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.
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!