra M&M’s and white chocolate chips into the tops of the balls of dough before baking. It’s a bit of a tight fit with the sprinkles in the mix too, but it’s totally worth it for a beautiful end result. The cookie dough can be stored in the fridge for up to 3 days before baking. If you’re planning to make your dough ahead of time, you may want to omit the M&M’s and add them just before baking so that the color from the candies doesn’t stain the dough if it’s in the fridge for a while. Look for white chocolate chips that contain cocoa butter rather than palm oil for the best flavor. These cookies will stay fresh in an airtight container at room temperature for 5 days. I recommend using a creamy peanut butter such as Skippy or Jif. Natural peanut butter does not work well in this recipe.
Flavor Variations
These cookies are delicious as-is, but you can customize some of the ingredients to suit your tastes.
Chocolate: Not a fan of white chocolate? Try semisweet chocolate chips or milk chocolate chips instead. Add-Ins: Feel free to swap out some or all of the M&M’s and chocolate chips with ingredients such as toffee bits, almonds, walnuts, peanuts, pecans or raisins.
These Christmas monster cookies are the perfect thing to take to a cookie exchange because they’re so unique. I also like to package them up in gift tins or cellophane bags to give to teachers, friends and family. Everyone who tries these cookies asks me for the recipe!
Monster Cookies Video
