Christmas Monster Cookies
Chewy, color-studded cookies loaded with oats, chocolate, peanut butter cups, pretzels, and peanuts—these festive Christmas Monster Cookies come together in under 30 minutes with simple pantry staples.
Ingredients
Ingredients
- 1 cup unsalted butter softened
- 1 cup unsalted butter softened
- 1/2 cup light brown sugar packed
- 0.5 cup light brown sugar packed
- 1/2 cup granulated sugar
- 0.5 cup granulated sugar
- 1 large egg
- 1 large egg
- 1 large egg yolk
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 1.5 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 0.5 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 0.5 teaspoon kosher salt
- 1 1/2 cups old-fashioned oats
- 1.5 cups old-fashioned oats
- 1 cup Christmas M&M’s
- 1 cup Christmas M&M’s
- 1/2 cup mini semisweet chocolate chips
- 0.5 cup mini semisweet chocolate chips
- 1/2 cup chopped mini peanut butter cups
- 0.5 cup chopped mini peanut butter cups
- 1/2 cup chopped pretzel sticks
- 0.5 cup chopped pretzel sticks
- 1/2 cup roasted & salted peanuts
- 0.5 cup roasted & salted peanuts
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until fluffy, about 2 minutes.
- Mix in the egg, egg yolk, and vanilla extract until combined.
- Stir in the flour, baking powder, baking soda, and salt until no streaks of flour remain.
- Fold in the oats, Christmas M&M’s, chocolate chips, peanut butter cups, pretzels, and peanuts.
- Use a 2-tablespoon scoop to portion dough onto sheets, 3 inches apart.
- Bake for 10–12 minutes until edges are lightly golden and centers look set. Let rest on the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
I found chilling dough for 15 minutes yielded taller cookies and less spread.
Allowing the cookies to rest on the baking sheet for at least 5 minutes created a more tender center.
Storing the cooled cookies with a slice of bread in an airtight container keeps them soft for up to 4 days.
Tried this recipe?Let us know how it was!