Small Batch Monster Cookies
These Small Batch Monster Cookies are soft, chewy, and packed with peanut butter, rolled oats, M&M’s, mini chocolate chips, and crunchy pecans. This quick and easy recipe makes just 8 cookies, perfect for small cravings! Plus, you can freeze the cookie dough for a quick treat anytime.
Easy to make: These cookies are the best fuss-free dessert and have no complicated steps!
Small Batch: Everyone loves cookies, but sometimes you only need a few. This small-batch monster cookie recipe is perfect, yielding just eight cookies.
Freezer-Friendly: This cookie dough freezes really well! Keep a batch in the freezer and bake whenever you’re craving something sweet.
Loaded with mix-ins: The cookie dough is loaded with peanut butter, oats, chocolate chips and pecans. You can skip out on the nuts, but I love adding pecans to cookies since it gives these monster cookies a delicious nutty crunch.
Versatile: This dough is super flexible! Swap in mini or large M&M’s, or use dark chocolate chips instead or mini chocolate chips.
Ingredients
- Butter: You will need unsalted butter at room temperature.
- Sugar: Both granulated and brown sugar are needed to create the perfect cookie dough.
- Peanut butter: Choose smooth, creamy peanut butter and avoid natural or chunky varieties, as they change the texture of the cookies.
- Egg yolk: One room-temperature egg yolk.
- Vanilla extract: Don’t skip the vanilla extract! You can also use vanilla bean paste for more flavour.
- Flour: Regular all-purpose flour.
- Oats: Only use rolled oats for baking. My favorite is the sprouted rolled oats from Costco.
- Leavening agents: You only need baking soda.
- Salt: Enhances flavor.
- Chocolate chips: This recipe uses mini semi-sweet chocolate chips, but you can also use regular or dark chocolate chips.
- M&M’s: Use mini or regular M&M’s.
- Pecans: Use roughly chopped pecans.
Step By Step Instructions
Step 1: Mix the Dry Ingredients. In a bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until well combined. Set aside.
Step 2: Cream the Butter and Sugar. Using a hand mixer or a stand mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes until light and fluffy.
Step 3: Add Wet Ingredients. Mix in the peanut butter, egg yolk, and vanilla extract until smooth.
Step 4: Combine Everything. Gradually add the dry ingredients and mix until just combined. Then, fold in the mini chocolate chips and M&M’s.
Step 5: Shape and Chill. Scoop the dough into 8 evenly sized cookie dough balls. Refrigerate for 30 minutes to help the cookies hold their shape while baking.
Step 6: Bake. Preheat your oven to 350°F. Line a baking sheet with parchment paper, then place the chilled cookie dough balls onto the sheet. Bake for 10 to 12 minutes or until the edges are golden brown. Let the cookies cool slightly before eating!
More Cookie Recipes
Expert Tips + Variations
Room Temperature: Always use room-temperature eggs and butter for a smooth cookie dough. If you forget to take the egg out ahead of time, place it in lukewarm water for 10 minutes. To soften butter quickly, microwave it for 10–15 seconds.
Refrigerate Dough: Don’t skip chilling the dough—this prevents cookies from spreading too much. Pro tip: Scoop out the cookie dough before refrigerating to make baking easier!
Shaping Cookies: Once the cookies are out of the oven, use a circular cookie cutter, bowl, or glass to gently shape them.
Chocolate: Use mini or regular-sized semi-sweet chocolate chips. You can also substitute with dark chocolate, milk chocolate, white chocolate, or peanut butter chips.
M&M’s: Use mini or regular-sized M&M’s, or swap them for Smarties. For a festive touch, try seasonal M&M’s for Christmas, Valentine’s, or Easter!
Small Batch Monster Cookies FAQ
Can I substitute quick oats for rolled oats in monster cookies?
Quick oats are more absorbent and usually not the best substitute for rolled oats in baking, as they soak up extra moisture. This can result in denser cookies that don’t spread as much.
Does the cookie dough need to be rested before baking?
Yes, the cookie dough should be refrigerated for 30 minutes before baking to prevent excessive spreading. It’s best to scoop the cookies before refrigerating to make the process easier since cold cookie dough can be harder to scoop.
Can I freeze the extra cookie dough?
Absolutely! I always keep a batch of frozen cookie dough in my freezer for late-night sweet cravings. The best way to do this is to scoop out the cookie dough onto a parchment-lined tray or plate and pop it into the refrigerator for 30 minutes, or place it directly in the freezer to harden. Once firm, transfer the dough to a plastic bag or airtight container and freeze for up to 3 months. When ready to bake, you can either bake the cookies straight from the freezer or let them sit at room temperature for 20–30 minutes before baking.
If you try this recipe, please leave a star rating below! Don’t forget to follow me on Instagram and Pinterest for all the latest recipes by Sweet and Seasoned.
Small Batch Monster Cookies
Ingredients
- 1/3 cup Unsalted butter (76 grams), softened to room temperature
- 1/3 cup Brown sugar (67 grams)
- 2 tablespoons Granulated sugar (25 grams)
- 2 tablespoons Creamy peanut butter (36 grams)
- 1 Egg yolk, room temperature
- 1/2 teaspoon Vanilla extract
- 1/2 cup All-purpose flour (60 grams)
- 1/2 cup Rolled oats (45 grams)
- 1/2 teaspoon Baking soda
- 1/4 teaspooon Salt
- 1/3 cup Regular M&M's
- 1/4 cup Chopped pecans
- 2 tablespoons Semi-sweet mini chocolate chips
Instructions
- In a bowl, whisk together the all-purpose flour, rolled oats, baking soda, and salt until well combined. Set aside.1/2 cup All-purpose flour (60 grams), 1/2 cup Rolled oats (45 grams), 1/2 teaspoon Baking soda, 1/4 teaspooon Salt
- Using a hand mixer or a stand mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes until light and fluffy.1/3 cup Unsalted butter (76 grams),, 1/3 cup Brown sugar (67 grams), 2 tablespoons Granulated sugar (25 grams)
- Mix in the peanut butter, egg yolk, and vanilla extract until smooth.2 tablespoons Creamy peanut butter (36 grams), 1 Egg yolk,, 1/2 teaspoon Vanilla extract
- Gradually add the dry ingredients and mix until just combined. Then, fold in the mini chocolate chips, pecans and M&M’s.1/3 cup Regular M&M's, 2 tablespoons Semi-sweet mini chocolate chips, 1/4 cup Chopped pecans
- Scoop the dough into 8 evenly sized cookie dough balls. Refrigerate for 30 minutes to help the cookies hold their shape while baking.
- Preheat your oven to 350°F. Line a baking sheet with parchment paper, then place the chilled cookie dough balls onto the sheet. Bake for 10 to 12 minutes or until the edges are golden brown. Let the cookies cool slightly before eating!
Leave a Reply