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Jul 16

Soft-Baked Caramel Cold Brew Monster Cookies

Summer is upon us, and I have to admit, it is my least favorite season. Now, no judgment if you love summer, I know a lot of people do, but I'm just a fall/winter girlie at heart. I'm just not a fan of the sweltering heat, the bugs, and the massive amounts of crowds outside everywhere.


That being said, one thing I do enjoy about summer is that it's a great time to gather with your people for parties and BBQ's. I had a few different social engagements recently, so I of course, wanted to bake a sweet treat to bring with me!


With it being so hot here, I wanted something quick and simple without a lot of steps. I also knew I wanted to bake some type of cookie since they can easily travel and are great as a party snack.


I began my search, and came across Monster Cookies. I've never made these before but had heard of them and always wanted to give them a try. After scanning through a few different recipes, I decided to try this one from my favorite baking site Sally's Baking Addiction. This recipe is SUPER simple, and I mean one-bowl, no chill required-easy. Exactly what I was looking for!


I whipped these up so quickly, and the result was a wonderfully soft cookie packed with SO much flavor. I even used these special Caramel Cold Brew M&M's, and WOW, it really made these some of the most delicious cookies I've ever baked. You can use any variety or size of M&M's.


Also, as stated in the recipe notes, it's best to use a creamy processed peanut butter like Jif or Skippy since an all-natural peanut butter will make the cookies too dry and crumbly. I used one that I found at Target (the Good n' Gather brand).


Magickal Ingredients Used:

Chocolate: Properties of chocolate include self-love, romance, prosperity, grounding, focus, positivity, creativity, and motivation.

Peanut Butter: Connection to earth energy and has grounding properties. It's powerful for prosperity and abundance.


Here's What You Need:

  • 1/2 cup (8 Tbsp; 113g) salted butter, softened to room temperature*

  • 1/2 cup (100g) packed light brown sugar

  • 1/4 cup (50g) granulated sugar

  • 3/4 cup (185g) creamy peanut butter*

  • 1 large egg, at room temperature*

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon baking soda

  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)

  • 1/4 teaspoon salt

  • 1/2 cup (43g) quick oats*

  • 3/4 cup (150g) M&Ms (any size or variety - I used Caramel Cold Brew ones)

  • 1/2 cup (90g) semi-sweet or dark chocolate chips


Here's What To Do:

  1. Preheat oven to 350°F (177°C). Line baking sheet with parchment paper or silicone baking mat.

  2. In a large bowl, using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed, about 3 minutes. Mix in the peanut butter, egg, and vanilla (in that order). Scrape down the sides of the bowl as needed. Slowly mix in the baking soda, flour, and salt. Do not over-mix. On low speed, beat in the quick oats, M&Ms, and chocolate chips just until incorporated. If the dough is very soft and unmanageable by hand, chill the dough for 30 minutes before rolling.

  3. Rolls balls of dough, about 2 Tablespoons of dough per ball, onto prepared baking sheet. Press a few extra M&Ms on top for looks, if preferred. Bake for 11-13 minutes—the cookies will still look a little soft, which is recommended. Slightly press down the baked cookies with the back of a spoon, since the cookies only slightly spread in the oven. Allow cookies to cool on baking sheet for 10 minutes before transferring to a wire rack. Cookies will firm up as they cool.

  4. Store cookies covered at room temperature for up to 1 week.


Notes

  1. Freezing Instructions: Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months too. Bake frozen cookie dough balls for an extra minute, no need to thaw.

  2. You can use unsalted butter in this recipe. If so, add 1/4 teaspoon salt with the flour.

  3. Peanut Butter: While it’s great for cooking and eating, natural style peanut butter isn’t ideal for these cookies. They will turn out too dry and crumbly. I do not recommend crunchy style peanut butter for that same reason. I recommend processed creamy peanut butter such as Jif or Skippy.

  4. Use quick oats in this recipe. Quick oats are more finely cut whole oats and will give the monster cookies a more uniform texture. Furthermore, quick oats act more as a binder since the consistency is more powdery. If you don’t have quick oats, pulse your whole oats in the food processor a few times to break them down, or you can use rolled oats in a pinch.

  5. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. 


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