You know what’s better than chocolate chip cookies? Soft, gooey and big monster cookies – made with M&M’s, Reese’s peanut butter cups AND chocolate chips. You’re welcome.
I feel like I usually spend the week before Halloween talking about Halloween candy. I don’t want to be redundant, but here’s a high level summary:
It is more than okay to eat Halloween candy. You can eat it any day, at any time of day – you’re not just limited to the actual day of Halloween. You can eat real, packaged candy – it’s not “toxic” and you don’t need to make your own healthified candy if you don’t want to.
The more you allow yourself to do these things, the more you’ll take candy off of its pedestal. It’ll feel less forbidden and powerful and, instead of finally caving and having a bunch of candy at once, you’ll be able to gradually enjoy a few pieces here and there.
I know, I know, it can sound hard. But, you can do hard things and you can definitely do this. For more about how to eat Halloween candy in a mindful and guiltless way, check out this blog post.
Now that that’s out of the way, let’s talk about these monster cookies. Because they need to be talked about.
We had a lot of Halloween candy in our house and sadly, my apartment building didn’t have trick or treaters this year. I love having candy around to grab as an easy dessert, but we really had a lot of candy. Like, a lot. I knew I wanted to find a way to use some of it, while still having plenty left to grab as is whenever the craving strikes.
So, monster cookies were an easy solution.
These are super similar to my Easy Chocolate Chip Cookies, with just a few simple differences. I wanted these cookies to use simple and classic cookie ingredients, like regular butter, sugar and flour.
If you have baking supplies at home, these use ingredients that you most likely already have at home. Two bowls and 10 minutes later, and you’ve got the most perfectly textured monster cookies.
Just like with regular Halloween candy, it’s also perfectly okay to eat regular, buttery and sugary cookies.
You are allowed to enjoy these any time of day. And I think, like me, you’ll find them super satisfying.
The candy!
Chop any large candy – like Reese’s peanut butter cups – into smaller pieces. The candy doesn’t need to be chopped super finely, either. The chunkier, the better.
Feel free to use any candy here too! Chopped Twix, Milky Way, Snickers… you name it.
Mix the dough
Using a wooden spoon or spatula, mix the dough. The dough will feel thick and almost dry – this is normal.
Cover the dough with a kitchen towel and place it in the fridge about 10 minutes to let it chill.
Roll the dough
Roll the dough into large balls, using your hands to really pack them in tightly.
Don’t flatten the cookies – they’ll spread a little as they cook, and we want them to keep some of their height and the thickness. Plus, keeping these cookies on the larger side is part of what makes them monster cookies!
Let cool!
Make sure t let the cookies cool for about 5-10 minutes before serving or eating.
Once out of the oven, the inside will be super gooey and almost seem a little uncooked. This is good and normal! While cooling, they’ll cook a bit more on the inside, while still staying super soft and chewy.
Notes
- Flour: If you don’t want to use all purpose flour, you can do a 1:1 swap for rice flour. I’ve tested these with rice flour, but haven’t tried them with any other flours.
- Butter: Instead of melted butter, you can swap for melted coconut oil. I love the taste that the butter adds, but coconut oil will work too.
- Storage: Store cookies in an airtight container at room temperature for up to 1 week. You can also freeze cookies for up to 1 month!
Ingredients
- 1/4 cup unsalted butter melted
- 1/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs whisked
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup chocolate chips
- 1/3 cup plain M&M’s
- 3-4 Reese’s Peanut Butter Cups or any candy, chopped
Instructions
- Preheat oven to 375 F.
- In a large bowl, combine butter, brown sugar, granulated sugar, vanilla extract and eggs. Mix well until fully combined. Set aside.
- In a separate bowl, mix flour, baking soda and salt. The dough will feel a little thick.
- Slowly add dry ingredients to wet. Mix well. Fold in chocolate chips, M&M’s and Reese’s.
- Cover dough and refrigerate for 20 minutes.
- Using your hands, roll and pack cookie dough in 18 large balls, about the size of a small handful. Place cookies spaced apart on a greased baking sheet and bake for 10 minutes.
- Remove cookies from the oven and let cool for 5-10 minutes.
Is it really just 1/4 cup butter?
oh yes, now i see how little flour and recognize it is a smaller batch of dough. looking forward to trying this!
Hope you love them, Stacia!
Hi can u convert this in grams
I made these last night and they are DELICIOUS! We ate them all, left no crumbs!! 😂